I was craving for some cookies. But I wanted soft ones. So I just googled and made the first recipe that come out. I only realised right this moment that I adopted Martha Steward’s recipe. While I was baking this, all I can think of is so much cookies. I made the normal size and a smaller size for certain people. But it just never end. Well, it does said it made about 3 dozens cookies. So yeah my fault for not really reading fully you see. I wanted to make a lot of them but 36 pieces is quite a lot. But you know, with soft cookies, they just go down faster. So you will end up eating a lot of them in one seating.
It’s a double chocolate chip cause I used normal milk chocolate chips and mini dark chocolate chips.
Make ~36 cookies
175C preheated oven, lined baking sheets
2 1/4c flour
1/2tsp baking soda
3/4c packed brown sugar
1c milk choco chips
1c dark choco chips
Whisk flour and baking soda, put aside.
In another bowl, beat butter and sugars until light and fluffy.
Stir in the vanilla and eggs.
Add the flour mixture and combine.
Stir in choco chips.
Drop tablespoon size balls on the baking sheet.
Bake until edges are golden about 8-10 minutes.
Cookies, that is the first thing I feel like eating when I woke up in 2018. So I went to bake some. But without eggs or butter, I was a little discourage. I managed to find random recipes online and tweak them just for the fun of it to see if they turn up edible.
Make ~80 mini cookies
180C preheated oven, lined baking sheet
150g chocolate chips
2 tbs milk
Cream margarine and sugar until fluffy.
Stir in the flour, choco chips and milk until combined.
Take some dough with a teaspoon and using another scrap off onto the sheet.
Baked for about 12 minutes.
(You can always baked them until golden brown, but you should flaten each dough on the sheet.)
The cookies smell really good, cause of all those margarine. I wish I had butter. You can always use butter, but margarine has a sharper crunchier taste. Also I do not have vanilla essence, that is why I use milk. If not, water will be fine. Overall, they are still a crunchy edible cookies. Even overnight, they are still crispy.
While looking through GuaiShuShu CNY cookies recipes compilation, I come across the macadamia teacakes. The recipe looks easy enough, so I decided to give it a go. I edit the recipe to make it easier for me. And the end result while delicious, is not pretty enough. I did not really coat the cookies with enough sugar once they came out of the oven. But, I think it is fine. It is not sweet, so it is nice for anyone who doesn’t really like sweet stuff. And I really think anything with macadamia is really yummy.
Make ~50 1inch cookies
170C preheated oven, lined baking sheet
250g butter, soften (I use Cowhead salted butter)
120g chopped macadamia nuts
50g icing sugar
1 tsp vanilla
40g icing sugar for rolling the dough in
Cream the 50g sugar and butter until light and fluffy.
Sift in the flour and stir until well mixed.
Add in the nuts and vanilla essence, stir until combined.
Use a dough scooper to get similar size ball and line them on the baking tray 3 cm apart. (Or you can just scoop with your hand and roll into round balls.) If the dough is too soft, you can place it in the fridge for about 15 minutes.
Bake for about 10-12 minutes until slightly golden.
Prepare a bowl with icing sugar.
Once the cookies are baked, take them out of the oven and place them in the bowl.
Rolled and coat the cookies with the sugar.
Place them on a wire rack to cool.
Repeat with the rest of the cookies.
Once cooled, roll against the icing sugar again to coat them with more icing sugar.
Store in airtight container.
I did not roll them in a bowl, as I do not want to have another bowl to wash. I also did not roll them a second time when they cooled. Instead, I sprinkle icing sugar all over the cookies. They don’t look anything like Russian Tea Cakes but it is the taste that matter. They melt in your mouth, with a strong buttery taste. Not too sweet with a nice crunch from the macadamia. The icing sugar that coated the cookies make it fun to lick your fingers after. Anyway, if I were to bake this again, I would chopped the macadamia more finely. While chunky macadamia is nice, finer pieces will have a better mouthfeel. This is now one of my top CNY goodies or just cookies in general.
CNY is upon us. My favourite goodies is the peanut cookies. I also like the almond, walnut and basically anything with nut type of cookies. I was planning to bake all the different nut cookies, but I decided it was not worth the trouble. Maybe next year, when everything is not so rush, I’ll do that. I found this recipe from GuaiShuShu and I saw almond meal as one of the ingredient and got excited. Cause after my fail attempt of macarons, I have a lot of almond meal left. You can also use baked almonds and ground them using food processor if almond meal is not available. I also substitute the potato starch, as I only have corn starch.
Instead of rolling the dough into a 3-5mm sheet and cut them out with cookie cutter, I rolled them into balls and press down with my thumb. Thus the shape is not a perfect circle. You can also just cut them into squares. It really is up to you. And my cookies are not shiny and less than perfect looking, cause I do not want to waste a egg for the egg wash.
Make ~45 1.5inch cookies
160C preheated oven, lined cookie sheet
150g softened butter
1 egg yolk
100g almond meal
2 tbs cornstarch
Cream the sugar and butter until light and fluffy.
Beat in the yolk.
Mix in the almond meal.
Sift in the flour and cornstarch and fold until well mix and no more white can be seen in the mixture.
Use a dough scooper to get similar size ball and lined them on the baking tray 3 cm apart. (Or you can just scoop with your hand and roll into round balls, I prefer this method.)
Gently press the cookies with thumb to flatten them.
(You can brush an egg wash on top of the dough to make it shiny.)
Bake for about 12-15 minutes.
Let cool and store in airtight containers.
The cookies sort of melt in the mouth, but they are crunchy. Keyword: sort of. From the look of it, it seems like the cookies will break apart easily. But they don’t crumble as badly. If you like almond, you’ll like this.
Well because my cream turn to butter, I have to do something as to not waste away the butter. I have soften cream cheese ready to go, and what better way to make some cookies.
170C preheated oven, cookies sheet lined with baking paper
half pack cream cheese, soften (I use Cowhead 227g pack)
1/2 cup butter, soften
1/4 cup white sugar
1 cup all purpose flour
10 oreo cookies, broken into small pieces
Cream together cream cheese and butter.
Then add the sugar and beat until light and fluffy.
Beat in flour a little at a time until combined.
Cover and chill for about 30 minutes.
Scoop dough and place on a cookies sheet. I use 2 different sizes of scoop, and I find the bigger cookies taste nicer, as the centre is more chewy. So it depend on preference.
Slightly press cookie dough before baking.
Bake for about 10-11 minutes until edges are just a little bit golden. The centre will still be white and appear uncooked.
Remove from oven and allow to cool on cookies sheet before attempting to remove them.
Store at room temperature in a covered container.