INGREDIENTS:
Base Dough:
2 ½ cups all-purpose flour (sifted)
1 cup unsalted butter (softened)
¾ cup granulated sugar
½ cup light brown sugar (packed)
2 large eggs (room temperature)
1 tsp vanilla extract
½ tsp almond extract (optional)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Add-ins:
1 ½ cups semi-sweet chocolate chips
½ cup chopped dark chocolate (optional for texture contrast)
½ tsp cinnamon (optional for warmth)
For Shaping:
Extra flour for dusting
Scalloped-edge cookie cutter (round, 2–3 inch diameter)
Optional Garnish:
Sea salt flakes (for topping)
Melted chocolate drizzle
Crushed nuts or sprinkles
INSTRUCTION:
Step 1: Prepare the Dough
In a large mixing bowl, cream softened butter with granulated and brown sugar until light and fluffy (about 3–4 minutes).
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract and almond extract (if using).
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined.
Fold in chocolate chips and chopped dark chocolate using a spatula.
Step 2: Chill the Dough
Divide dough into two portions and wrap each in parchment paper.
Flatten slightly into discs and refrigerate for at least 1 hour (or up to 24 hours).
Chilling helps control spread and enhances flavor.
Step 3: Shape the Cookies
Preheat oven to 175°C (350°F). Line baking trays with parchment paper.
Lightly flour a clean surface and roll out one dough disc to about ¼ inch thickness.
Use a scalloped-edge cutter to cut out cookies. Re-roll scraps as needed.
Place cookies 2 inches apart on prepared trays.
Step 4: Bake
Bake for 10–12 minutes or until edges are golden and centers are set.
For softer cookies, bake closer to 10 minutes; for crispier edges, extend to 12 minutes.
Remove from oven and let cookies cool on trays for 5 minutes.
Transfer to wire racks to cool completely.
Step 5: Garnish (Optional)
While cookies are still warm, sprinkle with sea salt flakes for contrast.
Once cooled, drizzle with melted chocolate or decorate with crushed nuts or sprinkles.
SERVINGS:
Yields approximately 30–36 cookies depending on cutter size and dough thickness. Ideal for sharing, gifting, or storing for weekly treats. Cookies stay fresh in an airtight container for up to 5 days. Freeze unbaked dough for up to 2 months.
NOTE:
Butter Quality: Use high-quality unsalted butter for best flavor. Salted butter can be used, but reduce added salt slightly.
Sugar Balance: Brown sugar adds moisture and chewiness; granulated sugar contributes to crisp edges.
Egg Temperature: Room temperature eggs blend better and help emulsify the dough.
Flour Handling: Sift flour for a lighter texture. Avoid overmixing once flour is added to prevent toughness.
Chocolate Choice: Semi-sweet chips offer balance; dark chocolate adds depth. Milk chocolate can be used for sweeter cookies.
Cutter Tips: Dip cutter in flour between cuts to prevent sticking. Press straight down without twisting for clean edges.
Baking Consistency: Rotate trays halfway through baking for even browning. Use light-colored trays to avoid over-browning.
Cooling: Cooling on wire racks prevents sogginess and maintains crisp edges.
Storage: Store in a cool, dry place. Add a slice of bread to the container to maintain softness.
Freezing: Freeze shaped dough on trays, then transfer to bags. Bake from frozen, adding 1–2 minutes to baking time.
OTHER RECIPES:
1. Cinnamon Sugar Butter Cookies
Soft, buttery cookies rolled in cinnamon sugar before baking. Crisp edges, tender centers, and warm spice.
2. Double Chocolate Espresso Bites
Rich chocolate cookies with cocoa powder and espresso. Intense flavor and chewy texture, perfect with coffee.
3. Lemon Zest Shortbread Rounds
Delicate shortbread infused with lemon zest and topped with a light glaze. Refreshing and crumbly.
4. Peanut Butter Crisscross Cookies
Classic peanut butter cookies with fork-pressed patterns. Sweet, salty, and satisfying.
5. Oatmeal Raisin Spice Drops
Chewy oatmeal cookies with raisins, cinnamon, and nutmeg. Hearty and comforting.
6. Vanilla Almond Thumbprint Cookies
Soft cookies with a center indentation filled with jam or chocolate. Elegant and customizable.
7. Coconut Chocolate Chip Bars
Bar-style cookies with shredded coconut and chocolate chips. Dense, chewy, and tropical.
8. Molasses Ginger Snaps
Spiced cookies with molasses and ginger. Crisp outside, chewy inside, and deeply aromatic.
9. Pistachio Rose Biscotti
Twice-baked cookies with chopped pistachios and rosewater. Crunchy and floral, ideal for dipping.
10. Brown Butter Hazelnut Cookies
Nutty cookies made with browned butter and toasted hazelnuts. Rich flavor and golden hue.
