Category Archives: cookies

chocolate hazelnut mounds

Inspired by the sweet cherry amaretti I came up with these chocolate hazelnut mounds. They are crunchy on the outside and still a little gooey in the middle. I used dark salted chocolate for this recipe which gave these chocolate hazelnut mounds a special flavour.

hazelnut_5-2

chocolate hazelnut mounds
 
Prep time
Cook time
Total time
 
Author:
Yields: 20
Ingredients
  • 2⅓ cup (200g) ground hazelnuts
  • 10 tablespoons (120g) sugar plus 1½ tablespoons (20g) sugar
  • ½ teaspoon of sea salt
  • ½ cup (100g) dark chocolate, chopped
  • 3 egg whites (M)
  • icing sugar for rolling
Instructions
  1. Preheat oven to 340°F / 170°C.
  2. Mix the ground hazelnuts, sugar and salt in a bowl.
  3. In a second bowl, whisk the egg whites and 1½ tablespoons (20g) sugar into soft peaks.
  4. Fold the egg whites gently into the other ingredients.
  5. Add the chopped chocolate.
  6. Form walnut-sized balls and roll generously in icing sugar. The dough is quite sticky so it will be easier to roll the balls in the icing sugar rather than in your hands.
  7. Place the mounds on a baking tray and flatten slightly.
  8. Bake for 14 mins, until slightly coloured but still gooey inside.
  9. Leave to cool.

 

hazelnut_2-2

sweet cherry amaretti

A few weeks ago I went shopping for a birthday present with a friend and we walked past a greek deli that had quite a variety of cookies and cakes in their display. My friend bought sour cherry amaretti and we were both quite enthusiastic about them. My friend was quite sure that they were based on Yotam Ottolenghi’s sour cherry amaretti recipe so I decided to try making them myself. I’ve made two different versions – one with sweet cherries & without the almond extract – and one exactly as suggested by the recipe.

I prefer the sweet cherry version.

amaretti_suess-2

 

sweet cherry amaretti
 
Prep time
Cook time
Total time
 
Author:
Yields: 20
Ingredients
  • 6 to 7 tablespoons (60g) dried sweet cherries
  • 10 tablespoons (120g) sugar
  • 2 cups & 2 tablespoons (180g) ground almonds
  • zest of ½ lemon
  • pinch salt
  • 2 teaspoons honey
  • 2 egg whites (L)
  • confectioner's sugar
Instructions
  1. Preheat oven to 340°F / 170°C.
  2. Mix the ground almonds, sugar, lemon zest and salt in a bowl.
  3. In a second bowl, whisk the egg whites and honey into soft peaks.
  4. Fold the egg whites gently into the other ingredients.
  5. Add the cherries.
  6. Form walnut-sized balls and roll generously in icing sugar. The dough is quite sticky so it will be easier to roll the balls in the icing sugar rather than in your hands.
  7. Place the amaretti on a baking tray and flatten slightly.
  8. Bake for 12 mins, until slightly coloured but still gooey inside.
  9. Leave to cool.

 

And these are the sour cherry amaretti. For Ottolenghi’s ingredients check this site.

amaretti_sauer2-2

salted black and white cookies

It has been quite a while since I last posted, but I’m trying to get back on track. The weather was very grim during the winter and taking pictures seemed utterly pointless without any kind of daylight – you’ll see what I mean when I finally come around to post my  x-mas cookie baking.

Anyway, I came across this recipe a while ago and decided to try it last weekend.  They are adapted from Joy The Baker, who in turn adapted them from Martha Stewart. I added a bit more more salt as well as a salted chocolate and I they turned out great.

saltblackwhite1

5.0 from 1 reviews
salted black and white cookies
 
Prep time
Cook time
Total time
 
Author:
Yields: 48
Ingredients
  • 2 cups (250g) all-purpose flour
  • ½ teaspoon salt
  • 13 (190g) tablespoons butter, softened
  • 1 cup (130g) confectioners’ sugar
  • 1 egg (M) - separated
  • 1 scraped vanilla pod
  • 2 tablespoons unsweetened cocoa powder
  • 3½ tablespoons (40g) salted dark chocolate, chopped
  • course sea salt
Instructions
  1. Mix the softened butter and sugar on medium speed for 2 or 3 minutes.
  2. Add the egg yolk and vanilla bean.
  3. Gradually add flour and salt.
  4. Separate half of the dough and set aside.
  5. Add the cocoa powder and chopped chocolate to one half of the dough and mix until well combined.
  6. Turn out the doughs onto a lightly floured work surface and roll each into a 10 inch (25cm) log.
  7. Brush the top of the chocolate dough log with the egg white. Sprinkle the course salt on top.
  8. Then press the vanilla log on top of the chocolate dough log.
  9. Wrap dough in plastic wrap and refrigerate for at least 2 hours or overnight.
  10. Preheat oven to 350° F / 175° C.
  11. Cut the log into rounds and place them on a baking sheet lined with parchment paper.
  12. Bake 10 to 12 minutes.

 

saltblackwhite6

I used Mast Brothers Dark Chocolate with Sea Salt (72%).

chewy snickerdoodles

A while ago I went shopping with a friend and ended up buying baking weights and a home made soft, chewy snickerdoodle in a household goods shop. The cookie was so delicious I wanted to try and make them myself. I searched online and found this recipe from Sally’s Baking Addiction.

chewy snickerdoodles
 
Prep time
Cook time
Total time
 
Author:
Ingredients
dough
  • 1 cup (220g) butter (room temperature)
  • 1⅓ cup (265g) granulated sugar
  • 1 egg (L)
  • 2 teaspoons vanilla extract
  • 3 cups (375g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2½ teaspoons cinnamon
  • 1 teaspoon salt
topping
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon cinnamon
Instructions
  1. Line baking sheets with parchment paper.
  2. Make the topping: toss ¼ cup granulated sugar with 1 teaspoon cinnamon in a small bowl.
  3. Preheat oven to 375° F / 190° C.
  4. In a large bowl using a mixer cream the butter for about 1 minute on medium speed.
  5. Then add the sugar on medium speed until fluffy and light and mix in egg and vanilla.
  6. In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.
  7. Slowly add the dry ingredients to the wet ingredients in 3 different parts.
  8. The dough is quite thick and you may have to stir the rest by hand.
  9. Take 1.5 - 2 tablespoons of dough and roll into a ball, then roll the dough balls into the reserved cinnamon-sugar topping.
  10. Bake the cookies for 11-12 minutes.
  11. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

 

snickerdoodles_02-2

They turned out nicely chewy but unfortunately not quite as good as the one I bought at the little shop.

snickerdoodles2-2

brown sugar & spice cookies

So now that I have maple extract, I thought I could try it in a cookie and here’s what I came up with, an adaptation of a snickerdoodle. I actually made these a few months ago but never got around to posting the recipe. I liked the combination of spices and they were crisp on the outside and slightly soft and chewy inside.

 

spice cookies

brown sugar & spice cookies
 
Author:
Ingredients
  • 2 cups (250g) all-purpose flour
  • ¾ cup (95g) cake flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 1 teaspoons salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon molasses
  • 1 teaspoon maple extract
  • 1 cup (230g) butter
  • 1 cup (190g) golden caster sugar
  • ½ cup (100g) light brown soft sugar
  • 2 eggs
  • 6 tablespoons golden caster sugar
Instructions
  1. In a large bowl mix the flours, cream of tartar, baking soda, salt, nutmeg and cinnamon together.
  2. Beat the butter with the sugars on high for about 5 minutes.
  3. Add the eggs one at a time beating well after each addition. Then add the vanilla extract, maple extract and the molasses.
  4. Slowly add flour mixture on until it is just incorporated.
  5. Chill the dough for 1 hour or longer.
  6. Preheat the oven to 350°F / 175° C.
  7. Once the dough is chilled, roll it into about 1 inch balls (I used a tablespoon measurement) and then roll in the golden castor sugar to coat.
  8. Place on a cookie sheet about 2 inches apart.
  9. Bake for 10 to 12 minutes
  10. Let cookies cool on the cookie sheet for about 2 minutes before moving them to a cooling rack.

 

spice cookies 2

salted oatmeal white chocolate cookies

You might have already guessed which three words stuck out and made me want to bake these cookies… salted, white and chocolate. This recipe is very closely adapted from Smitten Kitchen, who in turn adapted it from Cook’s Illustrated.

Since I was too lazy to really measure the 2 1/2 inches that the cookies should be placed apart on the baking sheet, I just eyeballed it.

oatmealcookies1

 

Of course this happened:

 

oatmealcookies2

 

But a few did look like cookies after all. And the wobbly cookies tasted just as well…

salted oatmeal white chocolate cookies
 
Author:
Ingredients
  • 1 cup (125g) all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon table salt
  • ¾ cup (150g) butter, softened
  • 1 cup (190g) sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 egg (L)
  • 1 teaspoon vanilla extract
  • 2 cups (160g) oats
  • 5 ounces (150g) (good-quality) white chocolate, chopped
  • 1 teaspoon fleur de sel
Instructions
  1. Line a baking sheet with parchment paper.
  2. In a medium bowl whisk the flour, baking powder, baking soda, and table salt.
  3. In another bowl beat the butter and sugars until light and fluffy.
  4. Then add the egg and vanilla extract and beat until incorporated.
  5. Add the flour mixture gradually and mix until just incorporated.
  6. Then add the oats and the chopped white chocolate and mix until well incorporated.
  7. Place the dough in the fridge for 30 minutes.
  8. Preheat oven to 350°F / 175° C.
  9. Roll about 2 tablespoons of dough between palms into balls, then place the dough on the lined baking sheets about 2½ inches apart.
  10. Press down each ball to about ¾-inch thickness.
  11. Sprinkle two or three flakes of sea salt on each cookie.
  12. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through.
  13. Transfer the baking sheet to a wire rack to cool.

 

oatmealcookies3

marbled cookies

A friend of mine loves simple marbled cake and when she told me, I realised I’ve never made one from scratch. As a teenager all I used was (Dr. Oetker) cake mixes, so I’ll have to give it a try soon. Baking isn’t my family’s strong suit, so I never learned to bake from scratch until I lived with my American host family. My grandmother would usually buy frozen butter-cream cakes or throw some fruit on a store bought pie crust and add some (also store bought) jelly glaze. My mother once left a bundt cake in the oven for so long that it burned and became a rock, it hung on our living room wall as decoration for a while. My aunts still buy frozen cakes for family reunions…

marbledcookies

Instead of trying a marbled cake recipe for my friend’s birthday I baked these marbled cookies. They turned out buttery, chocolatey and soft.

This recipe is adapted from lecker.

marbled cookies
 
Prep time
Cook time
Total time
 
Author:
Yields: 60-70
Ingredients
  • 1 cup (250g) butter
  • 1 ½ cups (300g) sugar
  • 1 teaspoon vanilla extract
  • a pinch of salt
  • 2 eggs (M)
  • 3¼ cups (400g) all purpose flour
  • 4 teaspoons baking powder
  • 3 tablespoons cocoa powder (dark)
  • 2½ tablespoons milk
  • ½ cup (90g) chocolate, coarsely chopped
Instructions
  1. Preheat oven to 175° C / 350° F
  2. Beat sugar, butter, vanilla extract and salt until creamy.
  3. Add one egg at a time.
  4. Add flour and baking powder (the batter will be hard to mix).
  5. Separate half of the batter and add cocoa, chocolate and milk to one half.
  6. Slightly swirl the two batters.
  7. Place small heaps of the swirled batter (approx. 1 teaspoon) on a baking sheet (approx. 16 heaps on one sheet).
  8. Bake for 10-12 minutes.

 

marbled