Better With Fish Sauce Chocolate Chip Cookies

By Tasty · 30 min

Ingredients

Instructions

1. Line two baking sheets with parchment or silicone mats.
2. Beat the butter, granulated sugar and brown sugar until light and fluffy, about 2 minutes.
3. Beat in the egg, fish sauce and Japanese whiskey if using, for about 1 minute until fully combined.
4. Mix in the flour and baking soda on low speed until just combined, then fold in the chopped chocolate.
5. Scoop 12 large mounds of dough using a ⅓-cup measure, divide them between the two sheets and roll each into a smooth ball.
6. Freeze both sheets for 15 minutes.
7. Preheat the oven to 180°C (350°F) with a rack in the centre.
8. Bake one sheet for 10 minutes, keeping the other in the freezer.
9. Wearing an oven mitt, bang the pan on the oven rack from about 10 cm (4 inches) high to deflate the cookies and form ripples. Keep baking and banging every 2 minutes for 6 more minutes, about 3 more bangs in total, until golden at the edges and still soft in the centre.
10. Rest the cookies on the pan for 5 minutes, then move them to a wire rack; while warm, sprinkle with flaky sea salt and sesame seeds if using.
11. Repeat the baking and banging with the second sheet.

Summarized from Tasty's video. Watch it for the details.

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