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Jamie Lao, The Philippines' Cookie Queen Gives an Original Recipe For Triple Chocolate Espresso Bean Cookies
By Mona Sabalones Gonzalez
Jamie Lao is the first Filipina to design a line of high end nougats and cookies that discriminating young professionals, students and others can enjoy. Her process in creating cookies very much resembles that of her famous mother, Ju.D Lao, who loves to play with different ingredients, experiment and get creative, rather than follow what is already popular. Ju.D’s fruitcakes are a thirtysomething family tradition that caters to a high end market of socialites, astute buyers and celebrities.
Baking Love 24/7
Jamie seems to live and breathe baking 24/7. She says, “I like seeing ingredients churning in a bowl and finally turning into batter. You instantly see results and enjoy them, too.”
Even things she smells while walking outdoors ring a bell for her. She notes, “Sometimes I smell something when I’m outside and the whiff of it sticks with me for days until I remember – it’s molasses. Then I try to invent a cookie or nougat using molasses or dark muscovado to capture the depth of its flavor.”
Jamie says that in the future, “My mom and I are trying to focus on new ways to help people to find our products and to bring a new experience to the public.” Meanwhile, to aspiring chefs she advises, “Keep learning. Your mind should always be reaching out. Ask questions. There are no stupid questions.”
Jamie’s market includes a younger generation of Ju.D’s buyers, young professionals, students and many others. Her top seller is her New York Peppermint Cookies. Other products are Ichigo San (Mr. Strawberry), Almond Chocolate Chip, Classic Chocolate Chip, Prune & White Chocolate and Dark Chocolate Ginger Cookies. Her nougats include The Hawaiian, Cookies and Cream Nougat, Almond Cranberry Nougat and Coffee Nougat.
Below is a new cookie recipe by Jamie Lao, the Philippines’ Cookie Queen.
Triple Chocolate Espresso on Bean Cookies
2 1/2 cups whole wheat pastry flour
2 Tbsp freshly ground coffee beans
1 tsp baking soda
1 tsp baking powder
1 tsp fine salt
1/2 c cocoa powder
1 c butter
1 c muscovado sugar
1 c brown cane sugar
2 large eggs
1 Tbsp vanilla extract
1 c semi-sweet chocolate chips
1 c chocolate covered coffee beans (I know these are not always available, you can replace them with macadamia nuts, or simple espresso beans)
1. Cream the butter with the sugars. Add the eggs, vanilla extract and salt.
2. In another bowl, sift together the pastry flour, cocoa powder, baking powder and baking soda. Add these to your creamed butter and sugar mixture. Add the freshly ground coffee beans.
3. Fold in the chocolate chips and chocolate covered beans or nuts.
4. Drop cookies onto a greased baking sheet and pop into the pre-heated oven.
5. Bake at 375 degrees F, for about 10 minutes. Take them out and let cool. Enjoy!