Taiwanese-style Chocolate Chip Cookie

Ingredients

While the original American Chocolate Chip Cookie is known for its soft and chewy texture, the Taiwanese-style version adds a delightful crunch to the mix. Additionally, this adaptation incorporates Taiwanese ingredients and flavors, giving the cookies a unique twist that will transport your taste buds to the streets of Taiwan. We alse have the original recipe for Chocolate Chip Cookie, so you can check it out.

• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (170g) chocolate chips 1 cup (170g) chocolate chips
• 1/2 cup (60g) crushed pineapple, drained 1/2 cup (60g) crushed pineapple, drained
• 1/2 cup (50g) roasted peanuts, chopped 1/2 cup (50g) roasted peanuts, chopped

Nutrition

• Calories: 180 kcal / 753 kJ
• Fat: 9g (5g saturated)
• Carbohydrates: 24g (16g sugars)
• Protein: 2g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. 3.
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. 4.
   In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. 5.
   Fold in the chocolate chips, crushed pineapple, and chopped peanuts until evenly distributed throughout the dough.
6. 6.
   Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. 7.
   Bake for 12-15 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Treat your ingredients with care...

• Chocolate chips — Use high-quality chocolate chips for the best flavor and texture.
• Crushed pineapple — Make sure to drain the pineapple well to avoid excess moisture in the cookie dough.
• Roasted peanuts — If you prefer a stronger peanut flavor, you can lightly toast the peanuts before chopping them.

Tips & Tricks

• For a more pronounced Taiwanese flavor, you can add a pinch of ground black sesame seeds to the cookie dough.
• If you prefer a softer texture, slightly underbake the cookies and allow them to cool completely on the baking sheet before transferring.
• Experiment with different types of chocolate chips, such as dark chocolate or white chocolate, to customize the flavor of your cookies.
• To make the cookies extra indulgent, sprinkle a pinch of sea salt on top of each cookie before baking.
• Store the cookies in an airtight container to maintain their freshness and crunchiness.

Serving advice

Serve these Taiwanese-style Chocolate Chip Cookies with a hot cup of oolong tea for a delightful afternoon snack or dessert. The combination of the rich chocolate and the fragrant tea creates a harmonious balance of flavors.

Presentation advice

Arrange the cookies on a beautiful platter, garnished with a sprinkle of powdered sugar and a few fresh mint leaves. This elegant presentation will impress your guests and make the cookies even more enticing.