Expresso Cookies

October 14, 2016

Expresso Cookies #

I used to get these cookies from Bon Bon Pastry Shop in New Friends Colony, New Delhi and I have loved these since.

Ingredients #

Cookie dough:

• ¾ cup granulated sugar
• ¾ cup unsalted butter (room temperature)
• ½ tsp vanilla
• ¼ tsp salt
• 1 egg
• 1¾ cups plain flour
• 3 tbsp cocoa powder

Expresso filling:

• ¼ cup full cream
• 1 cup chocolate chips or broken pieces of dark chocolate
• 2 tsp instant espresso coffee or Nescafé

Recipe #

1. Preheat oven to 175°C / 325°F.
2. In a large bowl, beat together sugar, butter, vanilla, and egg.
3. Stir in flour, cocoa, and salt until combined into a dough.
4. Shape dough into small balls using a rounded teaspoon.
5. Place balls about 2 inches apart on an ungreased cookie sheet.
6. Press a thumb or the end of a wooden spoon into the centre of each cookie (not all the way through).
7. Bake for 10 minutes or until edges are firm.
8. While still warm, remake indentations if necessary, then transfer to a wire rack and cool for 30 minutes.

For the espresso filling:

Chewy Chocolate Chip Cookies

May 3, 2020

Ingredients #

• Granulated sugar – 100 gram (can reduce for less sweetness)
• Brown sugar – 165 gram (can reduce for less sweetness)
• Salt – 1 tsp
• Unsalted butter (room temperature) – 115 gram
• Egg – 1
• Vanilla extract – 1 tsp
• Plain flour – 155 gram (can add more if needed)
• Baking soda – ½ tsp
• Cocoa powder – 1 tsp
• White chocolate chunks – 110 gram
• Dark chocolate chunks – 110 gram

Method #

1. Whisk together the granulated sugar, brown sugar, salt, and softened butter until creamy.
2. Whisk in the egg and vanilla extract until combined.
3. Add the plain flour, baking soda, and cocoa powder. Mix gently with a spatula.
4. Fold in the white and dark chocolate chunks.
5. Chill the dough for at least 30 minutes, preferably overnight for better flavour.
6. Preheat the oven to 180°C.
7. Use an ice cream scoop to portion out the dough onto a baking sheet lined with parchment paper (this prevents burning the bottoms).
8. Bake for about 10 minutes, or until the edges start to brown—avoid overbaking to keep them chewy.

Enjoy your chewy, chocolate-loaded cookies fresh from the oven!

Chocolate Chip Cookies

May 1, 2024

Crispy on the edges, chewy in the centre — these classic chocolate chip cookies are the ultimate comfort bake.

Perfect with a cup of tea or a glass of cold milk, they’re easy to make and hard to resist.

Ingredients #

• Plain flour – 280 g / 2¼ cups
• Baking soda – 1 tsp
• Cornflour – 1½ tsp
• Salt – ½ tsp
• Unsalted butter (melted & cooled) – 170 g / ¾ cup
• Light or dark brown sugar – 150 g / ¾ cup
• Granulated sugar – 100 g / ½ cup
• Large egg – 1
• Egg yolk – 1
• Vanilla extract – 2 tsp
• Chocolate chips – 220 g / 1¼ cups

Recipe #

1. Whisk the flour, baking soda, cornflour, and salt together in a large bowl. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and lump-free.
3. Whisk in the egg and egg yolk, then add the vanilla extract.
4. Pour the wet ingredients into the dry and mix with a spatula. The dough will be soft, thick, and slightly greasy.
5. Fold in the chocolate chips. They may not stick easily due to the melted butter, but mix as well as you can.
6. Cover the dough tightly with cling film and refrigerate for at least 2–3 hours or up to 3 days.
7. Let the dough soften at room temperature for 10 minutes before baking.
8. Preheat oven to 160°C (325°F). Line baking trays with parchment paper.
9. Shape the dough into tall balls (like small cylinders) to ensure thick cookies. Place 8–9 per tray.
10. Bake for 12–13 minutes, or until edges are lightly browned and centres are soft.
11. Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Storage:
Cookies stay fresh in an airtight container at room temperature for up to 1 week.