Giant Iced Millie’s Cookie

Here’s my first attempt at the Giant Iced Millie’s Cookie. For those of you overseas not familiar with Millie’s cookies it’s a bakery chain here in the UK. One of their signature products are the giant cookies that they do for special occasions and as you can see from the picture below it’s like a giant skillet cookie. It’s really simple to do and is a nice twist on the traditional chocolate chip cookie. Mine says congratulations as it was baked in celebration of my sister getting into uni. Just use your favourite chocolate chip cookie recipe (or you can use mine) Chewy Chocolate Chip Cookies,  bake it in a cake pan for around 40 mins (depends on the thickness), cool then ice and you’re good to go!

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Fudgey Brownie Cookies

These are exactly as the title suggests: intensely chocolate, brownie like , fudgey cookies.

They are extremely chocolatey so eat with caution!

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Ingredients

  • 11.5 ounces/326g dark chocolate
  • 2 tablespoons/30g butter
  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup granulated sugar
  • ¼ cup (4 tablespoons) /57g butter, softened
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 cup/175g  milk chocolate chips

Method:

  1. Preheat oven to 170ºc. Line rimmed baking sheets with parchment paper or silicon baking mats.
  2. Melt the chocolate with the 30g  butter and then leave to cool
  3. Whisk together flour, baking powder, salt and cocoa powder in a large bowl. Set aside.
  4. In another bowl mix together the sugar and butter until light and fluffy, about 3 minutes. Add in eggs, one at a time, creaming together after each addition. Add in vanilla, making sure it is well combined.
  5. Once all eggs and vanilla have been combined. Turn mixer speed up to medium high speed and beat until pale, light, and fluffy, about 7-10 minutes. Turn down speed of mixer and slowly stir in cooled and melted chocolate. Stir dry mixture until combined, then stir in milk chocolate chips.
  6. Drop tablespoon scoops of cookie dough batter onto lined baking sheets, leaving about 3 inches between cookies to allow them to spread.
  7. Place in preheated oven and bake 12-15 minutes. Remove from the oven and allow to cool completely before removing from the baking sheet. The cookies are fragile while warm, so allow to cool completely before moving.

Original recipe from: http://addapinch.com/triple-chocolate-cookies-recipe/

Chewy Chocolate Chip Cookies

I’ve tried out a fair few cookie recipes with the hopes of finding the perfect cookie. I wanted it to crispy on the outside, chewy on the inside and not too sweet.This recipe ticks all of those boxes they are thick and chewy without being doughy or greasy. Result!

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Makes 12 small/6 Large cookies

You will need…

  • 1/2 (115g)cup butter, softened to room temperature
  • 1/2(100g) cup brown sugar, packed
  • 1/3 (62g) cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • (192g) 1 1/2 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup [175g] semisweet/ milk chocolate chips

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Method:

  1. Preheat oven to 350°F/180°c.  In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes.  Add egg and vanilla, and mix until combined, about 1 minute.

2. Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.

3. Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a parchment-covered baking sheet.  Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled through.  (This will help prevent the cookies from spreading out too flat when they bake.)

4.Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.

Recipe Taken from Gimme some Oven

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Peanut Butter Cookies

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INGREDIENTS

  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar, preferably light
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 cup peanut butter, creamy or crunchy (though we all know crunchy is better)
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons baking soda
  • 1 tablespoon hot water

DIRECTIONS

  • 1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • 2. In the bowl of a stand mixer using the paddle attachment, beat the granulated and brown sugars and butter on high until light and fluffy. Add the peanut butter, eggs, and vanilla, reduce the speed to medium, and beat until thoroughly combined.
  • 3. Mix the flour and salt together in a small bowl. With the mixer on low, slowly add the flour and salt to the peanut butter mixture and blend thoroughly. Combine the baking soda and hot water in a small bowl and add it to the cookie dough, mixing until just combined.
  • 4. Drop the dough in heaping tablespoons onto the parchment. Gently press a fork into each cookie, first vertically, then horizontally, to create the classic peanut butter cookie crisscross. (If an extra sparkly, extra crunchy cookie is desired, dip your fork in a little granulated sugar prior to pressing it into the dough.)
  • 5. Bake for 8 to 12 minutes, until the cookies have barely begun to turn golden at the edges. Let the cookies cool for a minute or more on the baking sheet, then transfer them to a wire rack to cool at least a little. (The cookies will get crisper the longer they cool.) Store the cookies in an airtight container for up to 5 days.

Recipe taken from;

Peanut Butter Cookies

Coconut oil Chocolate Chip Cookies

These cookies are delicious, chewy and not overly sweet and have a subtle hint of coconut.

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Recipe taken from: Gimme some oven

Ingredients:

  • 1/2 cup coconut oil, softened but not melted
  • 1/2 cup brown sugar, packed,
  • 1/3 cup granulated sugar
  • 1 egg
  • 3 tsp vanilla ( I use the  Preema brand)
  • 1 1/2 cups flour
  • 2 tsps cornflour
  • 1 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1 cup milk chocolate chips

Method:

Cream together the softened coconut oil, sugars egg and vanilla on medium- high until light and fluffy around 3 mins.

Add in the flour, cornflour, bicarb of soda, and salt and beat until combined. Fold in the choc chips by hand until just combined.

Line the baking tray with some greaseproof paper then take 1 tbsp of the mixture and roll into balls. Place in the fridge to chill for 2 hours

Bake for 10-12 mins until the edges just start to brown.

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Flaky Biscuits

Isa has an Eid party at nursery tomorrow so I thought we’d make some biscuits for him to take in. They were great fun to make and he loved getting involved in the whole process.

 

Ingredients:

  • 175g butter
  • 125g sugar
  • 1 large egg yolk
  • 1 tsp vanilla
  • 250g plain flour

Makes around 18 biscuits

Method:

  1. Preheat the oven to 160°c and line 2 trays with bakig paper
  2. Mix the butter and the caster sugar with an electric whisk until blended. Add the egg yolk and vanilla and mix until combined. Stor in the plain flour until the mixture comes together
  3. Wrap the dough in some cling film and place in the fridge to chill for around 30 mins.  This will make the dough easier to work with
  4. Roll out the dough on a lightly floured surface to around 4mm thick. Use a cutter to cut out your shapes or use a knife to cut finger shapes.
  5. Transfer to the baking trays and cook for around 14 mins or until light golden brown.
  6. Leave to cool before decorating as desired.

 

 

 

 

Rocky Road Bars

 

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Notes: You can make these with popcorn instead of biscuits. This would add variety and it’s also healthier too.

Makes: 24 bars

  • 125 grams soft butter
  • 300 grams best-quality dark chocolate (minimum 70% cocoa solids) broken into pieces ( Even though it doesn’t match the description,  I use Cadbury’s Bourneville chocolate as it’s more affordable and I like the taste)
  • 3 tablespoons golden syrup
  • 200 grams rich tea biscuits or any other biscuit you prefer
  • 100 grams mini marshmallows
  • 2 teaspoons icing sugar (for dusting)

Method:

  1. Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop out about 125ml / ½ cup of this melted mixture and put to one side.
  2. Put the biscuits into a freezer bag and then bash them with a rolling pin. You are aiming for both crumbs and pieces of biscuits.
  3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.
  4. Tip into a foil tray (24cm / 9 inch square); flatten as best you can with a spatula. Pour the reserved 125ml / ½ cup of melted chocolate mixture over the marshmallow mixture and smooth the top.
  5. Refrigerate for about 2 hours or overnight.
  6. Cut into 24 fingers and dust with icing sugar by pushing it gently through a tea strainer or small sieve.

Recipe taken from Nigella Lawson

Cookie Dough Cupcakes

This is probably the longest post I’ve done so far but these cupcakes are worth it. They do take a while to make but the flavour is exceptional and perfect for a special treat or even to give to your favourite person.

Ingredients

For the Cupcakes

  • 339g / 3 sticks unsalted butter, at room temperature 
  • 1½ cups light brown sugar, packed
  • 4 large eggs
  • 2 2/3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup milk
  • 2 tsp. vanilla extract
  • 1 cup milk chocolate chips 

For the Cookie Dough Filling

  • 57g/ 4 tbsp. unsalted butter, at room temperature
  • 85g/6 tbsp. light brown sugar, packed
  • 1 cup plus 2 tbsp. all-purpose flour
  • 7 oz. sweetened condensed milk
  • ½ tsp. vanilla extract
  • ¼ cup mini semisweet chocolate chips

For the Cookie Dough Frosting

  • 170g unsalted butter, at room temperature
  • 48g cup light brown sugar, packed
  • 227g cups confectioners’ sugar
  • 1/4 tsp. salt
  • 3 tbsp. milk
  • 1½ tsp. vanilla extract

Method:

  1. To make the  Filling cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
  2. Add the sweetened condensed milk and vanilla and beat until smooth.
  3. Stir in the chocolate chips.
  4. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (approx1 hour).

To make the Cupcakes:

  1. Preheat the oven to 350° F/ 180°c.
  2. Using the paddle attachment on your mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl .
  3. In another bowl whisk the flour, baking powder, baking soda, and salt together until all mixed. 
  4. Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated.
  5. Blend in the vanilla.
  6. Fold in the chocolate chips with a spatula.
  7. Divide the batter evenly between 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  8. After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the Frosting

  1. Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.
  2. Mix in the confectioners’ sugar, milk, vanilla extract and salt until smooth and combined. If icing is too stiff add a little more milk. 
  3. Pipe on frosting as desired and decorate with drizzled melted dark chocolate and milk chocolate chips.

 

Recipe taken from Tidy Mom

 

Chocolate Crinkle Cookies

These crinkle cookies are fab. They are chocolatey, and brownie like and don’t require a huge amount of ingredients. They also look great too.

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Recipe taken from Gimme some Oven.

Ingredients:

  • 1 cup all-purpose flour or white whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar or cane sugar
  • 1/4 cup vegetable (or canola) oil
  • 2 large eggs
  • 1 teaspoon vanilla extract ( will try omitting/ reducing by half as the vanilla i’m using at the moment leaves a wierd aftertaste) 
  • 1 cup semisweet chocolate chips)
  • 1 cup powdered sugar, for coating the cookies

Method:

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until combined.  Set aside.

In the bowl of a stand mixer, add the oil and granulated sugar. Beat on medium-high speed for 2 minutes, or until the mixture is light and fluffy.  Add in the eggs one at a time, beating on medium-low speed until combined.  Add in vanilla, beating on medium-low speed until combined.  Then gradually fold in the flour mixture, and beat on medium-low speed until combined.  (If you would like to include chocolate chips, add them in at this point and beat on medium-low speed until combined.)

Form the dough into a large ball, and place it on a large sheet of plastic wrap.  Wrap the plastic around it so that it is sealed tightly.  Refrigerate for at least 2 hours (or up to 24 hours) until the dough is chilled completely through.

When you’re ready to bake the cookies, preheat the oven to 350°F.  Line a large cookie sheet with parchment paper.  Scoop the sugar into a small bowl.

Remove and unwrap the dough.  Then roll the dough into 1-inch balls, dip each ball in the powdered sugar until it is completely covered on all sides, and then place the dough balls at least 2 inches apart on the prepared baking sheet.  Bake for 10 minutes, then remove and let the cookies cool on the baking sheet for 3 minutes.  Transfer the cookies to a wire rack, and let them cool until they reach room temperature.

Serve immediately, or store in a sealed container for up to 5 days.  These cookies (either in dough form, or baked) can also freeze for up to 3 months in a sealed container.

http://www.gimmesomeoven.com/chocolate-crinkle-cookies-recipe/

Viennese Biscuit Fingers

These biscuits are so simple to make, they’re light, crumbly and have a beautiful melt in the mouth texture.

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Recipe from  Jo Wheatley, A Passion For Baking

Ingredients

  • 100g unsalted butter, softened
  • 25g icing sugar
  • 1tsp vanilla extract
  • 100g plain flour
  • 1tsp cornflour
  • 1/4tsp baking powder
  • 100g milk chocolate, chopped 

You will also need:

A baking tray lined with baking parchment and a piping bag fitted with a medium star nozzle

Method:

  1. Preheat the oven to 170°C/325°F/Gas Mark 3 
  2. Tip the butter and sugar into the bowl of a freestanding mixer and beat until pale and light. Add the vanilla extract and mix again. Sift the flour, cornflour and baking powder into the bowl and mix until smooth and thoroughly combined
  3. Spoon the dough into a piping bag fitted with a medium star nozzle and pipe 10cm-long fingers onto the prepared baking tray. Bake on the middle shelf of the preheated oven for 10–15 minutes until pale golden
  4. Remove from the oven and cool on the baking trays for 5 minutes. Transfer the cookies to a wire rack until completely cold
  5. Tip the milk chocolate into a heatproof bowl and melt either in the microwave on a low setting or over a pan of barely simmering water. Remove from the heat and stir until smooth
  6. Dip both ends of the Viennese fingers into the chocolate and leave to set on baking parchment.