Classic Cookies - Four Cookie Recipes
Classic Chocolate Chip Cookies
Yield: 16 - 20 pieces
- ¾ cup or 170g butter
- ¾ cup or 150g brown sugar
- ½ cup + 3 Tablespoons or 110g sugar
- 1 Tablespoon Vanilla
- 2 eggs
- 1 tsp salt
- 1 cup + 3 Tablespoons or 150g flour
- 1 tsp baking soda
- 1 + ½ cup or 210 g chocolate chips
- preheat oven to 350F
- Cream butter and sugars together
- Add egg and vanilla and mix until combined.
- In a separate bowl mix together flour, salt, and baking soda. Add these dry ingredients to the butter mixture in 2 rounds.
- Add in chocolate chips and mix until combined.
- Scoop about 2 tablespoon size of a ball and place on cookie sheet, leaving 1.5 inches in between each cookie
- Bake for 8-12 mins at 350F
Let cool on tray before Enjoying
Chewy Oatmeal cookies –
Yield 18 large cookies
- 227 g or 8 ounces unsalted butter, at room temperature
- 213 g or one cup of packed brown sugar
- 66 g or 1/3 cup granulated sugar
- 2 large eggs
- 5 g or 1 teaspoon vanilla extract
- 210 g or 1 3/4 cup all purpose flour
- 4 g or 1 teaspoon of fine sea salt
- 2 g or 1 teaspoon cinnamon
- 199 g or 2 cups old-fashioned oats
- Preheat the oven to 350 Fahrenheit or 170 Celsius with racks in the upper and lower thirds of the oven. Line 2 baking sheet with parchment paper.
- In a bowl of a stand mixer fitted with a paddle attachment or in a large bowl using a hand mixer, cream the butter and sugars on medium low speed until light and fluffy, 4 to 5 minutes.
- In a medium bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add the butter mixture and mix on low speed just until Inc., 1 to 2 minutes. Add the oats in mix on low speed to combine, 30 seconds to one minute scrape the ball well.
- Use a quarter cup scoop to portion the cookie dough onto the prepared baking sheets, stagger the cookies, leaving 1 1/2 inches between them to allow for spreading.
- Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until evenly golden brown, 14 to 16 minutes. Transfer the cookies to a wire rack to cool.
- The cookies can be stored in an airtight container for up to one week at room temperature.
Everything Cookies –
Yield 15- 20 cookies
- 225 g or 1 cup butter, at room temperature
- 250 g or 1 1/4 cup granulated sugar
- 150 g or 2/3 cup tightly packed brown sugar
- 1 egg
- 2 g or half a teaspoon vanilla extract
- 240 g or 1 1/2 cups all purpose flour
- 2 g or half a teaspoon baking powder
- 1. 5 g or ¼ teaspoon baking soda
- 5 g or 1 ¼ teaspoon kosher salt
- 125 g or 2/3 cup chocolate chips
- 65 g or 1 1/4 cup mini marshmallows
- One recipe or 3 cups of cornflake crunch (recipe to follow)
- Combine the butter and sugar in a bowl of a stand mixer fitted with the paddle attachment and cream together on medium high for 2 to 3 minutes. Scrape down the sides of the ball, add the egg and vanilla, and beat for 3- 5 minutes.
- Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the gel comes together, no longer than one minute. Scrape down the sides of the ball with a spatula.
- Still on low speed slowly add the cornflake crunch and mini chocolate chips just until they’re Inc., no more than 30 seconds. Add the mini marshmallows just until Inc.
- Using a 1/3 cup measuring cup portion out the gel onto a parchment lined sheet pan. Pat the tops of the cookie dough domes flat. Cool the cookies in the fridge or freezer for half an hour or one hour to let butter firm up slightly.
- Preheat the oven to 375 Fahrenheit.
- Arrange the chilled gel and a minimum of 4 inches apart on parchment or slip mat line sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18 minute mark, the cookie should be browned on the edges and just beginning to brown towards the center. Leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.
- Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temperature, the cookies will keep flash for five days, in the freezer, they will keep for one month.
Cornflake Crunch (for Everything Cookie)
Yield 3 cups
- 170 g or half 12 ounce box equalling 5 cups of cornflakes
- 40 g or half a cup milk powder
- 40 g or 3 tablespoons granulated sugar
- 4g or 1 teaspoon Kosher salt
- 130 g or 9 tablespoons butter, melted
- Heat the oven to 275F
- Pour the cornflakes in a medium bowl and crush them with your hands to 1/4 of the original size. Add milk powder sugar and salt and tossed to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, finding the ingredients to the cereal and creating small clusters.
- Spread the clusters on parchment or slip mat line sheet and bake for 20 minutes, at which point they should look toasted And smell buttery.
- Cool the cornflake crunch completely before using it in the recipe.
- Left over crunch can be stored in an airtight container at room temperature, the crunch will keep fresh for one week. In the fridge or freezer, it will keep for one month.
Chocolate Crinkle Cookies
Yield about 16 cookies depending on size
- ½ cups or 120g Butter
- 2 cups or 400g Sugar
- 4ea Eggs
- 2 teaspoons or 10g Vanilla
- 2 cups or 240g Flour
- 1 cup or 120g Cocoa
- 2 and ½ teaspoon or 10g Baking Powder
- ½ teaspoon or 2.5g Salt
- About 1 cup or 125g of Icing Sugar for dusting
- Preheat the oven to 350*F
- Whisk your Flour, cocoa powder, baking powder and salt and set aside.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time making sure each addition is fully incorporated.
- Add vanilla mix through.
- Add all the dry ingredients.
- Form dough into balls of about 1 -3 tablespoons and place on a plate or baking tray leaving space in between each dough ball and let chill in the refrigerator until firm for approximately 10 minutes.
- Roll dough balls in icing sugar.
- Bake for 8-12 minutes at 350F - cookies will have cracked and look slightly soft in the middle.
- Let cool on the tray.