It’s actually extremely rare that IK will be craving for sweet cookies as he tends to prefer savory food over sweet. This weekend, for some strange reason, he changed! IK got up in the morning asking me: “I feel like some butter cookies,” The first impression I’ve got was “OMG.. did that actually came out from your mouth?!” Without much thought, my mind started to pack with million of ideas what to bake for my Mr. Right! 🙂 *In fact, this might also be a good time to get away from the Lemon Series* for a while!
Although IK only asked for “butter cookies”, I was just that “little extra careful” trying to do something that will give a nice WOW factor ~ considered that it is such a ‘magical’ thing that he had this sweet tooth! I’ve made some green tea cookies before, as well as lemon curd butter cookies, but I know IK would die for chocolate ones instead, but then, ordinary chocolate cookies are just not good enough in my standards (Oh yes, I was sooooo picky that day that it sorta messed up my mind a bit!)
To get myself around knowing exactly what to bake ( I was trying really hard to compete with time before IK’s craving is gone for the day! 🙂 How Silly was I~), I started making a short list of what I wanted to include. Chocolate is a must, so cocoa powder (ticked), vanilla is nice to go with anything (ticked), instead of using caster sugar, I wanted a nice tan colour~ brown sugar (ticked)~ Something is missing I thought, how about a nice spice to it ~ yep, that’s it! It gives a nice kick to the entire flavour instead of the normal chocolate melty taste! Ginger & Cinnamon! YUM!
You’ll need (Makes 12 cookies):
- 130 grams of plain flour
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 100 grams of brown sugar
- 1 large egg, at room temperature, lightly beaten
- 1 teaspoon of vanilla essence
- 80 grams of unsalted butter, softed
- 3 tablespoons of grounded ginger
- 1 tablespoon of grounded cinnamon
- 1 tablespoon of dutch cocoa powder
- 24 Dark chocolate buttons
- 24 White chocolate buttons
- Sift flours, baking powder, salt, ginger, cinnamon, cocoa in a bowl.
- Beat together butter and sugar in a separate bowl, using a hand mixer at medium level until light and fluffy.
- Add egg and vanilla, and beat until fully combined.
- Add flour mixture (in 3 additions) and kneel dough together with the palm of your hand. Start off with 1/3 of the flour mixture, kneel until combined, then add the second 1/3 of the flour mixture, and continue.
- Roll into a rectangular log and wrap in plastic wraps tightly. Re-shape the dough to make it perfect rectangular log at about 5cm by 5cm. Place in the fridge for 1 hour to rest.
- Meanwhile, preheat the oven to 180°C. Line 2 baking trays with parchment paper.
- Remove dough onto a chopping board. Do not remove the wrap, use a sharp knife, cut the dough log into 5mm thick pieces.
- Remove wraps from individual cookie pieces and lay them separately onto the baking tray. Leave about 2cm gaps between each cookie as they will expand in the oven.
- Push chocolate buttons alternative onto the cookies. Bake cookies for 12-15 minutes or until golden; switch position of sheets halfway through baking to ensure balanced heating.
- Cool on parchment paper for 3 minutes, and transfer to cooling rack to cool completely.
- By not removing the wrap during cutting the dough into 5mm pieces, helps to hold cookies in shape and avoid dough sticking to the side of the knife.
- Ensure you push the chocolate buttons a little harder so it will stick onto the dough and not fall off.
- Cookie dough can be chilled in the fridge for 5 days or freeze for 1 month, ensure dough is properly wrapped with plastic wraps.
- Always kneel the dough with the palm of your hands to ensure consistent mixing and ‘power’.
PS: The truth was, my cookies were very successful and my Mr Right finished a batch of 20 in 1 day! I was soOOooo impressed ! Love my Hubby-2-be!❤❤❤