A month ago, I posted my recipe for the best homemade pizza there is. I got a lot of likes on it and it seemed to help many folks begin to cook in their home. Today I thought I’d share my own cookies recipe. Similar to the pizza recipe, this one will work in a pinch and it’s supper fun to make with the kids.
There aren’t too many ingredients as you can see:
- Dry Ingredients:
- 205g of bread flour
- 5g salt
- 3g baking soda (1/2 tsp)
- 2g baking powder (1/4 tsp)
- Wet(ish) Ingredients
- 100g brown sugar
- 50g white sugar
- 5ml Vanilla Extract
- 1 large egg (about 50g)
- 100ml melted butter (see below)
- 15ml espresso (trust me)
- Fun Ingredients
- 175g of your choice of chocolate chips, raisins, walnuts, M&Ms, etc.
The first thing you need to do is melt the butter. Use a pot and stove to melt a stick of butter (115g). Melt it in low heat and stir it constantly. You want to continue heating until the bottom of the pot begins to show black spots (that’s the butter burning a bit). But do not hurry this process. Melt and heat the butter in low to medium heat and stir it. It will take about 5 min. You will know it’s done because the butter will emit this amazing aroma. Set the butter to the side and let it cool for at least 15 min.
Measure and mix your dry ingredients into a small container. Use a whisk to dry mix them. You don’t need to spend too much time on this, just mix them, that’s all.
In the kitchen aid bowl, add all of your wet ingredients together, including the melted, but cool, butter and espresso. It’s important to make sure the espresso and butter are not too hot, or they will “cook” your egg. Use the whisk attachment of your kitchen aid and mix at high speed (10) until the wet mixture turns a light color and fluffy, or about 1 to 2 minutes (remember mix at high speed, don’t be afraid).
Change the attachment to the flat beater and add the fun ingredients to the wet ingredients you’ve just finished mixing. Mix at low speed for 10 seconds, just enough to get everything mixed.
Now it’s time to add your dry ingredients. Lift up the kitchen aid motor and add about half of the dry ingredients. Lower the motor and mix at low speed, just enough for the flour to integrate with the wet ingredients. The less rotations by the attachment the better.
WARNING: Because the dry ingredients are “dry”, it’s important you use the lowest speed and that you cover the bowl with your hands to prevent the mixer’s attachment from throwing up a bunch of flour all over your kitchen countertop. Hence we’re adding the dry ingredients in two steps ๐
Lift up the motor again and add the rest of the dry ingredients and mix for long-enough to integrate with the rest of the dough, 5 to 10 seconds max.
That’s it, you are done making your cookie dough. At this point you can let it rest overnight in the fridge, or you can bake it immediately. The former will give the cookie dough a richer flavor, but the truth is that unless you are a cookie connoisseur, who cares ๐ just bake them and enjoy them.
Pre-heat your oven at 285 degrees Fahrenheit and place the cookie dough on waxpaper-lined baking sheets. I recommend you use an ice-cream scoop to make sure they are all the same size and they cook evenly. Bake them for about 20 to 22 minutes.
Let me know what fun stuff you chose ๐
