Oven Crunchy

Oven Crunchy OVEN CRUNCHY
is one page to share more recipes for cookies, bakes and sweets. Idzihar Production 201503336981 (IP0443131-P)

Triple Chocolate CookiesIngredients ● 13/4 cups [249 g] all-purpose flour ● 1 /3 cup [33 g] Dutch-process cocoa powder ...
27/11/2025

Triple Chocolate Cookies

Ingredients
● 13/4 cups [249 g] all-purpose flour
● 1 /3 cup [33 g] Dutch-process cocoa powder
● 3 /4 teaspoon salt
● 1 /2 teaspoon baking soda
● 1 cup [2 sticks or 227 g] unsalted butter
● 1 1 /2 cups [300 g] granulated sugar
● 1 /4 cup [50 g] brown sugar
● 1 large egg 2 tablespoons water
● 1 1 /2 teaspoons pure vanilla extract
● 4 oz [113 g] milk chocolate, chopped into bite-size pieces (averaging 1/2 in [12 mm] with some smaller and some larger)
● 2 oz [57 g] bittersweet chocolate, chopped into bite-size pieces

Preparation
1) Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F [180°C]. Line three sheet pans with aluminum foil, dull-side up.

2) In a small bowl, whisk together the flour, cocoa powder, salt, and baking soda.

3) In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and beat on medium speed until
light and fluffy, 2 to 3 minutes. Add the egg, water, and vanilla, and mix on low speed to combine. Add the flour mixture and mix on low speed until combined. Add the milk and bittersweet chocolates and mix into the batter on low speed.

4) Form the dough into 3 oz [85 g] balls (1/4 cup). Place 4 cookies an equal distance apart on the sheet pans. Bake the cookies one pan at a time. Bake until the dough balls have spread flat but are puffed slightly in the center, 9 minutes. Lift one side of the sheet pan up about 4 in [10 cm] and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat this process a few more times to create ridges around the edge of the cookies. Bake for 15 to 16 minutes total, until the cookies have spread out and the edges are set and ripply but the center is still soft.

5) Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days
(or refrigerate for up to 3 days).

Brown Butter Chocolate Chip CookiesIngredients ● 2 cups [284 g] all-purpose flour ● 1 teaspoon baking powder ● 1/2 teasp...
27/11/2025

Brown Butter Chocolate Chip
Cookies

Ingredients
● 2 cups [284 g] all-purpose flour
● 1 teaspoon baking powder
● 1/2 teaspoon baking soda
● 12 tablespoons [11/2 sticks or 170 g] unsalted butter, at room
● temperature
● 3/4 cup [150 g] granulated sugar
● 3/4 cup [150 g] brown sugar
● 1 tablespoon pure vanilla extract
● 3/4 teaspoon salt
● 1 large egg plus 1 large yolk
● 8 oz [226 g] bittersweet chocolate, chopped into bite-size pieces
● Fleur de sel, for finishing (optional)

Preparation
1) Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F [180°C]. Line three sheet pans with parchment paper.

2) In a small bowl, whisk together the flour, baking powder, and baking soda.

3) Slice 4 tablespoons [57 g] of the butter into four pieces, and place them in a large bowl. Melt the remaining 8 tablespoons [113 g] of butter in a medium skillet over medium-high heat. Brown the butter until it is dark golden brown and is giving off a nutty aroma, 2 to 3 minutes (for tips on browning butter, see page 280). Pour the browned butter (and any bits of browned butter stuck to the bottom of the skillet) into the bowl with the room-temperature butter, and stir until all the butter is melted and combined. Stir in the granulated and brown sugars, vanilla, and salt with a rubber spatula, mixing until combined. Whisk in the egg and the yolk until fully combined, about 45 seconds, until it is smooth and glossy. Let the batter sit for 2 to 3 minutes, and then whisk again for 45 seconds. Pour the flour mixture into the bowl and use the spatula
to combine (it may take a minute to incorporate all the dry ingredients). Place the chopped chocolate over the dough and use your hands to knead it in until it is evenly distributed (you can use a spatula here, too, but I’ve found my hands make for quick work). The dough will be very shiny, slick, and dense, and it will take a minute to incorporate the chocolate.

4) Form the dough into 11/2 oz [45 g] balls (2 tablespoons). Place 8 cookies on each sheet pan.

5) Bake one pan at a time, rotating halfway through baking. For soft cookies with a gooey center, bake the cookies until the sides are set, the centers are very puffed, and the dough is still light, 8 to 9 minutes. For cookies with a crispy edge and tender center, bake until the cookies are light golden brown around the edges and the centers are still slightly puffed, 9 to 10 minutes. For cookies with a crisp edge and firm center, bake until the cookies are golden brown
around the edges and the centers have begun to collapse, 10 to 11 minutes.

6) Transfer the pan to a wire rack and let the cookies cool for 10 minutes, then move the cookies to the wire rack to cool. Sprinkle the cookies with fleur de sel, if desired, a few minutes after they emerge from the oven. Store cookies in an airtight container at room temperature for up to 3 days, but they're best eaten warm.

Bourbon Sablés with ChocolateIngredients ● 1 cup [2 sticks or 227 g] unsalted butter, at room temperature ● 1 cup [200 g...
27/11/2025

Bourbon Sablés with Chocolate

Ingredients
● 1 cup [2 sticks or 227 g] unsalted butter, at room temperature
● 1 cup [200 g] granulated sugar
● 1/2 teaspoon salt
● 1 large egg yolk
● 2 tablespoons bourbon
● 1 teaspoon pure vanilla extract
● 2 cups [284 g] all-purpose flour
● 2 oz [57 g] bittersweet or semisweet chocolate, chopped into small pieces
● 1 cup [200 g] sanding sugar, for sprinkling

Preparation
1) In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated sugar and salt and beat again on medium speed
until light and fluffy, 2 to 3 minutes. Scrape down the bowl and add the egg yolk, bourbon, and vanilla, and mix on low speed until incorporated. Add the flour and mix on low speed until just
combined. Add the chocolate pieces and mix on low speed until just combined.

2) Transfer the dough to a workspace and form the dough into a 12 in [30.5 cm] long log. Place the log on a large piece of plastic a few inches longer than the log. Sprinkle the sanding sugar over each side of the log, covering the outside of the dough. Gently press the sugar into the dough with your hands. Wrap the log in plastic wrap and refrigerate until firm, about 2 hours.

3) Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F [180°C]. Line three sheet pans with parchment paper.

4) Slice the chilled log into 1/4 in [6 mm] thick rounds. Space the rounds about 2 in [5 cm] apart on the sheet pans.

5) Bake one pan at a time, rotating halfway through baking. Bake until the edges are very light golden brown but the centers are still pale, 14 to 16 minutes.

6) Transfer the pan to a wire rack and let the cookies cool completely on the pan. Store cookies in an airtight container at room temperature for up to 4 days.

Address

Putrajaya
62000

Website

Alerts

Be the first to know and let us send you an email when Oven Crunchy posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category