Stop the spread this half term
Some of the best memories of half term are cooking all the nice things - like cookies.
This half term - why not bake cookies? Here at Manns Cookies HQ we will definitely be in the kitchen making some lovely sweet treats to have in the sunshine.
With the warmer weather, what better way to enjoy yourselves than a fresh lemonade, cookies & a picnic blanket.
Our TOP TIP for perfect cookies is:-
Freeze you cookies for 45-60 minutes prior to baking them in the freezer.
Magic - this little tip will stop the gluten spreading, giving you the prefect cookie every time.
To make your cookies really stand out - use fresh toppings of sweet choices, dried fruit or nuts, chocolate - anything that you fancy!
If you're feeling lazy - did you know if you're local you can purchase the raw cookie dough from us to take home to cook?? Get in touch for more information.
See below for a recipe you can try this half term :-
Link to full recipe here.
Course: Dessert Cuisine: English
Servings: 24 cookies
#20 cookie scoop
1 ⅛ cups unsalted butter melted (2 sticks + 2 tablespoon butter)
1 cup light brown sugar packed
1 cup granulated sugar packed
2 large eggs room temperature
2 teaspoons vanilla extract
2 cups all purpose flour
¾ cup cocoa powder natural
1 teaspoon baking soda
½ teaspoon salt
2 cups chocolate chips semi-sweet
First, melt the unsalted butter in a medium-sized mixing bowl.
Once the butter is melted, add in the cocoa powder and stir it until it’s smooth and combined. Pro-Tip: Adding the cocoa powder and butter together first helps re-hydrate the cocoa powder, and doing this will keep your cookies nice and moist!
Then, add in the melted butter and cocoa powder mixture, brown sugar, and white sugar to the bowl of your stand mixer.
Mix the ingredients on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) for 1-2 minutes with the paddle attachment until it is light and fluffy. Scrape the bowl when needed. Pro-Tip: You can also use a hand mixer if you don’t have a stand mixer. You will mix the dough longer than you would if you had a stand mixer, and you will go by the look and consistency of the dough instead of time to know when it’s mixed, light, and fluffy.
Next, add in the room temperature eggs.
Mix again on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) for 1-2 minutes until it’s light and airy.
Scrape the bowl.
While mixing on low, add in the vanilla, salt, baking soda, flour, and chocolate chips.
Next, mix the dough just enough so that it’s combined. Finish by hand to make sure there are no pockets of flour leftover.
Preheat your oven to 350ºF (177ºC) and prepare a sheet pan with parchment paper.
With a #20 cookie scoop, divide the dough into 2 Tablespoon-sized cookie dough balls. I like to dip the top of the ball into a bowl of chocolate chips to get even more chocolate into the cookies!
Next, place the cookie dough balls onto a sheet pan about 3″ apart.
Let these cookies sit at room temperature for about 30 minutes to give time for the flour to absorb the liquids. This will help reduce the amount of spread on your baked cookies. You can also chill the cookie dough balls in the refrigerator for 30 minutes if you want the cookies to spread even less.
Bake the cookies for about 10 minutes, or until they are no longer shiny in the center and the edges are set.
Allow the cookies to cool for 5 minutes on the baking sheet.
Transfer the cookies to a cooling rack to allow them to cool all the way.
Also this half term we are looking forward to seeing the Chelsea Flower Show - what about you - let us know what you have planned.
Best Cookie Wishes,