Chocolate Brownie Cookie

The baking spirit is now on!
Our another very ugly but yummy creation :D

 

Ingredients for Chocolate Brownie Cookies

• 1 cup (180g) dark chocolate chips
• 5 tablespoons (75g) butter, softened
• 1 2/3 cups (200g) plain all purpose (plain) flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup (150g) sugar
• 1 teaspoon vanilla extract (essence)
• 1/2 cup (75g) confectioners' (icing) sugar

Method for Chocolate Brownie Cookies

1. Melt the chocolate and butter in a double boiler over barely simmering water or in a microwave until smooth. Let cool a little.
2. Combine the flour, baking powder, and salt in a medium bowl.
3. Beat the eggs and sugar in a large bowl with an electric mixer on high speed until pale and thick, 3-4minutes.
4. With the mixer on low speed, beat in the chocolate mixture and vanilla, followed by the flour mixture. Cover the bowl and refrigerate for 1 hour.
5. Preheat oven to 175 degrees C. Butter a large baking sheet or line with parchment paper.
6. Put the confectioners' sugar in a small bowl. Shape the dough into 20cents balls and roll in the confectioners' sugar. Place on the prepared baking sheets and press down lightly with your hand to flatten (we did not press them lightly as we do not like the outcome of it, so we left them on the sheets in the form of a ball).
7. Bake for 9minutes, until just set around the edges. Rotate the sheets halfway through for even baking.
8. Let the cookies cool on the baking sheets until they harden a little, 2-3minutes. Transfer to racks and let cool completely.

Recipe adapted from book: Carla Barbi - Cookies Bars & Brownies

Total time spent preparing + baking + cleaning up: 3 hours
(the 1hour in the middle while waiting for the dough to set in refrigerator,  we baked banana muffins)

Made 1 large container of cookies :)

Mini Cinnamon Sugar Doughnut Muffin

It's been almost a year since we last update! *guilty face*
Yes yes, we're still baking from time to time, just not as frequent and adventurous like how we used to be. We're still learning and level up-ing bit by bit~

Introducing our first time doughnut making, they really look so cute!
Was very amazed with our impromptu-ness nowadays for baking, the making do with whatever we have is really nice! For this recipe we had a step by step photo blog to follow and we really appreciated the effort of the owner for shooting such beautiful and clear photos for us to reference.

This is the first time we finally get to a "white", light and fluffy butter + sugar mix. Now we know we always under beat our butter + sugar, thought it's cause angmoh got whiter butter or what, thats why theirs always look so white. hahahaha. So another lesson learnt yea.
It was truly a success, the muffin turns out round and smooth which we didnt expect it to be :)
Good job sisters! Let's continue with our baking journey for the rest of this year and the many more years to come k!

Ingredients for Doughnut Muffin

• 12 tablespoons (1.5 sticks) butter, softened
• 3/4 cup sugar
• 2 eggs
• 3 cups (13.5 oz) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup milk

Ingredients for Brown Butter Cinnamon Sugar Crust

• 12 tablespoons (1.5 sticks) butter
• 1 cup sugar
• 1 tablespoon ground cinnamon

Method for Doughnut Muffin

1. Preheat oven to 175 degrees C. 
2. Beat the butter and sugar for 5 minutes until soft, fluffy and lighter in color. 
3. Beat in the eggs, one at a time, until just mixed in. 
4. Sift together the flour, baking powder, and salt. 
5. Beat a fourth of the dry ingredients into the batter. 
6. Then beat in a third of the milk mixture. 
7. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and batter is smooth, but be careful not to overmix. 
8. Fill muffin tins with 1.5 tablespoons of batter (about 3/4ths full). 
9. Bake at 175C for 10-12 minutes until a toothpick comes out clean.

Method for Brown Butter Cinnamon Sugar Crust

1. Melt the butter until it starts to bubble and then foam. 
2. When it starts to foam, whisk constantly for 1-2 minutes until it turns brown and you see brown flecks at the bottom of the pan. 
3. Immediately remove from heat and pour into a bowl for dipping. 
4. Combine the sugar and cinnamon. 
5. When the muffins are just cool enough to handle, remove and dip them on all sides into the melted butter then roll in the cinnamon sugar.
   
   Recipe adapted from: Kevin & Amanda's Recipes

Total time spent preparing + baking + cleaning up: 4 hours

Made 12 mini doughnut muffins by using only half amount of the recipe.