myanook

Tag: dessert

  • Black Sesame Cookie

    Black Sesame Cookie

    Print Recipe Pin Recipe
    Prep Time 55 minutes
    Cook Time 14 minutes
    Total Time 1 hour 9 minutes
    Servings: 8
    Course: Dessert
    Ingredients Method Video

    Ingredients
      

    Cookie ingredients:
    • 1/2 cup 113g unsalted butter softened
    • 1 cup 220g packed brown sugar light or dark
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1 1/2 cups 188g all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup 170g semi-sweet chocolate chips optional
    • Flaky sea salt for topping is optional
    Black sesame paste Ingredients:
    • 1 tbsp black sesame powder
    • 1 ½ tbsp honey
    • ¼ tsp water

    Method
     

    Black Sesame Recipe:
    1. Combine all ingredients in a small bowl and place in the fridge for about 5-10 minutes.
    Cookies Recipe:
    1. Cream Butter and Sugar: In a mixing bowl, beat the butter and brown sugar together until creamy and fluffy (2–3 minutes).
    2. Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
    3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
    4. Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
    5. Gently fold in black sesame paste (optional: chocolate chips) to create a slight marble effect. (see video @ 7:48-8:02:
    6. Scoop the dough into 1- or 2-tablespoon-sized balls and place them on a parchment-lined baking sheet.
    7. Drizzle the top of the dough with extra paste
    8. Freeze the dough balls for 30 minutes or until firm.
    9. Place frozen dough balls directly onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–13 minutes, or until the edges are golden, and the centers are still slightly soft (I recommend baking on the top rack)

    Video

  • S’mores Cookie

    S’mores Cookie

    Print Recipe Pin Recipe
    Prep Time 55 minutes
    Cook Time 14 minutes
    Total Time 1 hour 9 minutes
    Servings: 8
    Ingredients Method Video

    Ingredients
      

    Cookie ingredients:
    • 1/2 cup 113g unsalted butter softened
    • 1 cup 220g packed brown sugar light or dark
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1 1/2 cups 188g all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup 170g semi-sweet chocolate chips
    • A pack of Graham crackers
    • 8 Jumbo Marshmallows or 1/2 cup vegan mini marshmallows
    • Flaky sea salt for topping is optional

    Method
     

    S’mores cookies:
    1. Cream Butter and Sugar: In a mixing bowl, beat the butter and brown sugar together until creamy and fluffy (2–3 minutes).
    2. Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
    3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
    4. Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
    5. Scoop the dough into 1- or 2-tablespoon-sized balls.
    6. On a parchment-lined pan, Option 1: place 1 graham cracker square, then top with a marshmallow. Carefully, lay cookie dough on top. Option 2: add vegan mini marshmallows (recommended to keep the design) to the center of the cookie dough and roll into dough balls. Top with 3 extra mini marshmallows and graham cracker crumbles. See video @ 8:08- 8:35 )
    7. Freeze the dough balls for 30 minutes or until firm.
    8. Place frozen dough balls directly onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–13 minutes, or until the edges are golden, and the centers are still slightly soft (I recommend baking on the top rack)

    Video

  • Toffee Chocolate Chip Cookie

    Toffee Chocolate Chip Cookie

    Print Recipe Pin Recipe
    Prep Time 55 minutes
    Cook Time 14 minutes
    Total Time 1 hour 9 minutes
    Servings: 8
    Course: Dessert
    Ingredients Method Video

    Ingredients
      

    Cookie ingredients:
    • 1/2 cup 113g unsalted butter softened
    • 1 cup 220g packed brown sugar light or dark
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1 1/2 cups 188g all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup 170g semi-sweet chocolate chips
    • Flaky sea salt for topping optional
    Toffee Ingredients:
    • ¼ cup salted butter
    • ½ cup brown sugar

    Method
     

    Toffee recipe:
    1. In a cold pot, add butter and sugar.
    2. Turn on the heat to about medium heat.
    3. Stir regularly (about 5–10 minutes) until it reaches a thick caramel texture (see video for reference @ 0:38-1:25 timestamp ).
    4. Turn off the heat and in a parchment-lined pan, pour the hot toffee to set. This should take about 15–20 minutes.
    5. Once cooled, place into a zip-lock bag and smash with a mallet or anything heavy.
    6. Done!
    Cookies recipe :
    1. Cream Butter and Sugar: In a mixing bowl, beat the butter and brown sugar together until creamy and fluffy (2–3 minutes).
    2. Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
    3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
    4. Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
    5. Fold in the chocolate and toffee brittle
    6. Scoop the dough into 1- or 2-tablespoon-sized balls and place them on a parchment-lined baking sheet.
    7. Top with 2–3 small toffee bits
    8. Freeze the dough balls for 30 minutes or until firm.
    9. Place frozen dough balls directly onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–13 minutes, or until the edges are golden, and the centers are still slightly soft (I recommend baking on the top rack)

    Video

  • Strawberry Chocolate Chip Cookie

    Strawberry Chocolate Chip Cookie

    Print Recipe Pin Recipe
    Prep Time 55 minutes
    Cook Time 14 minutes
    Total Time 1 hour 9 minutes
    Servings: 8
    Course: Dessert
    Ingredients Method Video

    Ingredients
      

    Cookie Ingredients:
    • 1/2 cup 113g unsalted butter softened
    • 1 cup 220g packed brown sugar light or dark
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1 1/2 cups 188g all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup 170g semi-sweet chocolate chips
    • Flaky sea salt for topping is optional
    Strawberry candy/brittle Ingredients:
    • ¼ cup strawberry jam
    • 2 tbsp strawberry powder
    • ¼ cup water
    • ½ cup granulated sugar

    Method
     

    Strawberry Brittle Recipe:
    1. In a cold pot, add strawberry jam, powder, water, and sugar.
    2. Turn on the heat to medium.
    3. Mix for about 2-3 minutes until sugar is fully melted ( see video reference at @ 1:26-2:29 for in-depth tutorial )
    4. While stirring regularly, bring the candy to 300 Fahrenheit or 149 Celsius
    5. Turn off the heat, and in a parchment-lined pan, pour the hot candy to set. This should take about 15–20 minutes.
    6. Once cooled, place into a zip-lock bag and smash with a mallet or anything heavy.
    7. Done!
    Cookie Recipe:
    1. Cream Butter and Sugar: In a mixing bowl, beat the butter and brown sugar together until creamy and fluffy (2–3 minutes).
    2. Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
    3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
    4. Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
    5. Fold in the chocolate and strawberry brittle.
    6. Scoop the dough into 1- or 2-tablespoon-sized balls and place them on a parchment-lined baking sheet.
    7. Top with 2–3 small strawberry candy.
    8. Freeze the dough balls for 30 minutes or until firm.
    9. Place frozen dough balls directly onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–13 minutes, or until the edges are golden, and the centers are still slightly soft (I recommend baking on the top rack)

    Video

  • The Softest Chocolate Chip Cookie Dough Recipe ( Freezing Instructions)

    How to Make and Freeze the Perfect Chocolate Chip Cookie Dough

    There’s nothing quite like the joy of a warm, freshly baked chocolate chip cookie, especially when it’s gooey in the middle, golden at the edges, and sprinkled with a touch of flaky sea salt. But let’s face it: sometimes we don’t want to commit to baking an entire batch of cookies. That’s why I began freezing a batch of chocolate chip cookies. Below, I’ll guide you through my finger-snapping recipe for the ultimate brown sugar chocolate chip cookies and show you how to prep and freeze the dough for single-serving cookies anytime you crave one.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Baking Time 12 minutes
    Total Time 32 minutes
    Servings: 8
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup 113g unsalted butter, softened
    • 1 cup 220g packed brown sugar (light or dark)
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1 1/2 cups 188g all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup 170g semi-sweet chocolate chips
    • Flaky sea salt for topping optional

    Method
     

    1. Cream Butter and Sugar: In a mixing bowl, beat the butter and brown sugar together until creamy and fluffy (2-3 minutes).
    2. Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
    3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
    4. Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
    5. Fold in Chocolate: Stir in the chocolate chips.
    How to Freeze Your Cookie Dough
      Preparing the Dough for Freezing
        Option 1: Pre-Portioned Dough Balls
        1. Scoop the dough into 1- or 2-tablespoon-sized balls and place them on a parchment-lined baking sheet.
        2. Freeze the dough balls for 1-2 hours, or until firm.
        3. Transfer the frozen dough balls to a freezer-safe bag or container. Be sure to label it with the date and baking instructions!
        Option 2: Cookie Dough Log (My Preferred Method)
        1. Roll the dough into a log shape about 2 inches in diameter.
        2. Wrap the log tightly in plastic wrap, then again in aluminum foil to prevent freezer burn.
        3. Label the wrapped log with the date and baking instructions.
        4. Personally, I love using the log format because it’s so convenient! Anytime I’m craving a cookie, I simply slice off a piece or two, pop them in the oven, and enjoy fresh-baked cookies without any extra effort.
        How to Bake from Frozen
        1. Pre-Portioned Dough: Place frozen dough balls directly onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 9-12 minutes, or until the edges are golden and the centers are still slightly soft.
        2. Dough Log: Slice off 1-2 cookies’ worth of dough from the frozen log. Place on a baking sheet and bake as directed above. No need to thaw!

        Notes

        Tips for Success
        Chill the Dough: If you’re not freezing immediately, chilling the dough for 30 minutes before freezing helps the cookies hold their shape better when baked.
        Customize It: Add a handful of chopped nuts, a sprinkle of cinnamon, or even a dash of espresso powder to elevate the flavor. I personally add flakey salt on top and wow!!!
        Storage: Frozen cookie dough will stay fresh for up to 3 months in the freezer when stored properly.
        Single-Serving Joy: Bake only what you need and keep the rest frozen for the next craving.
        Final Thoughts
        Having a stash of frozen cookie dough on hand has been a game changer for my cookie cravings. This method guarantees consistently delicious cookies without the hassle of making a fresh batch every time. Whether it’s a cozy night in, a surprise craving, or even a quick treat for a guest, these cookies will never disappoint.
        If you give this recipe a try, let me know how it turns out! Do you have any favorite pastries or quick treats? Share your thoughts in the comments below.