If youre in the mood for classic Chocolate Chip Cookies with a glass of milk and or you want to switch it up and try out something a little different, like Pecan Sandies, for example, then this book is for you!
Filled with 30 different recipes, this book has all kinds of delicious combinations that will satisfy almost any flavor profile. With simple ingredients and easy-to-follow instructions, even the most amateur baker can whip up any of these amazing cookies! So, what are you waiting for? Lets begin!
Chocolate Chip Cookies
No cookie book is complete without the classic addition of chocolate chip cookies!
Makes: 10-30 cookies
Prep: 20 mins
Cook: 15 mins
Ingredients:
- 1 cup cake flour
- cup unsalted butter
- tsp salt
- tsp baking soda
- cup white sugar
- 1 cup brown sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla essence
- 2/3 cup dark chocolate, chopped into small pieces
Directions:
First, preheat your oven to 320F and place the oven rack in the middle. Line two baking trays with baking paper.
Melt the butter over low heat on the stove or in the microwave and let it cool to warm.
In a med-sized bowl, mix together the flour, bicarbonate of soda and salt.
In an electric mixer with the paddle attachment, beat the melted butter with the brown and white sugars on a medium speed until combined, before beating in the egg, egg yolk and vanilla essence. Carefully fold in the flour mixture and the chopped chocolate until just combined.
Roll the cookie dough into balls. Break each ball in half and stick the two pieces back together with the rough side facing up. This gives the cookies a lovely, chunky appearance. Space the cookies 5 cm apart on the baking trays.
Bake for about 15 minutes and remove them from the oven when they have puffed up in the middle but still look a bit raw. They will sink once you remove them from the oven.
Cool and serve.
Triple Chocolate Cookies
Get thrice the amount of chocolate in one bite with these soft, chewy and insanely addicting triple chocolate chip cookie recipe!
Makes: 9 servings
Prep: 30 mins
Cook: 10 mins
Ingredients:
- 4 tbsp. unsalted butter, room temperature
- 2 tbsp. brown sugar
- 1 small egg
- cup all-purpose flour
- + 1/8 tsp. vanilla extract
- tsp. salt
- + 1/8 tsp. baking powder
- 3 tbsp. unsweetened cocoa powder
- 6 tbsp. white sugar
- + 1/8 tsp. baking soda
- cup milk chocolate chips
- cup dark chocolate chips
Directions:
In a bowl, beat the softened butter & sugars for 3 minutes. Add in the egg, vanilla extract and milk beat until well combined.
In a bowl, combine the dry ingredients.
Working in batches of three, add the dry mixture to the butter mixture and beat until just combined. Fold in the dark chocolate chips. Cover and refrigerate for 20 minutes.
Preheat the oven to 350F. Line and grease a baking pan with baking paper.
Scoop out 2 tablespoons of dough for each cookie and place on pan, making sure to leave at least 2'' between each ball. Bake for 8-14 minutes or until the edges of the cookies are crisp.
Cool and serve.
Enjoy.
Chocolate Shortbread Cookies
These melt-in-your-mouth shortbread cookies are the perfect companion to your evening tea or coffee.
Makes: 12 cookies
Prep: 10 mins
Cook: 20 mins
Ingredients:
- cup all-purpose flour
- 2 tbsp. unsweetened cocoa powder
- 4 tbsp. icing sugar
- 4 tbsp. unsalted butter, softened
- tsp. vanilla extract
Directions:
Preheat oven to 300F. Line a baking pan with baking paper and set aside.
In a small bowl, combine the flour, cocoa powder and icing sugar.
In a med-sized bowl, mix together the butter and vanilla for 3 minutes or until pale and fluffy. Add it to the flour mixture and beat for 3 more minutes or until the dough holds itself together.
Press mixture into a 9x4 inch rectangle pan and cut evenly into 12 biscuits. Place 1 inch apart on prepared baking sheet and prick with a fork.
Bake for 25 mins/until biscuits are set. Remove and cool completely before serving.
Enjoy.
Almond-Sugar Cookies
Thin, crisp, sugar and almond German cookies that come together at lightning speed.
Makes: 45 cookies
Prep: 15 mins
Cook: 20 mins
Ingredients:
Cookie Base
- 2 cups, scooped and leveled all-purpose flour
- cup plus 2 tablespoons granulated sugar
- Grated peel of 1 organic lemon
- teaspoon salt
- 10 tablespoons unsalted high-fat, European-style butter, softened