Category Archives: Recipes – Cookies

Chocolate Brownie Crinkle Cookies


I turned one of my earlier Brownie recipes into a cookie! To be honest, these were inspired by the many versions of the same on Instagram lately, and for fear of missing out, I followed suit. Henceforth known as #fomocookies.

These are quick to make too!

Makes 20 – 22 cookies

Ingredients

  • 300g dark chocolate (70% best chocolate, I used Valrhona), chopped
  • 60g unsalted butter, cubed (I use Westgold)
  • 45g plain flour
  • 1 tablespoon finely ground instant coffee powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 200g brown sugar
  • 2 eggs (about 55g each)
  • 1 tablespoon water
  • Salt flakes, for sprinkling

Instructions

  1. Place the dark chocolate and butter into a medium sized heat-proof bowl set over a saucepan of barely simmering water.
  2. Heat on a medium-low heat, stirring often, until melted and smooth. Remove from the heat and set aside to cool.
  3. In a separate mixing bowl, whisk together the flour, coffee powder, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer fitted with the whisk attachment, whisk the brown sugar and eggs on medium speed, until thick, doubled in volume, and light caramel in color (about 4 minutes). Add in the melted and slightly cooled dark chocolate. Continue to whisk until well incorporated. You may have to scrape down the sides of the bowl.
  5. Set the mixer speed to medium and add in the dry ingredients. Whisk until just combined, then, add in the water. Continue to whisk until homogenise. The dough should be fluid, and form a thick flowing trail when the whisk is lifted. Remove the bowl from the stand mixer and set it in the refrigerator to chill for at least 15 minutes, or up to an hour. (Not any longer or it will be too hard to scoop.)
  6. Meanwhile, preheat the oven temperature to 180 degrees Celsius. Line three large baking trays with baking paper.
  7. Using a small cookie scoop, scoop the dough evenly onto the prepared cookie sheets. The dough should be soft but will hold its shape when being scooped. If not, leave in the fridge for a further 15 minutes. Place 6-8 scoops on each cookie sheet with plenty of room to spread. Drop the sheets against the kitchen bench to slightly flatten the cookies. Sprinkle over a little of the flaked sea salt.
  8. Bake the cookies for a total of 11 minutes. To make crinkles (method is according to Sarah Kieffer), you’ll have to do the following steps:
  • Set a timer for 11 minutes of baking. Place sheets in.

  • After 5 minutes, rotate the cookie sheet half-way around. Lift and drop the sheet against the oven rack to deflate the cookies. A small circle of crinkles should be visible on the outer edge of the cookies. Close the oven door and allow the cookies to rise again.

  • 2 minutes later, again lift and drop the tray against the oven rack to deflate and further crinkle the cookies. They will be very visible (I was so excited when I saw these!) Bake for another 2 minutes.

  • Repeat one more time of lift and drop, and bake one last 2 minutes.

  • The cookies should be flat with plenty of crinkles. They should be just firm around the edges and set in the middle.

Remove from the oven and let the cookies cool on their trays for 10 minutes, then to a wire rack to cool further.

Gianduia stuffed chocolate cookies (or just Surprise Cookies!)


I’m borderline obsessed with hazelnuts. One of my favourite ways of incorporating them are in these bars. I have been planning on making something with the Hogarth Milk Chocolate Hazelnut logs and an idea came to mind as I was making my gazillionth cookie over the Easter weekend: how about stuffing these inside a cookie?

I wanted a chocolate cookie that is on the dark side, and used Valrhona’s cocoa powder for the cookie dough.

The hazelnut log was cut into 20 semi circular pieces and placed in between layers of dough.

It was so exciting to break open the baked cookies to see the gooey filling. So delicious too!

If you can’t find hazelnut chocolate, you can freeze a rolled log of Nutella and use that instead.

Makes exactly 20 cookies

Ingredients

  • 1 Hogarth chocolate milk chocolate hazelnut log, halved lengthwise and diced into 20 pieces
  • 1/2 cup (113g) unsalted butter (I used Westgold), softened
  • 1/2 cup (90g) firmly packed brown sugar
  • 1/4 cup (50g) caster sugar
  • 1 egg
  • 1/2 tsp vanilla paste
  • 1 cup (125g) plain flour
  • 1/3 cup (40g) dutch cocoa powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1/2 tsp (1g) instant coffee

Directions

  1. Prepare the hazelnut chocolate pieces by halving the Hogarth milk chocolate log lengthwise. Chop the logs into 20 pieces.
  2. Preheat oven to 180 degrees Celcius. Line two baking sheets with parchment paper.
  3. Cream butter and sugars until pale. Add egg and vanilla.
  4. In a bowl mix flour with cocoa powder, instant coffee, salt and baking soda.
  5. Add flour mixture to the butter mixture.
  6. Place a large scoop of cookie dough on the baking paper, flatten the centre with your thumb slightly, add a piece of the hazelnut chocolate log and wrap the dough around it to seal it in. I find it easier to start with a smallish piece of dough, place the chocolate on top and then cover with more dough. Just make sure the chocolate is fully enclosed. Place on the baking sheet well spaced apart.
  7. Bake for 10-12 minutes, remove and leave it to cool on the baking sheet for at least 5 minutes.
  8. Transfer the cookies to a cooling rack to cool slightly.

Enjoy warm (best!) and with a glass of milk.

Chocolate Pâte Sablée letter tart cake


With countless pictures of this beautiful dessert seen from every corner of the world, it’s hard not to want one right away. It’s really super fun and easy to make too. All you need is a great Chocolate Pâte Sablée recipe, a meringue or buttercream and a whole host of little sweets nibbles you want to decorate (and eat) with.

This became my birthday tart cake for 2018. Loved it!

This dough is buttery, rich and most decadent. It’s different to your normal sugar dough: while the sugar dough (Pâte sucrée) is cookie-like, this has a higher proportion of butter and less egg, making it richer and more “sandy”. Almond meal is often added. Higher egg yolks ratio in the overall egg quantity also maintains that richness. You can opt to use icing sugar instead of caster sugar as well.

Ingredients

  • 2 cups plain flour
  • 3/4 cup almond meal
  • 1/4 cup best dutch cocoa powder
  • 1/2 teaspoon salt
  • 125g unsalted butter (I use Westgold), softened
  • 3/4 cup caster sugar
  • 1 large egg
  • 1 large egg yolk

Instructions

  1. In a bowl, whisk together the flour, almond meal, cocoa powder and salt. Set aside.
  2. Beat the butter and sugar in the bowl of a stand mixer until light and fluffy.
  3. Beat in the egg & yolk one at a time. Mix until completely combined. Scrape the bowl several times.
  4. Turn the mixer to low, beat in the flour mixture until the dough just comes together and you can’t see any flour. Do not overmix. (The dough should hold when pressed together between your fingertips. If not, lightly mix in up to 1 tablespoon cream or milk.)
  5. Place half the dough on a piece of baking paper. Gather the dough together and press it into a round disk. Place a second sheet of baking paper on top and roll the dough out to 3mm thick. Take note of the size of the shape you wish to cut out (I just scaled up a letter M with pencil and ruler) and make sure the dough is big enough.
  6. Repeat with the remainder of the dough.
  7. Chill in the fridge for an hour or overnight.
  8. Using your paper template, cut out a shape from each of the dough sheets with a sharp knife.
  9. Carefully transfer baking paper with your shape to a cookie sheet and bake at 165 degrees Celsius for 12 minutes.
  10. Cool completely before assembling tart.

While the biscuit is baking, make the filling. Remember to leave the butter out on your work surface before you start, so that it will have softened by the time you need it.

I used my Chocolate Swiss Meringue and a star tip to pipe big stripey blobs of meringue on the bottom layer. I love the lines created by this tip!

Crushed chocolate was sprinkled on before the second layer biscuit was placed carefully on top.

I also chose this meringue recipe for its body – it can withstand the weight of the biscuit and all the yummy things I piled on top!

Less is more when it comes to the goodies – for example you only need 2-3 macarons for the whole cake. Think about what you would like to eat; the colours and texture.

Here I have macarons (no brainer as you can see how much I love macarons), Valrhona chocolate from Easter, mini chocolate eggs, tempered chocolate discs (made by yours truly), wafer flowers, heart and mini marshmallows, Fresh As freeze dried raspberries and Gavottes feuilletine flakes.

Thank you Westgold for the butter 😊

Chewy Chocolate Chip Cookies


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What kind of chocolate chip cookie do you dream about when a craving surfaces? Mine’s soft and chewy, buttery and chocolatey all in the same bite. Warm out of the oven, I can never resist sneaking one before it has cooled down. I especially love having multiple kinds and sizes of chocolate bits in it with it all melting differently, resulting in gooey chocolate yumminess. 

How flat they go will depend on how warm the butter in the mixture is – the colder it is, the rounder and perkier the cookies will be. Better even, leave the dough in the fridge for 48 hours before baking and they will be perfect. You can add any nuts, chocolate or goodies you like to this recipe – just be creative!

Ingredients

  • 250g butter, unsalted (room temperature)
  • 1½ cup brown sugar (firmly packed)
  • 1 teaspoon vanilla paste
  • 2 eggs, size 8 
  • 2½ cups plain flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chopped up good quality chocolate (into a variety of sizes) 

Directions

  1. Preheat oven to 200c fan bake.
  2. With a stand mixer, beat together butter, brown sugar and vanilla until well combined.
  3. Add the eggs and beat until the mixture is well combined.
  4. Sift flour, baking soda and salt together in a separate bowl and stir with a whisk to combine.
  5. Add flour mixture to the stand mixer and mix well.
  6. Stir in the chocolate bits.
  7. Using a small ice cream scoop, portion and place cookie dough about 5cm apart on a baking tray lined with baking paper.
  8. Place dough in the fridge for a minimum of 30 mins and up to 48 hours to firm up. (You can even freeze them!)
  9. Bake in the oven for about 8-10 minutes. If using two trays at the same time, switch the trays around half-way through to ensure even cooking.
  10. Cool the biscuits on the tray for about 5 minutes, then transfer to a cooling rack. Eat them warm then make some more!

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They are good as ice cream sandwich cookies too!

Crunchy cornflake marshmallow chocolate chip cookies


Momofuku cornflake crumb chocolate chips marshmallow cookie

We had several reasons for cookies coming up and not wanting to make the same old chocolate chip cookie, I turned to the Momofuku recipe book for ideas. Knowing it would be something different, I tested the ideas with Miss 8 first.

“How does cornflake marshmallow chocolate chip cookie sound?”

She was sold at marshmallow.

We proceeded to make the cornflake crunch first. It was the most delicious element since feuilletine and easily made too! I can also vary the flavours by mixing in cocoa powder or malt powder. This is going to be something we have ready made in the kitchen from now on.

I have adapted the recipe here so that I don’t end up with half a cup of corn flakes at the bottom of the box, and also adjusted the ratio of ingredients to suit our taste. If you want more toffee-like shards in your cookies, by all means add another 15g of marshmallows in.

Cornflake Crunch

  • 210g plain cornflakes
  • 55g full fat milk powder
  • 55g caster sugar
  • 6g salt flakes
  • 160g butter, melted

Instructions

  1. Preheat the oven to 130C.
  2. Pour the cornflakes in a medium bowl and crush them with your hands till they are about 1/4 of their original size.
  3. Add milk powder, sugar and salt. Toss to mix.
  4. Add butter and toss to coat. The butter will bind the dry ingredients and create clusters.
  5. Spread the clusters on baking paper and bake for 20 mins till they are crunchy and buttery.
  6. Cool completely before using.

Cornflake crumb

These could be folded into ice creams, sprinkled on top of milkshakes, as a crunchy layer in my entremets, as decoration on cakes…nomnomnom.

Cookie

  • 225g butter, room temperature
  • 250g caster sugar
  • 150g brown sugar
  • 1 egg
  • 1 tsp vanilla paste
  • 240g flour
  • 2g baking powder
  • 1.5g baking soda
  • 5g salt flakes
  • 270g of Cornflake Crunch mix
  • 125g mini chocolate chips
  • 50g mini marshmallows

Instructions

  1. Cream butter and sugars for 3 minutes.
  2. Scrape down sides of bowl, add egg and vanilla paste, and beat for 7 minutes.
  3. Add in flour, baking powder, baking soda and salt slowly as the mixer is on low speed. Mix for no longer than 1 minute.
  4. Scrape down the sides of the bowl. Add in cornflake crumb and chocolate chips and mix for 30 seconds. On low speed add in marshmallows. (It would seem like there is a lot of marshmallows – I have reduced the amount here to keep the toffee taste.)
  5. Scoop with a small teaspoon to form small balls. These cookies spread like no other so keep them small.
  6. Place on trays and freeze them for 1 hour at least. Do not bake without freezing first or they will spread too thinly. These can be frozen for 1 month.
  7. Preheat the oven at 175C.
  8. Place on baking paper-lined cookie sheets, well-spaced. Bake at 175C fan-forced for 16 minutes as they puff up, crackle and spread. Marshmallows should have melted. (Watch as they burn easily.)
  9. Let cool completely on cookie sheet before transfering.
  10. Cookies will be fresh for 5 days and keep for a month in the freezer.