🔈asmr edition…
brown butter chocolate-chip cookies
recipe (6-8 cookies):
- 1/2 cup (115g) unsalted butter, browned
- 1/2 cup (100g) sugar
- 1/4 cup (50g) light brown sugar, 1/4 cup (50g) dark brown sugar, 1/4 cup (50g) gula melaka grated
- 1 egg
- vanilla paste or essence
- 1 & 1/4 cup (185g) all-purpose flour
- 1/2 tsp baking soda
- dark chocolate
- flaky salt!!!
- 1 tsp instant coffee or espresso powder
1. heat butter in a saucepan on low heat until browned. remove from stove and add instant coffee or espresso powder. let cool slightly then add to sugar and brown sugar. whisk until it resembles wet sand then add egg and vanilla.
2. sift flour and baking soda in, add a pinch of salt then gently fold until combined.
4. add dark chocolate chunks.
5. scoop dough onto baking sheet then chill for 30 minutes.
6. preheat oven to 175 degrees celcius, then bake for 13-14 minutes until edges are slightly browned.
7. top with flaky salt then EAT WARM & GOOEY. CRISP EDGES 💥💥💥
DUBAI CHEWY COOKIE 두바이 쫀득 쿠키 🤎💭 I’ll stay dreaming about you
recipe (around 6-8 depending how big):
- 160g marshmallows
- 2 tbsp butter
- 2 tbsp cocoa powder
- 1 tbsp milk powder
- filling (100g kataifi toasted with 1 tbsp butter, 100g pistachio spread, 1 tbsp tahini… chill in fridge until ready to scoop into balls)
also you will probably need some oil to lube up your hands ✌︎('ω')✌︎
I LOVE CRACK 🫶🏼
jk something simple cause it’s way too hot to bake anything proper right now 🥵☀️
you need salted crackers, 1/2 cup (115g) butter, 1/2 cup (100g) brown sugar, dark chocolate and flaky salt.. toffee is ready on the stove when it’s slow bubbling, then pour over the crackers and put in 175 degree celcius oven for 10 mins until it’s really bubbling. let it harden slightly before doing chocolate layer, then let set completely in fridge before cracking ✌︎('ω')✌︎
happy national brownie day, from me to you 🍫✉️
recipe (around 10-12 cookies):
- 3/4 cup (100g) all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- pinch of salt
- 220g dark chocolate
- 1/4 cup (55g) unsalted butter
- 2 eggs
- 1/2 cup (100g) sugar
- 1/2 cup (100g) brown sugar
- vanilla paste/essence
1. melt butter and chocolate together over double boiler, set aside to cool slightly.
2. whisk eggs, sugar, brown sugar, and vanilla until pale and doubled in size (important for crinkly top!).
3. fold in chocolate, then sift in flour, cocoa powder, baking powder and add salt.
4. chill in fridge for at least 20 minutes, while preheating oven to 175 degrees Celsius.
5. bake for 12 minutes (they might look underdone but they will solidify more while cooling).
6. decorate with rainbow sprinkles (this is non-negotiable)
🔈asmr edition…
chocolate brownies
recipe (8x8 tin):
- 200g dark chocolate
- 1/2 cup (115g) butter
- 1/2 cup (100g) sugar
- 1/2 cup (100g) brown sugar
- 3 eggs
- 1/4 tsp salt
- 1 tsp vanilla essence/extract
- 1/2 cup (75g) all-purpose flour
- 1/4 cup (35g) cocoa powder
- dark chocolate chunks (also can throw in nuts if you’d like, we love nuts)
1. preheat oven to 175 degrees celcius.
2. melt chocolate and butter together.
3. beat sugar, brown sugar, and eggs together until pale and doubled.
5. add salt & vanilla.
6. fold in chocolate mixture.
7. sift in flour and cocoa powder and gently fold in, then add chopped chocolate.
7. bake for 25-30 minutes—DON’T OVERBAKE or you have failed (not in life, just in making good brownies).
