Cookie Control Recipes

COOKIE CONTROL RECIPE

Steps:

• Prepare your cookie sheets with parchment paper and pre-heat your oven to 350oF/180oC
• In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
• In your stand mixer, cream the butter for about 1 minute to get it worked around the bowl. Then add the sugars and cream until light and fluffy about 2 minutes. Add in the room temperature beaten egg and vanilla extract.
• Stir in the dry ingredients just until incorporated. Stir in the chocolate chips by hand.
• Scoop using a 1-inch cookies scoop spaced about 2 inches apart. Bake on the middle rack, about 10-12 minutes. Remove from the oven, and allow to cool on the cookie sheet for a few minutes then transfer to the cooling rack.

CHOCOLATE CHIP COOKIES

Steps:

• Sift flours, baking soda, baking powder and salt into a bowl and set aside.
• Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy, 3 to 5 minutes.
• Reduce speed and add eggs one at a time, then add vanilla.
• Slowly add dry ingredients, mixing until just combined.
• Fold in chocolate chips by hand. Refrigerate dough for24-36 hours.
• DO NOT SKIP REFRIGERATION.
• When ready to bake, preheat oven to 350°F. Remove dough from refrigerator and allow to come to room temperature.
• Drop spoonfuls (2-3 tablespoons) of dough onto baking sheet. Bake for 10-12 minutes.
• Cool on wire rack.

COOKIE EXPERIMENT

Steps:

• In a bowl, mix together your flour, baking soda, cornflour and salt. Set aside.
• In a large bowl, whisk together the butter and the two sugars until thoroughly combined. Add the egg, egg yolk and vanilla extract and whisk again until combined. Add the flour mixture and mix together using a wooden spoon. Finally pour in your chocolate chips, reserving 1 tbsp of them to put on top later. Mix everything together so you get an even distribution of chocolate chips. Then place some clingfilm over the bowl and chill in the refrigerator for at least 2 hours (and up to 3 days). It's very important to chill the dough, so you don't get flat cookies that spread all over your baking tray upon baking.
• When you're ready to bake the cookies, pre-heat the oven to 160c/325f. Line 3 large baking trays with baking parchment or a silicone baking mat. Take the cookie dough out of the refrigerator and scoop out a heaped tablespoon full (you may want to weigh out the dough to get even sized cookies. 2 oz/55g of dough makes a good sized cookie. You'll get about 16-18 cookies out of this). Roll the dough into a ball with your hands, and place on you baking sheet. Repeat until you have used all of the dough. Make sure your dough balls are a good distance apart on the baking sheet as they will spread. I tend to put 6 or 7 cookies on each baking sheet.
• Place in the oven and cook for 10-13 minutes, depending on whether you like your cookies soft and chewy or a bit more crisp. Take out of the oven and push the reserved chocolate chips gently into the hot cookies. Leave to cool on the baking tray for 10 minutes before gently lifting off with a spatula and cooling completely on a cooling rack.

NO-SELF-CONTROL COOKIE (SINGLE-SERVING COOKIE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
• Beat butter and sugar together in a small bowl using an electric mixer until creamy. Add flour, salt, baking powder, and vanilla extract and mix until well combined. Stir in chocolate chips. Shape into a cookie and place onto the prepared cookie sheet.
• Bake in the preheated oven until edges are set and golden, 9 to 12 minutes. Let cool before serving.