soft… softer… vanilla-chocolate cookies…

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These are real big cookies: flavoured with vanilla & studded with chocolate chips the vanilla-chocolate enriched cookie is a big, but soft guy!

The idea for these soft chocolate cookies came from Kamran Siddiqi’s book “hand-made baking”. I modified the process a little & simplified the ingredients, but – I think – the result is still remarkable (You now by now that the businesswoman’s kitchen is always on the road to simplify cooking & baking for all of us spending too many hours working…).

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How to create these wonderful soft cookies?

We start with:

  • dry ingredients like flour & baking powder
  • sweet ingredients like brown sugar, vanilla sugar & …salt (ok: not sweet!)
  • fluid ingredients like eggs & milk
  • flavour ingredients like chocolate chips & chocolate flakes
  • … and simply butter.

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We mix butter & the sweet ingredients with a handheld mixer – of course you may also use one of these big kitchen stand mixers if you’re happy to own one.

Next step: we add the eggs.

Next step: we combine the butter mess with the dry ingredients.

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Now we add the chocolate. (If you wonder why some of the chocolate chips seem to be grey (not dark brown)… that’s why the chocolate got too much heat – it doesn’t harm the chocolate: it’s only its appearance.)

 

For the record:
I bought the chocolate chips some days earlier: so they were fresh & ok. I decided not to stop documenting the process because that’s reality! It just happens.

 

Until now we worked with the handheld mixer: it’s time to change to a big spoon to scrape the dough.

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I used 3 baking sheets (I admit I only have 3 baking sheets!). Each is lined with baking paper.

On each baking sheet I place 9 heaps of dough in 3×3 layout each measured by a tablespoon. So we’ll get 27 cookies at the end.

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In the preheated oven it’ll take about 12-14 min for the cookies to get ready.
(You see that the generously placed cookies will sprawl in all directions.)

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soft… softer… vanilla-chocolate cookies…

Prep Time: 45 minutes

Cook Time: 14 minutes

Servings: 27

soft… softer… vanilla-chocolate cookies…

These are real big cookies: flavoured with vanilla & studded with chocolate chips the vanilla-chocolaenrte enriched cookie is a big, but soft guy!

Ingredients

  • 300 gr all-purpose flour
  • 1 teaspoon baking powder
  • 200 gr brown sugar
  • 2 tbsp vanilla sugar
  • 1/2 teaspoon salt
  • 200 gr butter
  • 2 eggs
  • 2 tablespoons milk
  • 150 gr chocolate chips
  • 50 gr chocolate flakes
  • Equipment:
  • a handheld mixer
  • 3 baking sheets
  • a oven with fan

How to...

  1. Get ready the flour, the baking powder & combine them.
  2. Get ready the brown sugar, vanilla sugar, salt & combine them.
  3. Get ready the chocolate chips & flakes & combine them.
  4. Mix butter & combined sugar with a handheld mixer.
  5. Add eggs & milk & mix it thoroughly with the handheld mixer.
  6. Add the combined flour & mix - again - thoroughly with the handheld mixer.
  7. Finally add the combined chocolate.
  8. Place the dough in your fridge for about 30 min.
  9. Start preheating the oven (170 degrees C w/ fan).
  10. Prepare 3 baking sheets & line them w/ baking paper.
  11. After the cooling session portion the dough w/ help of a tablespoon (3x3 heaps of dough on each baking sheet).
  12. Place the baking sheets in the hot oven & let it bake for 12-14 min.
  13. When 12 min are gone examine the cookies: if they seem ready (the cookies should having started to get slightly brown edges...) turn off the oven & let them rest for another 2 min in the oven. (If it isn't as desired just add another 2 min!)
  14. Let the cookies cool off completely on a cooling rack before storing them in a cookie jar.

Notes

Prep Time: it's the mixing of the dough & 30 min cooling time.

Vanilla sugar: it's sugar w/ vanilla seeds.

Chocolat chips & flakes: The flakes will melt with the dough when baking enhancing the chocolate flavour while the chocolate chips stay firm. You can do w/o chocolate flakes & substitute w/ chocolate chips instead.

Oven w/ fan: If your oven doesn't have a fan you'll have to bake each baking each on its own - means 3 times baking. (If you don't own 3 baking sheets... well...)

Get ready: I always found it very helpful to start with weighing, combining or just providing everything I'd need so that the dough process will work smoothly.

https://thebusinesswomanskitchen.de/soft-softer-vanilla-chocolate-cookies/

 

The cookies are soft – at the edge there’s a little crispness… I want to emphasize this once more: don’t expect these allover crispy, crunchy, crumbly cookies!

For me – the espresso lover – it’s the perfect fit!

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What did I change (compared to Kamran Siddiqi’s recipe)?

  • The recipe was designed for about 35 big cookies.
    I only have 3 baking sheets (making 27 cookies) – so I reduced the amounts correspondently.
  • In the original recipe the oven was loaded w/ only 1 baking sheet at a time (no fan…).
    I use my oven w/ fan & put all baking sheets in the oven at the same time.
    (Using an oven w/ fan also means to reduce the temperature by about 20 degrees C (thumb rule!).)
  • The original recipe used 2 different types of flour & 2 different types of sugar: I used only 1 type of flour resp. sugar.
  • I reduced the amount of sugar by 25% (I do this – almost – always because I don’t like any cookies (or cake, or tarts, or desserts, or…) if too sweet!).
  • The original process demanded to fill a baking sheet & place the baking sheet in the fridge for about 30 min. Unfortunately my fridge isn’t able to incorporate 3 baking sheets… so I cooled the dough before portioning.
  • …and I bought ready-to-use chocolate chips… (It’s a nightmare – not only the cleaning afterwards! – if you try to grate chocolate manually…)

Altogether I was rather pleased with my cookies! (They had the same texture as the recipe promised & were deliciously sweet… & full of chocolate flavour!)

…and another point:
When doing cookies or muffins – everything where there is a defined capacity! – I care for having an additional small spring form or casserole fitting on the bottom of my oven w/o disturbing the baking sheets or racks: any leftover dough – believe me: there is always some… – will be stored here & can bake together with the “rest”.

 

The businesswoman with too many office hours thinks

Espresso w/ homemade chocolate chip cookies… delicious when only thinking about it!

The baking process is straightforward & won’t take too much time. I could prepare a special cookie jar for my workplace & indulge in an espresso w/ a cookie in the afternoon…

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