cookies – Page 2 – Bakerholics Anonymous

Xmas Reblog: Christmas Crinkle Cookies!

Published on December 8, 2015May 26, 2017 by Elise BLeave a comment

Gosh these are good. So good in fact that I’m reblogging them and I STRONGLY urge to make yourself a batch, stat! You can thank me later…

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Ingredients (makes approx. 36 cookies)
100g butter
1 ½ cups brown sugar
1 tspn vanilla extract
2 eggs
100g dark chocolate, melted
1 ¼ cups flour, sifted
2 tspns baking powder, sifted
¼ cup cocoa, sifted
1 tablespoon red food colouring (depending on strength & desired colour, mine could have been a bit redder)
150g extra dark chocolate, roughly chopped
¼ cup sugar
¼ cup icing (powdered) sugar

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Method
Place butter, brown sugar & vanilla in a large bowl and beat with an electric mixer for 3-5mins or until light and well combined. Add eggs one at a time, beating well after each addition. Add the melted chocolate and beat until combined. Slowly add the flour, baking powder, cocoa and food colouring and beat until a smooth dough forms.

Fold through the chocolate chunks and refrigerate, covered, for an hour.

Preheat oven to 160°C fan-forced. Roll dessert spoons of the dough into the white sugar, shape them gently into balls and then toss in icing sugar. Place them on lined baking trays allowing plenty of room for spreading.

Bake the cookies for 12-14mins or until the surface is cracked and the edges are slightly crispy. Don’t worry if the centre of the cookies looks undercooked, it will harden while cooling and be deliciously chewy. Enjoy!

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Adapted from the Red Velvet Crackle Cookies recipe in the Donna Hay Magazine Dec/Jan 2014

Brown Sugar Pecan Praline Cookies

Published on November 25, 2015March 14, 2016 by Elise BLeave a comment

These cookies are soft and buttery, topped with a brown sugar frosting & crunchy pecan praline. I made these ready for having with tea & coffee at out ‘Chrisgiving’ celebration tonight and I must say I am pleasantly surprised – they are very more-ish and feel appropriately Thanksgiving-y.

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Ingredients (Makes around 35-45 cookies)
For the cookies
250g butter, softened
½ cup white sugar
½ cup packed brown sugar
1 large egg
1 tsp vanilla
2 cups plain flour
½ tsp baking soda
½ cup finely chopped pecans

For the praline
1 cup pecans
½ cup white sugar
2 tablespoons water

For the icing
1 cup packed brown sugar
½ cup milk
1 tbsp butter
2 cups icing sugar, sifted

Method
In a large bowl, beat together butter and sugars until light and fluffy. Add in the egg and vanilla and beat until combined.

Add the flour and baking soda and beat until combined. Gently stir in the chopped pecans.

Cover the dough in cling wrap and refrigerate for at least 30mins.

While the dough is chilling, make the pecan praline. To make the praline, combine all ingredients in a frying pan over a moderate heat and stir well. Continue to stir as the water evaporates and the pecans become covered in white sugar. Continue stirring as the sugar melts to form a toffee around the pecans. Once all of the almonds are coated in toffee, pour onto a tray lined with baking paper to cool. Once cool, cut up with a knife or blitz in a food processor to make a fine crumb.

12285766_10153684519139463_1888588301_n — I then blitzed these in the food processor for a few seconds to get a finer crumb

Preheat the oven to 160°C fan-forced. Line 3 large baking trays with baking paper. Shape dough into roughly golf-ball sized balls, flatten them with the palm of your hand and place them approximately 4cm apart on the lined baking trays.

Bake for 10-15 mins or until fully cooked and lightly browned at the edges. Cool for 10 mins on their trays before transferring to a cooling rack.

To make the icing combine brown sugar and milk in a small saucepan over a medium heat. Bring to a boil and boil for approximately 3 mins, stirring constantly. Remove from the heat and stir in butter.

Add in the icing sugar and beat with an electric mixer until smooth. If the frosting is too thin, add more icing sugar (but leave it for a few minutes before doing this as it will thicken over time). If too thick, add more milk.

Spread icing on each cookie and top with praline. Let the icing set fully before storing in an airtight container. Enjoy!

Adapted from ‘Brown Sugar Pecan Cookies’ from The Recipe Rebel

Never-fail Chocolate Chip Cookies

Published on March 28, 2015January 20, 2017 by Elise BLeave a comment

I’ve been making these cookies for 10 years and they have never failed me. They’re so good in fact that I’ve never once strayed from this recipe – they have the perfect chewy texture and a rich, full flavour. Try and stop at one!

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Ingredients (makes approx. 48)
125g unsalted butter, softened
1 ¼ cups brown sugar, tightly packed
4 teaspoons vanilla essence
1 egg
1 ½ cups plain flour
½ teaspoon baking powder
2 cups chocolate chips

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Method
Preheat oven to 180°C (or 160°C fan-forced).

Place butter & sugar in a bowl & beat until light & creamy. Add vanilla & egg & stir to combine.

Stir in sifted flour & baking powder until just combined. Fold through chocolate chips.

Place teaspoonfuls of cookie mix on a baking tray lined with baking paper, allowing room for spreading.

Bake for 10-15mins or until pale gold, but still soft. Allow to cool on tray for 5 minutes before moving onto a wire rack.

Try not to eat them all at once! I believe that they will last up to a fortnight in an airtight container (although they’ve never lasted long enough for me to test this). Enjoy!

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