“Unicorns eat Cookies” was born with this recipe. I feel like a mother who sees […]
“Unicorns eat Cookies” was born with this recipe.
I feel like a mother who sees her child acting in his first school play, that moment in which thousands of emotions swirl together: pride, protective instinct, pure happiness for your baby who is facing an audience for the first time.
Today’s launch is with a Cookie recipe. It’s a great start, don’t you think? ^_^
Crispy outside and soft inside… with dark, milk or white chocolate chips, filled with caramel, nuts or peanuts, there is a recipe for everyone. Today I’d like to go through the basic chocolate Cookie recipe, but you can modify it to your taste (in the following photos you’ll see 3 versions: dark chocolate, milk chocolate with toasted almonds and white chocolate).
As you can see the ingredients are pretty simple, but to obtain the best result all you have to do is follow these tips. Let´s go through them together:
1. You need butter that has softened at room temperature, not that has been melted – don’t use the microwave! The best way is to cut it into small pieces and let it sit at room temperature for about 30 minutes.
2. Do not over-mix. Stop mixing when the flour is just combined (otherwise the Cookies will be cakey).
3. Chill the dough in the fridge overnight (or even better, for 24 hours) before shaping and baking.
4. Cookies tend to grow a lot during baking so remember to leave a gap between them (… or you will end up with one epic cookie).
5. Let your Cookies rest on their baking tray for a few minutes before transferring them to cooling racks.
Well, that’s it!
Easy, isn’t it?
Now let´s stop chatting and go prepare the best Cookies ever!
Serving: 25 Cookies
280g butter (at room temperature)
180g caster sugar
225g brown sugar
1 ½ vanilla extract
1 pinch of salt
2 eggs (at room temperature)
390g plain flour
¼ teaspoon baking powder
¼ teaspoon baking soda
350g chocolate (choc chips or bar)
1. Whisk your ingredients together in a stand mixer: the butter, caster sugar, brown sugar, vanilla extract (here you can find my amazing recipe for homemade vanilla extract) and salt (if you don’t have a stand mixer you can use an hand mixer, if you don’t have an hand mixer you can use classic bowl with a whisk and some upper-arm strength). Beat until light and fluffy.
2. In a second bowl add the flour, baking powder, baking soda and chocolate and combine using a fork. I prefer to use hand chopped chocolate bars because I love the surprise when you find a bigger piece of chocolate… absolutely yummy!
3. Go back to the first bowl and swap the whisk for a flat beater (instead of a flat beater you can use a silicone spatula). Start adding the other ingredients one at time. At first combine one egg and let the dough absorb it completely. Add a couple of spoons of flour mix and blend. Continue with the other egg and then with the flour mix until you’ve finished all the ingredients. Remember: DO NOT OVER-MIX.
4. Cover the dough with cling film and chill for 24 hours (if you can’t wait, leave it in the fridge for at least 4 hours).
5. Preheat the oven to 170°C.
6. Take the dough out of the fridge and leave it for 10 minutes, just enough to let it soften a bit. Shape the Cookies in little 50g balls, using either an ice cream scoop or your hands.
7. Transfer them to baking trays covered with baking paper and bake for 12 minutes (read notes).
Take the Cookies out of the oven when they are still soft on top and leave them on their baking trays a couple of minutes before transferring them to a rack to cool.
Now… try not to finish them in one day ^_^
– Using 1/4 teaspoon of baking powder and 1/4 teaspoon of baking soda produced Cookies that were crisp at the edges, soft in the middle, and with a good amount of spread. In my opinion it is the best result.
– I suggest you do a first trial bake with some Cookies to calibrate the cooking temperature and time
– You can also freeze single balls of dough and have a batch of Cookies ready to bake. Whenever you feel like Cookies, you can then simply thaw the dough in the fridge and bake them as usual.
Having Cookies makes anyone happy in few seconds.
So why not listen to “ Walking on Sunshine” of Katrina & The Waves!
I can already see your hips swinging! ^_^
Nicole Orlando è la fondatrice del progetto Unicorns eat Cookies, blog e canale Youtube, dedicato al mondo dei dolci ed in particolare alla pasticceria anglosassone.
Dopo anni di lavoro come cake decorator e cake baker in Inghilterra, dove tutt’ora vive, ha condiviso le sue conoscenze creando tutorial molto seguiti in rete e ora attraverso video-corsi su argomenti più specifici.
Il suo obiettivo è rendere facili anche le preparazioni all’apparenza più complicate sostituendo l’approccio rigido, che spesso viene associato al mondo della pasticceria, con il sorriso e la voglia di mettersi in gioco.