Chef Taj's Kitchen

Category: Desert

Vegan Cinnamon Twister

Here is my recipe for delicious vegan cinnamon rolls. This is the ultimate recipe for a sweet, tasty and spongy cinnamon roll – with a little glaze on top.

After practising this recipe, I thought it was time to share it on this site. It is the perfect recipe for the weekend. I have now made this recipe quite a few times, both for family, friends, my neighbour (yes, cosy neighbourhood) and my colleagues at work.

I really hope you love this recipe as much as I do. However, you have to be a little patient with the recipe here. It takes at least 2 hours to prepare (preferably more if you have time for it) and then they have to be baked for 20 minutes in the oven.

You will get the airiest result if you let the cinnamon snails rest overnight (they grow almost twice their size!). But more on that further down.

However, the recipe is not 2 “active hours” in the kitchen. You have to prepare a little – but then there is also a lot of waiting time. But that’s how it is with most good baked goods. Patience is a must.

INGREDIENTS:
Dough:

500 ml Almond milk
50g. fresh yeast
2 tbsp. Cardamom
150g. Sugar
1 tsp. Salt
1 kg. Flour
150g. Vegetable butter

Filling:

200g Vegetable butter
20g. Cinnamon
200g. Sugar
Coconut oil

HERE’S HOW YOU DO IT:

The dough:

Start by mixing milk with yeast so that it is dissolved. Pour it directly into your food processor. (You can also use a regular bowl and a hand mixer, or knead the dough in your hands)

Add cardamom, sugar, salt and 500g. flour. Start by mixing them slowly, then increase the speed. Slowly add the last 500g. flour. Let the dough knead for 4-5 minutes until you have a fully mixed dough that is still sticky but cohesive. (It requires patience for a good result.)

Cut the butter into small cubes. When the dough is sticky and sticky, add the small cubes of butter while kneading the dough at low speed (otherwise knead the butter slowly into the dough with your fingers). The result should be a completely kneaded dough with a shiny surface. Place a tea towel over the bowl and let it rise for 1 hour.

Cinnamon Filling:

The butter must be completely soft, and otherwise warm it in a few seconds. Mix the butter with cinnamon and sugar with a spoon. Then refrigerate while the dough rises, so it is easier to spread later

Sprinkle some flour on a clean and smooth surface on the kitchen counter. Pour the dough onto the table and shape the dough into a large rectangle. Spread the remonce on the dough with a spoon (see pictures below). Turn the dough into 3 layers and cut the dough in parallel lines of 1-1.5 cm in thickness. Twist them all into cinnamon buns and place them on a baking tray lined with baking paper. Cover with a tea towel and let them rest for 1 – 1.5 hours (preferably overnight if you can wait that long).

Baking:

Heat the oven to 180c. You can brush the spinners with a little coconut oil on top for a shiny result. Also, sprinkle with a little sugar.

Bake the cinnamon rolls in the oven for 16-18 minutes until they have a nice golden color and the cinnamon has melted. Let them cool for a few minutes and sprinkle with glaze on top.

How to roll the dough:

Here in the recipe, neither eggs nor conventional milk is used. Only vegan ingredients. I have made a picture below which shows the different steps in the process and how I do them – it is much easier than it looks!

Here you can see the size of the dough. About 62-64 cm. in height (doesn’t have to be exactly that size)

Spread the dough with cinnamon remonce on top. I usually leave 1-2 cm. in every corner to be free from the filling.

Turn the dough towards the centre. Take 1/3 of the dough and turn towards the centre. Take the last part as well and turn it over so that you have 3 layers of dough.

The last picture shows how the dough now looks. The height is the same at around 62-64 cm. But now in 3 layers!

.. And now the fun part begins! After you finish number 4 and have 3 layers of dough, you are ready to roll them. You can easily shape them here like traditional cinnamon snails. But I chose the Swedish cinnamon roll model – which has become extremely popular here too (and nice to look at).

How to shape cinnamon rolls:

Cut parallel lines in the dough about 1 – 1.5 cm in thickness. Hold the left hand on one side of the dough and roll the right hand towards you down on the table. Then you get a beautiful twist like the picture below ↓ Then you pick up the dough in your hands – and hold a finger at each end of your twist. Then start twisting your right hand around the left hand so that you get a “twisted bun” – i.e. a cinnamon roll. You have to remember to keep them a little tight so they don’t become too loose

When all the cinnamon snails have turned into spinners, they are ready to rise for 2 hours or preferably overnight. After rising, it is delicious if they are drizzled with a little coconut oil on top with a brush. And THEN they are ready to be baked for about 20 minutes until they are crispy and golden..

I made these cinnamon rolls below ↓ in the evening and let them rise overnight above.. I can really recommend that – as they almost double in size. Put them on a baking sheet with baking paper, and with a tea towel over the snails. It’s really worth the wait – they become incredibly airy in texture.

Which toppings for vegan cinnamon rolls?

You can easily eat them warm straight out of the oven, mmm. That is, without toppings. But hot chocolate sauce on top is also really delicious. I have previously done it with both dark chocolate and popped quinoa. But hazelnuts or other nuts sprinkled on top are also delicious! Absolutely perfect for the warm autumn months or cold winter days.

Cardamon Twister sticks

They are incredibly similar to each other – in fact, the spicy cinnamon has been replaced by the warm and aromatic cardamom. I love them! They are perfectly soft and sweet, but still with lots of counterplay from the handsome cardamom.

Cardamom is the supporting element in these cardamom spinners. Therefore, I prefer to use whole cardamom capsules that I crush in my mortar. It tastes so much more than ground cardamom, which has already lost some of its flavor because it has been around for a long time. When you grind your own cardamom capsules, your dough also gets the finest little cardamom grains in it, which I think is something so nice.

Bake the cardamom capsules as a sweet thing for the afternoon coffee, for many birthdays or let them be part of a nice brunch. They go with a little bit of everything, and they taste so good no matter when you eat them.

You will need these:
The dough

225 g milk
25 g of yeast
50 g of sugar
1 egg
500 g wheat flour
10 g ground cardamom (7 g should be in the dough – 3 g should be sprinkled over at the end) – preferably use the whole cardamom, which you crush in a mortar. It gives a fantastic taste.
4 g of salt
75 g soft butter
1 egg for brushing

Filling:

80 g soft butter
100 g cane sugar
30 g brown sugar

Sugar syrup

75 g boiling water
50 g of sugar
1/4 vanilla pod

Cardamom sugar

40 g cane sugar
3 g crushed cardamom

How to bake spongy and delicious cardamom twister:
  • First, the dough is made. Put milk, yeast and sugar in a bowl and stir them together. Put the egg into the mixture and stir it. Add wheat flour, ground/crushed cardamom and salt and knead the dough until it is smooth and shiny and does not stick to the table or the sides of the bowl.
  • I use my Kenwood Mixer to knead the dough. Add the soft butter and knead it into the dough. Let the dough rise covered in a bowl or on the table. Cover with cling film and a tea towel while the dough rises for 60 minutes at room temperature.
  • While the filling is being made. Stir sugar, brown sugar and soft butter together. This is done most easily with a dough scraper. It is important that you do not whip it together too much, as the filling will then more easily run out of the spinners.
  • Turn the dough out onto a lightly floured table. Roll it out to a rectangle of 30 x 60 cm. Spread the dough with remonce all over. Fold 1/3 of the dough in towards the centre. Fold the other 1/3 over the dough so that you now have three layers of dough.
  • You can see here how to fold the dough. Roll out the dough into a rectangle of approx. 15 x 30 cm. Cut the dough into strips of approx. 1-1.5 cm.
  • Twist each strip into a spinner as shown in the video. Put the spinners on a baking tray lined with baking paper. Cover it with cling film and a cloth and let them rise for 45 minutes at room temperature.
  • Brush the spinners with egg. Bake them at 230 degrees above/under heat for 5-8 minutes. Meanwhile, make the sugar coating. Put the boiling water, sugar and vanilla pod in a bowl and stir until all the sugar has dissolved.
  • Also, stir cane sugar and crushed cardamom together to make cardamom sugar. When the spinners are taken out of the oven, they are brushed with sugar syrup and sprinkled with cardamom sugar. Let cool on a wire rack and enjoy.

Delicious Chocolate Pave with Cocoa Coconut Topping

The cake you are guaranteed to know. That’s how I feel when I pull out all the classic bread pancakes. The chocolate cake, the cinnamon cake, the dream cake… And then this one. “The one you know enough cake”. You know – that chocolate cake with coconut on top. Just with cocoa.

Because that’s exactly what it is. spongy, delicious and juicy chocolate cake is the base. We’re not talking about the dry pan chocolate chip cookies. Here you get full value for an exceptionally good chocolate cake. Trust me! You will almost be happy when you experience how good the base in this cake is. A chocolate cake after my (cake) heart. Topped with a sinful coconut-cocoa topping that lacks nothing. The coffee and cocoa provide the perfect counterpoint to the buttery and sweet coconut topping.

Behind it! Just try baking it… I promise you will be at least as excited as I am about this easy but insanely good pancake.

You will need that

250 g of butter
50g dark chocolate – I use this Callebaut chocolate
210 g wheat flour
55 g cocoa powder – I use this Callebaut 100% cocoa
1.5 tsp. baking soda
0.5 tsp. baking soda
335g sugar – I use cane sugar, but use what you have
2 tbsp. coffee
250 g buttermilk
3 eggs, room temperature

Cocoa-coconut topping

150 g of butter
50 g of coffee
30g of cocoa powder – I use this Callebaut cocoa
200 g icing sugar
150 g coconut flour

Here’s how you do it:
  • Put the butter and chocolate in a bowl and melt it in a water bath. Take it off the heat and leave it until slightly warm – preferably at room temperature.
  • Turn on the oven at 180 degrees over/under heat. Curl a piece of parchment paper, unfold it and place it in your baking pan. Mix all the dry ingredients in a bowl – wheat flour, cocoa, baking powder and baking soda.
  • Stir sugar and coffee into the butter/chocolate mixture. Add buttermilk and stir. Add the eggs and stir. Sift in the dry ingredients and stir until the dough is homogeneous. Put the dough in the baking pan and bake it for about 25 minutes. Keep an eye on it and stick it in – you should be able to stick it in the middle of the cake and only get moist cake crumbs. Then the cake is almost finished baking and is ready for the topping.
  • While the cake is baking, prepare the coconut glaze. Put butter in a pan and let it melt. Add all the remaining ingredients and stir until the glaze is homogeneous and melted. When the cake is very close to being baked, spread the coconut cocoa topping over it. Place the cake back in the oven and bake for a further 5 minutes. Take the cake out and let it cool.
  • If you do not eat all the cake on the first day, the Den Du Ved Nok cake must be stored at room temperature in an airtight container.

Classic Mardi Gras Buns – 2

When I asked my team if I could have their recipe for Mardi Gras buns, they replied “well, I just have that in my head?”. This is often the answer when I want one of my team’s recipes.

The world’s best birthday buns are also a recipe that they just keep in their head. That’s exactly why I’m so glad I remember to get their recipes so they don’t get lost. Back to the homemade Mardi Gras buns… Because they taste absolutely fantastic.

While we were scribbling down the recipe, that real Mardi Gras buns (according to them) are made with a light and buttery Vienna dough because as they said “the bun is not meant to be compact and a meal in itself, but a soft bun that dresses the vanilla cream”. I have to give them the credit. Classic Mardi Gras buns, baked from the Viennese dough and filled with homemade vanilla cream, are fantastic. I plan to bake another portion of Mardi Gras buns in November because my team dreams that I will include both nougat and filling in it too – so we have to try that.

You will need these:

350-400g wheat flour
250g butter (half for the dough, the other half for stuffing inside the dough)
25g of yeast
2 tbsp. sugar
2 tbsp. cold water
2 eggs (+ 1 for brushing)
125 ml of milk
½ teaspoon cardamom

Custard:

3 egg yolks
3 tbsp. sugar
1 tbsp. cornstarch
250 ml milk (I use whole milk)
½ vanilla pod

How to bake grandma’s pastry buns with vanilla cream:
  • The custard is boiled first so that it has time to cool. Split the vanilla pod lengthwise and scrape out the vanilla seeds. Mix the beans with a little sugar to separate the vanilla beans. Stir egg yolks, sugar, cornstarch and vanilla together in a saucepan.
  • Add the milk and the empty vanilla pod. Heat the mixture over medium heat while whisking lightly. When the cream boils, it must be boiled for approx. 1-2 minutes, while still stirring so that the cream does not clump.
  • Put the cream in a bowl, and cover it with cling film directly on top of the cream so that it does not form a film. Leave the cream to cool in the fridge while you make the dough.
  • Put yeast, water and sugar in a bowl and stir them together. Beat in the eggs and stir them together with the yeast. Put the flour and butter in a bowl and crumble them together. Add cardamom. Warm the milk until it is pinky-warm. Mix all the ingredients together and knead the dough until it is smooth and pliable.
  • Dust the table well with flour and pour the dough onto it. Roll out the dough to approx. 30x60cm. Put thin slices of butter on one-third of the dough. Fold the dough so that there are three layers. Tap the dough with the rolling pin and then roll it out to 30x60cm again.
  • Fold the dough once more so that there are three layers. Knock and roll the dough again so that the dough is 30x60cm again. Place a cloth over the dough and let it rise for 1 hour. Now cut the dough into 18 equal squares. Add a tbsp. cream in the centre of each square.
  • Fold each corner together on each square so that the cream is enclosed inside each Mardi Gras bun. Put the buns on a baking tray lined with baking paper. Let the buns rise for 30 minutes. Turn on the oven at 175 degrees fan. Whisk together an egg and brush each Mardi Gras bun.
  • Bake the homemade Mardi Gras buns for 15-20 minutes until they are lightly golden. Let the buns cool and decorate them with chocolate glaze.

The Perfect Classic Mardi Gras Buns

Planned to prepare the delicious Mardi Gras buns at least a few times before it becomes Mardi Gras. This year we have not yet baked a single Mardi Gras bun, on the other hand, we have visited several local bakers, where the selection of beautiful Mardi Gras buns is tempting. The favourite so far is the delicious old-fashioned bun from Meyers, but the large classic ones with cream and berry mousse from Bakers can now also be recommended.

Delicious

Mardi Gras buns bought from the baker are expensive, and the quality varies greatly. Therefore, I encourage you to go into the kitchen with the children and bake them yourself. It’s a pleasant chore to share and more fun to spoil the family with some home-baked goods.

I love the classic buns with either jam, chocolate or vanilla cream, like the ones you see here in the picture. Incidentally, they were baked a few days before the event for a spice campaign for Santa Maria, so they don’t really count on our Lawn. But if you are more against me for Mardi Gras buns with lots of foam, then you can find a recipe in this post.

Mardi Gras buns

100 g of butter
200 mlwhole milk
50 g of yeast
2 tbsp. sugar
2 tsp. ground cardamom
2 tsp. vanilla sugar
approx. 350 g wheat flour
strawberry jam/chocolate or vanilla cream
1 egg for brushing
powdered sugar

Prep,

  • Melt the butter and pour it into a bowl. Add the milk and dissolve the yeast in it. Add sugar, cardamom and vanilla sugar.
  • Knead wheat flour into the dough a little at a time and knead until the dough is smooth and pliable. Leave the dough covered to rise in a warm place for approx—1 hour.
  • Turn the dough onto a floured table, roll it out and cut into squares of approx. 10 x 10 cm. Spread a little jam in the centre of each piece of dough and fold the dough tightly around the filling.
  • Place the buns on a baking tray lined with baking paper with the tip facing down and let them rise for approx. 30 minutes
  • Brush with beaten egg and bake at 200 degrees for approx. 15 minutes until they are golden.
  • Cool the Mardi Gras buns. Stir icing sugar with boiling water into a glaze and decorate the Mardi Gras buns.

Cinnamon Twister with the Cream

Cinnamon twister with cream – here is a luxury snail with everything that seriously tastes like a piece of heaven. They are perfect for afternoon coffee or as a sweet kick for a brunch. The recipe comes in the post here.

Cinnamon twister with cream

These snails are just kingly good! You have to try them. The dough is a classic yeast dough, which I also use for e.g. old-fashioned Mardi Gras buns. Then they are filled with cinnamon snacks aka marzipan filling. What makes this recipe a little extra delicious and cheeky is the vanilla cream that just puts an extra finishing touch.

INGREDIENTS
DOUGH

2 dl whole milk
70 g of butter
20 g of yeast
1 tsp. salt
1/2 tsp. ground cardamom
30 g of sugar
400 g wheat flour
brush with a little whole milk + 1 egg yolk

Cinnamon Filling:

2-3 tbsp. cinnamon
50 g marzipan
40 g soft butter
30 g of sugar

Vanilla Cream:

2.5 egg yolks
40 g of sugar
20 g cornstarch
1 vanilla pod
a little over 2 dl whole milk

HERE’S HOW YOU DO IT
DOUGH:

Heat half the milk and butter in a pan or in the microwave until the butter melts. Mix it together with the other half of the cold milk so that it becomes lukewarm (rather a little too cold than too hot, as otherwise, the yeast cannot rise properly).

Put it in a mixer together with yeast, salt, cardamom and sugar and stir until yeast is dissolved. Then add flour and stir well. I started gently and then increased the speed so that it got 6-7 minutes at a fairly high speed so that the dough finally released all the edges.

Place a piece of plastic wrap over the bowl + a tea towel and let the dough rise for an hour.

VANILLA CREAM:

Meanwhile, make the cream: split the vanilla bean and scrape out the seeds. Put it + the bar itself in a saucepan with most of the milk (save a splash) and heat well, just before it boils.

In a bowl, whisk the sugar, egg yolks, cornstarch and the rest of the cold milk together well.

While you are whipping, pour the warm milk with the vanilla seeds into the egg mixture.

It is then poured back into the pan. Now it must be warmed up quietly while you whisk the pan well. The cream will thicken, so you just have to stir it constantly.

When it is thick enough, the cream is poured onto a plate and a piece of film is placed over it. Put it all the way down to the cream so that it doesn’t form a crust. Let it cool like that.

REMEMBER:

In a bowl, stir together the cinnamon, marzipan, butter and sugar.

FOLDING METHOD:

Turn the dough out onto a table sprinkled with a thin layer of flour. Roll it out into a large square.

Now spread the remonce over the entire square

Roll into a sausage and cut off thin slices (mine measured about 2 cm)
Place them on a baking tray lined with baking paper

Put your piece of film and a tea towel on top and leave them to rise for half an hour. Now turn on the oven at 180 degrees fan.

Put your vanilla cream in a piping bag and pipe small peaks into your snails in the middle. You can just open them carefully with your fingers before the cream is sprayed down the middle. There should be plenty of cream in each snail.

Brush with egg yolk and milk that has been stirred together and bake them in the oven for 15 minutes (until they are golden on top and slightly crispy at the edges)

Cool on a wire rack and decorate with melted chocolate if you like

Cinnamon snails with cream and a remonce on marzipan

I have chosen to fill these snails with a marzipan remonce with lots of cinnamon. It can also easily be butter + cinnamon that you put in, rather than marzipan as well. But oh it’s good like this. When the snails are made, i.e. rolled into a sausage and cut into slices – place them on a baking tray with baking paper. They are opened slightly in the middle and vanilla cream is sprayed down the middle. This is baked in the oven. You can then add chocolate glaze over it.

Delicious Lemon Cheesecake

Beautiful cheesecake with lemon, which is super easy and quick to make. The recipe has a crunchy base of digestive biscuits and the cheesecake filling is Philadelphia cream cheese with a fresh lemon flavour. Perfect Easter cake or spring cake decorated with edible flowers or berries.

Ingredients:
Cheesecake Base

125 g butter
50 g almonds
200 g digestive biscuits
10 g of sugar

Top

3 leaves gelatin sheet
250 g cream cheese
200 g sour cream 18%
100 g of sugar
1 lemon, juice and zest
250 ml whipping cream

Decoration

Small chocolate Easter eggs

HERE’S HOW YOU DO IT
Cheesecake Base
  • Melt the butter and let it cool slightly.
  • Toast almonds on a dry pan. Take them off the heat and let them cool.
  • Put digestive biscuits and almonds in a food processor and blend them. I think it’s delicious that there’s a bit of a bite, so mine aren’t blended 100%, but it’s a matter of taste.
  • Put digestive biscuits, almonds and sugar in a bowl. Add melted butter and mix until it resembles coarse sand.
  • Line a springform pan (20 cm) with baking paper on the bottom and plastic wrap on the sides. Spread the biscuit mixture in the spring form and press it firmly together with the bottom of a glass or a spoon so that the base is completely firm.
  • Put the spring form in the fridge for min. 1 hour until the base has settled. If you’re in a hurry (or just the impatient type, you can put it in the freezer for 10 minutes).
Topping:
  • Place the gelatin sheets in a bowl of cold water for 5 minutes.
  • Put the cream cheese, creme fraiche, sugar and finely grated lemon peel in a bowl and beat it together well with a hand mixer.
  • Put lemon juice in a small saucepan. Take the house custard out of the water, wring it free of water and add it to the lemon juice in the pan.
  • Heat and melt the cottage cheese over low heat. Take it off the heat and notice that it should be finger-warm when you mix it into the cream cheese.
  • Pour the warm lemon juice and melted gelatin sheets into a thin stream into the cream cheese mixture while whisking.
  • In another bowl, whip the cream to a light foam.
  • Put ⅓ of the whipped cream into the cream cheese mixture and stir it in. Then carefully fold in the rest of the whipped cream.
  • Spread the cream cheese mass in the springform pan on the biscuit base and lightly tap the springform pan against the table to get all the air bubbles out.
  • Put the cheesecake in the fridge for min. 4-6 hours – preferably overnight.
  • Take the cheesecake out and leave it on the kitchen counter for 10 minutes. Carefully remove the plastic wrap and decorate it with small Easter eggs (or berries).

Brownie Cookies with Feuilltine

Chewy cookies with crispy edges, chocolate pieces and brownie centre. Oh, for that one! How good they taste. I regret not having thought of that delicious combination sooner. From now on, I can hardly bake a cookie without putting a generous piece of brownie in the middle of it. With a friend who dreamed of cookies and a small piece of this good brownie left, there was no way around it. If you don’t have a surplus of brownies (I know – it sounds completely crazy, you never have a surplus of brownies), then the purchased version can also easily be used. I guess I don’t need to say more. I hope the pictures speak for themselves.

You will need this:

110 g butter
125 g brown sugar
85 g of sugar
175 g wheat flour
¾ teaspoon salt
½ tsp baking powder
1 egg
50 g of chocolate
Brownie, 10 pcs. of approx. 2×2 cm

How to bake chewy chocolate chip cookies with brownie and crispy edge:

Stir the flour, salt and baking powder together with a whisk so that it becomes airy and distributed. In another bowl, mix sugar and brown sugar. Make sure there are no lumps. Melt the butter and mix it together with the sugar. Stir with a whisk until the sugar and butter come together and come off the sides of the bowl. It takes approx. 1 minute time. Add the egg and stir again until the dough is homogeneous and combined. Now stir in the dry ingredients. Stir the dough together with a dough scraper so that the dough becomes homogeneous again. Fold the chocolate into the batter. Place the dough in the fridge for 10 minutes to allow it to come together.

Turn on the oven at 190 degrees over/under heat. Form the dough into small balls of 60 g each and put them on a baking tray lined with baking paper. Use a teaspoon to remove the top of the cookie ball. Place a piece of brownie in the hole and cover the brownie with cookie dough. There can be five cookies on a baking sheet. Bake your chocolate cookies for 12 minutes. Let them cool for five minutes on the baking sheet and then transfer them to a wire rack, where they are allowed to cool completely. Store them in an airtight container.

Tip: You can advantageously freeze balls of your cookie dough if you don’t have to use them all at once, or if you just want to make a large portion for the freezer. You can read here how to freeze your cookie balls and bake them after frosting.

Choco Cookies with Rye Flour – Is it Cookie?

Do not worry! This is definitely not an attempt to make cookies healthy! On the contrary, it is the best cookie recipe I have made. Just as full of all the good ingredients that should be in a real cookie; butter, sugar, vanilla, chocolate, salt and… rye flour. The rye flour gives the chocolate cookie a very special texture that is absolutely irresistible. When my older brother’s girlfriend tasted the cookie she said they reminded her of a cross between a cookie and a brownie and that they tasted absolutely amazing. I’d like to give her credit for that. Hold on, they taste so good. Crunchy, chewy, gooey, fudgy, chocolaty… I could go on. Promise me you’ll try baking these chocolate cookies. I have no intention of baking any other cookies from now on!

You will need this:

100 g light butter at room temperature
150 g cane sugar
50 g brown sugar
½ teaspoon vanilla powder
1 egg, size Medium
150 g wholemeal rye flour – I use this rye flour
50 g cocoa – I use Callebaut 100% cocoa
5 g baking powder
2 g of salt
Icing, to roll the cookies in

Prep:
This is what you need to bake the world’s best chocolate cookies:

First of all: the cookie dough must be whipped well and for a long time so that they become airy and have the right consistency. I use my stand mixer with the K paddle, but you can also use a hand mixer.

Beat the butter, sugar, brown sugar and vanilla together for 5 minutes on medium speed until light and fluffy. Add the egg and continue to beat for 3 minutes. Stir the dry ingredients together and sift into the dough (the bran parts from the flour must also be turned in when the flour has been sifted). Whisk the dry ingredients into the batter for approx. 1 minute. Divide the dough into portions of 65 g and roll them into balls. Leave the cookie dough to rest in the fridge for at least 1 hour* – preferably overnight, so they can develop flavour. Before baking, the cookies are rolled in icing sugar. Bake at 170 degrees over/under heat for approx. 12-15 minutes until they have a cracked surface. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a baking rack to cool. Store in an airtight container – they also taste great the next day.

If you don’t have the time (or patience) to let your cookies rest before baking, you can leave them out.

Baking tip: You can freeze balls of your cookie dough if you don’t have to use them all at once, or if you just want to make a large portion for the freezer. You can read here how to freeze your cookie balls and bake them after frosting. These cookies must be frozen before you roll them in icing sugar. When you want to bake them, you must let them thaw, then roll them in icing sugar and bake them as stated in the recipe.

Mars Choco Chip Cookie

I’ve been really looking forward to sharing this recipe because it’s the best chocolate chip cookie I’ve ever tasted! It also takes a little longer from the time you start until they are finished, but the actual working time is very short. The secret is that the cookie dough must be refrigerated for 24-48 hours, which should make the cookies much chewier and caramel-like – and they will be! I left them in the fridge for 48.

Recipe for chocolate chip cookies

These cookies manage to beat all other cookies I have baked (and tasted) before because they meet all the “criteria” that I believe the best cookie should have. Completely golden and crispy on the edge, chewy texture in the middle, filled with large pieces of chocolate and then just sprinkled with sea salt on top – I promise you that they are all worth it!

If you love cookies, you should also try my cookie cake with brown butter and chocolate.

The world’s best cookies

Oh I can’t say it enough. This is the best cookie recipe you will find out there. And I know you’ve probably read that in many other recipes. But I really haven’t tried better than these and I’ve spent quite a bit of time perfecting them. This is for you who want a tough and chewy cookie in the middle with crispy edges, large pieces of chocolate and flakes of sea salt. Oh, that’s good!

Freezes Cookie Dough:

A little tip from me to you. You can roll the dough into small cookie balls and freeze them. Store them in an airtight box with some space in between. Then you can easily pick up a scoop or two for when the hunger for deliciousness strikes. Mine needs about 14-15 minutes straight from the freezer, and I sprinkle with a little flaky salt before.

If you make one of my recipes, you must tag me on Instagram with @annabartels or #annamad. I would love to follow along!

Choco chip cookies

Here you get the recipe for the world’s best cookies with chocolate. American chocolate chip cookies. Be aware that the dough must be refrigerated for at least 24 hours (the secret to a good cookie) and read the tip further up for freezer cookies. The recipe makes 15 large cookies.

Ingredients

240 g wheat flour
¾ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon fine salt
140 g unsalted butter (soft)
135 g brown sugar
115 g of sugar
1 egg (large)
1 vanilla pod
140 g dark chocolate
2 bars of Mars Chocolate – Cut into cubes
sea ​​salt (for topping)

Course of action
1-2 days before
  • Beat the butter, brown sugar and sugar until fluffy. Beat in the egg.
  • Split the vanilla pod and scrape out the seeds and also whisk it into the butter mixture.
  • Mix the wheat flour, baking powder, baking soda and salt in another bowl and stir these dry ingredients into the butter mixture. Stop as soon as the dough is uniform.
  • Coarsely chop the chocolate and stir it into the batter with a spoon.
  • Place cling film over the dough so that it reaches down to the surface of the dough. Put the bowl in the fridge for 24-48 hours.
When baking
  • Take the dough out of the fridge. Prepare two baking trays with baking paper and turn on the oven at 175 degrees fan.
  • Use a spoon and your hand to make approximately 15 round balls of dough. See tips further up if you want to freeze some of the balls and not bake them all at once.
  • Be sure to place the balls with plenty of space between each as they float out. If you bake all the cookies, you must at least bake them on 2, maybe 3 baking sheets. Do NOT press them flat!
  • Place the mars choco cubes on top of the cookie dough, while baking (In halfway)
  • Sprinkle the cookie balls with a little sea salt and bake them for 13-15 minutes, until they have turned golden around the edges. Keep an eye out as they may need 12, maybe 17 minutes depending on size.
  • Let them cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely. Store them in an airtight container.
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