Vietnamese-Inspired Chocolate Chip Cookie

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.

• 1 cup (226g) unsalted butter, softened 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (220g) packed brown sugar 1 cup (220g) packed brown sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/2 teaspoon pandan extract 1/2 teaspoon pandan extract
• 3 cups (375g) all-purpose flour 3 cups (375g) all-purpose flour
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups (340g) chocolate chips 2 cups (340g) chocolate chips
• 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

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 coconut milk and pandan extract until well combined.
5. 5.
   Gradually add the coconut milk mixture to the butter mixture, mixing well after each addition.
6. 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.
7. 7.
   Fold in the chocolate chips and chopped roasted peanuts (if using).
8. 8.
   Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. 9.
   Bake for 10-12 minutes, or until the edges are golden brown.
10. 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.