Cookie 101

Cookie 101



In Cookie 101 I show you how to make 3 of the best chocolate chip cookie recipes!

First is my signature no chill chocolate chip cookies, that are so quick and easy to make. The perfect baked treat when you need something sweet straight away.

If you fancy a more decadent, fudgy cookie then you need to try my double chocolate cookies. They’re just as easy to make, and will give you that extra chocolate fix.

Lastly, my new favourite brown butter and hazelnut cookies. I wish I’d put these in my book! They’re a step up from the other two cookies and I recommend some chill time, but you’ll thank me once you taste them – the flavour combination is unreal!

As an alternative to chocolate chips I like to add some broken up chocolate to my cookie dough just as they come out the oven. It melts into the warm dough and creates the best texture.

If you’re an ice cream love like me, sandwich some vanilla ice cream in between two cookies to make an epic ice cream sandwich!

Want more 101 recipes? Check out my Chocolate Mousse 101 and my Cheesecake 101 videos and recipes.

 


 


 

Ingredients


For the No Chill Chocolate Chip Cookies
 120 g Soft Unsalted Butter
 85 g Light Brown Sugar
 85 g Dark Brown Sugar
 35 g Whole EggCrack 1 egg, whisk it together then weigh 35g
 140 g Plain / All Purpose Flour
 1 g Baking Powder (1/4 Tsp)
 1.50 g Fine Sea Salt
 100 g Dark Chocolate (70%)
For the Double Chocolate Cookies
 100 g Soft Unsalted Butter
 100 g Light Brown Sugar
 75 g Caster/Granulated White Sugar
 50 g Whole Eggs(Crack 1 egg, whisk then weigh 50g)
 2 g Fine Sea Salt
 185 g Plain/Ap Flour
 15 g Cocoa Powder
 2 g Bicarbonate of Soda
 100 g Dark Chocolate (70%)
For the Brown Butter and Hazelnut Cookies
 240 g Unsalted Butter (to make 180g Brown Butter)
 105 g Caster/Granulated White Sugar
 195 g Dark Brown Sugar
 100 g Whole EggCrack 2 eggs, whisk them together then weigh 100g
 320 g Plain / All Purpose Flour
 6.50 g Baking Powder (1.5 Tsp)
 2.50 g Baking Soda (1/2 Tsp)
 2 g Fine Sea Salt
 200 g Dark Chocolate (70%)
 50 g Roasted Hazelnuts

Method


No Chill Chocolate Chip Cookies
1

In a bowl, beat the sugar and soft butter together for 2-3 minutes, until smooth.

2

Add the egg and mix until combined.

3

In a separate bowl, mix the dry ingredients together then tip them into the cookie mixture, along with the chocolate.

4

Mix all the mixture together to form a dough.

5

Shape the mixture into 65g balls.

6

Bake the cookies at 190C for 12 minutes or until golden around the edges

Double Chocolate Cookies
7

In a bowl, beat the sugar and soft butter together for 1-2 minutes, until smooth.

8

Add the egg and mix until combined.

9

In a separate bowl, mix the dry ingredients together then tip them into the cookie mixture, along with the chocolate.

10

Mix all the mixture together to form a dough.

11

Shape the mixture into 65g pucks.

12

Bake the cookies at 180C for 12-14 minutes. Add more chocolate once baked.

Brown Butter and Hazelnut Cookies
13

To make the brown butter, add the butter into a medium pan and cook over a medium heat, stirring occasionally until you have a nutty smelling brown butter. This will take about 4-5 minutes.

14

Pour the butter into a bowl and cool to room temperature (about 30 minutes).

15

Once cooled, weigh 180g of the brown butter in a large bowl.

16

Add the sugars and whisk for 1 minute.

17

Add the egg and whisk until smooth.

18

In a separate bowl, mix the dry ingredients together then tip them into the cookie mixture, along with the chocolate and hazelnuts.

19

Mix all the mixture together to form a dough.

20

Cover the dough and chill for 1-2 hours.

21

Shape the dough into 65g balls. Add more chocolate on top. Bake for 12-14 minutes at 170C until golden around the edges.

Ingredients

For the No Chill Chocolate Chip Cookies
 120 g Soft Unsalted Butter
 85 g Light Brown Sugar
 85 g Dark Brown Sugar
 35 g Whole EggCrack 1 egg, whisk it together then weigh 35g
 140 g Plain / All Purpose Flour
 1 g Baking Powder (1/4 Tsp)
 1.50 g Fine Sea Salt
 100 g Dark Chocolate (70%)
For the Double Chocolate Cookies
 100 g Soft Unsalted Butter
 100 g Light Brown Sugar
 75 g Caster/Granulated White Sugar
 50 g Whole Eggs(Crack 1 egg, whisk then weigh 50g)
 2 g Fine Sea Salt
 185 g Plain/Ap Flour
 15 g Cocoa Powder
 2 g Bicarbonate of Soda
 100 g Dark Chocolate (70%)
For the Brown Butter and Hazelnut Cookies
 240 g Unsalted Butter (to make 180g Brown Butter)
 105 g Caster/Granulated White Sugar
 195 g Dark Brown Sugar
 100 g Whole EggCrack 2 eggs, whisk them together then weigh 100g
 320 g Plain / All Purpose Flour
 6.50 g Baking Powder (1.5 Tsp)
 2.50 g Baking Soda (1/2 Tsp)
 2 g Fine Sea Salt
 200 g Dark Chocolate (70%)
 50 g Roasted Hazelnuts

Directions

No Chill Chocolate Chip Cookies
1

In a bowl, beat the sugar and soft butter together for 2-3 minutes, until smooth.

2

Add the egg and mix until combined.

3

In a separate bowl, mix the dry ingredients together then tip them into the cookie mixture, along with the chocolate.

4

Mix all the mixture together to form a dough.

5

Shape the mixture into 65g balls.

6

Bake the cookies at 190C for 12 minutes or until golden around the edges

Double Chocolate Cookies
7

In a bowl, beat the sugar and soft butter together for 1-2 minutes, until smooth.

8

Add the egg and mix until combined.

9

In a separate bowl, mix the dry ingredients together then tip them into the cookie mixture, along with the chocolate.

10

Mix all the mixture together to form a dough.

11

Shape the mixture into 65g pucks.

12

Bake the cookies at 180C for 12-14 minutes. Add more chocolate once baked.

Brown Butter and Hazelnut Cookies
13

To make the brown butter, add the butter into a medium pan and cook over a medium heat, stirring occasionally until you have a nutty smelling brown butter. This will take about 4-5 minutes.

14

Pour the butter into a bowl and cool to room temperature (about 30 minutes).

15

Once cooled, weigh 180g of the brown butter in a large bowl.

16

Add the sugars and whisk for 1 minute.

17

Add the egg and whisk until smooth.

18

In a separate bowl, mix the dry ingredients together then tip them into the cookie mixture, along with the chocolate and hazelnuts.

19

Mix all the mixture together to form a dough.

20

Cover the dough and chill for 1-2 hours.

21

Shape the dough into 65g balls. Add more chocolate on top. Bake for 12-14 minutes at 170C until golden around the edges.

Cookie 101