A girlfriend of mine sent me through this recipe and said they are the BEST chewy choc chip cookies she’s had ever baked. I changed it a bit and added pecans to the mix, some sea salt flakes and the combo could not have come out better. This recipe is from the amazing @pinchofyum with a couple of changes to full credit goes to Lindsay for this. I am so happy I can share this with you as I know how hard it is to find that perfect choc chip cookie recipe.
These cookies are your dream cookie, chewy but soft, chocolate but not too sweet. This recipe is 100% credit to the amazing Broma Bakery
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon professional red food colouring*
2 cups all purpose flour
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup caster sugar
1/2 cup icing sugar
1. Preheat the oven to 175°C and line a baking sheet with parchment paper. Set aside.
2. Cream the butter, brown sugar, and granulated sugar together in a...
• 1kg almond meal
• Eight egg whites – room temperature
• 2 tablespoons baking powder
• 500 grams caster sugar
• 3 teaspoons almond extract/essence
• 2 teaspoons vanilla bean paste
• 120 grams almond flakes
• Icing sugar to dust
1. Pre heat oven to 170 degrees C
2. Beat egg whites with a whisk attachment, gradually adding sugar until thick and creamy (don’t fucking over beat it) add your almond extract and vanilla bean paste
3. Combine almond meal & baking powder in a seperate bowl and gradually fold (yeah like you do your clothes) through meringue until incorporated
These have to be my all time favourite cookie to make every Christmas. They literally melt in your mouth, sweet but tangy, just perfect. This recipe was taken from the amazing cookbook "Marie Claire" and never gets old.
250g unsalted butter, softened
1 teaspoon vanilla extract/bean paste
60g icing sugar
1 1/2 cups plain all purpose flour
85g unsalted butter, softened
85g icing sugar
pulp of 1 passionfruit
1. Pre heat oven to 170 degrees (C). Line 1-2 baking trays with baking paper and set aside.
150g softened unsalted butter
100g icing sugar
190g 00 flour
3 egg yolks, room temperature
1 teaspoon vanilla extract
Jam of choice to fill, I love sour cherry but you can use raspberry, apricot, mixed berry etc
Sift and combine all dry ingredients then add the wet ingredients and work into a smooth, well mixed dough.
Wrap in glad wrap, let rest in fridge for 30-60min. You don’t want it completely hardened. Then roll out on a floured surface, approximately 4mm in thickness.
Cut out your shapes and Bake at 180°C...