Ingredients with Measurements:
- 1 cup Kacang Tolo (roasted peanuts)
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the Kacang Tolo until finely ground.
3. In a medium bowl, whisk together the ground Kacang Tolo, flour, baking soda, and salt.
4. In a large bowl, use an electric mixer to cream the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
5. Beat in the egg and vanilla extract until well combined.
6. Gradually mix in the dry ingredients until just combined.
7. Stir in the chocolate chips.
8. Line a baking sheet with parchment paper.
9. Scoop the dough into 1-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart.
10. Bake for 10-12 minutes or until the edges are lightly golden.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
350°F (175°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Calories per serving: 180
Total fat: 10g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 100mg
Total carbohydrates: 21g
Dietary fiber: 1g
Total sugars: 14g
Protein: 3g
Substitutions for ingredients:
- You can use any type of roasted peanuts if Kacang Tolo is not available.
- You can use dark chocolate chips instead of semisweet chocolate chips.
Variations:
- Add 1/2 cup of shredded coconut to the dough for a tropical twist.
- Substitute almond butter or cashew butter for the peanut butter.
- Add 1 tsp of cinnamon to the dry ingredients for a warm and spicy flavor.
Tips and tricks:
- Make sure the butter and peanut butter are at room temperature before creaming them together.
- Do not overmix the dough as it can result in tough cookies.
- If the dough is too sticky, refrigerate it for 30 minutes before scooping it into balls.
- For even-sized cookies, use a cookie scoop.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Microwave the cookies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cookies on a platter and sprinkle them with powdered sugar.
Garnishes:
Sprinkle the cookies with chopped peanuts or sea salt.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
These cookies are perfect on their own, but you can serve them with fresh fruit or a cheese platter for a more substantial snack.
Troubleshooting advice:
- If the cookies are spreading too much, refrigerate the dough for 30 minutes before baking.
- If the cookies are too dry, add 1-2 tbsp of milk to the dough.
- If the cookies are too soft, bake them for an additional 1-2 minutes.
Food safety advice:
Make sure to wash your hands and all equipment before starting to prepare the recipe. Store the cookies in an airtight container to prevent contamination.
Food history:
Kacang Tolo is a type of roasted peanut that is popular in Indonesia. It is often used in traditional Indonesian dishes and snacks.
Flavor profiles:
These cookies have a nutty and slightly salty flavor from the Kacang Tolo and peanut butter, balanced by the sweetness of the chocolate chips.
Serving suggestions:
Serve these cookies as a sweet snack or dessert.
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