Thick and chewy double chocolate chip cookies.

Ingredients

What you'll need

  • 20 grams of Unsalted Butter
  • 100 grams of Dark Chocolate

  • 230 grams of Unsalted Butter*
  • 200 grams of Caster Sugar
  • 200 grams of Brown Sugar

  • 2 Eggs*
  • 2 teaspoons of Vanilla Extract

  • 80 grams of Cocoa Powder
  • 250 grams of Flour
  • 6 grams of Baking Soda

  • 180 grams of White Chocolate Chips or Chunks
  • 80 grams of Milk Chocolate Chips or Chunks

*Make sure these ingredients are at room temperature.

Tools

What you'll need

  • Paddle Attachment(s)
  • Electric Mixer
  • Big Mixing bowl
  • Silicone Spatula
  • Plastic Wrap
  • Whisk
  • Baking Paper (or Silicone Baking Mat)

Method

Method

  1. Preheat your oven to 180 degrees Celsius.
  2. Melt dark chocolate together with the smaller amount of unsalted butter, set aside to let cool slightly.
  3. Whisk together flour, baking soda and cocoa powder.
  4. Beat together the bigger amount of unsalted butter with caster sugar and brown sugar until light and fluffy.
  5. Add vanilla extract and eggs one by one and mix well.
  6. Add slightly cooled chocolate and mix well.
  7. Add flour mixture and mix well.
  8. Fold in both kinds of chocolate chips.
  9. Form cookies and place them onto a baking sheet lined with baking paper. Note: My cookie dough balls were all around 55 grams.
  10. Bake for 10 - 15 minutes, until they are puffed and just set on the edges.
  11. Let them cool for about 5 minutes on the baking sheet, then transfer to a wire rack and let cool completely.

 

Thin and chewy chocolate chip cookies.

Ingredients

What you'll need

  • 120 grams of Unsalted Butter
  • 100 grams of Caster Sugar
  • 180 grams of Light Brown Sugar

  • 1 egg*
  • 1 teaspoon of Vanilla Extract

  • 150 grams of Flour
  • 3 grams of Baking Soda

  • 120 grams of Milk Chocolate Chips or Chunks
  • 120 grams of Dark Chocolate Chips or Chunks

*Make sure these ingredients are at room temperature.

Tools

What you'll need

  • Paddle Attachment(s)
  • Electric Mixer
  • Big Mixing bowl
  • Silicone Spatula
  • Plastic Wrap
  • Whisk
  • Baking Paper (or Silicone Baking Mat)

Method

Method

  1. Whisk together flour and baking soda.
  2. Melt the butter and let it cool for a few minutes.
  3. Add both kinds of sugar into a bowl and mix well.
  4. Add melted butter and mix well.
  5. Add the eggs and vanilla extract.
  6. Whip until ribbons form.
  7. Sift in flour mixture, then fold to incorporate.
  8. Mix together both kinds of chocolate chips or chunks.
  9. Add chocolate chips, or chunks, and fold to incorporate.
  10. Refrigerate dough for at least 2 hours or preferably overnight.
  11. Preheat your oven to 180 degrees Celsius.
  12. Form about 18 cookies from the dough and place five at a time onto a baking sheet lined with baking paper. Note: My cookie dough balls were all around 45 grams.
  13. Bake for 10 - 15 minutes, until the edges have started to brown slightly.
  14. Let them cool for about 5 minutes on the baking sheet, then transfer to a wire rack and let cool completely.

 

 

Light and fluffy cake roll, vanilla or chocolate.

Ingredients

What you'll need

  • 4 Egg Yolks*
  • 40 grams of Sugar
  • 50 grams of Sunflower Oil
  • 80 grams of Water
  • 1 teaspoon Vanilla Extract
  • 110 grams of Flour OR 90 grams of Flour & 20 grams of Cocoa Powder
  • Optional: 12 grams of sifted Freeze Dried Strawberry Powder
  • Optional: Food colouring
  • 4 Egg Whites*
  • 30 grams of Sugar

*Make sure this ingredient is at room temperature.

Tools

What you'll need

  • Electric Mixer
  • Whisk Attachment(s)
  • Silicone Spatula
  • 2 Big Mixing Bowls
  • Baking pan (38,7 cm × 26 cm × 1,9 cm)
  • Baking Paper
  • Balloon Whisk
  • Sifter

Method

Method

  1. Preheat your oven to 170 degrees Celsius.
  2. Line baking pan with baking paper.
  3. Add the egg yolks and the bigger amount of sugar, for the cake mix, to a big mixing bowl. Beat the egg yolks until they’ve increased in volume and have become a bit paler.
  4. Now add the sunflower oil and water slowly while beating on a low speed, until everything is well incorporated and add the vanilla extract. Mix again until well incorporated.
  5. Sift the flour and add it in, beat the mixture until you see no more flour lumps.
  6. Whip the egg whites up with the leftover sugar until stiff peaks form. 
  7. Gently fold in the meringue, in three additions, through the cake mix.
  8. Pour and spread mixture in baking pan.
  9. Bake for about 15 to 20 minutes at 170 degrees Celsius.
  10. Cover the cake with baking paper, flip and let it cool to room temperature.
  11. Optional: Cover with whipped cream and fruit and roll it up.

 

Used in

Used in the Following Recipes:

 

Honestly I was never a fan, until I made my own almond paste for a few treats. Now I love it!
Use it in a pie, for gevulde speculaas or any other treat you'd like.

Ingredients

What you'll need

  • 200 grams of Almond Flour / Ground Almonds
  • 200 grams of Caster Sugar
  • 1 Egg
  • Optional: Zest of half a Lemon

Tools

What you'll need

  • Paddle Attachment(s)
  • Electric Mixer
  • Big Mixing Bowl
  • Plastic Wrap

Method

Method

  1. Mix together almond flour, caster sugar and an egg.
  2. Optional: Mix in the zest of half a lemon.
  3. Knead into a square or ball shape.
  4. Wrap in plastic wrap.
  5. Refrigerate until use.

Want neat edges & clear shapes? Try my (almost) no-spread cookies, ideal for cookie houses or neat cut-out cookies.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 225 grams of Butter*
  • 225 grams of Caster Sugar
  • 2 eggs*
  • 450 grams of Flour OR 100 grams of Cocoa Powder AND 350 grams of Flour
  • 60 grams of Cornstarch
  • 1 teaspoon vanilla extract
  • Optional: Food Colouring

*Make sure these ingredients are at room temperature.

Tools

What you'll need

  • Paddle or Dough Hook Attachment(s)
  • Electric Mixer
  • Big Mixing bowl
  • Rolling Pin
  • Silicone Spatulas
  • Plastic Wrap
  • Baking Paper (or Silicone Baking Mat)
  • Optional: Stack of paper or a Rolling Pin Ring of 4 millimetres thick*
  • Optional: Extra Flour or Plastic wrap**

*This makes it easier to roll out the dough to 4 millimetres thick.
**You'll need to pick one, either put some flour on your rolling pin or place plastic wrap over the cookie dough and then roll it out.

Method

Method

  1. Preheat your oven to 180 degrees Celsius.
  2. Combine flour and cornstarch (optional: and cocoa powder).
  3. Mix butter and sugar until well combined.
  4. Mix in eggs and vanilla extract.
  5. Add the flour mixture and mix until incorporated.
  6. Wrap the dough in some plastic wrap and refrigerate for an hour.
  7. Roll out the dough between two layers of plastic wrap or baking paper, roll it out to about 4 millimetres thick. NOTE: Chill before cutting out the cookies, to make cutting them out easier.
  8. Cut out cookies and place on a baking tray lined with baking paper.
  9. Place the tray in the oven and bake the cookies for about 6 - 8 minutes.
  10. Let them cool before decorating or eating them.

Leftover dough: Gather it up and repeat steps 6 through 10.

Used in

Used in the Following Recipes:

    

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