The 5 Best Classic Cookie Recipes, It’s so delicious, Learn how to make Cookie at home.
Chewy Chocolate Chip Cookies
granulated sugar (100 g)
brown sugar, packed (165 g)
unsalted butter, melted (115 g)
1 ¼ cups
all-purpose flour (155 g)
4 oz milk
or semi-sweet chocolate chunks (110 g)
4 oz dark
chocolate chunk, or your preference (110 g)
In a large bowl, whisk together the sugars, salt, and butter until paste forms with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely before serving.
Soft And Chewy Snickerdoodle Cookies
butter, softened (225 g)
sugar (200 g)
brown sugar (75 g)
flour (375 g)
cream of tartar
sugar (50 g)
In a small bowl, mix together the ingredients for the cinnamon sugar mixture until evenly incorporated. Set aside.
Now make the cookie dough, in a large mixing bowl, whip the butter with vanilla until light and fluffy.
Add the sugar and brown sugar and mix until well incorporated.
Add the eggs and stir until thoroughly incorporated.
Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
Cover with plastic wrap and chill.
Preheat the oven to 375˚F (190˚C).
Using your hands roll dough into ping pong sized balls.
Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
Allow to cool and serve.
Cream Cheesecake Cookies
cream cheese, softened (115 g)
salted butter, room temperature
sugar (150 g)
flour (125 g)
10 cookies, crushed
In a mixing bowl blend, cream cheese, butter, and sugar until fully combined.
Add flour to cream cheese mixture and continue to blend together until fully combined.
Add crushed cookies to the mixture and gently fold together. Ensure the cheesecake batter is fully mixed.
Cover with plastic wrap and chill in the refrigerator for 30 minutes, or until batter is firm to touch.
Preheat oven to 350°F(180°C).
Roll batter into small balls and place on a parchment-lined baking sheet.
Using your fingers or a warm spoon press down on the dough balls to help form a cookie shape.
Bake for 12-15 minutes or until cookies turns golden brown on the bottom.
Place cookies on a cooling rack and rest for at least 5 minutes.
Sugar Cookies Ever
3 ½ cups
all-purpose flour (410 g)
1 ½ teaspoons
2 sticks 1 cup
unsalted butter, softened
granulated sugar (150 g)
sour cream (115 g)
1 stick ½ cup
unsalted butter, softened
powdered sugar (320 g)
food coloring, for decorating
sprinkles, for decorating
In a medium bowl, whisk the flour, baking soda,
and salt to combine.
In a large bowl, cream the butter and sugar
together with an electric hand mixer until light and fluffy, about 5 minutes.
Add the egg and mix until fully incorporated. Add the sour cream and vanilla
and mix until creamy. Add the flour mixture, a third at a time, until fully
Lightly flour a work surface and turn out the
dough. Press the dough together into a disc and wrap in plastic wrap. Chill for
1 hour in the refrigerator.
Preheat the oven to 300˚F (150˚C). Line a baking
sheet with parchment paper.
Remove the plastic wrap from the dough and
lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out
circles using a glass or cookie cutter.
Transfer the cookies to the prepared baking
sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the
cookie bottoms are golden brown and the tops are pale. Let the cookies cool on
a wire rack.
Make the frosting: in a large bowl, beat the
butter with an electric hand mixer until fluffy. Sift in the powdered sugar and
mix until incorporated. Add the milk and continue to beat until the frosting is
smooth and velvety. Add food coloring, if desired.
Frost the cooled cookies and decorate as you
brown sugar (150 g)
butter, melted (100 g)
chocolate, melted (100 g)
plain flour (125 g)
dark chocolate chip (100 g)
white chocolate chip (100 g)
Preheat the oven to 350˚F (180°C) and line a baking tray with greaseproof paper.
In a large bowl, whisk together the brown sugar and eggs.
Next, whisk in the butter, chocolate, and vanilla extract.
Fold in the flour, baking powder, and salt.
Finally, mix in the chocolate chips.
Chill in the fridge for 30 minutes, until slightly set.
Scoop golf ball-sized dollops of cookie dough onto the baking tray, making sure you leave enough room for them to spread out.
Bake for 12 minutes, until crispy on top and slightly gooey in the middle.