Photo: Maja Smend
cookies
Today, there is soul food at its best: chocolate chip cookies, espresso wake-up cookies, peanut butter cookies, .... We refill our biscuit tins and serve 12 irresistible cookies recipe e.
Cookies as in the coffee shop. Only better. Do not you believe? Then you have not yet cracked the delicious biscuits of Cynthia Barcomi. We have already nibbled through their new book 'Cookies' (Cynthia Barcomi: Cookies, Mosaic, € 17.99, ISBN 978-3-442-39278-0) and sought out three fine palate flavors for you. Our favorite cookie recipe : Espresso wake-ups - sticky and crispy at the same time.
If you can not decide between all those little biscuits, try each day anew with our recipes. On the sofa or on the move: Cookies are always a good idea!
Cookies recipes
Espresso wake-ups - delicious brownie-like cookies by Cynthia Barcomi (The Muntermacher)
Ingredients (24 cookies)
150 g dark chocolate (broken into pieces), 1 tsp instant espresso powder, 125 g butter, 210 g flour, 60 g cocoa powder (unsweetened), 1/2 teaspoon soda, 1/4 teaspoon baking powder, 1/2 teaspoon salt, 2 eggs, 100 g sugar, 75 g Muscovado sugar, 100 g white chocolate (roughly chopped), 100 g whole milk choco-alcalde (coarsely chopped)
preparation
1. Preheat the oven to 170 ⁰C (convection or bottom heat). Lay the baking tray (s) with baking paper.
2. Melt the dark chocolate, espresso powder and butter and allow to cool slightly. Mix the flour, cocoa, baking soda, baking powder and salt in a bowl.
3. Use the food processor or hand mixer to beat both types of sugar with the eggs for a few minutes. Add the chocolate-butter mixture and stir. Gradually stir in the flour-cocoa mixture, stirring until well blended.
4. Mix the chopped and mixed pieces of chocolate, both types, under the dough. Do not stir too long. The dough is pretty soft, that's right. He gets a little tighter over time.
5. Using an ice cream scoop or teaspoon, place small dough balls on the baking sheet, at least 5 cm apart.
6. Bake for 10 minutes, depending on size. Do not bake cookies for too long. Allow to cool on the baking tray for 10 minutes, then carefully place on a wire rack.
Coconut Oatmeal Biggies with Chunks of Chocolate by Cynthia Barcomi ( Oat coconut cookies with chocolate pieces)
Ingredients (24 cookies)
100 g almonds (planed), 140 g Megl, 3/4 teaspoon vanilla salt, 1/2 teaspoon soda, 200 g wholemeal oats (pithy), 100 g grated coconut (sweetened), 350 g dark chocolate (roughly chopped), 250 g butter (soft ), 125 g muscovado sugar, 2 eggs, 1 tsp vanilla extract
preparation
1. Preheat the oven to 180 ⁰C (convection or bottom heat). Lay the baking tray (s) with baking paper.
2. Lightly toast the almonds, set aside to cool. Mix flour, vanilla salt, baking soda, wholegrain oats, grated coconut, chocolate and almonds in a bowl.
3. Using a food processor or hand mixer, beat butter and sugar until creamy. Add the eggs and the vanilla extract and beat for about a minute.
4. Gradually stir in the oatmeal and chocolate mixture until all ingredients are roughly mixed.
5. The dough is quite soft - that's right. Be patient! You can immediately bake the cookies or put the dough in the fridge for 30 minutes. Chilled dough is a bit easier to work with, but it is not absolutely necessary.
6. Place small dough pieces with the hands or with a teaspoon at intervals of at least 5 cm on the baking sheet. The cookies become bigger when baking!
7. Bake about 10 minutes depending on the size. Allow to cool on the baking tray for 10 minutes, then carefully place on a wire rack.
Potato Chip Cookies by Cynthia Barcomi
Ingredients (30 cookies)
275 g flour, 1/2 teaspoon vanilla salt, 1/2 soda, 30 g potato chips (I like Salt & Vinegar chips), 250 g butter (soft), 125 g sugar, 50 g sugar (for rolling)
preparation
1. Preheat the oven to 180 ⁰C (convection or bottom heat). Lay the baking tray (s) with baking paper. Mix flour, vanilla salt and soda. Finely chop the potato chips. Stir in the chips.
2. Using a food processor or hand mixer, beat the butter with the sugar until creamy. Gradually add the flour-chip mixture, stir until well blended.
3. Use your hands to form small balls from the dough, roll them in sugar and place them on the prepared baking sheet.
4. Press the balls slightly flat and bake for about 15 minutes until golden brown. Allow to cool on the baking tray for 10 minutes, then carefully place on a wire rack.
She has packed the cookie desire? We have nine more cookies recipes for you.
Carrot cake cookies with eggnog gache
Ingredients (32 cookies)
200 g white couverture, 100 g whipped cream, 275 g soft butter, 100 ml eggnog, 2 eggs, 1 teaspoon vanillin sugar, 275 g flour, 1 teaspoon soda, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, 1 pinch of ground cloves, 1/4 teaspoon grated nutmeg, 3 large carrots (about 300 g), 175 g of delicate oatmeal
preparation
1. Chop the couverture. Boil the cream in a pan, remove from the heat and melt the couverture with constant stirring. First add 50 g butter and then eggnog and stir. Put the ganache in a bowl and let it cool completely. Covered overnight in the fridge.
2. Beat 225 g butter, eggs, vanillin sugar and sugar until frothy for 3-4 minutes. Mix the flour, baking soda, baking powder, cinnamon, cloves and nutmeg in a large bowl and gradually stir into the butter-egg mixture.
3. Peel carrots, finely grate and lift with the oatmeal under the dough. Leave the dough in the refrigerator for at least 1 hour.
4. Distribute evenly with a teaspoon of 12 dough circles (about 4 cm Ø) at a distance of 5-7 cm onto a baking tray lined with baking paper. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 12-15 minutes. Remove, allow to cool for about 10 minutes. Then place on a wire rack and allow to cool completely. Bake and cool other cookies as well.
5. Coat bottom of 32 cookies with a teaspoon of ganache each time and place a second unchecked cookie on top and press lightly.
Peanut butter cookies with salty peanuts and chocolate bun
Ingredients (12 pieces)
6 chocolate caramel sweets, 100 g butter, 75 g creamy peanut butter, 175 g sugar, 1 packet vanillin sugar, 1 egg, 200 g flour, 1 teaspoon baking powder, 100 g salted and roasted peanuts, baking paper
preparation
1. Halve the caramel sweets transversely. Cream butter, peanut butter, sugar and vanilla sugar with the whisk of the mixer.
2. Add egg and stir. Mix flour, baking powder and peanuts and knead.
3. From the dough form about 12 balls, fill each with 1/2 candy. Distribute 6 dough pieces each on two baking sheets designed with baking paper, while pressing lightly flat and making a round shape. Bake one after the other in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) bake one after the other for approx. Allow cookies to cool on the plate.
Finnish oatmeal cookies
Ingredients (16 biscuits)
100 g butter, 125 g tender oatmeal, 50 g flour, 150 g sugar, 2 eggs, 300 g cut nut nougat, 100 g dark chocolate, baking paper
preparation
1. Melt the butter and allow to cool. Mix the oats, flour, sugar, eggs and butter in a mixing bowl with the whisk of the hand mixer. Leave the dough for about 30 minutes.
2. Place 16 teaspoon-sized piles on a baking tray lined with baking paper and press flat into circles. Allow enough space between the dough circles. Spread the remaining dough onto another baking tray (32 biscuits in total). Bake one after the other in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) bake for about 14 minutes. Cool on the baking sheets and allow to cool on a wire rack.
3. Melt nougat over a warm water bath. Finely chop the chocolate and stir briefly under the nougat. Spread nougat on the undersides of 16 biscuits and place the remaining biscuits on top and lightly press. Let dry.
Caramel cookies
Ingredients (55 pieces)
approx. 340 g cream caramel filled with caramel cream, 150 g macadamia nut kernels, 300 g dark chocolate, 250 g butter, 4 eggs, 150 g white + brown sugar, 350 g flour, 50 g cocoa powder, 2 tablespoons baking powder, 3-4 EL powdered sugar, baking paper
preparation
1. Wrap the candy out of the packaging. Chopping macadamia nuts. Chop the chocolate, melt with butter in a saucepan over a warm water bath. Beat the eggs and sugar with the whisk of the hand mixer until creamy. Stir in the chocolate butter. Mix flour, cocoa and baking powder. First stir in the flour mixture, then stir in the nuts.
2. Cut out the dough with an ice-cream shaper (about 4 cm Ø). In the middle of each press 1 candy. Spread on 3-4 baking sheets with baking paper. Bake one after the other in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) bake for about 10 minutes. Allow to cool and dust with powdered sugar.
Double Chocolate Cookies Surprise
Ingredients (10 pieces)
225 g butter, 100 g double cream cheese, 150 g sugar, 225 g Meh, 1/2 teaspoon baking powder, 50 g cocoa powder, 125 g brown sugar, 1 egg, 100 g dark chocolate, cling film, baking paper
preparation
1. For the cream cheese filling, melt 25 g of butter, allow to cool. Stir cream cheese and 25 g of sugar, stir in 25 g of flour and liquid butter. Cover and allow to cool for about 2 hours. Mix 200 g of flour, baking powder and cocoa in a bowl. Mix 200 g butter, 125 g sugar and brown sugar until creamy. Stir in egg. Add the flour mixture and stir in as well. Chop the chocolate and mix under the dough. Form the dough on a piece of foil into a flat plate. Wrap in foil and place in a cold place.
2. Using an ice ball shaper, cut off 2 small balls of the chocolate dough. Each press to shallow thaler. From the cream cheese mass with a teaspoon, cut off a cam, make it round (mass is soft, but malleable). Put in the middle of a chocolate killer. Gently place the second chocolate bar. With your fingers squeeze the edges well, without the cream cheese comes off to the side. Also gently squeeze cracks in the dough surface or close with additional dough. Process remaining dough and cream cheese as well. Place on 2-3 baking sheets lined with baking paper.
3. Bake one after the other in a preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) bake for about 12 minutes. Let it rest briefly on the plate, then place it carefully on the wire rack and allow to cool.
Cherry and almond cookies
Ingredients (32 pieces)
150 g dark chocolate, 2 eggs, 1 egg yolk, 1 pinch of salt, 250 g icing sugar, 1 packet vanillin sugar, 250 g ground almonds, 3 tablespoons flour, 1/2 teaspoon baking powder, 1 bag (125 g) dried sour cherries, baking paper
preparation
1. Finely chop the chocolate or grind it in the universal shredder. Separate eggs. Mix 3 egg yolks, salt, 150 g icing sugar and vanillin sugar with the whisk of the hand mixer for about 5 minutes until creamy.
2. Beat the egg whites until stiff. Knead almonds, chocolate, flour and baking powder under the whipped egg yolks. Knead the cherries. Add egg white in portions. Cover and allow to cool for approx. 30 minutes.
3. Sift 100 g of powdered sugar into a deep plate. Make about 32 small round loaves from the cherry and almond mass. Turn in the sieved icing sugar, place on 2 baking sheets lined with baking paper. Press lightly with your thumbs. Bake one after the other in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 15 minutes. Remove from the oven, place on a wire rack and allow to cool.
Cookies with banana and walnuts
Ingredients (20 pieces)
100 g walnut kernels, 125 g soft butter, 175 g sugar, 1 packet of bourbon vanilla sugar, 1 pinch of salt, 1 small banana (110 g), 1 egg, 200 g flour, 1 teaspoon baking powder, baking paper
preparation
1. roughly chop walnuts. Cream butter, sugar, vanilla sugar and salt with the whisk of the mixer.
2. Peel the banana and crush with a fork. Add egg and banana to the sugar mass and stir. Mix flour, baking powder and walnuts and knead.
3. Distribute with a tablespoon about 10 teaspoons on two baking sheets with baking paper. In doing so, easily bring the dough into a round shape. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 10 minutes.
4. Allow cookies to cool on the plate.
Cookies with blueberries
Ingredients (20 pieces)
125 g of soft butter, 175 g of sugar, 1 packet of bourbon vanilla sugar, 1 pinch of salt, 1 egg, 200 g of flour, 1 teaspoon of baking powder, baking paper
preparation
1. Wash blueberries and pat dry. Cream butter, sugar, vanilla sugar and salt with the whisk of the mixer.
2. Add egg and stir. Mix flour and baking powder and stir. Knead blueberries carefully.
3. Distribute with a tablespoon about 10 teaspoons on two baking sheets with baking paper. In doing so, easily bring the dough into a round shape. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 10 minutes.
4. Allow cookies to cool on the plate.
Snickers Chocolate Cookies
Ingredients (12 pieces)
150g dark chocolate, 200g small snickers, 125g soft butter, 1 pinch salt, 175g sugar, 1 tsp vanilla extract, 1 egg, 200g flour, 1 tsp baking powder, 1 tbsp cocoa powder, baking paper
preparation
1. Chop the chocolate and melt over a warm water bath. Roughly chop Snickers. Mix the butter, salt, sugar and vanilla extract with the whisk of the hand mixer. First egg, then stir in melted chocolate. Mix the flour, baking powder and cocoa, stir in the butter-chocolate mix. Approximately 2/3 of the Snickers under the dough.
2. Lay out 2 baking trays with baking paper. Place with one tablespoon each 6 large heaps on the sheets (keep a distance), this press a little flatter. Sprinkle on remaining Snickers and press down. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 10 minutes. Approximately Bake on the baking tray for 5 minutes, then cool on a wire rack.
