Category Archives: Recipes – Cookies

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.

Momofuku cornflake crumb chocolate chips marshmallow cookie

6 recipes/ideas to start your amazing journey with Paneton French Bakery’s new chocolate pastry


If you have ever tried making short crust pastry, you would know that while it isn’t very difficult (at least when compared to making puff pastry), it does take a bit of time to make and rest before you can roll it out for baking. Add to that my preference for a chocolate shell to go with a dark chocolate ganache – I end up making far fewer tarts than other desserts.

Cue Paneton French Bakery. Their short crust pastry has always been, in my view, an exemplar of pastries.  When they released the ready-rolled chocolate pastry, I felt as if a weight has lifted off my shoulders – I can finally make tarts quickly!!! I then went about challenging myself to see how many things I can make using this gem! Here are my 6 recipes/ideas, for now 😉

1. Chocolate tarts – Solomon’s Gold 70% smooth dark chocolate ganache with Lewis Road Creamery double cream

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The pastry is not very sweet and it serves as a very good base for any dessert tart. Here are my favourites:

– Solomon’s Gold 70% smooth dark chocolate ganache with Lewis Road Creamery double cream

– Solomon’s Gold dark orange chocolate ganache with Lewis Road Creamery double cream and Fresh As Freeze dried mandarin segments

– Forty Thieves‘ salted macadamia butter with chocolate ganache

– Forty Thieves‘ cacao hazelnut butter with chocolate ganache

Makes 10 individual tarts

Ingredients:

  • 500g roll of Paneton French Bakery Chocolate Pastry,
  • 300g Solomon’s Gold smooth dark chocolate or dark orange chocolate, chopped into small pieces in a heat proof bowl
  • Forty Thieves nut butters
  • 375ml Lewis Road Creamery double cream
  • Decorations – Valrhona crisp pearls, batons, Fresh As Freeze dried fruits, Solomon’s Gold cacao nibs

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Instructions

    1. Thaw pastry overnight in the fridge.
    2. Carefully unroll the pastry to prevent any breaks (but it is ok if it breaks! Just push it back together)
    3. Using a sharp knife, cut out squares or circles of pastry to fit your tart mould.
    4. Push the pastry into the moulds carefully, be sure to mend any breaks. Prick the pastry all over with a fork.
    5. Blind bake in 180C oven for 9 minutes. Let cool on a rack.
    6. Make ganache by heating cream in a pot till just starting to boil, then pour over the the chocolate pieces.
    7. Let is sit for a minutes for the chocolate to soften, and then mix it till the mixture becomes glossy and thick.
    8. If using nut butter, add a dollop onto the baked shells before the next step.
    9. Pour ganache into individual tart shells, and decorate!

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2. Ice cream bowl – individual dessert bar

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Here the pastry is shaped into a bowl (I used the Wilton’s cookie bowl mould ) and used to serve up Kohu Road Cookies and Cream ice cream. Perfect with a tray full of garnishes for you to decorate to your heart’s content. Halzelnut praline, freeze dries raspberries and Manuka honey, Valrhona chocolate crisp pearls and batons…hmmmm

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3. Ice cream sandwich with Kohu Road Cookie and Cream

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Scoop the ice cream into a flat container and refreeze to solidify the ice cream again. Cut out rectangle slices of ice cream and sandwich them between rectangular shaped pastry cookies.

4. Biscuits with Fresh As freeze-dried powders
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J made some rocket ship and butterfly biscuits here with cookie cutters. We then dipped them into melted chocolate, followed by a sprinkle of Fresh As freeze dried raspberry powder. The acid tang was sooo good with the bitter pastry biscuit.

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5. Tim tam cheesecake

Instead of lining the whole mould with the pastry, place a disc of it on the bottom of the mould. Bake and after cooling, pour in your favourite no-bake cheesecake filling (see my Tim Tam cheesecake) and let it set in the fridge.

6. Chocolate soil

This is as simple as baking the chocolate pastry and then crumbling them in a food processor or by giving them a good bash in a zip bag with a rolling pin. Sprinkle over or on the sides of desserts and voilà you have a Masterchef style dessert 🙂
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Hope this gets you going with your adventure using Paneton’s Chocolate Pastry!

Maisy mouse gingerbread cookies


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As school’s starting this week, we have been in full back-to-school mode: getting stationary sorted, uniforms ironed, new lunchboxes and water bottles – all sorted. One thing we couldn’t miss out on is preping for snacks for school. I don’t want to do what I did last year – baking too much at a time with the hopes that it will fill up all the lunchboxes for weeks. Turns out banana muffins can get boring pretty quickly, even with chocolate buttons in them (What do you mean you don’t like them any more? They have chocolate chips in them for goodness sake!). They don’t freeze that well and the taste deteriorates the longer they have been frozen.

This year, I’m going to try out a few different ideas for lunch and teas. First off, baking from pre-made, frozen dough.
This is hardly a new idea, just underestimated by me as a true time saver (I find it really hard to hold back and not bake the entire batch sometimes). By doubling the batch and keeping some reserve dough in the freezer, you can always bring it out the night before to let it thaw and very quickly you’ll have a fresh batch of baking for the week. Same idea as mise en place, you will be saving time spent on prep. You can build on your ‘baking bank’ with a variety of recipes and you’ll always have something on hand for parties too.

Here’s our recipe for gingerbread cookies, these have a nice light crunch, no teeth-breaking involved 🙂

Ingredients:
450g plain flour
2 tsp ground ginger
1/2 tsp cinnamon powder
2 tsp baking powder
115g melted butter
100g golden syrup
115g muscavado sugar
1.5 size 7 egg, beaten (about 60g)

Method:
Mix the flour, spices, baking powder in a large bowl.
Pour melted butter, syrup and sugar into mix, combine.
Add the eggs and combine.
Tip contents onto a large board, work the dough until everything comes together without being sticky.
Roll out to 3mm thickness and cut into shapes with cutters.

Fan bake for 18 minutes in a preheated oven at 160C, until golden brown.
Cool on a wire rack.

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Citrus Shortbread biscuits


This week at Sunday School, the kids made little cut outs from carrot slices, using little cookie cutters. It immediately brought me back to my childhood years, where these are almost always found in chinese stir fry dishes in restaurants in Hong Kong. Next moment I get a flash back of these wonderful citrusy shortbread biscuits I used to make, using the same cookie cutters. This could be among the first few things we learnt to bake at school, perhaps even before we did the good old chocolate chip cookies.

When we got home, I ran to the kitchen and dug through my folder of old recipes to see if I’d brought it to NZ.

There, among other old recipes, is this recipe on letter-sized paper with typewriter-style font. The paper is still impeccably clean, straight and readable.
I said to J: ‘look, this is mummy’s recipes from 20 years ago! It is still perfect!’ she gave me a funny look, like ‘what is 20 years??’. I stopped myself from explaining about ageing, remembering that she had earlier espressed her dislike of growing old.

Just like that, I was brought back to that school kitchen 20 years ago, baking alongside my friends. It warmed my heart to remember that I’ve always loved cooking, with the joys of success in the kitchen not matched or surpassed by many other things (well perhaps a perfectly exposed photo in the dark room in my later years). This isn’t just a hobby, it is what makes me, ME. That’s why a day off at home usually means a baking marathon or culinary challenge. That’s why I record, watch and re-watch episodes of Masterchef Masterclass. That’s why I have an insatiable appetite for cook books, cooking shows, learning new techniques and cooking challenges.

I have just found another piece of the puzzle about who I AM.

citrus shortbread biscuit

Ingredients

250 g butter (firm, straight out from fridge)
350g plain flour
a pinch of salt
Finely grated zest of 1 lemon or orange or lime
100g caster sugar
Extra caster sugar for dredging

Method

Line two baking sheets with baking paper, preheat the oven to 170°C.

Sift the flour and salt together, then rub in the butter until mixture resembles fine breadcrumbs. Use a knife to cut further to make it more crumbly. This will take about 10 minutes. It was quite nice feeling the textures come together in my hands, and the memory of doing it the first time is still right there in my head, bringing a smile to my face. I resisted the temptation of getting the processor out.

Add the sugar and zest, then knead the mixture until it binds well together. It will be crumbly at first, but just give it a good knead and it will come together.

Turn this dough onto a lightly floured board and press into a round shape. Roll out to 1cm thick.

These are the cutters I used – 20 years ago!

Cut with cutters, re- roll left overs and cut until the dough’s all been cut.

Prick the shortbread surfaces with a fork.

Bake for 20-25 minutes, until surface is golden.

Remove from oven, leaving it to rest on sheets for another few minutes, before transferring carefully to wire racks to cool for a bit.

I also remember dredging them with caster sugar but it isn’t in the original recipe…

I couldn’t resist making little “Thomas” and “Percy” engine-shaped biscuits…the flowers look like the steam clouds! Cute~

Citrus Shortbread

I hope you will enjoy making these as much as I did!

To my friends of class 2X: do you remember these? how long has it been since you made some? Carmen, what about you?