'Famous Amos' Crunchy chocolate chip cookies by Joey Foo

Ingredients

500g self raising flour(sift with bicarbonate soda)
320g unsalted butter(soft but still slightly cold)
240g brown sugar
20g caster sugar
1/4 teaspoon chocolate emulco(from supermarket or baking shops)
2 eggs
200g chocolate chips(Hershey's)
5g Bicarbonate soda
Pinch of salt

Method

1. Preheat oven at 160 degrees.Put unsalted butter, brown sugar, caster sugar and salt in mixing bowl and cream till blended.

2. Add in eggs, one at a time and mix till well blended(eggs are incorporated into mixture) then mix in chocolate emulco.

3. Pour in self raising flour(alr sifted with bicarbonate soda)mix till incorporated. Lastly mix in chocolate chips.

4. Use mini ice cream scoop to scoop balls onto baking tray. Or u can use rounded spoon like melon scoop.

5. Bake at 160 degrees for 15 mins. I'm using Rowenta bottom heat fan mode centre 2 racks. Cool on cooling rack before packing into plastic or airtight containers.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/874619105940500/

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Marble chocolate chips cookies by Jeannie Lee‎

Ingredients

180g salted butter
180g icing sugar
2 eggs
1/4 vanilla essence
10gm cornflour
350g all purpose flour
1/2 tsp baking powder
Choco chips (optional)

Method
Mix butter n icing sugar together. Add in eggs n follow by vanilla essence.
Add if sifted flour and baking powder and add in chocolate chips (optional)
Bake at preheated oven 170°C for 20min or till cooked.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/870197596382651/

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Nutella and nuts biscotti by Kyra Selina Tan

Ingredients

113g unsalted butter, at room temperature
120g granulated sugar
172g Nutella, at room temperature
3 large eggs, at room temperature
2 tsp vanilla extract
390g all purpose flour
1/2 tsp baking powder
1/4 tsp salt
75g hazelnuts/almonds, skinned, toasted & roughly chopped


Directions

Preheat oven to 350˚F and position rack in the centre of the oven
In the bowl of a stand mixer fitted with a paddle attachment (or in a medium bowl with a handheld mixer), cream together the butter and sugar until light and fluffy. Add the Nutella and mix until fully combined. With the mixer on medium-low speed, add the eggs, one at a time, until well blended, scraping down the sides of the bowl after each addition.
In a medium bowl, whisk together flour, baking powder and salt. Add the dry ingredients to the wet mixture all at once, and mix on low speed until there are no more patches of flour visible. Add the chopped hazelnuts and chocolate, and mix on low until incorporated. Remove the bowl from the mixer and mix the dough by hand, using a rubber spatula, to evenly distribute the nuts and chocolate.

Divide the dough in half, and turn out onto a lightly floured surface. Gently squeeze and roll the dough into a log about 13 inches long. Transfer to a parchment lined cookie sheet, and gently press down and flatten the rolls until they are about 2 inches across on the top. Repeat with the second half of the dough, allowing 4 inches of space between the logs.

Bake for 30-35 minutes, until the logs are firm to the touch and lightly golden brown.

Transfer logs to a cooling rack and allow to cool completely (if you slice the cookies while they are still warm, the chocolate will smear and you'll have ugly biscotti).
Reduce oven temperature to 275˚F, and position 2 racks in the oven, dividing the oven into thirds.

Once the logs have completely cooled, using a sharp, serrated knife, slice the logs on a slight diagonal into individual cookies about 3/8 thick (I sliced mine much thicker). Place the sliced biscotti, cut side down, onto two parchment lined cookie sheets and place them back in the oven for another 30-40 minutes, rotating the cookie sheets about halfway through. The biscotti should be dry and lightly golden brown.

Transfer to a cooling rack and allow to cool completely.
These cookies will keep in an airtight container, at room temperature, for up to 2 months… that's assuming they don't all get eaten right away.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/859443934124684/

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Butter cookies by Yvonne Lim

Ingredients

350g salted butter
225g granulated sugar
1 tsp vanilla extract
435g all purpose flour

Method

1. Preheat oven 170*c
2. In a bowl of electric mixer, place together butter n sugar until they are just combined n add the vanilla.
2. In a medium bowl; sift the flour n add to the mixture.
3. Mix on low speed until the dough starts to come together.
4. Dump onto surface dusted with flour n roll into flat disk.
5. Wrap in plastic n chill for 30 mins.
6. Roll out dough 1/4 inch thick n bake for about 20mins.

Discussion: https://www.facebook.com/photo.php?fbid=10153135185227809&set=gm.857663407636070&type=1&theater

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Soft Oatmeal Cookies with a tinge of Orange zest by Carmen Chong Clemens

 

Photo Credit: Wellness with Sunshine

 

Recipe from: http://sgtotalwellness.com/2014/02/13/2014-valentines-day-special/

 

Post link: https://www.facebook.com/groups/singaporehomecooks/667102040025542/?notif_t=group_comment_reply#!/photo.php?fbid=10152498800567381&set=gm.667786879957058&type=1&theater

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Nestum cookies by Sylvia Soew

Photo credit: shuuuff 

Recipe: http://dayre.me/sylviaseow/aVtm2Ht4UT

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/664077153661364/

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Melt in your mouth Cookies by Shanna Ting

 

150g all purpose flour (i use top flour)
50g corn flour
200g butter
50g icing sugar
Choco chips (optional)

Cream butter and sugar til creamy. Add in sifted flour n corn flour and mix well.

Add batter into piping bag n pipe out. Add choco chips (optional)

Bake in preheated oven at 180deg for abt 10 to 12mins or til slightly brown. Time varies depending on how thick or how big ur design is. Have to trial n error.

Makes roughly 50cookies.

 

Post link: https://www.facebook.com/groups/singaporehomecooks/#!/photo.php?fbid=10152146815956759&set=pcb.666381123430967&type=1&theater

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Macaron by Katherine Lee

Recipe from: http://mandysbakingjourney.blogspot.co.uk/2013/11/french-macarons.html?m=1

Post link: https://www.facebook.com/photo.php?fbid=10201138386140076&set=gm.662649050470841&type=1&theater

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Coffee Rose Cookies by Goh NgaiLeng

 

Photo Credit: Mymindpatch

 

Recipe from: http://mymindpatch.blogspot.sg/2014/06/coffee-rose-cookies.html

 

Post link: https://www.facebook.com/groups/singaporehomecooks/665396903529389/?notif_t=group_comment#!/photo.php?fbid=637825232980503&set=gm.665155586886854&type=1&theater

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Butter Cookies by Joey Lim

 

Recipe from: http://happyhomebaking.blogspot.sg/2007/04/smiles-from-100-aker-wood.html?m=1

Post link: https://www.facebook.com/photo.php?fbid=10152148672266161&set=gm.664738756928537&type=1&theater

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芝香小方块 by Wai Soh Man

Photo Credit: WSM @ Kitchen

 

Recipe link: http://jaselinewai.blogspot.com/2014/06/blog-post_25.html

 

Post link: https://www.facebook.com/photo.php?fbid=10152161431509599&set=gm.664684640267282&type=1&theater



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Almond Crisps by FuRry FeRicia

Ingredients:

A: whole egg half
Egg white 1.5
Caster sugar 50g
Salt 1/16 tsp.
B: low raising flour 2.5 tablespoon
C: almond flakes 100g

Method:

1. Beat eggs, add in sugar and salt.
2. Add in flour.
3. Fold in almond flakes.
4. Pick up mixture with a fork, place it on baking tray, spread evenly with fork.
5. bake in Preheat oven 150 ° for 18mins.
*I baked at 120°. Do adjust accordingly to ur oven's temp.

Post link: https://www.facebook.com/photo.php?fbid=704457082954424&set=gm.662652053803874&type=1&theater

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Coffee Caramel Macarons by Clarine Lim

Photo Credit: MaMa Jin Kitchen

24 Macarons Shells

INGREDIENTS
3 Egg Whites
¼ cup white sugar
2 cups icing sugar
1 cup almond flour
pinch of salt

Preheat the oven to 220°C fan-forced.

1.Beat egg whites until foamy, then add salt and white sugar for 8-10 mins.
2.Whip until they form a peak that stands upright.
3.Then add the Coffee Essences.
4.Sift almond flour, and icing sugar.
5.Fold the almond flour and icing sugar mixture into the egg white mixture.
6.Transfer batter to a pastry bag.
7.Pipe out 1 inch rounds on a baking sheet lined with baking paper.
8.tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
9.Let them sit out for 20 to 30mins
10.Bake for 20 mins.
11.Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell.


Salted Caramel Cream

100g caster sugar
1/2 cup cream
3g sea salt
100g butter

Salted Caramel Cream
1.Place sugar in a saucepan. Heat over medium heat, stirring, until sugar dissolves and turns caramel in colour. Meanwhile, heat cream in the microwave for 30 seconds.
2.When sugar has melted, pour cream into the pot and stir until well combined.
3.Remove from heat, stir in the salt, then leave to half cool
4.Add the butter slowly and stir continuously to combine completely. Once combined, allow to cool completely.
5.Beat the mixture until it becomes light and pale.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/660353434033736/

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Nutella Cookies by Rita Choo

 

Recipe from: http://tastykitchen.com/recipes/desserts/nutella-cookies/

 

Post link: https://www.facebook.com/photo.php?fbid=10152492295690982&set=gm.661626603906419&type=1&theater#!/photo.php?fbid=10201119667554156&set=gm.661653050570441&type=1&theater

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Melt-in-your-mouth Sugee Cookies by Eat Play Cook

Photo Credit: Eat Play Cook

Recipe from: http://eatplaycook22.blogspot.sg/2014/06/cook-melt-in-mouth-sugee-cookies.html

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Cheddar cheese sticks by Lena Lai

Ingredients:
- 1 ½ cups all-purpose flour
- pinch salt
- 8 tablespoons butter (1 stick), cold, cut into ½” cubes
- 3 ounces shredded Cheddar cheese (90gm)
- ¼ teaspoon mustard powder (I omitted coz I dunno wats tat)
- 2 egg yolks
- 2 tablespoons milk
- ¼ teaspoon black pepper

Directions:
1. Sift the flour and salt into a medium bowl, then work (rub) the butter into the flour until the mixture is about the size of peas. Mix in the cheese, mustard powder, and egg yolks.
2. Stir in the milk and black pepper
3. Watch this on how to “knead the dough” - http://youtu.be/ax4KOQjBOOM
4. Preheat the oven to 375F. Roll the dough out to about ¼” thick. Cut the dough into half in strips and gently lay them out onto a cookie sheet lined with parchment or a Silpat. Bake for 13-15 minutes or until golden brown. Cool on pan for several minutes then move to a wire rack to cool completely.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/648994975169582/

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M&M Cookies {Christmas Style}

M&M cookies were always one my favorites as a child (and still are today). They are basically a chocolate chip cookie enhanced with color and that delicious crunchy candy coating that covers those tasty little M&M's. It's funny I'm actually not a big fan of the plain milk chocolate M&M's but I LOVE the minis version of them, I don't know what it is. Cheap chocolate but when it's made into tiny form how can it be resisted =)?
I don't know what cookie Santa's going to request at your home but I'm pretty sure he's requested these from mine. If you are going to be a part of a cookie exchange this year, I would say these are definitely a great cookie choice to go with. It would be very hard to find someone who didn't love these cookies, young and old alike. They have a perfectly chewy and soft center along with a very light crunch around the cookies edge, just the way a cookie is meant to be. They are thick, full of sweet vanilla flavor and of course loaded with that chocolate candy goodness. This recipe could also be used to make a chocolate chip cookies just swap out the M&M's for a bag of chocolate chips. Enjoy!

M&M Cookies
Yields about 2 1/2 dozen

Ingredients:
2 1/4 - 2 1/2 cups all-purpose flour (for a thicker cookie use 2 1/2)
2 tsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup salted butter, chilled and diced into cubes (about 1/2-inch)
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg 
1 large egg yolk
2 tsp vanilla extract
1 (11 oz) bag M&M's (I used mini)

Directions:
Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. 
In the bowl of an electric stand mixer fitted with paddle attachment, blend together butter and sugar on low speed until it starts to come together then increase mixer to medium speed and whip until creamy, about 3 - 4 minutes. Mix in egg and egg yolk. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combine (batter will be thick due to the chilled butter). Mix in M&M's (I set aside about 1/4 cup of the M&M's to lightly press into the tops of cookies before baking so they show through more, totally optional). 
Scoop dough out 2 Tbsp at a time and shape into a ball, transfer to a Silpat lined or buttered cookie sheet - fitting 8 per sheet. Bake in preheated oven 10 - 12 minutes until edges are lightly golden. Allow to cool on baking sheet several minutes before transferring to a wire rack to cool. Store in an airtight container. 

Recipe Source: Cooking Classy

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Salted Caramel Stuffed Chocolate Crinkle Cookies

Hello Christmas Cookie Season!! I'm obsessed with cookies so this gives me one more reason to love the holidays. I created this recipe to be a no refrigeration necessary recipe. A lot of chocolate crinkle cookie recipes require that the dough be refrigerated 2 - 4 hours before baking, I don't have time for that =). Mostly I just don't have the patience for that especially when I know what awaits me. 

If you prefer you can omit the coarse sea salt from the recipe if you are not a fan of salted caramel. I personally am unequivocally in love with the addition. These taste like caramel brownies in cookie form. They are intensely delicious! If you are baking them for someone else you'll have a hard time wanting to gift them after all =). If you wanted to go all out with these cookies you could even toss in some semi-sweet chocolate chips and toasted nuts.  Enjoy!

Salted Caramel Stuffed Chocolate Crinkle Cookies
Yields 2 dozen cookies

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup + 2 Tbsp cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
10 tbsp salted butter, softened
1 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
1 1/2 tsp vanilla extract

2 dozen caramels (such as Kraft), unwrapped (Rolos would also be good)
coarse sea salt
3/4 cup powdered sugar

Directions:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder and salt, set aside. In the bowl of an electric stand mixer fit with a paddle attachment, whip together butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 4 minutes. Add in eggs one at a time, stirring after each addition until combine. Mix in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combine. 
Scoop dough out 2 tbsp at a time and roll into a ball. Press one caramel into the center, sprinkle top of caramel with a small pinch of coarse sea salt then fold cookie dough around caramel and salt (make sure the caramel is fully covered with dough around all sides). Shape into a ball once more then roll in powdered sugar*. Align cookies on Silpat lined or buttered cookie sheets and bake in preheated oven 11 - 13 minutes. Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool (note that the caramel will set after it cools, I liked these cookies best warm for soft gooey caramel). Store in an airtight container.

*I gave my cookies a generous coating of the powdered sugar before baking, but when they baked a lot of the powdered sugar baked and dissolved into the cookie anyway. So I found you can coat the top again with powdered sugar after baking (which is not pictured) to get a prettier cookie. If doing so roll in powdered sugar once before baking (doesn't need to be generously), then bake them and allow to cool and dip the tops of cookies in a fresh batch of powdered sugar (so there is no cross contamination) and shake off some of the excess. If you want to do it that way I would recommend using 1/2 cup powdered sugar for rolling before baking and reserve 1/4 cup in a separate bowl to dip and coat the tops after baking.

Recipe Source: Cooking Classy

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Pumpkin Cookies with Browned Butter Icing

Once again I found myself needing to use some pumpkin I had sitting in the fridge so I decided to try a new recipe and found these over at Martha Stewart (note that if you are ever using left over pumpkin puree that you are preserving in the fridge, be sure to thaw it at room temperature until adding it to your recipe - unless of course it calls for chilled pumpkin). These cookies had my name written all over them with their pumpkin and browned butter combo, it's what I live on lately. I made several of my own adjustments to the recipe such as slightly altering the spice amounts, replacing some of the brown sugar with granulated sugar, using salted butter and reducing the amount of salt added and omitting the vanilla from the icing (because really all you need is the browned butter flavor). Then the biggest change I made was replacing the evaporated milk with a smaller amount of sour cream in the cookie dough batter and replacing the evaporated milk in the icing with half and half. These cookies are Heavenly! They are so soft, pillow-y and moist. The icing, which is more of a frosting really, reminds me of a caramel or penuche frosting. I love how browned butter combined with sugar can instantly create a caramel like flavor. 
You wouldn't believe how quickly these cookies disappeared! Everyone loved them including me. I love trying a new cookie recipe and finding it is a definite keeper. Enjoy!

Pumpkin Cookies with Browned Butter Icing
Yields about 4 1/2 - 6 dozen (depending on how large you make them)

Ingredients:
2 3/4 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
3/4 cup salted butter, softened
1 1/2 cups packed light-brown sugar
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1 1/2 cups canned pumpkin puree
1 recipe Browned Butter Icing, recipe follows

Directions:
Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt, set aside. In the bowl an electric stand mixer fitted with paddle attachment and set on medium speed, whip together butter, light-brown sugar and granulated sugar until pale and fluffy, about 3 - 4 minutes. Add in eggs one at a time, mixing after each addition until combine. Mix in sour cream and vanilla extract, then mix in pumpkin puree. With mixer set on low speed, slowly add dry ingredients and mix until combine (be sure to scrape down bowl throughout entire mixing process).
Transfer 1 1/2 cups of the cookie dough to a pastry bag fitted with a 1/2-inch plain tip and pipe 1 1/2-inch rounds onto a Silpat or parchment paper lined cookie sheets, spacing cookies at least 1 inch apart*. Bake in preheated oven about 12 minutes until tops spring back when touched. Allow to cool several minutes on baking sheet before transferring to a wire rack. Cool completely then prepare icing and spread icing over cookies. Store in an airtight container in a single layer in refrigerator and rest at room temperature before serving.

*Alternately you can drop dough by the tablespoonfuls onto the lined baking sheets (they just won't look as nicely circular). You can make them larger than listed in the recipe (which is what I did after the first batch because the 1 1/2-inch rounds yields pretty small cookies). If you do decide to pipe them bigger just allow a little more space between each cookie.

Browned Butter Icing

Ingredients:
4 cups powdered sugar
10 Tbsp salted butter, diced into 1 inch pieces
1/3 cup half and half

Directions:
Measure 4 cups of powdered sugar into a mixing bowl, set aside. Brown butter in a small saucepan over medium heat, swirling pan occasionally (butter will melt, after a few minutes it will splatter, then it will foam, then golden brown flecks will begin to appear in the center of the foamy bubbles. This is when you remove it from heat - I wait for for the flecks to expand to about a 1 1/2 to 2-inch circle over the foam then immediately remove). Carefully pour browned butter over powdered sugar in mixing bowl, use a rubber spatula to scrape any excess butter and browned bits from pan. Add half and half and stir mixture until smooth. Spread over cookies, adding additional half and half, about 1 - 2 tsp at a time, to icing mixture to thin as it will thicken as it sits.


Recipe Source: adapted slightly from Martha Stewart

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Nutella Stuffed Chocolate Chip Cookies {with Browned Butter, Vanilla Beans & Sea Salt}

Looking for an exciting and indulgent upgrade on the plain old chocolate chip cookie? Well here you have it! I saw these over at Ambitious Kitchen, a blog I love as well as it's name, and I couldn't wait long to make them. So, I made them the next morning =). I'm telling you, they are one of the best cookies you'll ever eat! I'm unequivocally in love with these purely divine cookies. Have you ever seen a cookie loaded with so much goodness? Browned butter, two kinds of chocolate chips, Nutella, vanilla beans and sea salt! You could even add in some finely chopped, toasted hazelnuts for one more upgrade and an added crunch. 
This cookie = love. You don't know food love until you've tried it =). I want to hoard them all away for myself. I know the prep work is a bit more work and definitely a longer wait than your average chocolate chip cookie but it is so worth it. 
Warning! Don't eat the cookie dough...but it is the BEST cookie dough in the world. Between the browned butter and use of only brown sugar it has such a caramel-like flavor to it. With that said I'll explain how to make it safely edible. Simply omit and replace the eggs with 3 Tbsp cream or half and half, and if you want some Nutella in there simply swirl in a few tbsp and finish it with coarse sea salt (obviously you wont be able to make cookies out of it this way though, but you'll have a giant bowl of cookie dough to enjoy). This recipe reminds me of this print I want to buy, it says "Keep Calm and Eat Cookies." Definitely a great life moto =). Enjoy!

 {Then wrap and bake}

Nutella Stuffed Chocolate Chip Cookies {with Browned Butter, Vanilla Beans & Sea Salt}
Yields about 2 - 2 1/2 dozen

Ingredients:
1 cup salted butter, diced into 1-inch pieces
2 1/4 cups all-purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups packed light-brown sugar
2 large eggs
seeds of 2 vanilla beans (or increase vanilla to 2 tsp)*
1/2 tsp vanilla extract
1 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips
about 2/3 cup Nutella, chilled
coarse sea salt 

Directions:
Brown butter in a medium saucepan (for a step by step guide of browning butter, see the directions of this recipe here). Pour browned butter, using a rubber spatula to scrape out any excess, into the bowl of an electric stand mixer and allow to cool until lukewarm, about 20 - 30 minutes. 
In a mixing bowl, whisk together flour, baking soda and 1/4 tsp kosher salt, set aside. Add light-brown sugar to cooled butter in stand mixer fit with paddle attachment. With mixer set on medium-low speed, blend mixture together until well combine, about 1 minute. Add in vanilla bean seeds, and vanilla then add in eggs one at a time and mix until well combine after each addition. Set mixer on low speed and slowly add in dry ingredients and mix just until combine. Mix in chocolate chips (if you want some chocolate chips showing through as those pictured, I like to set some of the chocolate chips aside then I gently press about 5 of them into the top of each cookie dough ball after shaping). Transfer dough to an airtight container and chill in refrigerator about 1 1/2 hours. 
Preheat oven to 350 degrees. Remove dough from refrigerator and scoop dough out about 2 1/2 Tbsp at a time and shape into balls, then align them on a large sheet of parchment or wax paper. Evenly flatten dough balls until you have about a 3 1/4-inch circle, then place 1 tsp chilled Nutella in the center on top of each. Carefully fold dough up and around Nutella, covering it entirely (if you find it beginning to seep through in some areas, I just added a chocolate chip to that spot to act as a plug). Transfer to a Silpat lined cookie sheet (you can fit 8 cookies per sheet) and bake in preheated oven 10 - 12 minutes until golden brown. Remove from oven and immediately sprinkle cookies with coarse sea salt (you can also sprinkle them with sea salt before baking as the salt sticks better that way, I actually did a tiny before and after). Allow to cool several minutes on cookie sheet before transferring to a wire rack to cool. Store in an airtight container.

*For cheap vanilla beans, this is where I purchase mine for .50 cents a piece. Best deal I've found yet.

Recipe Source: adapted slightly from Ambitious Kitchen

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