Soy sauce chocolate chip cookies may sound a little strange, but after adding a teaspoon of soy sauce to a few different chocolate chip cookie recipes, I’d say it’s worth trying at least once. I liked it. Then again, there wasn’t much not to like because the flavor was so very subtle.
After adding the soy sauce, the chocolate chip cookie dough smelled like browned butter. When baked, the flavor was barely detectable, but seemed to make the other flavors linger a little longer and added a slightly sour after taste. I’ll update this when I try the recipe with regular soy sauce, but right now I’m using reduced sodium.
Soy sauce or not, this is a pretty good cookie recipe. The “soy sauce free” version is on Land o’ Lakes.
- 3/4 cup unsalted butter, softened (170 grams)
- 1/2 cup plus 2 tablespoons sugar (120 grams)
- 1/2 cup plus 2 tablespoons very firmly packed brown sugar (130 grams)
- 1 large egg
- 1 1/2 teaspoons vanilla
- 3/4 teaspoon soy sauce
- 2 cups plus 2 tablespoons all-purpose flour, unbleached (290 grams)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups dark chocolate chips
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the butter and both sugars and beat with an electric mixer until creamy, Beat in the egg, vanilla and soy sauce.
- Whisk together the flour, baking powder, baking soda and salt.
- With a spatula scraper or with lowest speed of mixer, stir the flour mixture into the butter mixture.
- Stir in the chocolate chips.
- Drop by the cookies by rounded tablespoons onto the baking sheets. Bake at 375 for 10-12 minutes or until the edges are browned. Alternatively, divide dough into 4 equal sections. Chill the dough, then divide each section into 8 pieces to make 32 cookies.