Best Chewy
Chocolate
Chip Cookies
Source: Tasty 12 cookies
INGREDIENTS
½ cup granulated sugar (100 g)
¾ cup brown sugar, packed (165 g)
1 teaspoon salt
½ cup unsalted butter, melted (115 g)
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour (155 g)
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks (110 g)
4 oz dark chocolate chunk, or your preference (110 g)
PROCEDURE
1) In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no
lumps.
2) Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a
short while before falling back into the mixture.
3) Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to
overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
4) Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more
intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough
rests, the more complex its flavor will be.
5) Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
6)Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet,
leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space
from the edges of the pan so that the cookies can spread evenly.
7)Bake for 12-15 minutes, or until the edges have started to barely brown.
8)Cool completely before serving.
9) Enjoy!
Cakey Red
Velvet Cream
Cheese Crinkles
Source: My Food Story 24 cookies
INGREDIENTS
3 cups All-Purpose Flour 1 1/4 cup granulated Sugar
1/4 cup Cocoa 3 large Eggs
2 teaspoons Baking powder 1 tablespoon Milk
1/4 teaspoon Baking soda 2 teaspoons Vanilla Extract
3/4 teaspoon Salt (See Note 1) 2 teaspoons Lemon Juice
1/2 cup unsalted Butter, melted 1 1/2 tablespoon Red Food Colour
1/3 cup Cream Cheese, softened 1 cup powdered Sugar or Icing Sugar
PROCEDURE
1) Dry Ingredients: In a bowl mix together flour, cocoa powder, baking powder, baking soda,
salt and set aside.
2) Wet Ingredients: Use a stand mixer or hand mixer to beat together butter, cream cheese
and sugar in another bowl till light and fluffy. Add eggs one at time, beating till combined.
3) Add milk, vanilla extract, lemon juice and red food colour and mix.
4) Combine: Add the dry ingredients to the wet ingredients and beat on very low speed till
just combined. Cover the dough and refrigerate for at least 2 hours.
5) Pre-heat: Pre-heat oven to 350F/175C.
6) Forming the cookies: Fill a plate or wide bowl with powdered sugar or icing sugar. Use
a small ice cream scooper to scoop out balls of dough the size of limes and roll them with
your hands in the powdered sugar till they are covered. Don’t worry if there is extra sugar
in a few places. Work quickly because the dough soaks in sugar quite quickly.
7) Bake: Place them on a silicon mat lined cookie sheet and bake for 12-13 minutes. Let
them cool for a few minutes before transferring them to a wire rack to cool completely.
Chocolate
Crinkles I I
Source: All Recipes
INGREDIENTS
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar
PROCEDURE
1) In a medium bowl, mix together cocoa, white sugar, and vegetable oil.
2) Beat in eggs one at a time, then stir in the vanilla.
3) Combine the flour, baking powder, and salt; stir into the cocoa mixture.
4) Cover dough, and chill for at least 4 hours.
5) Preheat oven to 350 degrees F (175 degrees C).
6) Line cookie sheets with parchment paper.
7) Roll dough into one inch balls. I like to use a number 50 size scoop.
8) Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
9) Bake in preheated oven for 10 to 12 minutes.
10) Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Mini Blueberry
Cheesecake
Source: Talentadong Chef 72 Mini Cheesecakes
INGREDIENTS
Crust: Cheesecake:
2 cups crushed graham crackers 2 bars of 8oz cream cheese, room tem-
1 stick butter, melted perature
3 T white sugar 1 cup white sugar
2 large eggs
1 cup heavy cream
2 t vanilla
1/2 t fine salt
1 21-oz can of blueberry pie filling/topping
PROCEDURE
1) Preheat oven to 175°C and line 3/4 oz mini muffin tins with paper cups.
2)To make crust, combine until evenly blended the graham cracker crumbs, sugar, and
melted butter in a bowl.
3)Press around half a tablespoon of crumbs onto the bottoms of the muffin cups. Set aside.
4) To make the cheesecake, with the lowest speed setting, beat cream cheese until
smooth and fluffy. Gradually add sugar and salt while beating, scraping the sides of the
bowl often.
5) Add the eggs one at a time, mixing until incorporated.
6) Add the vanilla extract and heavy cream and mix well.
7) Let the cheesecake batter rest for around 10 minutes to remove most of the air bubbles
that were formed during the mixing process.
8) Scoop cheesecake batter into prepared crusts and bake for about 15-18 minutes, or until
firm but the centers of the cheesecakes still a bit jiggly.
9) Remove from the oven and let coolthen refrigerate (a few hours or even overnight).
10) Serve with chilled blueberries (with sauce) on top.
Smores Cookie
Cups
Source: Fabulessly Frugal 24 Cookies
INGREDIENTS
1 cup graham cracker crumbs
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
12 large marshmallows, cut in half
2 Hershey’s chocolate bars (24 chocolate pieces)
PROCEDURE
1) Preheat the oven to 350 degrees F.
2) In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt. Set aside.
3) In another bowl, beat the butter and sugars together until creamy and smooth.
4) Add in the egg and vanilla extract and mix until combined.
5) Slowly add the dry ingredients and mix until just combined.
6) Drop rounded tablespoons of dough into a greased mini muffin tin. Press dough down
into the muffin tin using a spoon or something round so there is a small indent in the
dough.
7) Bake for 6-8 minutes or until edges are just golden brown. Remove from oven and gen-
tly press a half marshmallow, sticky side down, onto each cookie. Let cool completely.
8) Once cooled, preheat broiler. Place cookies under the broiler for 1-2 minutes, keeping a
close eye on them so they don’t burn.
9) Once marshmallows are golden brown, remove from oven and place a piece of choco-
late on top of each cookie.
