To me, homemade cookies, slices and cakes always make the sweetest gifts. Agree? This year, I'm planning to bake lots to give and not forgetting some for ourselves to eat :)
I've baked these easy and crispy cookies recently and we LOVE them!
Although these cookies recipes are pretty basic, the cookies can be baked with a touch of Christmas with white chocolate and cranberries...
White chocolate chip cranberry macadamia cookies (Donna Hay)
I'm often asked by many readers and friends...
Which cookie recipe would you recommend?
Honestly, I like ALL the cookies recipes that I have baked and published in my blog. Trust me... I won't publish recipes that are not good enough or else I will mention its not-acceptable taste.
Specifically if you are after crispy cookies, I would highly recommend these two basic chocolate chip cookies recipes:
One is the fusion of chewy inside, crunchy outside and crispy edges type from Donna Hay Magazine as shown above.
Two is the thin and crisp type originates from Better Home and Gardens magazine, recipe by Fast Ed as shown below.
Trust me... These cookies are yummy!
Thin and crispy white chocolate chip cranberry macadamia cookies (Better Home and Gardens, Fast Ed)
Baking these cookies are very easy!
Like most cookies recipes, these are the things I did.
You can mix in dark or milk chocolate, other nuts or in any combinations that you like.
These cookies baked with recipe ONE are thicker. They are baked in lower temperature for a longer time.
These cookies baked with recipe TWO are thinner. They are baked in higher temperature for a shorter time.
Cookies baked with recipe ONE:
See its chewy inside and crispy edges... Yum!
Cookies baked with recipe TWO:
You can break them with a snap because they are so buttery and crispy!
Why different cookies recipes make different cookies so different?
From what I can see, these differences in these cookies are due to:
1. different proportion of brown sugar and caster sugar used
Recipe One contains equal proportion of brown sugar and caster sugar whereas Recipe Two contains more caster sugar than brown sugar.From here, I can see that the more brown sugar added will make the cookies more chewy.
2. ratio of sugar to butter
Recipe Two contains less sugar in each amount of butter used and this will make the cookies crisper.3. ratio of flour to butter
Recipe Two contains less flour in each amount of butter used and this will make the cookies thinner.4. baking temperature and time
Baking the cookies in higher temperature or extended time will make the cookies crunchier or crisper. If you like your cookies to be softer or chewier, please bear in this factor.Too many cookies theory? Just want to say that if you want to bake the cookies that are crispy like these, I would strongly encourage you to stick to these recipes without much modification.
Here are the recipes:
Basic crispy and chewy chocolate chip cookies that is mostly adapted from Donna Hay Magazine Issue 66 Dec / Jan 2013
Makes 22 large or 46 medium cookies
1 cup (175g) brown sugar3/4 cup (165g) caster sugar
150g unsalted butter, softened
2 tsp vanilla extract or 1 tsp vanilla paste
1 large egg (about 50g-55g without shell)
1 1/2 cups (225g) plain (all-purpose) flour, sifted
1/2 tsp salt
1/2 tsp baking powder, sifted
400g chocolate + nuts + dried fruits, roughly chopped*
Preheat oven to 160°C or 325°F. Line baking trays with baking papers.
Place the brown and white sugars, butter and vanilla in an electric mixer and beat for 8-10 mins or until pale and creamy. Scrape down the sides of the bowl and add the egg, beating well to combine.
Add the flour, salt and baking powder and beat, on low speed, until a dough forms. Fold through the chocolate + nuts + dried fruits.
Scoop tablespoonfuls of dough at a time into balls and place them on the prepared trays allowing room to spread. Bake for 16-19 mins** or until golden. Allow to cool on trays for about 10 mins. Transfer to a wire rack to cool completely.
*To bake:
1. all dark or milk chocolate chip or chunks cookies, add 400g chocolate chips or chunks into the cookie dough2. white chocolate and macadamia cookies, add 250g white chocolate chips or chunks and 150g chopped macadamia nuts into the cookie dough
3. triple chocolate cookies, add 150g dark chocolate chips or chunks, 150g white chocolate chips or chunks and 100g milk chocolate chips or chunks into the cookie dough
4. cranberry white chocolate and macadamia cookies, simply add 50g dried cranberries, 200g chopped white chocolate chips or chunks and 150g chopped macadamia nuts into the cookie dough
**If you like your cookies to be more chewy, bake them for 16 mins or slightly lesser. At this stage, although the cookies will be soft to the touch when baked, you can tell they're ready to remove from the oven when the edges are golden. If you like your cookies to be more crispy and crunchier, bake them for 18 mins and eat them only when they are completely cooled.
Basic thin and crispy chocolate chip cookies that is mostly adapted from here (Original is from Better Home and Gardens magazine)
Makes 40 large cookies
200g unsalted butter, softened at room temperature
130g caster sugar70g light brown sugar
1/2 tsp vanilla extract or paste
1 large egg (about 50g-55g without shell)
2 tbsp milk, at room temperature, optional if the batter is too thick.
170g all purpose flour
1/2 tsp baking powder
200g chocolate + nuts + dried fruits, chopped***
Preheat oven to 180°C. Line baking trays with baking paper.
Using an electric mixer, beat butter and sugar on high for 3-4 min or until light and creamy. Add vanilla, eggs and milk and beat until smooth.
Sift in flour and baking powder into the mixture. Do not over-mix. Fold in chocolate, nuts and dried fruits.
Scoop tablespoonful of dough onto the prepared tray, allowing for spreading. Bake for 10-15 mins**** or the edges of the cookies are golden brown and they are firm to touch. Cool completely on wire racks.
***To bake:
1. all dark or milk chocolate chip or chunks cookies, add 200g chocolate chips or chunks into the cookie dough2. white chocolate and macadamia cookies, add 100g white chocolate chips or chunks and 100g chopped macadamia nuts into the cookie dough.
3. triple chocolate cookies, add 100g dark chocolate chips or chunks, 50g white chocolate chips or chunks and 50g milk chocolate chips or chunks into the cookie dough.
4. cranberry white chocolate and macadamia cookies, simply add 40g dried cranberries, 100g chopped white chocolate chips or chunks and 60g chopped macadamia nuts into the cookie dough.
****If you like your cookies to be fully crispy, bake them for 15 mins.
Happy Baking
Please support me and like me at Facebook...This post is linked at Cook and Celebrate: Christmas 2015 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
Don't forget to submit your details to WIN:
One: Tovolo Gingerbread Boys / Girls Cutters set from Tovolo, Australia (Donaldson) One set per winner. Open to ALL readers. Submission ends on 17 Dec 2015.
To win, please enter your details:
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Tovolo Gingerbread Boys Cookie Cutters
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Two: Tovolo Gingerbread House Cutters set from Tovolo, Australia (Donaldson) Open to ALL readers. Submission ends on 10 Dec 2015.To win, please enter your details:
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