Bakertan's Christmas Goodies - Chunky Peanut, Chocolate Chip and Cinnamon Cookies
The
day after I returned back from Bangkok, Stephanie passed me two packs
of cookies, along with her mum's stash of xmas ornaments (for decorating
my log cakes), a handmade card/cookie tag and a xmas present. She also
passed me snow powder knowing that it will come in handy for my log
cakes. Thats indeed very sweet (pun) of her. The cookies are cream
cheese walnut cookies and orange craneberry cookies. Both cookies are
very tender and crumbly in texture (as opposed to firm and crumbly like
shortcrust pastry) and I must say they are pretty good. Coincidentally,
the cream cheese walnut cookies she made was on my to-bake list and
it was the exact same recipe from Martha Stewart.
For
the xmas present from her, I recieved a book (written in
chinese) explaining the science of baking. I started reading it on the
same day and its indeed very informative. There isn't much pictures but
the detailed explanations more than made up for it. Thanks a lot,
Stephanie!
This
is the last entry for my 1st round of xmas goodies. There will be the
2nd, 3rd and 4th round of Dec festive baking coming up. When I first
came across the recipe, the name caught my attention and I knew I had to
make these chunky peanut, chocolate chip and cinnamon cookies. Instead
of the usual crunchy peanut butter cookies, salted roasted peanuts,
cinnamon and chocolate chips are added, giving the cookies a whole new
depth.
I
couldn't really figure out the taste of the cinnamon but it somehow
elevates the fragrance of the cookie. Will probably add a bit more the
next time I make these. I tried to vary the baking times and found that
the recipe works better for a crunchy textured cookie as opposed to a
soft cookie.
It
will be Xmas in a few hours time. Merry Xmas to all my family, friends
and readers! Have lots of fun wining and dining. Cheers and have a
wonderful festive season ahead!
Chunky Peanut, Chocolate Chip and Cinnamon Cookies ( recipe adapted from Martha Stewart Cookies)
Serving size: 90 cookiesTaste and texture: Crunchy chunky
Equipment and materials:
1) Stand electric beater/ handheld electric beater or wooden spoon
2) Flour sieve
3) Measuring spoon set
4) Spatula
5) Mixing bowls
6) Wire rack
7) Baking trays/ cookie sheets
8) Baking / parchment paper
9) Balloon whisk
Ingredients:
285g plain flour
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon (can add a bit more)
150g unsalted butter, softened
150g creamy peanut butter
140g brown sugar
80g castor sugar
2 eggs (about 55-60g each)
240g chocolate chips
100g coarsely chopped salted, roasted peanuts
2 tsp vanilla
Making the Cookies:
Mixing the dry ingredients: Sift flour, baking soda, salt and cinnamon into a large bowl. Whisk the dry ingredients with a baloon whisk to ensure even distribution.
Creaming butter and peanut butter: In a mixing bowl, cream the butter and peanut butter for 2 minutes on medium speed. Add the sugars and continue creaming for another 2-3 minutes.
Adding eggs: Add in eggs one after the other into the butter mixture, beating the mixture well before the next egg is added.
Forming the dough: Add in the dry ingredients to the butter-egg mixture and beat on low speed to combine. Stop once the dough starts to comes together. Scrape and fold in any stray flour with a spatula.
Adding peanuts, chocolate chips and vanilla: Fold in the peanuts, chocolate chips and vanilla to distribute them evenly into the cookie dough.
Shaping the cookie dough: Refrigerate the dough for about 15-20 minutes to firm it up. Scoop rounded teaspoons (slightly heaped) of dough and shape them into balls. Place shaped cookie balls on lined cookie trays/sheets and leave some space between each dough to allow for expansion. Flatten them slightly with ur palm.
Preheat oven: Preheat oven to 180 degrees C.
Baking and storing cookies: Bake the cookies at 180 degrees C for 13-16 mins. Transfer baked cookies to wire rack allow them to cool on wire rack completely before storing in an airtight container.
Notes:
1) If cookies soften after storage, bake/toast them for a couple of minutes to re-crisp them.
2) Confirm the baking time by making a test batch of 2-3 cookie dough as the oven temperature and baking time varies from model to model. Once you are satisfied with the texture, use the same baking time for the rest of the cookie dough.
3) The shaped cookie dough balls need to be flatten as the cookie does not spread much during baking, unlike most other cookies.
4) Half recipe to yield less cookies.
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