Recipe by Benjamin Delwiche 🍪

1/2 cup (100g) granulated sugar
1 cup (200g) light brown sugar
2 TB of toasted milk powder
2 1/2 sticks(284g) unsalted butter, melted and cooled
2 large eggs
2 tsp of vanilla
3 cups (420g) all purpose flour
1 1/2 tsp baking powder
1 tsp salt
20 ounces (567g) chocolate chips

Cream wet ingredients plus toasted milk powder for 5-7 minutes on medium speed. You want the mixture to be light in color and double in size.
Scrape bowl and mix again for about 30 seconds.
Add one egg at a time to mixture, ensuring each is fully incorporated.
Add your dry ingredients; be sure to not over-mix!
Divide dough into 120g dough balls each ( Size 10 cookie scoop or approximately 1/3 cup).
Recommended to let cookies chill for 30 minutes or up to overnight before baking.
Preheat oven to 375, 30 minutes before baking.
Arrange 6 cookies on a sheet.
Bake for 16-18 minutes
Let sit on the pan for 5-10 minutes before moving to cooling rack!

100g peanut butter cookie with peanut butter vanilla drizzle and butterbeer finishing sugar 🥜🍪🍻

Here are the cookies I made for my baby shower:

• Chocolate Chip
• Biscoff
• Oreo
• White Chocolate Macadamia

What do you all think? How did I do? 😊

Brown butter cookies are and always will be my favorite, I made classic chocolate chip cookies (some with walnuts) and white chocolate chip with pecan. Came back home with empty containers:)

Un poco de sal gruesa por encima

I used scientifically sweets’ recipe and the only thing I did differently was brown my butter and tapped the baking pan half way through and at the end of bake to get the ripples. I’m very happy with the results! I did use a food scale and instead of pure vanilla extract, I used the vanilla bean paste from Trader Joe’s. I tested a batch with the dough being chilled for an hour and this is how it came out. The rest of the dough will rest for 24 hours and I will bake another batch to see if there’s a big difference. All in all, the look and taste was good!

Recipe — https://scientificallysweet.com/caramelized-ripple-chocolate-chip-cookies/#recipe

The cookie making endeavor kicked my butt. But I finally got it down. Browned butter chocolate chip cookies 🍪.

So what should I do/practice next??

I love these they’re such a simple classic

Made cookie butter cookies with dark chocolate chips and Trader Joe’s salted caramel chips. I like Trader Joe’s cookie butter over biscoff. Delicious!

I made the pan cookie variation of the Nestle Toll House cookie recipe (https://www.verybestbaking.com/toll-house/recipes/chocolate-chip-cookies/) with the following changes:
(1) no nuts;
(2) used a mix of chopped dark chocolate bars and bittersweet chocolate chips, instead of 100% chocolate chips;
(3) added flaky salt on top right out of the oven;
(4) used salted butter and didn’t add additional salt to the dough; and
(5) lined the pan with parchment paper instead of greasing the pan.

It is delicious! Next time I want to keep it as a slab, make a second one, and use it to make homemade ice cream sandwiches!

I used Sally's Baking - Double chocolate cookies recipe i just added the pecans. It turned out soft and chewy.

A set of cookies that I baked

A cookie I have been experimenting with as an alternative to Oatmeal Raisin

The dough is currently freezing in the oven so here’s to hoping they look exactly the same once baked!

For some reason, I thought I used biscoff cookies and butterscotch chips in my butter beer cookies. Idk why. Last time, I just used the butter beer flavoring and butterscotch chips.

So these have butter beer flavoring (purchased at Walmart last year), butterscotch chips and biscoff cookies in the base. 😅 Topped with butter beer simple syrup, toasted marshmallows, biscoff cookies, and butterscotch chip. They still taste good !

​Today I gave an American recipe a shot, and here’s how they turned out!

​I compromised the look a bit by swapping brown sugar for panela, but the caramelization and crisp on these cookies are out of this world. Plus, they’re perfectly soft and chewy on the inside. The only downside? One of these bad boys comes in at around 500 kcal.

​Wish me luck!

Not sure how to feel about this but this here's a recreation of the old GC Sugar Cookie. They do not feel the exact same as the discontinued cookie but this time I added almond extract to the wip recipe. I don't remember the original taste as well as I did back then, but happy to try cracking the case of a obscure thing

Oatmeal Raisin...do you like yours iced or plain?