Instructions

• Place the butter and bay leaves in a medium saucepan.
• Cook over medium-low heat, stirring frequently, until the butter melts and the specks of milk solids turn golden brown, 5 to 7 minutes.
• Immediately pour the brown butter into a large bowl and discard the bay leaves.
• Set aside until cool enough to touch, about 10 minutes.
• Meanwhile, in a medium bowl, mix the flour and baking soda until the baking soda is evenly distributed.
• Add both sugars to the cooled butter and mix by hand until well combined.
• Mix in the egg, egg yolk, soy sauce, vanilla and vinegar.
• Gently mix in the flour mixture until no floury streaks remain.
• Stir in the chocolate until evenly distributed.
• Cover the bowl with plastic wrap or a lid and chill the dough in the fridge for at least 30 minutes or, ideally, overnight to allow more time for the flavors to meld.
• If the dough has rested overnight, let it sit at room temperature for 30 minutes to make it easier to scoop into balls.
• Position a rack in the middle of the oven and heat the oven to 350 degrees.
• Line 2 to 3 baking sheets with silicone mats or parchment paper.
• In a small skillet, toast the pink peppercorns on low heat until they start to smell fragrant, 2 to 3 minutes.
• Coarsely crush the peppercorns with a mortar and pestle or by pressing with a heavy skillet on a cutting board.
• Using a 3-tablespoon cookie scoop, portion the dough into balls.
• Place about 6 balls on a prepared sheet, making sure to leave at least 2 inches of space between the balls.
• Place the bowl of remaining cookie dough back in the fridge until the first sheet is done baking.
• Sprinkle some of the crushed pink peppercorns and flaky sea salt on top of the dough balls before popping the baking sheet into the oven.
• Bake for 10 to 12 minutes, until the edges of the cookies are golden brown, then drop the sheet against the oven rack (or another sturdy rack or surface) from a height of 5 inches to create outer ripples in the cookies.
• Set the baking sheet on a wire rack to cool completely.
• Repeat the process with the remaining cookie dough and lined baking sheets.
• Note: This chocolate chip cookie recipe is adapted from “Mayumu: Filipino American Desserts Remixed” (Harvest, 2023) by Abi Balingit.
• Note: If you have time for an overnight rest, the baked cookies will have an intense caramel flavor.