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.

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.

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.

Something that everyone probably associates with brownies – the delicious sweet and spicy taste belongs to events, and here at home we love to make them ourselves.

Ingredients

125 g of sugar
2 nos of white egg
125 g butter, room temperature
250 g wheat flour
75 g almonds, blanched and finely chopped
1 tsp baking powder
1 tsp baking soda
2 tbsp cocoa powder
70 g light syrup
2 teaspoons cinnamon, ground
1/2 teaspoon cloves, crushed
1/2 tsp of salt

Prep:

• Melt the butter, syrup and sugar in a pan, over low heat, until it becomes a uniform mass, – stir as you go.
• Turn off the flame and add the cloves, cinnamon and chopped almonds and let the mixture cool slightly.
• In a bowl, mix the flour, baking powder, baking soda, cocoa powder & salt.
• beat the butter mix with the dry items and make the stiff dough.
• Knead the dough well and roll it out into a sausage of approx. 5 cm. in diameter. Put it in a bag and let it rest in the fridge until it is completely cold or preferably overnight.
• Cut the roll into very thin strips and place them on a baking tray lined with baking paper. Let the cakes have some space, – they will float out a bit.
• Bake them in a preheated oven at 175 degrees for approx. 6-8 min. Keep an eye on them along the way – they must not get too dark, otherwise, they will not taste good.
• Leave the cakes to cool on the baking sheet until they have become cold and crisp.

Ingredients:

90 gm – Granulated sugar

70 gm  –  Almond powder

2   Nos – Egg whites

25 gm  – Candied orange

25 gm  – Icing sugar (sugar for the meringue)

Preparation of the recipe:

Amaretti with orange – Step 1
1 – Confit the oranges (same weight in sugar as fruit and cook covered with water) slow cooking for about twenty minutes ..

Amaretti with orange – Step 2
2 – When the oranges are candied they are allowed to drain well and during this time all the ingredients are combined.

Amaretti with orange – Step 3
3 – Place the sugar, oranges and almond powder in the device here a robot cutter.

Amaretti with orange – Step 4
4 – Add the egg white and mix to obtain an orange marzipan.

Amaretti with orange – Step 5
5 – Mount the other white in snow and tighten with the sugar.

Amaretti with orange – Step 6
6 – Incoroporate almond paste with orange and meringue using a spatula.

Amaretti with orange – Step 7
7 – Without stirring, only by cutting and limiting the crushing of the bubbles.

Amaretti with orange – Step 8
8 – Plate on parchment paper with a sleeve pocket staggered and in a small pile of 1 cm in circumference.

Amaretti with orange – Step 9
9 – Leave to crust several hours as for macaroons! In the morning for cooking in the evening or the day before for the next day. Magical, the amalgam does not spread thinly, it already shines … Sprinkle generously with icing sugar.

Amaretti with orange – Step 10
10 – Christophe Felder shows in his book that we must pinch the macaroons. Personally I chose to leave them well round to see … Cooking 10 minutes at 180 ° C. Out of the oven the amaretti must be blond.

Amaretti with orange – Step 11
11 – A little water under the foil after cooking will allow to take off the amaretti after cooling keeping the base moist and slightly sticky which allows to glue them without other filling.

Amaretti with orange – Step 12
12 – Let dry 1 hour before tasting; o) Excellent. The taste of candied orange is pleasant without being dominant. Successful test and book to advise.

A few words on the recipe:

Great. Great success!
Small precision: Here we had confit slices of orange just for the recipe which explains the short cooking time since it is an immediate use. However, be careful to drain them before using them so that they do not bring too much moisture to the preparation.

If you have already candied orange slices it’s even better. You can also use candied zests.