These are the kind of soft cookies that, when devoured warm freshly right out of the oven, are super gooey in the middle. When completely cool they are crispy on the outside with a very soft center. I like to shape them on the thicker side for more of a contrast when you bite into … Continue reading Double Chocolate Chip Cookies 雙重朱古力粒軟曲奇
I made these soft and tender matcha cookies for my aunt in September. This is actually a variation of my Vanilla Bean Cutout Cookies. I add more sugar to balance out the bitter flavor from the matcha powder. These cookies are soft and tender because of the cake flour and icing sugar. Egg yolk will … Continue reading Matcha Cutout Cookies (Soft and Tender) 抹茶印模曲奇(鬆化口感)
I made these cookies with my kids last week and they both liked them. It’s basically a thick and soft chocolate chip cookie with mochi stuffed inside. This is an easy-to-follow recipe that is very kid-friendly as well. I placed the mochi dough in a food storage bag and my kids would help me knead … Continue reading Soft Chocolate Chip Cookies with Mochi Filling 朱古力粒麻糬軟曲奇
This is my chocolate version of the cutout cookies that was adapted from Vanilla Bean Cutout Cookies in which I replaced 15% of the flour with unsweetened cocoa powder. The percentage of cocoa powder could be adjusted according to taste or the brand being used.這是朱古力口味印模牛油曲奇，配方修改自雲尼拿印模曲奇，EC把麵粉的15%改成無糖可可粉。由於不同牌子的可可粉濃度和個人口味有別，大家可自行增減可可粉的比例。 These cookies are very soft and tender in texture and … Continue reading Chocolate Cutout Cookies (Soft and Tender) 朱古力印模曲奇(鬆化口感)
This is a very simple cookie recipe especially if you own a stand mixer. You could use cold ingredients taken right out of the fridge. If you don’t have a stand mixer, the dough could be prepared easily by cutting the fats (the cold butter cubes) into the flour mixture with a knife or simply … Continue reading Vanilla Bean Cutout Cookies 雲尼拿印模曲奇
Here is a cutout cookie recipe that I made for my friends during Christmas time. Unlike my Sugar Cutout Cookies, Matcha Cutout Cookies and Chocolate Cutout Cookies that are crispy and crunchy, these espresso-flavoured cookies are actually very tender. All these recipes have pretty much the same ratios in terms of flour, sugar, fats and … Continue reading Espresso Cutout Cookies 特濃咖啡印模曲奇
After posting my previous cutout cookies recipe, a reader asked me why I didn’t make my cookies with the traditional creaming method and if it was okay to use cake flour instead of all purpose flour. Well, it’s all about personal preferences. As previously explained in my blog post, Piped Vanilla Bean Shortbread Cookies, your … Continue reading Earl Grey Cookies 伯爵茶曲奇
Here’s the matcha version of my Cutout Sugar Cookies. I did it by replacing about 4% of the flour amount with matcha powder. For this recipe I’ve slightly increased the sugar amount to balance out the bitterness from the matcha powder. Use only Japanese matcha powder for a vivid green color. Pure matcha powder could … Continue reading Matcha Cutout Sugar Cookies 抹茶印模曲奇
It’s cookie time again. Who can resist cookies that are buttery, tender, crumbly and melt-in-your-mouth? Definitely not me. I have already discussed the keys to success when it comes to making piped or spritz cookies (read about my blog posts, Espresso Chocolate Spritz Cookies and Viennese Sabés). Now I’d like to elaborate more. This time … Continue reading Piped Vanilla Bean Shortbread Cookies 雲尼拿唧花牛油曲奇
The big bottle of peanut butter sitting in my pantry was going to expire soon. I turned it into cookies in order to use it up more quickly. These soft cookies are crisp around the edges, soft in the center and filled with some crunches of peanut. I made them slightly bigger than usual (34 … Continue reading Soft Peanut Butter Cookies 花生醬軟曲奇
