Chewy Ginger Cookies

20151212-005249-3169780.jpgChewy cookies is always on my cookie preference book. Regardless what kind. This one is great not only because it’s chewy, it’s perfect for the holiday season!

This cookies use spices like ginger (of course!), cinnamon and allspice. But you can omit or add more spices if you want. Like for example nutmeg, cardamom, cloves, or even a ready made mix of spices like pumpkin spice! And also it has molasses that is a traditional adding in gingerbreads.

Let me tell you a story of how I found where they sell molasses here in Jakarta, Indonesia.
So the first reason I want to find molasses was because I want to make my own brown sugar, as some of you probably haven’t know that you can make brown sugar simply by mixing regular white sugar with molasses, adjusting the molasses to make light or dark brown sugar. Brown sugar and molasses is not something that you can find in the grocery stores and supermarkets here in Indonesia. Nor does treacle or molasses in any other name (if there’s any). So I went to all the baking stores that I know to find them but they don’t seem to sell or even know what it is.
My molasses searching journey continues to me browsing the internet where to buy molasses, at first I expect to find some online baking stores that actually sell them. But no… I can’t seem to find any baking stores or some sorts that sell them. I keep my journey in the internet until I stumble upon a website of a cow farm who actually sell molasses. Yep, a farm that commercially sell cows (and molasses apparently). Turns out they use molasses to feed cows as a supplement or something. So I go ahead and contact the guys to ask wether is it the molasses I was searching for or is it just for cows? And turns out they supply molasses to the food industry also. So yeah, I go ahead and order some. By I mean some, is the smallest quantity they sell as they were a bulk supplier, the 18kg gallon size molasses. So now, I got a big gallon of molasses on my pantry for the sake of me making my own brown sugar and as long I got white sugar, I can make brown sugar anytime… With 18kg of molasses……

That being said, I search some recipes that requires molasses in the making and I decided to make this one! Perfect for the holiday and I can use my overwhelming supply of molasses. Win win.

20151212-015831-7111426.jpgThe ingredients needed are white sugar and brown sugar, flour, butter, molasses, spices, baking soda and egg white.

20151212-022434-8674046.jpgCream the two sugars and butter until light and creamy then whisk in the egg white.

20151212-170812-61692027.jpgStir in the molasses until all combined.

20151213-192904-70144401.jpgSift all the dry ingredients then stir until a dough forms.

20151213-195113-71473083.jpgWrap them in cling wrap then store in the fridge for at least 2 hours, best overnight.

20151213-195331-71611179.jpgOnce chilled, make an even round then coat them with light brown sugar. This is optional of course but it gives a good crisp to the cookies.

Then bake them!

20151213-195710-71830516.jpgThis cookies are chewy and crispy on the edges once they’re out of the oven but becomes soft and chewy the next day.

So if you prefer the chewy crispy cookies, bake them when you’re craving for it. The dough keeps a good long time in the fridge so you can store them then bake them whenever you want a batch of warm chewy ginger cookies!

20151213-200223-72143858.jpgFor me, I like the soft and chewy cookies better so I bake all of the dough and eat them the next day!

20151213-200455-72295314.jpgThis cookies are perfect for the holiday! Serve them with a hot cup of tea, or coffee if you prefer. But I’m always more of a tea person.

20151213-200650-72410394.jpgThis could be a great Christmas gifts for your friends or family too. Pack them in a cute packaging then give them away!

20151213-201117-72677367.jpgI mean for me… Edible gift is a great great gift!

20151213-201218-72738545.jpgAnyway, I’ve got some recipes I wanted to try for the holiday. Let’s hope that December didn’t end super fast so I get the time to post them here 😜

20151213-201422-72862357.jpgHappy holiday and have a good one everybody!

20151213-201552-72952937.jpg

Chewy Ginger Cookies
Made around 20 cookies of 10cm in diameter.

Ingredients:
• 60g unsalted butter
• 35g white sugar
• 40g brown sugar
• 1 large egg white
• 3 tbsp molasses
• 125g all purpose flour
• 1 tsp baking soda
• 1 tsp ground ginger
• ¼ tsp allspice
• ½ tsp cinnamon
• ¼ tsp salt
• light brown sugar (optional)

How to make:
1) Cream the butter, white and brown sugar together until light and fluffy.
2) Whisk in the egg white just until incorporated, then stir in the molasses.
3) Sift the flour, baking soda, ginger, allspice, cinnamon and salt into the batter, mix just until combined and no dry ingredients left streaking through the dough.
4) Wrap the dough in plastic wrap then store in the fridge for at least 2 hours, best overnight.
5) Once chilled, make round balls out of the dough then roll into light brown sugar (optional), put them on a baking tray with parchment paper line them with some space because they will spread.
6) Bake at 180°C or 360°F for 10-12 minutes.
7) Serve them immediately for crispy and chewy cookies or wait until the next day for soft and chewy cookies.

Nutella Chocolate Chip Cookies with Sea salt

20150807-172607-62767192.jpgIf I were to be asked a question of “bacon or nutella?” I would absolutely answer Nutella in a split second. Why not? It’s chocolate and hazelnut. And for a sweet tooth like me, that is definitely the obvious answer.

Who doesn’t like chocolate chip cookies? Damn those addictive little sucker. Some likes it crunchy, some likes it chewy, some likes it soft. Well I like them in any ways. But if I HAVE to choose, I would say I prefer my chocolate chip cookies chewy.

For this one in particular though, I love it when it’s crunchy. Why? Because the Nutella in the middle will gives enough soft texture in the cookies (at least to me). But, however you prefer your cookies to be, this one still taste amazing anyways.

Let’s get to the making shall we?
The ingredients are:

20150808-010343-3823876.jpgEggs, chocolate chips, baking powder, salt, vanilla extract, vinegar, white and brown sugar, flour, butter and (a jar of- yes, I used a jar to make these cookies) Nutella. Also, an additional sea salt that are not in the picture (it was kind of the last minute brilliant moment thing. When I was about to bake it I was like, of course it needs a sprinkle of sea salt!!)

20150808-011122-4282194.jpgCream the butter and the two sugars together until fluffy

20150809-182334-66214445.jpgAdd in the eggs

The vinegar and vanilla, whisk together until combine.

Then whisk in the Nutella.

Lastly fold in the flour.

20150809-182956-66596497.jpgAdd in the chocolate chips (loads of it)!

I like a bit of Nutella ripple on the cookies even though I am adding some in the middle of each cookies when shaping, so I add some more Nutella and mix them in the dough but not completely combine so there are some Nutella ripples through out the dough.

20150809-183904-67144419.jpgShape the cookies into even ball of dough.

It is better to use ice cream scoop to portion the cookies but I don’t own an ice cream scooper so I just eyeball them.

This was my first batch of cookies before I decided to put some Nutella in the middle and sprinkle some sea salt on top.

But it is SO MUCH recommended! I did it on the rest of the cookie dough and I regret NOTHING!

Some people like to sprinkle the sea salt when it just got out of the oven. But I like to sprinkle them evenly before baking just because it will stick much better (less sea salt being wasted that is!).

20150809-184747-67667544.jpgBake, then cool them on a wire rack.

Mine bake for 10 minutes, at 180°C

Bake for 7 minutes for softer cookies,
10 minutes for crunchy outside but chewy middle cookies
And 15 minutes for crunchy cookies.
But of course, this depend on your own oven.

20150811-135118-49878824.jpgFor me, personally I love to dip my cookies in milk or coffee. And sure enough, I need to take a glass of milk to accompany my Nutella chocolate chip cookies

20150811-141535-51335669.jpgStack of cookies and a glass of milk… A perfect snack in the afternoon (or morning.. Or night.. Or any other time really)

20150811-143448-52488975.jpgNot it’s time to see the inside…

20150811-143550-52550598.jpgLook at that blob of Nutella! And the sea salt just balance the over all flavour! I’m in love with this cookies.

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Have a great one everybody!

Nutella Chocolate Chip Cookies recipe
Make about 30 cookies with approximetly 6cm diameter

Ingredients:
• 120g unsalted butter (room temperature)
• 150g dark brown sugar
• 80g white sugar
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• 1 large egg
• 1 egg yolk
• 90g Nutella + 100g more for swirling and the middle (optional)
• 290g all-purpose flour
• 10g corstartch
• 1¼ tsp baking soda
• ¼ tsp salt
• chocolate chips (as much as you want)
• sea salt to sprinkle on top (optional)

How to make:
1) Cream the butter, then add in the brown and white sugar, continue to beat until fluffy.
2) Add in the vanilla, vinegar, egg and egg yolk then mix until incorporated. Then add in the 90g of Nutella, mix.
3) Sift in the flour, cornstarch, baking soda and salt, mix until dough is form or until completely incorporated.
4) Mix the chocolate chips into the dough, then swirl in about 70g Nutella through the dough (optional, but recommended!)
Bake the dough right away, or keep in the fridge (it will stay good in the fridge until up to a month).
5) On a parchment paper, make dough balls about the size of a pingpong ball (around 25g each), make a dent in the middle then add a blob of Nutella. Sprinkle with sea salt.
6) Bake for 7-15 minutes (read above for best time to get it out for your cookie preference) at 180°C or 350°C
7) Let cool on a wire rack for at least 5 minutes before eating

{melt-in-your-mouth} Crispy Almond and Cheese Tuiles

20141210-193002-70202197.jpg My little cousin looooves this. It was his fifth birthday last week and i made this for him and he ate a whole jar by himself! A whole BIG jar that is.
I mean, this crispy thin cookies is like crack. It’s crispy but it has this melt-in-your-mouth effect when you bite into it.
This recipe was one of the first entry on my recipe book

20141213-200910-72550768.jpgThe blank space on the book was meant for a picture but i haven’t print any…

Well, let’s get to it, shall we?

20141215-132430-48270390.jpgPowdered sugar, corn starch, cake flour, vanilla essence, apple cider vinegar, egg whites and GOOD QUALITY butter.

The key ingredients in this cookies are the corn starch to create the melt-in-your-mouth taste and the GOOD QUALITY butter. It is important to use good quality butter because good quality butter usually have less water content and makes the after product taste and smell so buttery, which is what we want. I think it’s fine to spend a bit more money for the expensive butter because this recipe doesn’t require much butter (but it makes a whole lot of difference) anyway.

20141215-133053-48653937.jpg
*This photo is not mine, i took it from google*

I use this brand, H.J Wijsman & Zonen butter. It is a preserved dutch butter. This brand of butter got a very distinct taste and smell of butter that gives the cookies the buttery taste.
But if you can’t find this specific brand of butter, you can use other european butter. European butter has less water content which result in a more creamier and more buttery taste butter. Trust me, the use of your butter really makes all the difference.

20141215-135054-49854502.jpgSo, first thing first combine the sugar and butter.

20141217-120546-43546405.jpgCream the butter and sugar until pale and creamy. You could, of course, use your electric beater or stand mixer but i prefer on beating it with a wooden spoon.

20141217-120842-43722059.jpgAdd in the egg whites, apple cider vinegar and vanilla extract and mix them through.

20141217-121228-43948866.jpgLastly, sift in the corn starch and cake flour and fold it through.

20141217-121342-44022048.jpgThe batter should look like this. Pale and creamy.

20141217-121527-44127268.jpgPrepare the cheese and almonds.
You need to use a hard cheese such as edam, aged gouda or cheddar. For me, i used edam in this recipe.

20141217-125757-46677247.jpgShape the cookies in a baking sheet by dolloping a teaspoonful of the mixture then spread it as thin as you can, then sprinkle the top with almonds and grated cheese.

20141217-130043-46843202.jpgYou don’t really need to space them because they don’t spread.
Now it’s time to bake them!

20141217-130153-46913778.jpgStack’em, eat’em, store them in a really nice jar and give them as a christmas gift, do as you wish.
This cookies store for about 1 week in the jar until they loose their crispiness.

Makes about 3 dozen of approximately 7cm (3 inches) in diameter cookies
Ingredients:
• 50g (good quality) unsalted butter
• 90g powdered sugar
• 5 drops apple cider vinegar
• 1 teaspoon vanilla extract
• 2 egg whites
• 60g cake flour
• 30g corn starch

How to make:
1) Cream the butter and sugar until creamy and pale.
2) Add the egg whites, vinegar and vanilla and mix well.
3) Sift in the flour and cornstarch and fold them through.
4) Take about a tablespoon of batter, then form thin circles of cookies on a baking sheet.
5) Bake at 180°C or 350°F for 15minutes, then turn the oven down to 150°C or 300°F for another 5 minutes to brown evenly, keeping a close watch as it turns brown fast.
6) Once the tuiles has turned golden brown evenly, take them out of the oven. If you want to shape them into cigars or curves, do them while it’s still hot. Leave them to cool on a wire rack. Once cooled, put them in a nice jar or serve them immediately.

Chocolate, Almonds and Raisins Chocolate Biscotti

20140814-180236-64956348.jpgIt’s been some time since i last bake. I went on a vacation during summer holiday so i haven’t got the time to bake.
So let me tell you the story when i decided to make biscotti. So, i loooove to dunk my cookies into my milk, coffee or tea. I just finished a pack of oreo and I NEED TO DUNK MORE! I’ve been wanting to make biscotti for some time but i kept on postponing it for some reasons. This situation reminds me (and kinda encourage me) to make biscotti! And there i go, searching through my pantry thinking what kind of flavor and stuff that i should put in my biscotti.

“Coco powder? Humm… I should make chocolate biscotti.. And do i have any nuts? Oh yes i have almonds…. Oh! And raisins too.. Chocolate, almonds and raisins? Yes.. Yes.. That would work.
Whoa… I still got some leftover chocolate bar! I should chop them up and make DOUBLE chocolate biscotti. Oh, i could never have enough chocolate right?”
And that was pretty much what i was thinking while i gathered the ingredients in my pantry.

And this is how i made it
Ingredients:

20140814-192531-69931591.jpgSugar, flour, coco powder, baking powder + salt + powdered vanilla (cause i’m out of vanilla extract), oil, egg + egg yolk, almonds, golden raisins and chocolate chunks.

20140815-165816-61096975.jpgCombine the egg and egg yolk with sugar and whip until fluffy.

20140815-165957-61197238.jpgAdd in coconut oil and mix..

20140815-170229-61349491.jpgSift in the dry ingredients

20140815-170327-61407783.jpgand fold it in

20140815-170412-61452652.jpgMix in the almonds, raisins and chocolate chunks.

20140815-170535-61535136.jpgShape it into a log shape… Well not exactly a log but….

20140815-170920-61760803.jpgOnce baked, let it out of the oven and let it cool down a bit. Once it’s easy enough to handle, cut the biscotti into biscotti shape and bake them once more.

And it’s done!

20140815-171207-61927015.jpgTry to make other flavors of biscotti. Substitute the almonds with other nuts for instance, drizzle or dip in some white chocolate, or make original biscotti by omitting the coco powder. You could really make them your own! That is what I love about cooking. Making an ordinary recipe your own.

20140815-172251-62571240.jpgI can finally dip my cookies into my cup of coffee! And let’s be frank… I kiiinda deserve it. Yay for me (i guess…)

20140815-172525-62725194.jpg

Chocolate, Almonds and Raisins Chocolate Biscotti
Ingredients:
• 1 egg
• 1 egg yolk
• 100g sugar
• 55g coconut oil
• 1 teaspoon vanilla extract
• 16g coco powder
• 130g flour
• 18g baking powder
• A pinch of salt
• Almonds, golden raisins and chocolate (cut up into chunks)

How to make:
1) Beat the egg, egg yolk and sugar with an electric mixer for about 3 minutes until fluffy, pale and doubled in size.
2) Add in the coconut oil and vanilla extract and beat.
3) Sift in the flour, coco powder, baking powder and salt into the mixture and fold with a spatula until incorporated.
4) Fold in the almonds, raisins and chocolate chunks.
5) Shape the mixture into a log and bake at 180°C for about 20 minutes.
6) Let the biscotti cooled down a bit until easy enough to handle, then cut them crosswise into biscotti shapes.
7) Put them back into the oven for the second bake at the same temperature for about 30 more minutes, and let them cool off in the oven.

Coconut and Pandan Cookie

20140608-230847.jpg On this post i’m bringing a little classic combo that are quite common in my country. Maybe pandan is not that common all over the world. But i do know that pandan is commonly use in Asia. It is quite common in my country. Pandan has a very sweet smell and mint like green color that i just love. The combination of coconut and pandan is usually called cocopandan and this combination are just out of this world. This is how you could make cocopandan cookies!

The ingredients are:

20140609-011145.jpgsugar, milk powder, desiccated coconut, flour, cornflour, baking powder, salt, butter, egg yolk, coconut milk and pandan extract

20140609-011827.jpgokay, i’m gonna be honest with you, i did this part wrongly. In this picture it shows that i was going to mix the butter and desiccated coconut together but the first step was actually to cream the butter and sugar. And more confession, i actually forgot to put in the sugar until i was done with the dough and half way on shaping them. Oh i know… I’m such a clumsy baker. Pordon me. But on the contrary note, it turns out just ok… Like nothing had gone wrong. Pfftt…

20140609-012548.jpgmix in the egg yolk, coconut milk and pandan extract. If you can’t find pandan extract but you are able to find pandan leaves, you could grind them into paste and add them in just like the extract.

20140609-013031.jpgadd in flour, cornflour, salt, baking powder (and supposingly) milk powder and desiccated coconut, mix until combined.

20140609-014100.jpgshape the dough in whatever shapes and sizes you want. I’m sticking with the easiest shape anyone can make, the round shape.

20140609-014856.jpgcover the top part of the dough with sugar

20140609-015109.jpgand… Bake!

20140609-015229.jpga tray of cocopandan cookies.. But! This is not complete yet. Add a zigzag coconut icing glaze and it’s finally complete

20140609-015513.jpg this recipe is quite easy and the taste are.. Just… Unique. In a good way of course. I gave my mom some for her to taste and she end up eating the whole jar. She even ask me to make her stop.
I hope you try and make this. Give it a go and i hope you like it!

Make approximately 35 (as big as ping pong balls) cookies.
Cocopandan Cookies Ingredients:
• 90g butter
• 40g sugar
• 1 egg yolk
• 1¼ tbsp coconut milk
• 1tsp pandan extract
• 75g flour (preferably cake flour)
• 1 tbsp cornflour
• ¼ tsp baking powder
• 10g desiccated coconut
• 10g milk powder
• A little pinch of salt
• Sugar for coating
Coconut icing glaze ingredients:
• 5 tbsp icing sugar
• 2 tsp coconut milk

How to make:
1) cream the sugar and butter until fluffy.
2) add in the egg yolk, coconut milk and pandan extract and mix.
3) mix in the flour, corn flour, salt, baking powder, milk powder, and desiccated coconut.
4) shape the dough, coat the top of the dough with some sugar and put it on a tray line with baking paper.
5) bake at 150°C for 20 minutes or until the edges starting to brown.
6) make the glaze by simple mixing the icing sugar with coconut milk until it create a paste.
7) after the cookies are baked and cooled, pipe the coconut glazing on top.

Whoopie pie

20140221-175921.jpgi haven’t post anything on february so i think i’m just gonna post a whoopie pie recipe. I don’t think that the picture and the finish product is blog quality certified but i did promise on my new year resolution that i’d post every month (actually at least 2 entry every month but i don’t think i’m going to be able to fulfill that promise). Whoopie pie is basically sandwich cookie. Yep yep it’s just cookie with filling. You could just put anything you like for your filling. For me, I’m using pastry cream and chocolate ganache. You could fill it with nutella, peanut butter, marshmallow cream, basically whatever you like.

The cookies ingredients:

20140221-192841.jpgegg, baking powder, light brown sugar (i use the combination of white and brown sugar), coco powder, flour, butter, buttermilk, vanilla essence.

20140221-195225.jpgcombine the sugar and butter

20140221-195453.jpgcream together the sugar and the butter until fluffy

20140223-132449.jpgadd in egg

20140223-142706.jpgand buttercream and vanilla

20140223-142857.jpgbeat until incorporated .

20140223-142949.jpgsift in the dry ingredients

20140223-143748.jpgmix everything together into a yummy chocolate dough.

20140224-211439.jpgthe chocolaty goodness did not end there. I’m putting mini marshmallow, white chocolate, and milk chocolate into the dough (just use chocolate chips i don’t have it at the moment)

20140224-211723.jpgdump them in there

20140224-211902.jpgand mix mix mix.

Now, i’ve tried to bake them right away but i found that the after product cookies had this cakey texture and it gets too crumbly. So i would suggest to refrigerate overnight; which i found that the after products got this crunchy outer layer and cakey texture in the middle. Less crumbly too. Just perfect.

20140224-212354.jpgbake the cookie (overnight dough product). See those marshmallow bits? Looooove it.
Let cool and choose the filling you want to fill your cookies with. I’m using some left over pastry cream, salted caramel sauce and also chocolate ganache.

20140224-212822.jpgpastry cream and caramel sauce in the middle. I think i’m going to have to say sorry in every blog post for my messiness. Please just cope with it.

20140224-214628.jpgJust sandwich the cookies, dust with powdered sugar and you’re done.

20140224-213253.jpg
I really need a good camera and a better lighting in my kitchen. Hope i’ll get at least one of them soon.

Adapted from Sorted food’s marshmallow whoopie pie
Whoopie pie ingredients:
• 140g all purpose flour
• 80g butter
• 130g light brown sugar (or brown sugar)
• 1tsp baking soda
• 40g coco powder
• 1tsp vanilla essence
• 90ml buttermilk
• 1 egg
• Marshmallow, milk and white chocolate chips (as much or as little as you like)
• Filling of your choice

How to make:
1) cream the butter and brown sugar until creamy, add in egg, buttermilk and vanilla, mix well.
2) sift in the flour, coco powder, baking soda and mix well.
3) add in the marshmallow and chocolate chips and mix well.
4) refrigerate for overnight or if you’re rather impatient, spread the dough thinly on cling fling and put them in the freezer for approximately 1 hour.
5) bake at 180°C for 10 minutes depending on your oven.
6) let cool and spread some filling to the bottom side of the cookie then sandwich it with another cookie. Dust with powdered sugar and they are ready to eat.