Desserts > Filipino Cookies > Rosquillo Cookies

Rosquillo Cookies with Chocolate Chips Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips

Special Equipment Needed:
- 2 large baking sheets
- Parchment paper
- Electric mixer
- Wire cooling rack

Step-by-Step Instructions:
1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugars until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the chocolate chips.
7. Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire cooling rack to cool completely.

Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Temperature: 350°F
Serving Size: Makes about 24 cookies

Nutritional Information (per cookie):
Calories: 120
Fat: 6g
Carbohydrates: 15g
Protein: 2g

Substitutions for Ingredients:
- Butter: margarine or coconut oil
- Granulated sugar: coconut sugar or maple syrup
- Light brown sugar: dark brown sugar or coconut sugar

- Add 1/2 cup chopped nuts or dried fruit
- Replace the chocolate chips with butterscotch chips or white chocolate chips

Tips and Tricks:
- For extra crunchy cookies, flatten the dough balls slightly before baking.
- For extra chewy cookies, bake for an extra minute or two.

Storage Instructions:
Store the cooled cookies in an airtight container at room temperature for up to 5 days.

Reheating Instructions:
Reheat the cookies in a 350°F oven for 5 minutes.

Presentation Ideas:
Serve the cookies on a platter with a drizzle of melted chocolate and a sprinkle of sea salt.

- Chopped nuts
- Dried fruit
- Sprinkles
- Sea salt

- Milk
- Coffee
- Hot chocolate

Suggested Side Dishes:
- Ice cream
- Fresh fruit
- Yogurt

Troubleshooting Advice:
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too crumbly, add an extra tablespoon of butter.

Food Safety Advice:
- Store the cookies in an airtight container at room temperature.
- Do not leave the cookies out at room temperature for more than 2 hours.

Food History:
Rosquillo cookies originated in Spain and are traditionally made with olive oil instead of butter.

Flavor Profiles:
These cookies are sweet and buttery with a hint of vanilla and a burst of chocolate chips in every bite.

Serving Suggestions:
Serve the cookies with a glass of cold milk or a cup of hot coffee.

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Region: Spanish

Taste: Sweet, Chocolaty, Crunchy, Buttery