Soft and Chewy Dark Brown Sugar Cookies

Soft and Chewy Dark Brown Sugar Cookies

113g / 1/2 cup butter, softened
100g / 1/2 cup soft dark brown sugar
100g / 1/2 cup white sugar
1 egg
1 tsp vanilla extract
220g / 1 3/4 cup flour
1/4 tsp salt
2 tsp cornstarch
1 tsp baking soda
1/2 tsp baking powder

1) In a large bowl, beat together butter, sugars, egg, and vanilla extract until light and fluffy. 

2) Add flour, cornstarch, soda, baking powder and salt. Mix just until combined. 

3) Roll the dough into balls and place on a baking tray lined with a parchment paper. Leave a lot of space between each cookie - they will spread. Refrigerate for at least 2 hours, preferably overnight (you can freeze them as well).

4) Preheat oven to 180C / 350F. Bake for 8-10 minutes (10-12 if frozen; do not defrost before baking) or until golden brown. Remove from the oven even if the centers look underbaked. That will give you chewy and fudgy texture. Allow to cool for at least 10 minutes before serving.

Recipe adapted from my favorite Soft Dark Brown Sugar Coconut Oil Cookies.

Healthy Chickpea Chocolate Chip Peanut Butter Cookies

Healthy Chickpea Chocolate Chip Peanut Butter Cookies

1 can chickpeas (200g drained)

125g / 1/2 cup homemade peanut butter

2 tsp vanilla extract

60ml / 4 tbsp maple syrup

1 tsp baking powder

Pinch of salt (if using salted PB, omit salt)

90g / 1/2 cup chocolate chips 

1) Preheat oven to 180C / 350F.

2) Add all the ingredients except for chocolate chips in a food processor. Blend until smooth.

3) Transfer to a bowl and mix in chocolate chips.

4) Form small balls and flatten slightly. They will not spread a lot. The dough will be very sticky. Wet your hands so it doesn't stick that much.

5) Bake for 10 minutes. Let cool completely before transferring to a plate. 

Makes 1 dozen.

Recipe adapted from here.

Thick and Chewy Peanut Butter Cookies

Thick and Chewy Peanut Butter Cookies 

113g / 1/2 cup butter, softened

200g / 1 cup soft light brown sugar

1 egg, lightly beaten

1 tsp vanilla extract

1 tsp salt

190g 3/4 cup homemade peanut butter

180g / 1 1/2 cup minus 4 tsp flour

4 tsp cornstarch

3/4 tsp baking soda

1) Preheat oven to 180C / 350F. Line two baking trays with parchment paper.

2) Beat butter and sugar until light and fluffy. Beat in the egg, vanilla extract, salt and peanut butter.

3) In another bowl, stir together flour, cornstarch and baking soda. 

4) Add the flour mixture to the wet ingredients and mix just until combined. Chill the dough in the refrigerator for 15-30 minutes because it will be too sticky to form the balls. Alternatively, you could place them in the freezer for a few minutes.

5) Roll the dough into small balls (I got 24 total). Place on the baking tray and bake for 10-12 minutes. Original recipe called for 7-8 minutes but that wasn't enough for me. However, do check them earlier in case they bake faster, it does depend on the size as well. 

6) Let cool completely before removing from the baking tray. They will be very soft and look slightly underbaked - but that is what you want. They will firm up once they cool. 

Recipe adapted from here. 

Soft Dark Brown Sugar Chocolate Chip Cookies

Soft Dark Brown Sugar Chocolate Chip Cookies

170g / 3/4 cup unsalted butter, room temperature
150g / 3/4 cup soft dark brown sugar
50g / 1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
250g / 2 cups flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips

1) In a large bowl, beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Mix in flour, cornstarch, baking soda and salt. Stir just until combined. Add chocolate chips. Chill the dough overnight

2) Preheat oven to 180C / 350F and line 2 baking trays with parchment paper. Scoop about 2 tablespoons of cookie dough and roll into balls. Place on a baking tray, leaving about 5 cm / 2 inch space between each cookie so they can spread. Bake for 9 minutes or until slightly underbaked in the middle. Allow to cool completely before transferring to a plate.

Recipe adapted from here.

Soft & Chewy Dark Brown Sugar Coconut Oil Cookies

Soft Dark Brown Sugar Coconut Oil Cookies 

100g (1/2 cup) coconut oil, softened (not melted)

200g (1 cup) dark brown sugar, packed 

1 large egg

1 tsp vanilla extract 

1 tbsp light corn syrup

220g (1 3/4 cup) flour

2 tsp cornstarch

1 tsp soda

1/4 tsp salt

1) In a large bowl, beat together coconut oil, dark brown sugar, egg, corn syrup and vanilla extract until light and fluffy. 

2) Add flour, cornstarch, soda and salt. Mix just until combined. 

3) Roll the dough into the balls (I got 12) and place on a baking tray lined with a parchment paper. Leave a lot of space between each cookie - they will spread. Refrigerate for at least 2 hours, preferably overnight (you can freeze them as well).

4) Preheat oven to 180C / 350F. Bake for 8-10 minutes (10-12 if frozen; do not defrost before baking) or until golden brown. Remove from the oven even if the centers look underbaked. That will give you chewy and fudgy texture. Allow to cool for at least 10 minutes before serving.

Recipe adapted from here.

Soft Peanut Butter Cookies

Soft Peanut Butter Cookies 

56g (1/2 stick / 4 tsbp) butter, softened
250g (1 cup) homemade peanut butter
1 tsp salt
1 tbsp corn syrup
200g (1 cup) light brown sugar
1 egg
1 egg yolk
125g (1 cup) flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cornstarch

1) In a large bowl, beat butter, peanut butter, salt, corn syrup and brown sugar until light and very fluffy. Add egg, egg yolk and continue beating until smooth.

2) In another bowl, mix together flour, baking soda, baking powder and cornstarch. Stir the dry ingredients to the wet ones and mix just until incorporated.

3) Refrigerate for at least 30 minutes. Meanwhile, preheat the oven to 180C / 350F. Line 2 baking trays with parchment paper. Form balls and flatten a little. These cookies will not spread.

3) Bake for 9-11 minutes. Do not overbake - if they look underbaked in the middle it's ok - they firm up while cooling. Remove from the oven and let sit on a counter for at least 10 minutes before removing from the baking tray. Dust with some powdered sugar.

Makes 28 cookies

Recipe by collecting memories

Soft Peanut Butter Banana Oatmeal Cookies (No flour, butter, sugar, eggs)

Soft Peanut Butter Banana Oatmeal Cookies (No flour, butter, sugar, eggs)

250g (about 2 large) bananas, mashed
15g (1 tbsp) unrefined coconut oil, melted
83g (1/3 cup) homemade peanut butter
85g (1/4 cup) real honey, melted
90g (1 cup) old-fashioned oats, ground
90g (1 cup) quick-cooking oats
1/2 tsp salt
1 tbsp flax seeds, ground
25g (1/4 cup) dessicated coconut
40g (1/4 cup) semisweet chocolate chips

1) Preheat oven to 160C / 320F degrees. Line a baking tray with parchment paper.

2) In a small large bowl, add banana, coconut oil, peanut butter and honey. Mix until combined.

3) In a small bowl, stir together oats, salt, ground flax seeds and dessicated coconut. 

4) Add the dry ingredients to the wet ingredients and stir just until combined. Mix in half of the chocolate chips.

5) Drop 9 scoops of dough onto the parchment paper (the cookies will be large). Press the remaining chocolate chips on top of the cookies. The cookies will not spread so you can flatten them a little bit. Bake for 12-14 minutes. The less you bake them - the better!

6) Cool completely before serving.

Serves 9 large cookies.

Recipe by collecting memories 

Chocolate Crinkle Cookies

These chocolate crinkle cookies are one of my favorite holiday cookies. Their texture is very similar to brownies. They're chewy, fudgy and deeply chocolatey on the inside and crispy on the outside. I found this recipe on allrecipes.com and it looked like a foolproof and delicious recipe. However, I wasn't sure about using oil in cookies. I always use butter but this time I decided to make a change and give it a try. And I was pleasantly surprised! They turned out more than delicious. I made them larger than the recipe indicated and I got less cookies (around 50 instead of 70). And I highly recommend you to do the same. Also, there are a few important steps to follow if you want them to turn out perfectly.
1) use the best quality dark unsweetened cocoa powder. 
2) coat them in powdered sugar generously before baking. 
3) Refrigerate for AT LEAST 4 hours. Preferably overnight. The longer - the better! 
4) DO NOT overbake. If you are making larger cookies like I did, it will take ~2 more minutes to bake. Don't be afraid to take one cookie out of the oven after 10 minutes to test how much time they need to stay in the oven. DO take them out of the oven when their centers look underbaked. When you take out of the oven, they will continue baking for a few minutes and their centers will harden a little bit. You do want chewy cookies, don't you? So don't try to leave the kitchen while they bake. Keep an eye on them!

Chocolate Crinkle Cookies

120g (1 cup) unsweetened cocoa powder
400g (2 cups) white sugar
120ml (1/2 cup) vegetable oil
4 eggs
2 tsp vanilla extract
250g (2 cups) all purpose flour
2 tsp baking powder
1 tsp salt
~1/2 cup confectioner's sugar (for coating)

1) In a medium bowl, mix together cocoa powder, sugar and oil. Beat in eggs and vanilla. Mix until smooth and shiny.

2) In another bowl, combine together flour, baking powder and salt. Stir into the cocoa mixture with a wooden spoon just until smooth.

3) Cover the dough with plastic wrap and refrigerate for at least 4 hours (I chilled them overnight).

4) Preheat oven to 180C / 350F. Prepare 4 cookie sheets with parchment paper. Roll dough into 1 inch (I rolled them into 2 inch balls. Recommended!) balls. Coat each ball in icing sugar and place onto cookie sheets. Leave some space because they will spread. 

5) Bake for 10-12 minutes for smaller cookies, and 12-14 minutes for larger cookies. Let cool for at least 5 minutes before removing from cookie sheets.

Recipe adapted from here.