I bake a lot of cookies--blame it on my dad. He bakes when he’s stressed and so, like the daddy’s little girl that I am, so do I. Over countless years and countless dozens of chocolate chip cookies, I can tell you three things with utter confidence: first, better quality vanilla makes for exponentially better cookies; second, if you’re anything like me you’ll eat half the dough before it hits the baking sheet; and finally, you absolutely need to add soy sauce to your cookies.
I know you think I’m crazy. When I stumbled on the ingredient in a recipe from Joy the Baker, I was more than skeptical, too. I love her Salty Sesame and Dark Chocolate Chip Cookies that include this unexpected ingredient, but I don’t make them every time I have a cookie craving. I do, however, always spike my cookies with the soy sauce since she shared this trick--and you should, too.
Salt has the borderline magical ability to make sweet treats simultaneously sweeter and more complex. It gives your taste buds a break so you can truly appreciate the sugar-laden dough and bittersweet chunks of chocolate without getting that sugar overload stomach ache we’ve all experienced at least once. And using soy sauce instead of regular salt deepens the flavor of the cookies.
Go ahead, try it! All you need is one teaspoon for an entire batch of cookies. Your friends will ask for your secret ingredient. Promise.
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