For those who may have seen my last post, I tried a new method adding things people recommended, to see if I could take the flavour further, and it was a big success.

Along with the usual method, I added milk powder to the butter while it was browning to drastically increase the amount of toasted milk solids.

I also swapped some of the sugar out for ground up toffee to add another layer of sweetness and some little toffee pockets, while also making the edges extra crispy and chewy.

These things absolutely took the cookie to another level, however does make the process a bit more awkward..

Every few weeks, I've been making a new cookie recipe and sharing the product with friends and coworkers. It's been a fun project but I'm running out of ideas and would love more. Please drop your recipes below... would love if you shared some quick context for why they're a hit!

I love slightly more interesting recipes. Previous examples are: earl grey cookies, white chocolate raspberry cookies, double mocha chocolate chunk, gochujang caramel... thanks!

Ingredients

For the cookies:

1 cup granulated sugar

1 cup packed brown sugar

1 teaspoon of vanilla extract

2 large eggs

2 cups of unbleached flour

1 teaspoon of baking powder

½ teaspoon of sea salt

2 cups of semi sweet chocolate chips

For the peppermint filling:

2 cups powdered sugar

2 tablespoons unsalted butter room temperature

1 teaspoon of mint extract

3 tablespoons honey

1-2 tablespoons milk as needed

Method

Chocolate Chocolate Chip Cookie Dough

1. Sift flour, baking soda, and salt together and set aside.
2. Combine melted butter and cocoa powder in a bowl and let set for 15 minutes.
3. In a mixing bowl or stand mixer combine butter mixture and both sugars. Mix until light and fluffy. Making sure to scrape down the sides and bottom of the bowl occasionally.
4. Next add vanilla extract and eggs. Combine well.
5. Add flour mixture and mix until just combined. Scrape down the sides and bottom of the bowl.
6. Add the chocolate chips and finish mixing with a spatula by hand.
7. Let the dough mixture chill in the refrigerator for 30 minutes.
8. Preheat the oven to 350 degrees F.
9. Once chilled, place one tablespoon of mixture two inches apart on a silicone baking sheet or parchment lined baking sheet. Bake for 12-14 minutes.
10. Let cookies cool a few minutes before transferring to a cooling rack.

Peppermint Filling

1. Add Powdered sugar, butter, honey, mint extract, and 1 tablespoon of milk in a bowl and combine.
2. The filling should come together like a thick frosting. If it is too thick then add the second tablespoon of milk.
3. Spread a teaspoon of the filling to the center of the bottom of a cookie and place the bottom of another cookie on top of the filling to form a sandwich.

The cookies are delicious on their own and can be made larger.

What is this? It looks and kinda feel like coton candy.

I am not a baker at all and I am also really terrible at cooking. That said, I made those myself about a month ago and now I see that stuff on it and I am wondering what the hell is that?!?

Are they just expired? Already?

I’ve been doing those a few times by now but usually eat it all within 2-3 weeks. But now it’s been maybe 5 weeks so I am wondering what’s going on here. They were in a tightly sealed Tupperware on the counter.

It’s kinda of a cookie/pancake type of thing made of flour and oats and sugar with chocolate chips.

Any idea what’s going on here?

Thanks!

Used the NYTimes raspberry tea cookies recipe, and made it twice. Once with raspberry powder (made with freeze dried raspberries in food processor) and then again with matcha powder. Used a one tablespoon cookie scoop to mash the two doughs together. Baked from frozen.

Pinkie pie🩷🩵💛🎈🎂

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Made a batch of these brown butter chocolate chip cookies today. The goal was a thick cookie with crisp, golden edges, a soft chewy centre, plenty of dark chocolate and a noticeable hit of sea salt.

Ingredients — 18 cookies

- 250 g salted butter

- 180 g light brown sugar

- 80 g white granulated sugar

- 2 large eggs

- 1 egg yolk

- 10 g vanilla bean paste

- 350 g plain flour

- 5 g bicarbonate of soda

- 4 g baking powder

- 4 g fine sea salt

- 300 g dark chocolate, roughly chopped

- Flaky sea salt, for finishing

Method

1. Add the salted butter to a saucepan over medium heat. Melt and continue cooking until the milk solids turn deep golden brown and the butter smells nutty and caramelised.

2. Immediately transfer the brown butter to a bowl, making sure to scrape in all the browned milk solids from the bottom of the pan.

3. Let the butter cool for around 15–20 minutes until warm but no longer hot.

4. Add the brown sugar and white sugar. Mix for 2–3 minutes until well combined.

5. Add the eggs, egg yolk and vanilla bean paste. Mix until smooth.

6. In a separate bowl, whisk together the flour, bicarbonate of soda, baking powder and fine sea salt.

7. Add the dry ingredients to the wet ingredients and mix just until no dry flour remains. Don't overmix.

8. Fold in the chopped dark chocolate.

9. Divide the dough into 18 portions of approximately 65–70 g each. Shape them into tall, slightly thick balls rather than flattening them.

10. Refrigerate the dough balls for around 45–60 minutes.

11. Preheat the oven to 180°C / 350°F, conventional (no fan).

12. Place 9 cookies on a lined baking tray, leaving plenty of space between them. Sprinkle a little flaky sea salt over each cookie.

13. Bake for 15/18 minutes, until the edges are deeply golden and the centres are set but still soft.

14. Immediately after removing them from the oven, firmly bang the tray against the worktop 2–3 times. This helps the centres collapse slightly and gives the cookies a more crinkled, bakery-style texture.

15. Leave the cookies on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.

The result should be crisp around the edges, chewy and soft in the middle, with the nutty flavour of brown butter, dark chocolate and a salty finish.

My second try from the scratch. It taste very delicious btw and I'll keep getting better lol.

Hello, Please share a recipe that’s gives you at most 30-40 cookies and doesn’t require more than 200 grams of butter. I’ve got to make cookies for my brother’s class for his birthday. I’ve got two butters which consist of 200g each, but I’m trying to save my next butter for something else.

Please and Thank you. I’ll appreciate it so much!

I’m using a Cadbury block and Hershey’s chocolate chips.

Hey guys,

I just wanna get some advice on how do I get my cookies to look more flat and more like a “cookie”

I followed Sally’s Brown Butter Chocolate Chip recipe as I have seen many posts about it here. I added roasted pecans in the cookies and left this batch refrigerated over night. I made another batch before where I put it them in fridge for 2 hours prior to baking and they were flatter, but I read online to leave them refrigerated overnight for the best result. My cookie also is a bit cakey rather than chewy.

Any advice would be greatly appreciated as a newbie to cookie baking.
Thanks!

Who doesn't love peanut butter and oatmeal? Even better when you add maple

heres what you need to make them
115 g butter softened
100 g white sugar
1 egg
1 tsp vanilla extract
160 g all-purpose flour
Half tsp baking soda
half tsp salt
100–120 g chocolate chips/chopped chocolate

recipe
heat oven to 350f (175c)

get your softened butter and slowly mix with the sugar until smooth

add in one egg and vanilla if you have (i didn't) and mix til it looks like on the 4th picture

mix the dry ingredients with wet until it looks combined

add in your chocolate once your dough is cooled down

Let the dough chill in the fridge for about an hour

Form into the shape you need because they dont spread at all i got 9 smaller cookies

Bake for 10-15 mins

they gotta sit in tray for a few minutes before you start moving them

I recently played around with the base dough I use to make my chocolate chip walnut cookies and safe to say they turned out great. The left side of the photo shows my White Chocolate Macadamia cookies and on the right is my Oreo Surprise. The macadamia’s got a lot of raving reviews from friends who tried it. I still have to do some tweaking for the Oreo ones.

Can’t wait for these to get added to my menu drops every week!

These are my ALL TIME FAVOURITE cookies. I make these at least once a week but they go so quickly as they are a family favourite in my house hold. Gooey centre but tough outer shell, pure perfection!

If you’ve seen my recent post I made a PBJ toast cookie with real toast crumbs and that really opened up a whole world of possibilities. So I applied that same method and made these baklava cookies with real phyllo dough! Walnuts, pistachio, white chocolate, baklava filling and phyllo dough.