cookies

NY Levaine Double Chocolate Cookies

NY Levaine Chocolate Chip Cookies are the bomb, but did you know there’s better than that? NY Levaine Double Chocolate Cookies, that’s what! Today, I just wanted to make giant cookies that resemble that. It is very different from my other cookie recipes, but that’s exactly what we want. So let’s get started!

To be honest, I don’t know what NY Levaine Double Chocolate Cookies taste like. I haven’t gone to the US, and that is sad because this Levaine Bakery is so popular in making big gooey cookies that everybody has been crazy about, and I can’t have them because I’m far away and pandemic and all. So I searched for recipes online and tried Cupcake Jemma‘s take on it. I couldn’t say if it is close to what the real Levaine cookies are, but I trust Jemma and this is close to what I can do for now. I’ll update you when I go to New York in the future and try these cookies for myself.

NY Levaine Double Chocolate Cookies are popular cookies that are big, crunchy in the outside and soft and gooey in the inside. When I heard about it, I know I have to try it (or make it at home). I know you want to try it too and that is why you are here.

One tip that I want to say is to use bigger size chocolate chips for this recipe. I used a smaller size and that didn’t really ooze in the inside of the chocolate. It looked like there were no chocolate chips in it, and if you see the photo you’d think that it is dry. That was kind of disappointing so don’t do the same mistake I did. Use bigger chocolate chips, that’s the trick!

How to Make NY Levaine Double Chocolate Cookies?

Beat the cold butter into a stand mixer for 1 minute, just to break the butter a little bit. Now, pour both caster and soft light brown sugar in the bowl. Mix it for 30 seconds just to combine. Don’t worry that it is not creamed – the consistency should be like nuggets of butter. Pour the dark chocolate chips and mix for 30 seconds to combine. Add in the dry ingredients; self-raising flour, plain flour, cocoa powder, baking powder, baking soda and salt. Mix to combine until it reaches breadcrumbs consistency. In a medium bowl, beat the eggs lightly before adding to the mixture. Bind it all together, about a minute or 2. Don’t overbeat. Measure out 125 grams of cookie balls each. Gently squish them together into balls but not rolling them. Lay them out on a tray and wrap with cling wrap. Freeze the cookie balls for 90 minutes or chill overnight. Preheat the oven at 350 degrees F (180 degrees C) with the baking tray inside (see notes). Space the cookies out on the hot baking tray and bake for 18 minutes. Cool the cookies completely (leave them on the tray), about 10 minutes before serving.

You may also like my other cookie recipes:

1 Chocolate Chip Cookies

2 ANZAC Cookies

3 Rose Butter Cookies

4 Coffee Cake Cookies

5 The Best Chocolate Chip Cookie Recipe Ever


NY Levaine Double Chocolate Chip Cookies Recipe

INGREDIENTS:

230 grams butter, cold and cubes

160 grams caster sugar

160 grams soft light brown sugar

450 grams dark chocolate chips

230 grams self-raising flour

200 grams plain flour

70 grams cocoa powder

1 teaspoon salt

1/4 teaspoon baking soda

3 teaspoons baking powder

2 large eggs

1 egg yolk

INSTRUCTIONS:

  1. Beat the cold butter into a stand mixer for 1 minute, just to break the butter a little bit.
  2. Now, pour both caster and soft light brown sugar in the bowl. Mix it for 30 seconds just to combine. Don’t worry that it is not creamed – the consistency should be like nuggets of butter.
  3. Pour the dark chocolate chips and mix for 30 seconds to combine.
  4. Add in the dry ingredients; self-raising flour, plain flour, cocoa powder, baking powder, baking soda and salt. Mix to combine until it reaches breadcrumbs consistency.
  5. In a medium bowl, beat the eggs lightly before adding to the mixture. Bind it all together, about a minute or 2. Don’t overbeat.
  6. Measure out 125 grams of cookie balls each. Gently squish them together into balls but not rolling them.
  7. Lay them out on a tray and wrap with cling wrap. Freeze the cookie balls for 90 minutes or chill overnight.
  8. Preheat the oven at 350 degrees F (180 degrees C) with the baking tray inside (see notes).
  9. Space the cookies out on the hot baking tray and bake for 18 minutes.
  10. Cool the cookies completely (leave them on the tray), about 10 minutes before serving.

Serve and enjoy these NY Levaine Double Chocolate Chip Cookies with family and friends!

NOTES:

  • It is important that the butter is cold – straight to the fridge before beating it.
  • I used 70% chocolate, but if it is too intense for you, you can use whatever chocolate you like. 50% is good.
  • Salt is important because it pulls out flavor and it enhances everything.
  • Beat the eggs in a separate bowl before adding to the mixture. We don’t want to overbeat the batter.
  • Freeze the cookies balls for at least 90 minutes to create a gooey texture inside the cookies, and stop them from spreading while baking.
  • Preheat the oven with the baking tray inside – to make the bottom of the cookies nice and crispy.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this NY Levaine Double Chocolate Chip Cookies recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

cookies

Cheese Crinkles

I guess you have tried the Classic Chocolate Crinkles, but have you tried Cheese Crinkles? These are crinkles made with cheese. Yes, you heard that right. Cheese in crinkles? That sounds insane, but it is actually good! If you like sweet and salty bursting in your mouth, this is the recipe for you. I hope you could try it.

I know by now you have tried Chocolate Crinkles, Ube Crinkles and Red Velvet Crinkles. I recommend you try them. They are sweet and delicious. There are so many flavors to enjoy. Some make their crinkles with cream cheese filling. But how about Cheese Crinkles? Does this sound good to you? Yes, that chewy, salty and sweet in one cookie is really amazing. It bursts in your mouth like heaven. Did I need to say more?

How to Make Cheese Crinkles?

Cream butter and sugar in a large bowl, about 2 minutes. Add eggs and continue mixing until the batter turns light and fluffy. Put the cheese and vanilla extract in the batter and mix well. Sift all-purpose flour and baking powder and add to the batter. Using a wooden spoon, mix it until well combined. Cover the bowl with a cling wrap and chill it in the fridge for at least 2 hours. Once chilled, use an ice cream scoop to get the exact amount of batter each time. Mold it into a ball with the palm of your hand. Preheat the oven to 350 degrees F (180 degrees C). Coat each dough ball in icing sugar. Lay the dough balls onto a baking sheet, making sure they are spaces in between them. Bake the balls in a preheated oven for 10 minutes. Let it cool before serving.

You may also like my other crinkle recipes:

1 Chocolate Crinkle

2 Ube Crinkle

3 Chewy Choco Butternut Crinkles


Cheese Crinkles Recipe

INGREDIENTS:

1/2 cup (113 grams) unsalted butter, softened

1 cup sugar

2 large eggs

2 cups cheddar cheese, grated

2 teaspoons vanilla extract

2 cups all-purpose flour

1 1/2 teaspoon baking powder

FOR COATING:

1 cup icing sugar

INSTRUCTIONS:

  1. Cream butter and sugar in a large bowl, about 2 minutes.
  2. Add eggs and continue mixing until the batter turns light and fluffy.
  3. Put the cheese and vanilla extract in the batter and mix well.
  4. Sift all-purpose flour and baking powder and add to the batter. Using a wooden spoon, mix it until well combined.
  5. Cover the bowl with a cling wrap and chill it in the fridge for at least 2 hours.
  6. Once chilled, use an ice cream scoop to get the exact amount of batter each time. Mold it into a ball.
  7. Preheat the oven to 350 degrees F (180 degrees C).
  8. Coat each dough ball in icing sugar.
  9. Bake the balls in a preheated oven for 10 minutes.

Serve and enjoy these Cheese Crinkles with family and friends!

NOTES:

  • Use unsalted butter in this recipe, as the cheese is salty itself.
  • I suggest you use good quality cheese, for this one I use cheddar.
  • For even cookie result, use ice cream scoop to get the dough. Roll each dough in the palm of your hands until they are nice and round.
  • My other tip is to put the dough balls back in the fridge and chill for 10 minutes (while the oven is preheating) before baking them.
  • Make sure that the oven temperature is correct. Check the cookie after 10 minutes. Sometimes the key to a beautiful crack Cheese Crinkles is the temperature of the oven, how chilled the dough is and the time of baking.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Cheese Crinkles recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
cookies

Chewy Choco Butternut Crinkles

If you love Choco Butternut Doughnuts, you’ll surely love this recipe. We’ve added the most loved choco butternut coating to your usual Chocolate Crinkles for an awesome twist. Are you ready to get shook?

Who doesn’t like Dunkin’ Donut’s Choco Butternut Doughnuts? It’s one of my favorite doughnut flavors, and I’m pretty sure it is yours too. So why not, revamp the usual chocolate crinkles to choco butternut crinkles, and make it chewy. Are you ready to get shooked?

How to Make Chewy Choco Butternut Crinkles?

To make the chocolate cookie mixture, add all the dry ingredients in a large bowl and the wet ingredients in a separate bowl. Combine the wet ingredients to the dry and mix well using a wooden spatula. Cover with glad wrap and let chill in the fridge for 1 to 2 hours. To make the coating, add flour and melted butter together, then add the remaining ingredients, mix until well combined. Add orange food coloring until you are happy with the color. Once the chocolate cookie mixture is chilled, start preheating the oven to 380 degrees F (180 degrees C) while rolling the mixture into balls. Roll the chocolate balls into the coating mixture. Repeat the step until all the mixture is finished. Bake them for 10 to 12 minutes. I prefer to bake them for 10 minutes only for a chewy texture.

You may also like my other Crinkle recipes:

Chocolate Crinkles

Ube Crinkles

Cheese Crinkles


Chewy Choco Butternut Crinkle Recipe

INGREDIENTS:

2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup unsweetened dutch-processed cocoa powder

1 cup white sugar

1/3 cup brown sugar

4 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

150 grams semi-sweet chocolate, melted

COATING:

1/2 cup + 2 tablespoons all-purpose flour

1 tablespoon salted butter, melted

1/2 cup icing sugar

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

2 tablespoons white sugar

orange food coloring, as desired

INSTRUCTIONS:

  1. MAKE COOKIES: In a large bowl, mix flour, baking powder, and salt. Add cocoa powder. Mix well and set aside.
  2. In a separate bowl, mix white and brown sugar. Add eggs, one at a time and mix well. Add vanilla extract and vegetable oil. Mix until incorporated.
  3. Mix in semi-sweet chocolate until combined.
  4. Combine the wet ingredients to the dry ingredients. Mix thoroughly. Use a wooden spatula if the batter gets hard. Once done, cover with glad wrap and let it chill in the fridge for 1 to 2 hours.
  5. MAKE COATING: In a bowl, mix flour and melted butter. Add icing sugar, cinnamon powder, and nutmeg. Add white sugar and mix well. Add orange food coloring as desired. Mix well.
  6. At this point, preheat oven to 350 degrees F (180 degrees C).
  7. ASSEMBLE CRINKLES: Take the chocolate cookie dough out of the fridge. Get 1 tablespoon of the chocolate dough and roll into a ball. Coat the chocolate cookie ball with the butternut coating. Repeat the same step to the remaining mixture until finished.
  8. Bake for 10-12 minutes in the preheated oven. Let it cool.

Serve and enjoy this Chewy Choco Butternut Crinkle with family and friends!

NOTES:

  • Make sure to use room temperature eggs. Add eggs into the bowl one at a time.
  • Use wooden spoon to mix the chocolate crinkle mixture, as it will get harden as you combine the dry and wet ingredients together.
  • It is recommended to chill the mixture into the fridge for 1 to 2 hours so that the crinkles for a rounded top finish. Otherwise, crinkles will be flat when baked.
  • Know your oven. Personally, I like baking my crinkles up to 10 minutes only to retain it’s fudgy and chewy texture.
  • These chewy choco butternut crinkles can be stored for up to 1 week when refrigerated.

Made this? Tag me on Facebook @asliceofkatenph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Chewy Choco Butternut Crinkle recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
cookies

Ube Crinkles

Ube Crinkles or Purple Yam Crinkles has been popularized in the Philippines. It is a soft, chewy cookie in the inside and crunchy in the outside.

These are Filipino cookies made with purple yam (ube) and rolled in icing sugar. Chocolate Crinkles are its origin, and since Filipinos love ube, they gave this recipe a good twist.

How to Make Ube Crinkles?

In a large bowl, cream the sugar and the oil together. Then add eggs, beating one at a time. Next, add the ube (purple yam). In this recipe, I used 1/3 cup of ube jam but you are welcome to add more up to 1 cup, taking the texture of the cookie in consideration. Also, there is a store-bought ube jam that is darker than others, so it is really up to you. Pour in the purple food coloring, this also depends on how deep purple you want your cookies to be. Add the flour, baking powder, baking soda and salt into the bowl. Mix with a hand mixer, but if it gets harder, then use a wooden spoon to fold the mixture. Cover and refrigerate for at least 4 hours. Scoop a tablespoon of the dough and ube balls, roll it in icing sugar. Repeat this step until all the dough is finished. Arrange them on a baking sheet, 1 inch apart from each other. Bake for 10-12 minutes in a preheated oven of 350 degrees or 180 degrees C.

You may also like my other cookie recipes: Rose Butter Cookies, Chocolate Chip Cookies and ANZAC Cookies.


Ube Crinkles Recipe

INGREDIENTS:

3/4 cup sugar

1/2 cup vegetable oil

2 eggs

1/3 cup ube jam (up to 1 cup)

purple food coloring

2 1/4 cup flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup icing sugar

INSTRUCTIONS:

  1. In a large bowl, cream oil and sugar together.
  2. Add the eggs, beating one at a time.
  3. Add the ube jam (you can add more up to 1 cup if you like) and pour in food coloring (depends on how deep purple you want your cookies).
  4. Now, add in the dry ingredients; flour, baking powder, baking soda and salt.
  5. Mix until well combined. Use a wooden spoon if the mixture gets harder to mix with a hand mixer.
  6. Cover and refrigerate for at least 4 hours.
  7. Scoop a tablespoon of the dough and make a ball with your palm. Roll it in icing sugar.
  8. Repeat the step until all the dough is finished.
  9. Arrange them on a baking sheet, 1 inch apart to prevent sticking to each other.
  10. Bake for 10-12 minutes in a preheated oven of 350 degrees F or 180 degrees C.
  11. Cool completely on a wire rack.

Serve and enjoy these Ube Crinkles with family and friends!

NOTES:

  • Use only neutral oils like vegetable or canola for this recipe.
  • Make sure to buy a good quality ube jam or better if you have homemade ube jam at home. I used 1/3 cup of ube jam in this recipe, but you are welcome to add more, up to 1 cup. Please take texture into consideration if you are going to add some more.
  • It is advisable to refrigerate the ube mixture for at least 4 hours to prevent flattening the cookies while baking. It is even better if you keep it in the fridge overnight before making ube dough balls. By doing this, you are creating the beautiful cracks on top when they’re baked.
  • Using a regular spoon or an ice cream scooper, scoop the ube dough and make balls with it using the palm of your hand and roll them in the icing sugar.
  • Adding purple food coloring depends on how deep purple you want your cookies. I used 1 tablespoon for this recipe.

WATCH HOW TO MAKE UBE CRINKLES:

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved these Ube Crinkles recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

cookies

The Best Chocolate Chip Cookie Recipe Ever

Really, this is The Best Chocolate Chip Cookie Recipe ever in my opinion. This recipe has no funny, unnecessary ingredients. Pretty simple and straightforward, amazingly sweet cookies that everyone will enjoy. This is doughy yet completely cooked through, and it turns out perfectly each time.

This is everything you expect from a Chocolate Chip Cookie. Crispy in the outside, chewy in the inside. It’s a little bit doughy but it is fully baked through. It is amazingly buttery and perfectly sweet. Yup, this is definitely The Best Chocolate Chip Cookie Recipe ever! I’ve been making these for years and my kids are in love. They enjoyed dipping it in milk. Yum!

How to Make The Best Chocolate Chip Cookie Ever?

In a large bowl, cream the sugars with softened butter, and add one egg at a time, then the vanilla extract. Beat until creamy and wet (but not runny). In a separate bowl, add all the dry ingredients; flour, baking powder, baking soda and salt. Fold the dry ingredients to the creamed butter until well-combined. At this stage, add the chocolate chips and fold. Roll the dough into balls, whatever size you prefer. In this recipe, I measured my dough balls to 1 tablespoon each. Arrange the dough balls on the baking sheet with spaces in between to prevent the cookies from sticking to each other when it spreads. In your preheated oven at 375 degrees F (190 degrees C), bake the cookies for 8-12 minutes. In my case, my cookies were ready in 10-12 minutes. It really depends on the size of the dough balls and your oven, so make sure to watch your cookies while it bakes. Take them out of the oven just before the edges turn brown. It will feel soft when it’s out of the oven but it will get harden when it cools down.

You may also like my other cookie recipes: Chocolate Chip Cookies, ANZAC Cookies and Rose Butter Cookies.


The Best Chocolate Chip Cookie Recipe Ever

INGREDIENTS:

1 cup (227 grams) butter, softened

1 cup white sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups of flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 cups chocolate chips

INSTRUCTIONS:

  1. Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment (baking) paper.
  2. In a large bowl, cream the butter and the sugars until combined.
  3. Add the eggs and the vanilla extract. Beat until fluffy.
  4. In a separate bowl, combine all the dry ingredients; flour, baking powder, baking soda and salt.
  5. Fold the dry ingredients into the butter and sugar mixture until combined.
  6. Add the chocolate chips and fold until fully combined.
  7. Roll each dough into balls, about 1-3 tablespoons (depends on whatever size you like), evenly spaced the dough balls into the baking sheet.
  8. Bake the cookies to 8-12 minutes (depending on the size of the cookie dough). Take them out before the edges of the cookies turn brown.
  9. Let them sit on the baking sheet before transferring to a cooling wire rack.

Serve and enjoy The Best Chocolate Chip Cookie ever with your family and friends!

NOTES:

  • Feel free to adjust the measurement of the sugar if you feel like it is too sweet for your liking.
  • Use softened butter and not melted butter. Cream it with the sugars, then add the eggs and vanilla extract until fluffy.
  • Rolling each dough into balls depending on the size that you prefer, I used 1 tablespoon for this recipe. You may try 2 or 3 tablespoons of dough. Take note though that baking time will vary. Small dough balls will bake faster than big cookie dough. Watch your cookies!
  • Alternatively, you can use ice cream scooper (small or big) to make your cookie dough balls.
  • You can always add more chocolate chips. I like to use dark chocolate chips, but you can use milk chocolate chips and white chocolate chips.

WATCH THE BEST CHOCOLATE CHIP COOKIE RECIPE EVER VIDEO:

Did you make The Best Chocolate Chip Cookie Recipe Ever? Please leave us a comment below.


cookies

Rose Butter Cookies

If you don’t have memories of that iconic blue tin of butter cookies during Christmas then you’re missing the best part of your childhood.

I know it is not Christmas yet but I can’t wait until the holidays before making these beautiful babies. These Danish Rose Butter Cookies taste like the ones you sneaked out from your kitchen because your Mom told you to wait until Christmas Eve before you could eat them, yep that one! Hhmmm! The cookies that are crunchy when you bite and melts in your mouth and the salty butter taste explodes just there. You definitely could not settle for just one, you would like to have another one and another.


Rose Butter Cookies Recipe

INGREDIENTS:

1 cup (227 grams) unsalted butter, room temperature

1/2 cup sugar

1/4 teaspoon salt

1 1/2 teaspoon vanilla

1 egg

2 cups flour, all-purpose or plain

sugar, to sprinkle

How to Make Rose Butter Cookies?

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (180 degrees C). Line 2 baking sheets (parchment paper).
  2. In a mixing bowl, beat butter and sugar together until fluffy, about 1 to 2 minutes on medium speed. Add salt, vanilla and egg beat until just combined. Reduce the speed to low, slowly add flour until well combined. Using a rubber spatula, give it a good last stir to ensure that the flour is totally incorporated.
  3. Transfer the dough into a piping bag with a large star tip. Pipe the dough into 2-inch circles on the baking sheets with spaces in between them. In this case, you could sprinkle them with sugar. I didn’t do it in this recipe.
  4. Bake one baking tray at a time, about 12-17 minutes. It really depends on the oven and the size of the dough circles. I baked mine just around 12 minutes.
  5. Allow to cool completely before serving or storing.

Serve these Rose Butter Cookies with family and friends!

NOTES:

  • Use good quality butter to bring out the best in your cookies. Make sure it is in room temperature before mixing it with sugar.
  • To make a beautiful rose butter cookies, I used Wilton 21 Star Tip, but you can also use Ateco 829 Pastry Tube – Star – Size 9.
  • For this recipe, you can also use a cookie press to make different shapes.
  • Make sure to allow the cookies to completely cool before serving or storing them.
  • Store these rose butter cookies in an air-tight container for 1 week, or frozen up to 3 months.

Did you make these Rose Butter Cookies? Please leave us a comment below.

cookies

Chocolate Chip Cookies

My kids are busy helping me in the kitchen, making these Chocolate Chip Cookies. This recipe is the best I’ve tried so far. The kids enjoyed rolling the dough and laying them out on the tray. But of course, the best part is eating them. These beautiful cookies didn’t have the chance to be kept in a jar. 

We are still in lockdown here in New Zealand, and sometimes when we are bored, we think of something to do. The first thing that comes into my mind is baking. So today, we are in the kitchen, making yummy baking creations. These Chocolate Chip Cookies are a hit and will definitely use this recipe again and again!


Chocolate Chip Cookies

INGREDIENTS:

170 grams or 3/4 cup butter, softened

1 cup brown sugar

1/2 cup white sugar

1 egg plus 1 egg yolk

1 teaspoon vanilla

2 cups flour (all-purpose or plain)

2 teaspoons cornflour (cornstarch)

1 teaspoon baking soda

1-2 cups of dark chocolate chips

How to Make Chocolate Chip Cookies?

INSTRUCTIONS:

1. Preheat the oven at 350 degrees F (180 degrees C).

2. Cream the butter and sugar together. Add 1 egg plus one egg yolk, and vanilla.

3. Sift in the flour, cornflour, baking soda, and salt. Mix together until the dough is well combined.

4. At this stage, add the chocolate chips and fold the dough.

5. Store in the fridge for at least 2 hours.

6. Make dough balls and lay them out on the tray, making spaces in between them, as the dough will expand while cooking. 

7. Bake the cookie dough for 6-15 minutes, depending on how big your cookies are. 

Serve and enjoy these Chocolate Chip Cookies with family and friends!

NOTES:

  • Use softened butter for this recipe. 
  • Brown sugar has molasses, that will make the cookies nice and crunchy in the outside.
  • I use dark chocolate chip cookies but you are more than welcome to use milk chocolate or white chocolate chips in yours. 
  • Too little flour can cause cookies to be flat, greasy and crispy.
  •  Adding baking soda to your cookies help it to spread outward and upward while cooking.

Did you make these Chocolate Chip Cookies? Please leave a comment below. 


cookies

ANZAC Cookies (Biscuits)

What are ANZAC Cookies (Biscuits)? They were originated around WWII – ANZAC which stands for Australian and New Zealand Army Corps. These cookies, having no eggs in them (to lasts longer), were sent to soldiers and/or also to eat at home and raise funds to war.

 These ANZAC cookies are crunchy and totally scrumptious! Some recipes don’t have desiccated coconuts in them, but my family loves the texture and the taste of the coconuts with oats. It’s a perfect grab and go for breakfast or snacks.   


ANZAC Cookies (Biscuits) Recipe

INGREDIENTS:

2 cups rolled oats  

1/2 cup sugar  

1 cup desiccated coconut  

1 cup self-raising flour  

150 grams butter, melted  

1 tablespoon golden syrup or honey  

2 tablespoons water (or more if the dough is dry)

How to Make ANZAC Cookies (Biscuits)?

INSTRUCTIONS:

1. Preheat oven to 160 degrees C.  

2. In a large bowl, mix all the ingredients; oats, sugar, desiccated coconut and flour.  

3. Add melted butter, syrup and mix again into a crumble. Then pour in the water and bring it all together. Add a tablespoon of water if it’s still dry.  

4. Spoon out a portion into your palm and roll it into a ball, then place onto a tray. Make 6-8 balls to fill in the tray with spaces in between them. Flatten each ball with your hand or fork.   

5. Bake them in the oven for 20-30 minutes or until the cookies start to turn golden brown.   

Serve and enjoy these ANZAC Cookies (Biscuits) with family and friends!  

NOTES:

  • Don’t forget to squish down your dough balls before baking, otherwise, you will end up with baked balls.
  • If the mixture is dry, add a teaspoon of water, mix again and repeat and until you reach the right consistency.
  • If you don’t have sugar on hand, you can replace it with brown sugar or raw sugar.
  • If you prefer filling to be more compact and sticky, add 1 tablespoon flour dissolved in ¼ cup milk after the liquid has been absorbed.
  • You can dip the cooked cookies (biscuits) into melted chocolate for added yumminess!

Did you make these ANZAC Cookies (Biscuits)? Please leave a comment below. 


cookies

Coffee Cake Cookies

I’m proud to say that these Coffee Cake Cookies were made by my daughter, Klarion. Yay! She likes baking too like her Mom and I’m happy!

These cookies are soft and a little bit crunchy in the edges. My daughter said they’re like cupcakes. It’s true, it’s like cupcakes left in the oven for longer than it should be. You can have these cookies for morning or afternoon tea or I guess anytime of the day.

What would you like to have cookies with, coffee or tea?

INGREDIENTS:

1 cup unsalted butter, slightly softened
1 1⁄4 cups sugar
1⁄2 cup instant coffee powder
2 tablespoons vanilla extract
1 1⁄2 teaspoons vanilla extract
3 egg yolks
2 1⁄2 cups cake flour, plus
3 teaspoons cake flour

INSTRUCTIONS:

1. Preheat oven to 180C degrees.

2. Cream the butter with an electric mixer on high speed until smooth (about 1 minute). Add sugar and beat on high until thouroughly blended (another minute).

3. In a separate bowl, mix the coffee powder, vanilla and egg yolks until the coffee is dissolved. Thoughoughly blend this into the butter/sugar mixture. Then add the flour and mix on high until well blened, about 1 to 2 minutes, scraping the sides of the bowl. Drop by the teaspoonful 1 1/2 to 2 inches apart onto a greased cookie sheet. Bake until lightly browned on the edges, about 16 to 18 minutes.

4. Cool on the cookie sheet until they start to harden (about 3 to 5 minutes) and finish cooling on a wire rack. Store in an airtight container.

5. Serve and share this Coffee Cake Cookies with family and friends!

cookies

Marshmallow Choc-Chip Cookies

Marshmallow Choc-Chip Cookies are basically chocolate chip cookies with mini marshmallows on top. They are crunchy on the outside and chewy in the inside and marshmallowy on top.

How to Make Marshmallow Choc-Chip Cookies?

To make these yummy Marshmallow Choc-Chip Cookies, you have to mix all the wet ingredients first. Then sift the dry ingredients in a separate bowl. When all the dry ingredients are sifted, mix it with the wet ones. This time use those tiny, gentle hands to make the dough. Knead in the chocolate chips until it’s incorporated. Scoop out teaspoonfuls of mixture, laying each one on the baking trays (sheets). It’s important to leave enough spaces between them as they will spread as they cook.  Bake them in a preheated oven of 180 degrees C for 12-15 minutes until they’re golden. Just before it’s fully cooked. Press marshmallows and chocolate chips on the cookies and bake for a little bit more. The marshmallows will melt if left in the oven for too long. So be careful and watch them.

Cookies are nice with milk or coffee (for the adults). My kitchen smelled nice and we all loved what Klarion baked for us. They also had them for their lunch boxes the next day so they’re really happy!

You may also like other baking with kids recipes: ANZAC Biscuit or Cookies, Best Banana Cupcakes with Honey and Cinnamon Frosting, and Double Chocolate Cupcakes

Marshmallow Choc-Chip Cookies Recipe

INGREDIENTS:

150 grams butter, melted
1 ½ teaspoon golden corn syrup
100 grams or ½ cup white sugar
1 egg yolk
1 ½ cups plain (all purpose flour)
1 teaspoon baking powder
1 good pinch ground ginger
1 good pinch ground cinnamon
1 good pinch ground mixed spice
1 pinch salt
¾ cups chocolate chips

TO DECORATE:
Mini Marshmallow
Chocolate Chips

INSTRUCTIONS:

1. Heat the oven to 180 degrees C (160 degrees C/350 degrees F/ gas 4). Line 2 large baking trays (sheets) with non-stick baking paper.

2. Mix together the butter, syrup, sugar and egg yolk in a mixing bowl.

3. Sift in the flour, baking powder, spices and salt and work to a dough. Knead in the chocolate chips.

4. Put teaspoonfuls of the mixture on the baking trays, leaving plenty of space between them. Bake for 12-15 minutes until golden.

5, Halfway through the baking time, gently press mini marshmallows and chocolate chips into the top of the cookies and bake until done. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.

Serve and enjoy these Marshmallow Choc-Chip Cookies with family and friends!

NOTES:

  • The cookies will spread as they cook, so they need to be spaced well apart on the baking tray.
  • Press marshmallows and chocolate chips just before the cookies are fully cooked.
  • Cool the cookies on the baking trays for a few minutes before placing them on a wire rack to cool completely.
  • Make sure the oven is preheated before putting the cookies in.
  • Alternatively, you could use pretzels and salt, caramel and chocolate drops, white chocolate and cranberry to decorate.

Did you make these Marshmallow Choc-Chip Cookies? We want to hear how it turned out. Please leave us a comment below or tag us #asliceofkate on Facebook, Instagram or Twitter, so we could see your beautiful creations.