THE ONLY COOKIE RECIPE YOU NEED
Straight from the heart of home-baked goodness, here's a classic cookie dough recipe that's about to elevate your snack game. This recipe combines the rich flavors of three different sugars with the wholesome texture of all-purpose flour. It's like a secret handshake among cookie lovers, bringing together a trifecta of sugars for a unique taste. Let's dive into this journey of creating some golden-brown beauties.
Ingredients:
225g Butter (at room temperature)
170g Dark Brown Sugar
100g White Sugar
50g Light Brown Sugar
1 Egg
1 tsp Vanilla Extract
300g Flour
5g Baking Soda
16g Baking powder
1 tsp Salt
Your own choice of mix-ins; here’s my favorite combo: 100g of milk chocolate, 6 Reese’s Pieces Peanutbutter Cups, 50g of Chocolate Pretzels and big hand of salted potato chips (the thicker the better 👀)
Instructions:
Sugar & Butter Symphony: Add all the sugars to your mixing bowl. Add the butter and beat these together until you've got a blend that's smooth and fully integrated. It's like conducting a sweet symphony. You're looking for that creamy, dreamy texture.
Egg and Vanilla Fusion: Crack in that egg and pour in 1 tsp of vanilla extract. Mix these in until just combined. You're building layers of flavor here.
Dry Ingredients: In a separate bowl, whisk together 300g of all-purpose flour, 5g of baking soda, 16gr of baking powder and 1 tsp of salt. This is the foundation of your cookie structure.
Combine and Chill: Gradually add the dry ingredients to the wet mix. Stir it all together until just combined - don't overdo it. Once it's all mixed, set aside and let’s start baking!
The Mix-ins: Mix in all your preferred mix-ins. We want an even spread so every bite will be a delight.
Baking Time: Preheat your oven to 175°C. Line a baking sheet with parchment paper. Tip: splash a few drops of water on your sheet before you lay down the parchment paper — this way it won’t roll right back up.
Shape and Bake: Scoop out balls of dough with a ice cream scoop and place them on the baking sheet. Give them space to breathe and expand. Bake for about 12-114 minutes or until they're just turning golden brown around the edges.
Round ‘em up: To get perfect round cookie, use a ring or small bowl, place it over the cookie and give it a quick rotating movement. Your cookies will get higher and rounder!
Cool and Enjoy: Let them cool on the baking sheet for a few minutes before transferring to a wire rack. And there you have it, cookie magic ready to be devoured.
Note: Remember, every oven is a bit different, so keep an eye on your cookies. They're done when they're just golden around the edges but still soft in the middle. Let them cool a bit on the baking sheet - that's where they finish cooking and get that perfect texture.