Chinese Five Spice Chocolate Chip Cookies

Photo and Cookies by Rosie Gibson

After we had the Chinese five spice sweet potato fries at Noodle Theory in Emeryville, Rosie, the Pastry Chef, got the idea that Chinese five spice would be delicious in a milk chocolate chip cookie. This sounded so amazing that we had to make it happen as soon as possible. 

We got the Chinese Five Spice powder from Oaktown Spice Shop in Albany, which we can walk to from our house but which you can mail order from anywhere in the US. And Rosie simply added 1 1/2 teaspoons to her favorite chocolate chip cookie recipe. And the cookies, all warm and melty, were were even better than we'd hoped they would be! I already knew I loved the combination of Chinese Five Spice and chocolate because of the bar made by Richard Donnelly of Santa Cruz, but in a warm, melty cookie it on a whole different level. 

If you want to try this, you can use your favorite chocolate chip cookie recipe with high quality milk chocolate chips (Rosie used Guittard milk chocolate baking pastilles combined with bittersweet chocolate chips). Rosie's tip for making the best cookies is to delay gratification and make the dough the day before you bake the cookies, putting the bowl of dough or individual scoops of cookie dough to rest in the fridge over night (at least 12 hours). When you're ready to bake, let the dough sit for 15 minutes before putting the cookies in the oven.

by Nina Zolotow

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