Cookies on Arshad Siddiqui

Expresso Cookies

Fri, 14 Oct 2016 04:00:00 +0100

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

Cookie dough:

Expresso filling:

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

For the espresso filling:

Sun, 03 May 2020 16:09:00 +0100

Whisk together the granulated sugar, brown sugar, salt, and softened butter until creamy.
Whisk in the egg and vanilla extract until combined.
Add the plain flour, baking soda, and cocoa powder. Mix gently with a spatula.
Fold in the white and dark chocolate chunks.
Chill the dough for at least 30 minutes, preferably overnight for better flavour.
Preheat the oven to 180°C.
Use an ice cream scoop to portion out the dough onto a baking sheet lined with parchment paper (this prevents burning the bottoms).
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!

Wed, 01 May 2024 12:28:00 +0100

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.

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