As I wandered through the bustling streets of San Francisco, the aroma of freshly baked cookies wafted from a nearby bakery. It was there that I first encountered the classic Toll House cookie—an iconic American treat that has stood the test of time. Inspired by my travels, I decided to give this beloved dessert an international twist, incorporating flavors from around the world to create a unique fusion that still pays homage to its roots.
This recipe blends the traditional elements of the Toll House cookie with exotic ingredients like coconut, cardamom, and a hint of sea salt. The result is a delightful cookie that is both familiar and new, perfect for sharing with friends and family or enjoying all on your own.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 1 cup shredded coconut
- 2 cups semi-sweet chocolate chips
- 1/2 cup chopped pistachios (or your favorite nuts)
- Flaky sea salt, for sprinkling
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy. This should take about 2-3 minutes with an electric mixer.
Add the vanilla extract and eggs one at a time, mixing well after each addition until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, salt, and ground cardamom. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix!
Fold in the shredded coconut, semi-sweet chocolate chips, and chopped pistachios, ensuring they are evenly distributed throughout the cookie dough.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers are slightly soft. Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, sprinkle a pinch of flaky sea salt on top of each cookie to enhance the flavors and add a delightful crunch.
Serve these Global Fusion Toll House Cookies warm with a glass of milk, or package them as a sweet treat for your loved ones. Each bite will transport you to different corners of the world, while still celebrating the timelessness of the classic Toll House cookie.
Enjoy your international baking adventure!