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Makes 3 Dozen
This grilled (not fried) version of fish tacos gets great flavor from the Chica Adobo blend. Topped with salsa verde, chipotle crema, and a fresh slaw, they are perfect for a quick dinner or lunch.
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup light brown sugar
2 cups dark chocolate chips
Maldon Sea salt or other large flake sea salt
Mix dry ingredients in a bowl and set aside.
In a stand mixer on medium speed cream butter and sugars until light and smooth. On low speed add in one egg at a time until each egg is completely incorporated before adding the next. Add the vanilla extract. Scrape down the sides of the bowl & the paddle and mix before adding the dry.
With the stand mixer off add in ½ of the dry ingredients and turn back on slowly, mix and then repeat with the other half.
Remove the bowl from the machine and add in the chocolate chips and fold in by hand.Distribute the cookie dough onto sheet pans, leaving some space in between to allow for spreading. Chill the portioned cookie dough for 30 minutes to one hour before baking.
Preheat oven to 375 degrees.
Before putting the cookies to bake press in a few flakes of sea salt on to each portion of dough. Bake for 9-12 minutes. Cool completely & serve!