Double chocolate
Probably one of the best cookies on this list, these cookies are super easy to make and taste delicious.
ingredients
- 2 1/2 cups (325 grams) all-purpose flour
- 3/4 cups (60 grams) of unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 18 tablespoons (255 grams) unsalted butter, at room temperature (2 1/4 sticks)
- 1 cup (200 grams) granulated sugar
- 1 cup (200 grams) packed brown sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 12 ounces (340 grams) chocolate chunks (about 2 cups)
This recipe will make about 3 dozen double chocolate cookies
Method for making the batter
- Heat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicone baking mat.
- once you have done that whisk the flour, cocoa powder, baking soda and salt together, then set it aside.
- Next, add the butter and both sugars to a large bowl. Use a handheld mixer to cream the butter and sugars together until light and fluffy; it should take 3 to 5 minutes for it to become light and fluffy.
- Then scrape the side and bottom of the bowl then add the eggs, one at a time, on medium-low speed until incorporated. Then mix in the vanilla.
- Finally, turn the speed to the lowest setting. Add the dry ingredients in thirds, mixing until combined; 1 to 2 minutes. the cookie batter will become thick. Now stir in the chocolate chunks.
Method to bake the cookies
- First, drop 1 1/2 teaspoon-mounds, or use a medium cookie scoop, onto the baking sheets. Leave about 2 inches between the cookies to allow for spreading.
- Now bake the cookies, one sheet at a time, for 9 to 12 minutes until the cookies have puffed a little or the tops are dry. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool them down completely.
- Finally, store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
Chocolate and honeycomb
These super-sweet cookies are the perfect cookie to have at a sleepover or to have with hot chocolate.
Ingredients
- 250 grams Butter, softened
- 200 grams light brown soft sugar
- 200 grams caster sugar
- 2 tablespoons (30 ml) golden syrup
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 450 grams self raising flour
- pinch of salt
- 200 grams milk chocolate, chopped or use chocolate chips ( I used 100 grams chopped chocolate and 100 grams chocolate chips)
- 70 grams Honeycomb crushed
Method
- Preheat the oven to gas mark 4 and line your baking trays with grease proof paper.
- Cream together the butter, sugars and golden syrup, once the mixture has been creamed together, add the beaten egg in two halves along with the vanilla extract and make sure that everything is well combined.
- Next you want to sift in the flour and salt and mix in until no flour remains and then stir in the chocolate and honeycomb pieces.
- Now place small spoonfuls of the cookie mixture onto your prepared baking trays.
- (The cookies spread quiet a lot so depending on the size of your baking trays only put 3-6 cookies in each tray so that they don’t end up merging together.)
- Place the cookies into the preheated oven and bake for around 10-15 minutes but you should keep an eye on them.
- Take the cookies out of the oven and leave them to harden for a minute or two before transferring them to a wire rack.
Chocolate chip cookies
This cookie is probably the most classic cookie on this list and is close behind the double chocolate cookie for being the best, but I’ll leave the final decision up to you guys.
Ingredients
- 1/2 cup granulated sugar (100 grams)
- 3/4 cup brown sugar (165 grams) packed
- 1 teaspoon salt
- 1/2 cup unsalted butter (115 grams) melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cup all purpose flower (155 grams)
- 1/2 teaspoon baking soda
- 4 oz milk or semi sweet chocolate chunks (110 grams)
- 4 oz dark chocolate chunks (110 grams), or your preference
Method
- First, in a large bowl, whisk together the sugars and butter until a paste forms with no lumps.
- Next, you want to whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before it falls back into the mixture.
- Now sift in the flour and baking soda, then fold the mixture with a spatula (be careful not to over-mix the dough as this would cause the gluten in the flour to toughen resulting in cakier looking cookies).
- Next fold in the chocolate chunks, then chill for at least 30 minutes. For a more toffee-like flavour and deeper colour chill the dough overnight (unless you really want cookies right now). The longer the dough rests, the more complex the flavours become (personally I wouldn’t leave it overnight as I usually want my cookies right then and there but it’s completely up to you).
- Preheat the oven to 350 degrees F (180 degrees C). Line a baking tray with parchment paper.
- scoop the dough with an ice cream scoop, or a spoon if you don’t have an ice cream scoop, onto the parchment paper-lined baking tray, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the baking tray so that the cookies can spread evenly.
- bake them for 12-15 minutes or until the edges have started to barley turn brown.
- cool completely before serving (personally I prefer them hot/warm)
Oatmeal and raisin
Now, this cookie is a more healthy option on our list, this is a super soft, chewy and melt in your mouth good.
Ingredients
- 1 cup (125 grams) all-purpose flour(spooned and levelled
- 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, softened to room temperature
- 1/2 (100 grams) brown sugar
- 1/4 (50 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (150 grams) old fashioned rolled oats
- 1 cup (150 grams) raisins
Method
- In a large bowl, whisk together the flour, cinnamon, baking soda and salt. Then set it aside.
- In the bowl cream together with a mixer the butter, brown sugar and granulated sugar for 1-2 minutes until well combined. Add the egg and vanilla extract and mix until fully combined.
- Slowly mix in the flour mixture and continue mixing until it’s nearly all combined, then add the oats and raisins until fully combined, making sure to scrape the side of the bowl if needed.
- Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes.
- Meanwhile preheat the oven to 350 degrees F. Line two large baking trays with parchment paper or silicone baking mats and then set them aside.
- Once the dough has chilled. Remove it from the refrigerator. using a 1.5-2 tablespoon cookie scoop, or ice cream scoop. Scoop the cookie dough and drop it onto the prepared baking sheets. roll the cookie dough into balls and gently press down with your hand to flatten each ball of cookie dough slightly (make sure not to flatten them completely. Just slightly). Make sure to leave a little room between each ball of cookie dough as they will spread a little whilst baking.
- Bake in separate batches at 350 degrees F for 10-12 minutes until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
Peanut butter cookies
This cookie recipe used to be my favourite as a child, coming home from school there would always be a plate of these waiting on the dining room table, so it definitely had to make our list.
Ingredients
- 1/2 cup butter (112 grams), room temperature
- 1/2 cup (100 grams) white granulated sugar
- 1/2 cup (110 grams) packed brown sugar
- 1/2 cup (130 grams) peanut butter
- 1 large egg
- 1 1/4 cups(160 grams) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Method
- .Beat the butter until it is creamy, takes 2 minutes to do. Add the brown sugar and white sugar, beat together for 2 more minutes. Then mix in the peanut butter and the egg.
- Now in a separate bowl, vigorously whisk together the dry ingredients – the flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.
- wrap the dough in plastic and refrigerate for at least 3 hours.
- Preheat the oven to 375 degrees F (190 degrees C).
- Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on a un-greased cookie sheet. Flatten in a criss-cross pattern with a fork (it’ll help if you dip the fork in sugar to keep it from sticking to the dough).
- Put the cookies in the oven until they are light brown, about 9-10 minutes. Remove the cookies from the oven and let cool for a minute or two. After a minute or two, transfer the cookies to a rack to cool completely.
- Note: For chewier cookies, bake at 300 degrees F (150 degrees C) for 15 minutes.
Rainbow cookies
Rainbow cookies are simple and a great hit with kids, not only do they look cool but they taste good as well.
Ingredients
- 75 g Butter at room temperature
- 125 g Caster Sugar
- 1 tbsp Golden Syrup
- 125 g Self Raising Flour
- 1 tsp Bicarbonate of Soda
- 100 g M&Ms or Smarties
Method
- Preheat the oven to 180 degrees C and lightly grease a baking tray with a little bit of butter.
- Cream together your butter and sugar until light and fluffy.
- Warm the golden syrup a little bit (until it is runny), then add it to the butter and sugar mixture.
- Add your M&Ms/ Smarties, then sift in the flour and bicarbonate of soda. Mix until combined.
- Spoon out a heaped teaspoon amount and roll it into a small ball before placing onto your pre-greased baking tray. Repeat with the rest of the mixture – you should get around 8-10 cookies, if you want more cookies just double the recipe.
White chocolate and cranberry cookies
These white chocolate and cranberry cookies are insanely soft, chewy, thick and crammed with white chocolate chips and dried cranberries, perfect for your seasonal cookie tray.
Ingredients
- 2 and 3/4 cups (345 gram) all-purpose flour (spooned & levelled)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (230 grams) unsalted butter softened
- 1 cup (200 grams) light brown sugar lightly packed
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (270 grams) white chocolate chips
- 1 cup (145 grams) sweetened dried cranberries
Method
- In a large bowl whisk together the flour, baking soda and salt. Then set aside.
- In the bowl use a mixer and mix together the butter, brown sugar and granulated sugar together for 1-2 minutes or until well combined. Mix the eggs one at a time, then mix in the vanilla extract.
- Slowly add in the dry ingredients and continue mixing until it is all combined, making sure to scrape down the sides of the bowl as needed. Then mix in the white chocolate and dried cranberries until thoroughly combined.
- cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
- once the dough is almost chilled, you will want to preheat the oven to 350 degrees F (180 degrees C). line a large baking tray with parchment paper or silicone baking mats and set aside.
- Remove the cookie dough from the refrigerator. using a 1.5 tablespoon cookie scoop or an ice cream scoop. Scoop the cookie dough and drop it onto the baking tray. Make sure to leave a little room between each ball of cookie dough as they will spread whilst they bake.
- Bake in separate batches at 350 degrees F(180 degrees C) for 10-12 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking tray for 5-10 minutes. Now transfer the cookies to a wire rack to cool completely.
Sugar cookies
These cookies have to be some of the best to make around the holiday season, I like to bake them from Halloween all the way through to new year, so it definitely deserves to be on this list.
Ingredients
- 2 sticks unsalted butter, softened, plus more for greasing glass
- 1 cup seed or vegetable oil
- 1 cup granulated sugar, plus more for dipping
- 1 cup icing sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 4 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- Blue sanding sugar, for sprinkling (about 1/2 teaspoon per cookie)
- Purple sanding sugar, for sprinkling (about 1/2 teaspoon per cookie)
Method
- Preheat the oven to 180 degrees C.
- In a large bowl, cream together the butter, oil, granulated sugar, icing sugar, vanilla and eggs. Add flour, baking soda, cream of tartar and salt and mix well. Cover and refrigerate the dough for about 1 hour.
- using a cookie scoop or an ice cream scoop, drop the dough balls onto un-greased, unlined baking trays. Smear a dab of butter all over the bottom of a glass, then dip the glass into the granulated sugar. Use the glass to then flatten each ball of dough, dipping again into the sugar each time. Then sprinkle blue sanding sugar over half of the cookie, and then add purple sanding sugar over the other half (about 1/2 tablespoon per cookie).
- Bake until the cookies are just turning brown, 9 to 11 minutes. Don’t over brown and allow them to cool down completely before eating.
Gingerbread cookies
Whether you are making a gingerbread house or normal gingerbread cookies it is definitely a holiday favourite, the smell of ginger that fills the house makes it feel like Christmas.
Ingredients
- 225 grams plain flour, plus extra for dusting
- ½ tsp salt
- 2 tsp bicarbonate of soda
- 1 heaped tsp ground ginger
- ½ tsp cinnamon
- 50 grams unsalted butter
- 100 grams soft brown sugar
- 100 grams golden syrup
Method
- In a large bowl using a handheld mixer or whisk, beat the butter for 1 minute on medium speed until it is completely smooth and creamy. Add brown sugar and molasses and beat it on medium-high speed until combined and creamy-looking. Scrape down the sides and the bottom of the bowl as needed. Next, beat in egg and vanilla extract on high speed for 2 full minutes. Again you can scrape down the sides and bottom of the bowl as needed. just note the butter may separate: but that’s okay.
- In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves until they are combined together. On low speed, slowly mix the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide the dough in half and place each piece onto a large piece of cling film or plastic wrap. Wrap each piece up tightly and pat down to create a disc shape. Chill the discs in the refrigerator for at least 3 hours and up to 3 days.
- Preheat the oven to 350 degrees F (177 degrees C). Line 2-3 large baking sheets with parchment paper or a silicone baking mat. Then set it aside.
- Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and a rolling pin. Don’t be afraid to continually flour the work surface as needed -this dough can be very sticky. Roll out the disc until they are 1/4-inch thick. cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc dough.
- Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, then bake them for about 11 minutes.
- Allow the cookies to cool for about 5 minutes on the cookie sheet. Transfer to a wire rack to cool completely. Once cooled completely, decorate them as desired.
- The cookies stay fresh covered at room temperature for up to 1 week.
Christmas cookies
If you want to bake up a festive storm, Christmas cookies are the way to go, if you have friends and family coming over leave the cookies un-decorated that way you can do it together, but that is up to you what you do.
Ingredients
- 100 grams/3½oz unsalted butter, softened at room temperature
- 100 grams/3½oz caster sugar
- 1 free-range egg, lightly beaten
- 1 tsp vanilla extract
- 275 grams/10 oz plain flour
- To decorate
- 400 grams/ 14 oz icing sugar
- 3-4 tbsp water
- 2-3 drops food colouring’s
- Edible glitter
Method
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking tray with parchment paper or a silicone baking mat.
- Cream the butter and sugar together in a bowl until it is light and fluffy.
- Beat in the egg and vanilla extract, a little at a time, until it is well combined.
- Stir in the flour until the mixture comes together as a dough.
- Roll the dough out on a lightly floured work surface to a thickness of 1 cm (1 inch)
- Using biscuit cutters or a glass, cut biscuits out of the dough, then carefully place them onto the baking tray. To make them into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw.
- Bake the biscuits for 8-10 minutes, or until they are a pale golden-brown colour. Set aside to harden for 5 minutes, then cool on a wire rack.
- For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
- Carefully spread the icing onto the biscuits using a knife and sprinkle over the glitter. Set aside until the icing hardens