Thai-Inspired Chocolate Chip Cookie

Ingredients

While the original American chocolate chip cookie is known for its rich buttery flavor, we have incorporated traditional Thai spices such as lemongrass and ginger to add a zesty and fragrant twist. Additionally, we have replaced some of the butter with coconut oil to infuse a subtle tropical essence into the cookies. We alse have the original recipe for Chocolate Chip Cookie, so you can check it out.

• 1 cup (225g) all-purpose flour 1 cup (225g) all-purpose flour
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon ground lemongrass 1/2 teaspoon ground lemongrass
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1/4 cup (60ml) coconut oil, melted 1/4 cup (60ml) coconut oil, melted
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed brown sugar 1/2 cup (100g) packed brown sugar
• 1 large egg 1 large egg
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (175g) dark chocolate chips 1 cup (175g) dark chocolate chips

Nutrition

• Calories: 150 kcal / 628 KJ
• Fat: 8g (5g saturated)
• Carbohydrates: 18g (12g 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 medium bowl, whisk together the flour, baking soda, salt, ground lemongrass, and ground ginger.
3. 3.
   In a separate large bowl, cream together the softened butter, melted coconut oil, granulated sugar, and brown sugar until light and fluffy.
4. 4.
   Beat in the egg and vanilla extract until well combined.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Fold in the dark chocolate chips.
7. 7.
   Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. 8.
   Bake for 10-12 minutes, or until the edges are golden brown.
9. 9.
   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...

• Lemongrass — To release its flavor, finely chop the lemongrass and lightly crush it with the back of a knife before adding it to the dough.
• Ginger — Use fresh ginger for the best flavor. Grate it finely using a microplane or a grater.
• Coconut oil — Make sure the coconut oil is melted and cooled before adding it to the dough. This will prevent it from solidifying and creating lumps.

Tips & Tricks

• For an extra burst of Thai flavor, sprinkle some shredded coconut on top of the cookies before baking.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the dough.
• To achieve a chewier texture, refrigerate the dough for 30 minutes before baking.
• Experiment with different types of chocolate chips, such as white chocolate or milk chocolate, to customize the flavor.
• Serve these cookies warm with a scoop of coconut ice cream for a delightful Thai-inspired dessert.

Serving advice

Serve these Thai-Inspired Chocolate Chip Cookies as a delightful treat alongside a cup of Thai tea or coffee. They are perfect for sharing with friends and family during afternoon tea or as a sweet ending to a Thai-inspired meal.

Presentation advice

Arrange the cookies on a beautiful platter, garnished with fresh mint leaves and a sprinkle of powdered sugar. The vibrant colors and enticing aroma will make them irresistible to your guests.