Red Velvet Chocolate Chip Cookies …. need I say more? 🙂 Even if you are not a fan of red velvet cupcakes or cake, these cookies are a must try!
Red Velvet Cookies
The original recipe belongs to Sally’s Baking Addiction. However, I have re-written the recipe in my own way.
Yields: approximately 20 cookies
All Purpose Flour: 1 and 1/2 cup + 1 tbsp
Baking Soda: 1 tsp
Cocoa Powder: 1/4 cup
Egg (large): 1
Unsalted butter (at room temperature): 113 grams
Light brown sugar: 3/4 cups
Caster sugar: 1/4 cup
Vanilla Essence: 2 tsp
Milk: 1 tbsp
Red food colour: 1 and 1/2 tbsp
Chocolate Chips: 1 cup Read the rest of this entry
Finally succeeded in snapping out of lazy mode today, and got some baking done after what has been quite a while! Also, each time I ran into my neighbour, she kept enquiring about when I’d get back to baking again .. haha! Hint taken and well over-due! So today I have for you (or rather the neighbour) Nutty Chocolate Chip Cookies. These aren’t your average chocolate chip cookies, as I tweaked the recipe by adding almond essence as well as mixed nuts to the dough. And man, does it add a lot more flavour to the cookies … They are perfectly chewy and the aroma is to die for, as who doesn’t like the smell of roasted nuts! The plan was to drizzle some chocolate on top and add peanuts, but decided against it as felt that would make it too chocolatey. Luckily for me, the bag was not big enough to fit all the cookies in there *nom nom* ….. promise, no other reason other than that! 😀
Nutty Chocolate Chip Cookies
Serving: Makes approximately 12 cookies
All Purpose Flour: 1 cup + 2 tsp
Baking Soda: 1/2 tsp
Brown Sugar (packed): 1/3 cup
Caster Sugar (packed): 1/3 cup
Unsalted Butter (at room temperature): 113 grams or 1/2 cup
Almond Essence: 1 tsp
Semi-sweet chocolate chips: 1/2 cup
Assorted mixed nuts: 1/2 cup
Pre-heat your oven at 180 degrees Celsius. Line your baking tray with parchment paper. Set aside.
In a bowl, whisk together the unsalted butter, brown sugar and caster sugar until creamy. Add the egg followed by almond essence. Whisk again.
In another bowl, sift and add the all purpose flour, baking soda, chocolate chips and assorted nuts. Mix with the help of a spoon.
Add the dry ingredients to the wet ingredients, and give the mixture one final whisk until all the ingredients are well-combined.
Scoop out equal sized cookies on your baking tray with the help of a cookie scoop or teaspoon. Remember to leave some space between the cookies as they will spread while baking.
Bake the cookies in your pre-heated oven at 180 degrees Celsius, for approximately 10 minutes or until the edges are a slight golden brown. Remember not to over-bake as the cookies harden further during the cooling process.
Transfer the cookies to your cooling rack immediately and allow the cookies to cool completely before serving.
It’s no secret I love birthdays as it means a chance to bake and be creative! Here’s what I did for a friends birthday whose two most favourite things in the world are reading books and drinking chai! Put the two together and what do you get? Ta-daa … a book box full of goodies to enjoy with a cup of chai! Goodies include mini chocolate cupcakes and savoury biscuits 🙂 … Can’t wait to see her reaction to this … Happy Birthday Ridhima!
Book Box full of goodies by The Bakealogue
Whose birthday is it next then? 😀
Here’s a sneak peak into what I’ve been upto this week …. sadly, didn’t have any of these myself but the smile I got from the lucky recipients made it all the more worth it!
First up on the list was this pink-themed Marshmallow Kit Kat Cake for lil’Roshaney who turned 5 … what’s a birthday without extra goodies though right? So found these adorable jars with a pink lid, and filled them up with candies to give along with the cake. Happy Birthday Rosh, gimme a high-5! 🙂
Marshmallow KitKat Cake
Next up on the to-do list was an attempt to cheer up a friends little one who had been under the weather lately. What better way to do that than to bake a giant chewy chocolate fudge cookie … Hope the adorable cookie monster shared this one with his siblings as their face lit up too at the sight of this scrumptious cookie!
Giant Chewy Chocolate Chip Cookie
Now that it’s weekend here in Dubai, time for me to bake something for myself and my Mr. Time to browse your wonderful blog posts to get some ideas then ….Drop me a line of all your favourite baking blogs … would love to have a look! 🙂
This weekend has been a funny one as was sad to see one friend leave, yet happy to welcome another friend who just arrived in Dubai! So decided to bake them a box each of comfort food (and plenty for myself too but ssshhh!). And what could possibly be better than scrumptious chewy chocolate chip cookies? I would highly recommend these as they are simple, quick and oh so chewy! The original recipe belongs to Sally from ‘Sally’s Baking Addiction’.
Serving: makes approximately 15 cookies
All Purpose Flour: 1/2 cup
Caster Sugar: 4 tbsp
Light or dark brown sugar: 4 tbsp
Unsalted butter (at room temperature): 60 grams
Vanilla Essence: 1 tsp
Baking Soda: 1 tsp
Salt: 1/2 tsp
Unsweetened Cocoa Powder: 4 tbsp
Semi-sweet chocolate chips: 1/2 cup (plus a few more to sprinkle on top)
Egg: 4 tbsp of a beaten egg. Read the rest of this entry
Weekend!! The most awaited day when I can take a break from Zumba, and munch on some baked goodies instead. :D. And if there’s one thing I love to bake on weekends, then that has to be cookies … they’re simple, quick and oh so delicious. Today, I decided on Vanilla & Raspberry cookies .. although I usually prefer strawberry for most fillings, but opted for raspberry this time as it balances the sweetness better than strawberry jam would in my opinion. The best thing about the dough is that it stores really well .. so I would recommend you to divide it into 3 halves and keep it refrigerated. That way you can just take out each half whenever you want to bake these cookies. That’s exactly what I did, and have been baking these fresh the last 2 days as this recipe can easily make around 50 – 60 normal sized sandwiched cookies. Probably half the amount if you opt for bigger ones. Go on then, put on your apron and get rolling as these are perfect tea time cookies!Serving: approximately 50 – 60 sandwiched cookies
Unsalted Butter (at room temperature): 200 grams
Caster Sugar: 1 cup
Egg Yolks: 2
Vanilla Essence: 4 tsp
Milk: 2 tbsp
All Purpose Flour: 3 cups
Baking Powder: 1 tbsp
Raspberry jam: for the filling Read the rest of this entry
What you’re staring at right now is a chocolate chip cookie that was ready in less than 1 minute! I kid you not, this is one of those microwavable chocolate chip cookie desserts that seems to be the latest trend in the world of baking these days. Although I have never been a fan of cooking/baking in a microwave, but I was willing to make an exception after watching it on the Cupcakes, Cookies & Cardio channel on youtube as it just looked so easy yet divine! Result? Not only is this recipe the perfect quick fix for those dessert cravings at odd hours, but the fact it is a single serving seems like the perfect solution for someone like me who can’t keep too much of junk food around the house as I end up eating it all! There are a lot of variations one can make with this, such as using m&m’s (as was done in the original recipe), or if you’re feeling really naughty, maybe you can even top it up with a scoop of ice-cream too! By the way, this dessert is best eaten right away to enjoy the chewy texture of the cookie, as it would only harden over time! So I would not recommend you to make this in advance. There can’t possibly be a better way to satisfy those sweet cravings …. so far! Might have to make myself another one as I watch the Season 2 finale of Silicon Valley tonight … anyone else addicted to it like me?
Recipe as follows:
Unsalted butter (at room temperature): 1 tbsp
Caster Sugar: 1 tbsp
Dark Brown Sugar: 1 tbsp
Egg Yolk: 1
Vanilla Essence: 1 tsp
All Purpose Flour: 3 tbsp
Chocolate chips: 1 tbsp or as required
– In a mug or small microwavable bowl (the cookie dough will rise slightly during baking so make sure there is enough space on top of the bowl), cream together the unsalted butter, caster sugar, and dark brown sugar.
– Add the egg yolk, followed by vanilla essence.
– Add the all purpose flour one tablespoon at a time.
– Stir in the chocolate chips.
– Microwave the chocolate chip cookie, for approximately 30 seconds. If it still looks slightly wobbly, then microwave it for 10 more seconds. Remember not to overcook, as that would only dry out the cookie a lot more.
– Pour some more chocolate chips over the cookie while it is still hot so the chocolate melts a little making it even more delicious!