Cookies / Dessert
Happy FAHM! Nothing is more American than chocolate chip cookies and nothing is more Filipino than Choc-Nut!
Choc-Nut is an iconic chocolate bar in Filipino culture, similar to what Hershey's Chocolates are to the US candy scene. The memorable crumbly texture and the rich flavor of cocoa powder, milk powder and roasted nuts give the Choc-Nut pieces their signature delicious taste and feel. When we see a Choc-Nut bar, we can't be helped but to be reminded of our childhood and we're sure many Filipinos feel the same way.
In honor of Filipino American History Month, we chose to combine the chocolate chip cookie and Choc-Nut candies together along with chopped pieces of Flat Tops for a truly Filipino American Treat!. You have a nice crispy on the outside and chewy on the inside cookie. It’s so perfect with a glass of milk.
2 Cups + 2 Tablespoons All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Softened Unsalted Butter
1 Cup Dark Brown Sugar
1/2 Cup Super Fine White Sugar
2 Teaspoons Vanilla Extract
1 Bag of Ricola Flat Top Chocolate Candies
(Unwrapped and Chopped)
1 Packet of Choc-Nut Candies unwrapped
In a large bowl mix together the flour, baking soda and salt.
In a stand mixing bowl, put cream together with the butter, brown sugar and white sugar for about 3 minutes. Making sure it’s nice and fluffy.
Add in the 2 eggs and Vanilla Extract. Mix again until the batter becomes nice and fluffy again. About 2 minutes.
Scrape down the bowl and add in the flour mixture. Mix on low just until the flour is absorbed by the batter and there are no longer any flour pockets.
Scrape down the bowl again and add in the chopped chocolate and Choc Nut. Mix until the chocolates are incorporated through out the cookie batter. Scrape down the bowl and cover the bowl with foil or plastic wrap and leave to rest overnight in the refrigerator.
The next day take the bowl out of the fridge and put on the counter to get to room temperature.
Pre-heat the oven to 375C.
Line a baking sheet with parchment paper.
Using a 1/4 cup measuring cup scoop out the batter and roll into balls.
Place the cookie batter balls on the lined baking sheet making sure there is at least 2 inches of space between the cookie balls.
Bake in the oven for 8 minutes. At the 8 minute mark take out the baking sheet and rotate. Before closing the oven door, bang the sheet on the oven rack a few times to help spread the cookie.
Bake for 2 minutes and repeat banging the cooking sheet on the oven rack to spread the cookie dough more.
Bake for another 2 minutes and repeat banging the cooking sheet on the oven rack to spread the cookie dough more.
Bake for one last minute and then take out of the oven and bang it on the stove top one last time. Leave too cool on the baking sheet for 5 minutes and then transfer to a cooling rack to fully cool down.
Repeat with the rest of the batter.
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