cookie welcome to my substack!

the long awaited cookie recipe!

Feb 15, 2024

Welcome to my bites and thanks for coming!

I’m a home cook, food enthusiast, who gets too excited about new recipes, combos, techniques and learnings. Here I’ll be sharing everything I did, will do and what I know, with the hope this will be interesting and maybe educational for you! I’ll also keep you up to date on my every step, including my travels and my most exiting dining experiences.

that’s me, as I assume not a lot of you know how I look)

I think this place is better for text-posting and expressing feelings and thoughts

It’s a cookie recipe a loooot of you have been asking about and me delaying the recipe post)) so I guess that’s a good way to start my substack journey! I’ve seen some of you already subscribe to my substack and I cannot be more thankful to you, thank you sm!!

So, back to the main event

💫𝙋𝙚𝙖𝙣𝙪𝙩 𝙗𝙧𝙤𝙬𝙣 𝙗𝙪𝙩𝙩𝙚𝙧 𝙨𝙖𝙡𝙩𝙚𝙙 𝙘𝙖𝙧𝙖𝙢𝙚𝙡, 𝙢𝙞𝙡𝙠 𝙣 𝙙𝙖𝙧𝙠 𝙘𝙝𝙤𝙘 𝙘𝙤𝙤𝙠𝙞𝙚💫

I’ve made a lot of cookiedoughs and I like them all differently. I find this exact recipe fits the most to these flavours and inclusions.

Get these ready:

182g brown butter

120g brown + 100g white sugar

2 eggs 1 yolk

290g flour

1 tbsp cornstarch

1 tbsp yogurt

1tsp soda

3/4 tsp baking powder

some salt

Milk n dark choc as much as you feel is right

Peanut brown butter salted caramel

200 g sugar

210g heavy cream

80g brown butter

Really good teaspoon of salt, I like a properly salted caramel, but if you don’t, add less

2 full tbsp peanut butter (I used chunky one from TwoNods)

Another glance aaaaand

Get your hands ready!

peanut brown butter salted caramel

Put 280g of butter for both caramel and cookies later and make that brown butter, stirring occasionally just until you feel ✨the✨ smell)

Put your sugar in the pot in 3 parts! Just when it reaches deep tea colour, pour in the cream (get it slightly warm before pouring) and cook for 1-2 mins.

Remove from the heat and add brown butter, generous pinch of salt, and peanut butter and work that in with the spatula or spoon. Leave in the fridge to set!

the cookies

Take 182g brown butter. For these cookies to be puffier and not thinner (spread less), let the butter cool and then whip it with sugar and salt until lighter, then add the eggs and yolk one by one and whisk in between. Then goes the yogurt, I find it adds a lil more of a softer interior.

And then all the dry ingredients in two parts. Cornstarch is quite crucial for me, again, makes the texture softer and smoother I guess, but you still can make them without it by replacing with additional tbsp of flour. With the second addition of dry ingredients add your choc and mix just until no flour is seen.

I don’t like to roll my dough into smooth cookie balls but to leave them shaggy, that way they turn out more “rocky”)

When the caramel is set i broke the cookie ball in two halves and filled with caramel and to make a beautiful marble pattern on the cookies, spoon some of the caramel on the side of the top of the cookie ball!