By T+L SEA Staff
Aug 4, 2021
WE REALIZE THIS MIGHT SEEM a slight departure from our regularly scheduled high-flying travel programming. But if you’ve ever been lucky enough to bite into a rich and gooey dessert from The Rolling Pinn in Bangkok, you’ll know that it’s a luxury experience. August 4 is Chocolate-Chip Cookie Day, and so while most of us in Southeast Asia are locked down in our homes, we at T+L would like to offer up something transportive: the best and dare we say sexiest chocolate-chip cookie recipe you’ll ever bake.
Here are the bonafides:
Pinn Janvatanavit was born in Bangkok, and studied at the prestigious Smith College in Massachusetts, from which she holds a B.A. in Education and Child Development, with a minor in Studio Art. (Both degrees could actually apply pretty well to founding a famous bakery – best teacher ever, right?)
Her cheeky-sexy branding – glossy pink and red packaging, with a menu touting things like CookieClimax, Butterfly Kisses and Cakegasm – is no accident. “I started The Rolling Pinn because baking empowers me to feel bold, sexy and free. Baking makes me feel confident and it encourages me to believe in myself,” she says. “I wanted my creations and sweet treats to enable my customers to feel the same way.”
From her start in 2018 baking classic cookies and brownies to-order in her home kitchen, now 25-year-old Pinn has expanded to include specialty tiered cakes, ice creams, and vegan options, with kiosks in fancy malls — all while maintaining the brand’s flirty personality and the popularity of the decadent cookies that made her a Bangkok household name, such as the PBJ, Hella Nutella and, of course, various varieties of ooey-gooey chocolate chip.
“I’ve always been a fan of a good chocolate-chip cookie,” she says. “My all-time favorite [item on The Rolling Pinn menu] is the Cup C Cookie: it has a buttery umami taste with Valrhona milk and dark chocolate, filled with toasted walnuts and sea salt. I think it has the perfect balance, and it’s one of our top sellers, too.”
In honor of Chocolate-Chip Cookie Day, we asked the cookie queen to share another chocolate-chip-packed recipe that lives up to the CookieClimax name. You’re welcome.
Pinn’s Fave Choc Chip Recipe
“I try to add caramelized white chocolate and toasted macadamia, and deliver a premium chocolate taste. I think it sets it apart from a regular chocolate-chip cookie since it has a lot of fun and balanced textures to the mix!”
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cornstarch
- ¾ teaspoon salt
- ¾ cup (1.5 sticks or 170g) unsalted butter, melted
- ½ cup (100g) packed light or dark brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 1 teaspoon vanilla paste (can be substituted with vanilla extract)
- ½ cup (100g) Valrhona Dark Chocolate, chopped into chunks
- ½ cup (83g) Callebaut Caramel White chocolate
- ¼ cup (55g) toasted macadamia (can be omitted to make it nut-free)
1. Whisk together the flour, baking soda, cornstarch, and salt together in a medium bowl.
2. In a large bowl, whisk the cooled melted butter, brown sugar, and granulated sugar together until smooth.
3. Add in the eggs and vanilla paste or extract.
4. Pour the dry ingredients into the wet mixture and mix together with a rubber spatula until smooth.
5. Mix in the chocolate chunks and nuts until the ingredients are well distributed.
6. Scoop the dough into 12 separate ¼-cup rounds, and cover. Freeze for 20 minutes.
7. Bake the cookie at 170 Celcius for 14 minutes (for a very gooey cookie-dough-like center), or 16 minutes (if you like crispier edges and soft center).
8. Allow the cookie to cool for 10 minutes in the baking pan, then dig in.