Chocolate Brookies
Ingredients
95 g (3 ⁄ 4 cup) regular flour (medium-gluten flour)
2 tablespoons cocoa powder
1 tsp baking powder
1 ⁄ 4 teaspoon salt
225 g (1 1 ⁄ 4 cups) dark chocolate, finely chopped
56 g (1 ⁄ 4 cup) butter (salted or unsalted)
2 eggs (room temperature)
100 g (3 ⁄ 4 cup) rock sugar
90 g (1 ⁄ 2 cup) demoulded granulated sugar
1 tsp vanilla extract
85 g (1 ⁄ 2 cup) dark or milk chocolate chips
Production instructions
1 ️ ⃣ Preheat the oven:
Fan the oven to 160 °C (320 ° F) or 170 °C (338 ° F) with traditional heating. Line a baking dish with parchment paper.
2 ️ ⃣ Melted chocolate and butter:
In a heatproof bowl, add the chopped dark chocolate and butter. Place the bowl on top of the boiling water pan, making sure the bottom does not touch the water. Stir occasionally until melted and smooth.
3 ️ ⃣ Egg mixture and sugar:
In a separate medium bowl, beat the demira sugar, demira sugar, and eggs with an electric hand whisk on high speed. Mix until the mixture is very light, thick and fluffy.
4 ️ ⃣ Mix dry ingredients:
In a separate bowl, sift the flour, cocoa powder, baking powder, and salt, making sure there are no lumps.
5 ️ ⃣ Integra Chocolate powder:
Gradually add the melted chocolate and butter mixture to the beaten eggs and sugar. Gently stir to keep the beaten eggs aerated.
6 ️ ⃣ Add dry ingredients:
Carefully pour the dry ingredients into the wet mixture with a spatula and mix until well combined to keep the batter light.
7 ️ ⃣ Roasted Brookies:
Spoon a spoonful of batter on the prepared baking sheet, spacing widely to allow for flat spreading. Bake in the preheated oven for 12-14 minutes until the surface of the brookie is set and cracked.
8 ️ ⃣ Complete after cooling:
Remove from oven and immediately sprinkle with sea salt if needed. Allow them to cool on the baking sheet for about 10 minutes, then remove them to a cooling rack to cool.
Three New York-style cookies: red velvet, chocolate chip, chocolate chip
Ingredients
225 g unsalted butter, room temperature.
150 g brown sugar
100 g white sugar
2 large eggs
1 tsp vanilla extract
450 g wheat flour
1 teaspoon sodium bicarbonate
1 pinch of salt
Making red velvet cookies
2 tablespoons sugar-free cocoa powder
1 ½ tsp red food coloring gel
1 tsp white vinegar
100 g white chocolate chips
Make Chocolate Chip Cookies
100 g sugar-free cocoa powder
200 g chopped dark chocolate or dark chocolate chips
Make classic chocolate chip cookies
200 g semi-sweet chocolate chips
Description
1. Preheat oven to 180 °C and line baking sheet with parchment paper.
2. Mix the basic ingredients: Cream the butter with brown and white sugar until creamy. Add the eggs one by one, then the vanilla extract.
3. Divide the dough into three equal parts and make three kinds of biscuits respectively.
Red velvet dough
1. Add 2 tablespoons of cocoa powder, red food coloring and vinegar to one of the dough. Mix well.
2. Add white chocolate chips and stir well.
3. Form the dough into a large ball and place it on a baking sheet.
Rich chocolate chip cookie dough
1. Add 100 g of cocoa powder to the second part and mix well.
Add dark chocolate chips or bitter chocolate chips.
3.3. Pinch into large balls and place on a tray.
Dough for classic chocolate chip cookies:
1. Add semi-sweet chocolate chips to the third part of the dough.
2. Rub into large balls and put them on a tray.
3. Bake all cookies together for 12-14 minutes, until the edges of the cookies are firm but the center is still soft.
4. After cooling the cookies on the tray for a few minutes, move them to the grid rack to finish cooling.
That’s it! Now you have three delicious New York-style cookies in one recipe: red velvet cookies, dark chocolate cookies, and classic chocolate chip cookies.
Cranberry and Orange Cookies 🍊 🍪
Ingredients
2 1 ⁄ 4 cups medium-gluten flour (319 g).
1 ⁄ 2 tsp salt
16 tablespoons softened unsalted butter (227 g)
3 ⁄ 4 cup caster sugar (149 g)
1 ⁄ 2 cup candy sugar (57 g)
2 large egg yolks
2 teaspoons vanilla extract
1 ⁄ 2 cup dried cranberries, finely chopped
1 tablespoon chopped orange zest (taken from 2-3 oranges)
1 ⁄ 2 cup powdered sugar (optional)
Extra sprinkle of orange zest (optional).
Production instructions
1. Prepare the dough:
Take a medium bowl, add flour and single purpose salt and mix well.
In a stand mixer (or hand mixer) add softened butter, caster sugar, powdered sugar and orange zest and beat until light and fluffy, about 11 ⁄ 2 minutes.
Add egg yolks and vanilla extract and beat until well combined.
Gradually add the flour mixture and stir until well combined.
Add the chopped dried cranberries.
2. Shape the dough:
Divide the dough in half and roll each into a round cake about 8 inches long and 13 ⁄ 4 inches in diameter.
Wrap tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or 3-4 days for later baking.
3. Preheat and slice:
Preheat oven to 325 ° F (165 °C) and line a baking sheet with parchment paper.
Once cooled, use a sharp serrated knife to cut the dough into 1 ⁄ 3-inch thick discs. Be gentle when cutting to avoid chopping.
Place the cookie sheets on the prepared baking sheet, about 1 inch apart.
4. Bake cookies:
Sprinkle the cookies with a little caster sugar for sweetness and crispiness.
Bake for 12-13 minutes depending on your desired texture:
For crunchy cookies, bake until the bottom edges begin to turn golden (about 13 minutes).
If you want to make the cookies softer, remove them when they are baked but not golden (about 12 minutes).
As soon as the cookies come out of the oven, they can be sprinkled with more sugar and freshly crushed orange zest for brightness and citrus aroma.
5. Cool and serve:
Allow the cookies to cool on the baking sheet for 3 minutes, then remove to a grid rack to cool. 🍊 🍪 ✨
