
Recipe
Vietnamese-Inspired Chocolate Chip Cookie
Bánh Quy Sôcôla Nhân Kem - Vietnamese Chocolate Chip Cookie Delight
4.6 out of 5
In Vietnamese cuisine, traditional flavors are often infused with a unique twist. This Vietnamese-inspired chocolate chip cookie combines the beloved American classic with a touch of Vietnamese flair. The result is a delightful treat that harmoniously blends the rich flavors of chocolate and the aromatic essence of Vietnamese cuisine.
Metadata
Preparation time
20 minutes
Cooking time
10-12 minutes
Total time
30-32 minutes
Yields
Makes approximately 24 cookies
Preparation difficulty
Easy
Suitable for
Vegetarian, Nut-free, Soy-free, Halal, Kosher
Allergens
Wheat (gluten), Dairy (butter), Eggs
Not suitable for
Vegan, Gluten-free, Dairy-free, Paleo, Low-carb
Ingredients
While the original American chocolate chip cookie is known for its soft and chewy texture, the Vietnamese-inspired version incorporates a slightly crisp exterior with a tender and moist center. Additionally, the use of Vietnamese ingredients such as coconut milk and pandan extract adds a subtle tropical twist to the traditional cookie. We alse have the original recipe for Chocolate Chip Cookie, so you can check it out.
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1 cup (226g) unsalted butter, softened 1 cup (226g) unsalted butter, softened
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1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
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1 cup (220g) packed brown sugar 1 cup (220g) packed brown sugar
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2 large eggs 2 large eggs
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
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1/2 teaspoon pandan extract 1/2 teaspoon pandan extract
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3 cups (375g) all-purpose flour 3 cups (375g) all-purpose flour
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1 teaspoon baking soda 1 teaspoon baking soda
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1/2 teaspoon salt 1/2 teaspoon salt
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2 cups (340g) chocolate chips 2 cups (340g) chocolate chips
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1 cup (120g) chopped roasted peanuts (optional) 1 cup (120g) chopped roasted peanuts (optional)
Nutrition
- Calories: 180 kcal / 753 KJ
- Fat: 9g (5g saturated)
- Carbohydrates: 24g (16g sugars)
- Protein: 2g
- Fiber: 1g
- Salt: 0.2g
Preparation
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1.Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
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2.In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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3.Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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4.In a separate bowl, whisk together the coconut milk and pandan extract until well combined.
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5.Gradually add the coconut milk mixture to the butter mixture, mixing well after each addition.
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6.In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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7.Fold in the chocolate chips and chopped roasted peanuts (if using).
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8.Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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9.Bake for 10-12 minutes, or until the edges are golden brown.
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10.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...
- Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture in the cookies.
- Pandan extract — If pandan extract is not available, you can substitute it with vanilla extract for a more traditional flavor.
- Chocolate chips — Use high-quality chocolate chips for the best flavor and texture in the cookies.
- Roasted peanuts — The addition of roasted peanuts adds a delightful crunch to the cookies. Feel free to omit them if you prefer a nut-free version.
- Butter — Ensure that the butter is softened at room temperature for easy creaming with the sugars.
Tips & Tricks
- For a more pronounced coconut flavor, you can add 1/2 teaspoon of coconut extract to the dough.
- To achieve a crispier texture, flatten the dough slightly before baking.
- If you prefer a softer cookie, reduce the baking time by 1-2 minutes.
- Experiment with different types of chocolate chips, such as dark chocolate or white chocolate, for a unique twist.
- Serve the cookies warm with a scoop of Vietnamese coffee ice cream for an indulgent dessert.
Serving advice
Serve these Vietnamese-inspired chocolate chip cookies as a delightful snack with a cup of Vietnamese coffee or as a sweet ending to a Vietnamese-inspired meal.
Presentation advice
Arrange the cookies on a platter and garnish with a sprinkle of shredded coconut or a drizzle of melted chocolate for an elegant presentation.
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