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Ooey-Gooey Scoopable Nutella cookie pie 🤤 You can now save this recipe to Osta🤎 To download the Osta app, search “Osta recipes” on the App Store or Google PlayStore🫶🏻 Yields: 8-9 Chunky Cookies INGREDIENTS: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •220g chocolate chunks or chips( you can increase or reduce this according to your preference) •238g plain flour •½ tsp salt •1 & ½ tsp baking powder •¼ tsp baking soda •1 whole egg + egg yolk •½ tsp vanilla •Nutella INSTRUCTIONS: •Cut cling wrap into small squares. Scoop ½ teaspoon Nutella onto individual cling-wrap squares. Fold to seal and freeze until solid. (Repeat for however many Nutella stuffed cookies you plan to make.) •In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. •Portion the dough into 90g balls. Press a frozen Nutella piece into the centre of each dough ball, seal well, and roll into a smooth ball. •Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results). •Preheat oven to 175-180°C (350°F). •Take any shape baking dish circle, square, rectangle anything and line it with parchment paper. Arrange frozen cookie dough balls in it leaving some space between them. •Bake for 15-20 minutes (timing depends on the type of pan) or until the tops are lightly golden while the centres remain soft and gooey. •Remove from the oven and let cool slightly. •Serve warm with ice cream and chocolate sauce enjoy!✨ NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen 🫶🏻 #cookie #nutella #chocolate #fyp #explorepage
73.0M
3.62M
4.24K
6mo ago
cookwithshaaa
Ooey-Gooey Scoopable Nutella cookie pie 🤤 You can now save this recipe to Osta🤎 To download the Osta app, search “Osta recipes” on the App Store or Google PlayStore🫶🏻 Yields: 8-9 Chunky Cookies INGREDIENTS: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •220g chocolate chunks or chips( you can increase or reduce this according to your preference) •238g plain flour •½ tsp salt •1 & ½ tsp baking powder •¼ tsp baking soda •1 whole egg + egg yolk •½ tsp vanilla •Nutella INSTRUCTIONS: •Cut cling wrap into small squares. Scoop ½ teaspoon Nutella onto individual cling-wrap squares. Fold to seal and freeze until solid. (Repeat for however many Nutella stuffed cookies you plan to make.) •In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. •Portion the dough into 90g balls. Press a frozen Nutella piece into the centre of each dough ball, seal well, and roll into a smooth ball. •Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results). •Preheat oven to 175-180°C (350°F). •Take any shape baking dish circle, square, rectangle anything and line it with parchment paper. Arrange frozen cookie dough balls in it leaving some space between them. •Bake for 15-20 minutes (timing depends on the type of pan) or until the tops are lightly golden while the centres remain soft and gooey. •Remove from the oven and let cool slightly. •Serve warm with ice cream and chocolate sauce enjoy!✨ NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen 🫶🏻 #cookie #nutella #chocolate #fyp #explorepage
Classic chocolate chip cookies 🤤 —RECIPE LINK IS IN BIO🔗—
63.7M
2.58M
3.06K
7mo ago
cookwithshaaa
Classic chocolate chip cookies 🤤 —RECIPE LINK IS IN BIO🔗—
Classic chocolate chip cookies 🤤 You can now save this recipe to Osta🤎 To download the Osta app, search “Osta recipes” on the App Store or Google PlayStore🫶🏻 Yields: 8-9 Cookies INGREDIENTS: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •220g chocolate chunks or chips( you can increase or reduce this according to your preference) •238g plain flour •½ tsp salt •1½ tsp baking powder •¼ tsp baking soda •1 egg + egg yolk •½ tsp vanilla INSTRUCTIONS: •In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. •Portion the dough into 85-90gballs. •Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results). •Preheat oven to 175-180C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft. •Remove from the oven and let cool slightly. •Serve warm with ice cream. NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻 #cookie #chocolate #fyp #explorepage #foodstagram
44.5M
2.71M
2.19K
6mo ago
cookwithshaaa
Classic chocolate chip cookies 🤤 You can now save this recipe to Osta🤎 To download the Osta app, search “Osta recipes” on the App Store or Google PlayStore🫶🏻 Yields: 8-9 Cookies INGREDIENTS: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •220g chocolate chunks or chips( you can increase or reduce this according to your preference) •238g plain flour •½ tsp salt •1½ tsp baking powder •¼ tsp baking soda •1 egg + egg yolk •½ tsp vanilla INSTRUCTIONS: •In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. •Portion the dough into 85-90gballs. •Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results). •Preheat oven to 175-180C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft. •Remove from the oven and let cool slightly. •Serve warm with ice cream. NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻 #cookie #chocolate #fyp #explorepage #foodstagram
Ooey-Gooey Scoopable Nutella Cookie Pie🤤 Yields: 15-16 Chunky Cookies INGREDIENTS: 230g Cold Chopped Unsalted Butter 160g Caster Sugar 160g Light Brown Sugar 450g Chocolate Chunks or chips 475g Plain Flour 1 tsp Salt 3 tsp Baking Powder 3/4 tsp Baking Soda 2 Eggs 1 Egg Yolk 1 tsp Vanilla INSTRUCTIONS: •Cut cling wrap into small squares. Scoop ½ teaspoon Nutella onto individual cling-wrap squares. Fold to seal and freeze until solid. (Repeat for however many Nutella stuffed cookies you plan to make.) •In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. •Portion the dough into 90g balls. Press a frozen Nutella piece into the centre of each dough ball, seal well, and roll into a smooth ball. •Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results). •Preheat oven to 180°C (350°F). •Take any shape baking dish circle, square, rectangle anything and line it with parchment paper. Arrange frozen cookie dough balls in it leaving some space between them. •Bake for 10-15 minutes (timing depends on the type of pan) or until the tops are lightly golden while the centres remain soft and gooey. •Remove from the oven and let cool slightly. •Serve warm with ice cream and chocolate sauce enjoy!✨ NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻 #cookie #nutella #usareels #cookiepie foodstagram |worldreels, food reels, viral reels, dessert, ooey-gooey cookie pie, USA, reels, trending, viral, baking, recipes
35.3M
1.60M
2.04K
7mo ago
cookwithshaaa
Ooey-Gooey Scoopable Nutella Cookie Pie🤤 Yields: 15-16 Chunky Cookies INGREDIENTS: 230g Cold Chopped Unsalted Butter 160g Caster Sugar 160g Light Brown Sugar 450g Chocolate Chunks or chips 475g Plain Flour 1 tsp Salt 3 tsp Baking Powder 3/4 tsp Baking Soda 2 Eggs 1 Egg Yolk 1 tsp Vanilla INSTRUCTIONS: •Cut cling wrap into small squares. Scoop ½ teaspoon Nutella onto individual cling-wrap squares. Fold to seal and freeze until solid. (Repeat for however many Nutella stuffed cookies you plan to make.) •In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. •Portion the dough into 90g balls. Press a frozen Nutella piece into the centre of each dough ball, seal well, and roll into a smooth ball. •Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results). •Preheat oven to 180°C (350°F). •Take any shape baking dish circle, square, rectangle anything and line it with parchment paper. Arrange frozen cookie dough balls in it leaving some space between them. •Bake for 10-15 minutes (timing depends on the type of pan) or until the tops are lightly golden while the centres remain soft and gooey. •Remove from the oven and let cool slightly. •Serve warm with ice cream and chocolate sauce enjoy!✨ NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻 #cookie #nutella #usareels #cookiepie foodstagram |worldreels, food reels, viral reels, dessert, ooey-gooey cookie pie, USA, reels, trending, viral, baking, recipes
Brown Butter Chocolate Chip Cookie Fries with chocolate and white chocolate dip🤤 Ingredients •3/4 cup (168 g) unsalted butter* •1 cup (200 g) packed light brown sugar •1/4 cup (50 g) granulated sugar •1 large egg + 1 large egg yolk, at room temperature •1 tablespoon pure vanilla extract •1 3/4 cup (220 g) all-purpose flour •3/4 teaspoon baking soda •3/4 teaspoon kosher salt + more flaky seat salt for sprinkling •1 1/2 cups (255 g) semi sweet chocolate chips or chocolate cut into tiny pieces INSTRUCTIONS: •Place the butter in a small saucepan and set over medium low heat. Low heat is key to an even, golden browning! Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. At first, the butter will melt and foam, then over time the foam bubbles will get smaller and the butter will begin to emit a warm, nutty aroma. Continue to cook the butter, occasionally stirring and scraping with your spatula, until the butter begins to take on color and you see small floating brown bits, about 5 to 7 minutes (these are the milk solids in your butter separating and toasting). Once the butter is golden brown, remove it from the heat and allow it to cool in the saucepan for a few minutes. •In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Use a silicone spatula to mix together. Add the egg, extra egg yolk and vanilla and mix well. •Add in the flour, baking soda, salt and fold until no streaks of flour remain, being careful not to overmix your batter. The dough should be soft but not sticky, so when you touch it with your finger, it gives just a little.  •Fold in the chocolate chips until evenly distributed. Do not over mix. Cover the bowl and place it in the fridge to chill for at least 1 hour (and up to overnight). •Remove the dough from the fridge and allow it to soften at room temperature until it’s scoopable (about 20 minutes). Preheat the oven to 350°F for 30 minutes. (Continued in comment section) #cookie #fries #fyp #tasty #viral #foodstagram #eeeeeats #instafood #recipe #easy #asmr #dessert #baking #trend #chocolate #sweet #sweettreat #yum #cookwithshaaa
31.6M
1.57M
2.80K
11mo ago
cookwithshaaa
Brown Butter Chocolate Chip Cookie Fries with chocolate and white chocolate dip🤤 Ingredients •3/4 cup (168 g) unsalted butter* •1 cup (200 g) packed light brown sugar •1/4 cup (50 g) granulated sugar •1 large egg + 1 large egg yolk, at room temperature •1 tablespoon pure vanilla extract •1 3/4 cup (220 g) all-purpose flour •3/4 teaspoon baking soda •3/4 teaspoon kosher salt + more flaky seat salt for sprinkling •1 1/2 cups (255 g) semi sweet chocolate chips or chocolate cut into tiny pieces INSTRUCTIONS: •Place the butter in a small saucepan and set over medium low heat. Low heat is key to an even, golden browning! Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. At first, the butter will melt and foam, then over time the foam bubbles will get smaller and the butter will begin to emit a warm, nutty aroma. Continue to cook the butter, occasionally stirring and scraping with your spatula, until the butter begins to take on color and you see small floating brown bits, about 5 to 7 minutes (these are the milk solids in your butter separating and toasting). Once the butter is golden brown, remove it from the heat and allow it to cool in the saucepan for a few minutes. •In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Use a silicone spatula to mix together. Add the egg, extra egg yolk and vanilla and mix well. •Add in the flour, baking soda, salt and fold until no streaks of flour remain, being careful not to overmix your batter. The dough should be soft but not sticky, so when you touch it with your finger, it gives just a little.  •Fold in the chocolate chips until evenly distributed. Do not over mix. Cover the bowl and place it in the fridge to chill for at least 1 hour (and up to overnight). •Remove the dough from the fridge and allow it to soften at room temperature until it’s scoopable (about 20 minutes). Preheat the oven to 350°F for 30 minutes. (Continued in comment section) #cookie #fries #fyp #tasty #viral #foodstagram #eeeeeats #instafood #recipe #easy #asmr #dessert #baking #trend #chocolate #sweet #sweettreat #yum #cookwithshaaa
Cookie 101: Honest tips and tricks from a home baker🫶🏻 ✨BUTTER TEMPERATURE MATTERS MORE THAN YOU THINK: • Cold butter cubes → thick, chunky, bakery-style cookies • Soft or melted butter → thinner, flatter cookies Your butter choice literally decides the texture before baking even starts. ✨FROZEN VS ROOM TEMPERATURE DOUGH BALLS: • Frozen cookie dough balls → thick, puffy, less spread • Room temperature dough balls → thinner, more spread If you love chunky cookies, freezing is your best friend. ✨TO CHILL OR NOT TO CHILL? •Want thinner cookies? You can bake the dough right away but chilling for at least 2–3 hours still improves flavor • Want thick cookies? Chill first, then freeze before baking. That’s the real secret to height and structure. Chilling develops flavour. Freezing controls spread. ✨BAKING IS WHERE MOST MISTAKES HAPPEN: You can follow a recipe perfectly… and still mess up at the baking stage. Most home bakers: Overbake Or panic and underbake. I personally don’t walk away from the oven. I bake at 165–175°C (fan oven) until: • The edges are golden brown • The center still looks slightly soft That soft center is exactly what you want. ✨SOFT CENTER DOESN’T MEAN UNDERCOOKED: •Cookies continue baking on the tray after you remove them. •They need about 30 minutes to fully set. •If your cookies are already hard in the center when you take them out, they’re overbaked and they’ll become even firmer once cooled. ✨DON’T OVERMIX: •Once flour goes in, mix just until combined. Overmixing develops too much gluten and makes cookies tough instead of tender. ✨FOR THAT BAKERY LOOK: • Gently bang the tray while cookies are still hot for crinkly tops. • Reshape immediately using a large round cookie cutter while they’re still soft. Yes, you can fix uneven cookies. Always😉 ✨MY PERSONAL FAVORITE TRICK: Add extra chocolate chips/chunks on top immediately after baking while the cookies are still hot. This way: • The chocolate melts beautifully • It doesn’t overbake • You get that glossy, bakery-style finish Game changer 💯 #cookie #tips #chocolatechip #fyp #explore
26.5M
801K
3.54K
7mo ago
cookwithshaaa
Cookie 101: Honest tips and tricks from a home baker🫶🏻 ✨BUTTER TEMPERATURE MATTERS MORE THAN YOU THINK: • Cold butter cubes → thick, chunky, bakery-style cookies • Soft or melted butter → thinner, flatter cookies Your butter choice literally decides the texture before baking even starts. ✨FROZEN VS ROOM TEMPERATURE DOUGH BALLS: • Frozen cookie dough balls → thick, puffy, less spread • Room temperature dough balls → thinner, more spread If you love chunky cookies, freezing is your best friend. ✨TO CHILL OR NOT TO CHILL? •Want thinner cookies? You can bake the dough right away but chilling for at least 2–3 hours still improves flavor • Want thick cookies? Chill first, then freeze before baking. That’s the real secret to height and structure. Chilling develops flavour. Freezing controls spread. ✨BAKING IS WHERE MOST MISTAKES HAPPEN: You can follow a recipe perfectly… and still mess up at the baking stage. Most home bakers: Overbake Or panic and underbake. I personally don’t walk away from the oven. I bake at 165–175°C (fan oven) until: • The edges are golden brown • The center still looks slightly soft That soft center is exactly what you want. ✨SOFT CENTER DOESN’T MEAN UNDERCOOKED: •Cookies continue baking on the tray after you remove them. •They need about 30 minutes to fully set. •If your cookies are already hard in the center when you take them out, they’re overbaked and they’ll become even firmer once cooled. ✨DON’T OVERMIX: •Once flour goes in, mix just until combined. Overmixing develops too much gluten and makes cookies tough instead of tender. ✨FOR THAT BAKERY LOOK: • Gently bang the tray while cookies are still hot for crinkly tops. • Reshape immediately using a large round cookie cutter while they’re still soft. Yes, you can fix uneven cookies. Always😉 ✨MY PERSONAL FAVORITE TRICK: Add extra chocolate chips/chunks on top immediately after baking while the cookies are still hot. This way: • The chocolate melts beautifully • It doesn’t overbake • You get that glossy, bakery-style finish Game changer 💯 #cookie #tips #chocolatechip #fyp #explore
Ooey-Gooey Scoopable Nutella cookie pie🤤 Yields: 15-16 Chunky Cookies INGREDIENTS: 230g Cold Chopped Unsalted Butter 160g Caster Sugar 160g Light Brown Sugar 450g Chocolate Chunks or chips 475g Plain Flour 1 tsp Salt 3 tsp Baking Powder 3/4 tsp Baking Soda 2 Eggs 1 Egg Yolk 1 tsp Vanilla INSTRUCTIONS: •Cut cling wrap into small squares. Scoop ½ teaspoon Nutella onto individual cling-wrap squares. Fold to seal and freeze until solid. (Repeat for however many Nutella stuffed cookies you plan to make.) •In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. •Portion the dough into 90g balls. Press a frozen Nutella piece into the centre of each dough ball, seal well, and roll into a smooth ball. •Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results). •Preheat oven to 180°C (350°F). •Take any shape baking dish circle, square, rectangle anything and line it with parchment paper. Arrange frozen cookie dough balls in it leaving some space between them. •Bake for 10-15 minutes (timing depends on the type of pan) or until the tops are lightly golden while the centres remain soft and gooey. •Remove from the oven and let cool slightly. •Serve warm with ice cream and chocolate sauce enjoy!✨ NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen 🫶🏻 #cookie #chocolate #nutella #viral #fyp
18.5M
846K
1.06K
7mo ago
cookwithshaaa
Ooey-Gooey Scoopable Nutella cookie pie🤤 Yields: 15-16 Chunky Cookies INGREDIENTS: 230g Cold Chopped Unsalted Butter 160g Caster Sugar 160g Light Brown Sugar 450g Chocolate Chunks or chips 475g Plain Flour 1 tsp Salt 3 tsp Baking Powder 3/4 tsp Baking Soda 2 Eggs 1 Egg Yolk 1 tsp Vanilla INSTRUCTIONS: •Cut cling wrap into small squares. Scoop ½ teaspoon Nutella onto individual cling-wrap squares. Fold to seal and freeze until solid. (Repeat for however many Nutella stuffed cookies you plan to make.) •In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. •Portion the dough into 90g balls. Press a frozen Nutella piece into the centre of each dough ball, seal well, and roll into a smooth ball. •Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results). •Preheat oven to 180°C (350°F). •Take any shape baking dish circle, square, rectangle anything and line it with parchment paper. Arrange frozen cookie dough balls in it leaving some space between them. •Bake for 10-15 minutes (timing depends on the type of pan) or until the tops are lightly golden while the centres remain soft and gooey. •Remove from the oven and let cool slightly. •Serve warm with ice cream and chocolate sauce enjoy!✨ NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen 🫶🏻 #cookie #chocolate #nutella #viral #fyp
Ferrero Rocher inspired chocolate hazelnut cookies🤤. Ferrero Rocher vibes in every bite, Rich chocolate, crunchy hazelnuts, and that melt-in-your-mouth magic. INGREDIENTS: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •238g plain flour •½ tsp salt •1 & ½ tsp baking powder •¼ tsp baking soda •1 whole egg + egg yolk •½ tsp vanilla •250g Cooking or Milk chocolate •1/2 cup Chopped and roasted hazelnuts •Nutella and hazelnut spread INSTRUCTIONS: •Cut cling wrap into small squares. Scoop ½ teaspoon Nutella and Scoop ½ teaspoon of Hazelnut spread onto individual cling-wrap squares. Fold to seal and freeze until solid. (Repeat for however many stuffed cookies you plan to make.) •In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract. Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. •Portion the dough into 65g-70g balls. Press a frozen Nutella hazelnut piece into the centre of each dough ball, seal well, and roll into a smooth ball. •Place the cookie dough balls onto a tray and freeze for at least 1 hour (or overnight for best results). •Preheat oven to 175-180C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft. •Remove from the oven and let cool. •Melt the cooking or milk chocolate using double broiler method and add chopped & roasted hazelnuts in it. •Spread a layer of melted chocolate–hazelnut mixture onto baking paper, just enough to coat the base of the cookie. Gently place the cooled cookie on top, then spoon more of the mixture over it, making sure the cookie is fully covered and evenly coated. •Let the chocolate mixture set completely before serving, Enjoy! NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻 #cookie #ferrerorocher #fyp #explorepage #chocolate
17.6M
664K
1.67K
5mo ago
cookwithshaaa
Ferrero Rocher inspired chocolate hazelnut cookies🤤. Ferrero Rocher vibes in every bite, Rich chocolate, crunchy hazelnuts, and that melt-in-your-mouth magic. INGREDIENTS: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •238g plain flour •½ tsp salt •1 & ½ tsp baking powder •¼ tsp baking soda •1 whole egg + egg yolk •½ tsp vanilla •250g Cooking or Milk chocolate •1/2 cup Chopped and roasted hazelnuts •Nutella and hazelnut spread INSTRUCTIONS: •Cut cling wrap into small squares. Scoop ½ teaspoon Nutella and Scoop ½ teaspoon of Hazelnut spread onto individual cling-wrap squares. Fold to seal and freeze until solid. (Repeat for however many stuffed cookies you plan to make.) •In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract. Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. •Portion the dough into 65g-70g balls. Press a frozen Nutella hazelnut piece into the centre of each dough ball, seal well, and roll into a smooth ball. •Place the cookie dough balls onto a tray and freeze for at least 1 hour (or overnight for best results). •Preheat oven to 175-180C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft. •Remove from the oven and let cool. •Melt the cooking or milk chocolate using double broiler method and add chopped & roasted hazelnuts in it. •Spread a layer of melted chocolate–hazelnut mixture onto baking paper, just enough to coat the base of the cookie. Gently place the cooled cookie on top, then spoon more of the mixture over it, making sure the cookie is fully covered and evenly coated. •Let the chocolate mixture set completely before serving, Enjoy! NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻 #cookie #ferrerorocher #fyp #explorepage #chocolate
The BEST ooey gooey millionaire’s shortbread 🤤 INGREDIENTS: For crust: •225g butter •100g caster sugar •1 egg yolk •1/4 tsp salt •240g flour For caramel layer •115g butter •200g light brown sugar •1/2 tsp salt •397g condensed milk •60ml golden syrup For chocolate layer •250g chocolate •80ml cream (if you want hard chocolate layer you can skip milk and just melt chocolate alone) INSTRUCTIONS: •Make the shortbread crust: Preheat oven to 170°C (340°F) and line an 8x8-inch baking tin with parchment paper. •In a bowl, cream together the butter and caster sugar until smooth. •Mix in the egg yolk and salt. •Add the flour and mix until a soft dough forms. •Press the dough evenly into the lined tin. •Bake for 20–25 minutes, or until lightly golden and Let it cool completely. •Make the caramel layer: In a saucepan over medium-low heat, add butter, light brown sugar, salt, condensed milk, and golden syrup. •Stir continuously until the butter melts and sugar dissolves. (STIRRING IS IMPORTANT) •Increase to medium heat and cook, stirring constantly, for 8–12 minutes until thickened and deep golden. •Pour over the cooled crust and spread evenly.Chill for 1–2 hours, until set. •Make the chocolate ganache topping: Heat the cream and chocolate together using double broiler method and Stir until smooth and glossy. •Pour over the chilled caramel and spread evenly. •Chill & slice: Chill for at least 2 hours (or overnight for clean slices). •Let sit at room temperature for 10–15 minutes before slicing for that perfect ooey gooey texture. Pro tip for clean cuts: Warm your knife in hot water and wipe between slices.🤤 #millionaireshortbread #caramel #fyp #explorepage #foodstagram
16.7M
925K
828
4mo ago
cookwithshaaa
The BEST ooey gooey millionaire’s shortbread 🤤 INGREDIENTS: For crust: •225g butter •100g caster sugar •1 egg yolk •1/4 tsp salt •240g flour For caramel layer •115g butter •200g light brown sugar •1/2 tsp salt •397g condensed milk •60ml golden syrup For chocolate layer •250g chocolate •80ml cream (if you want hard chocolate layer you can skip milk and just melt chocolate alone) INSTRUCTIONS: •Make the shortbread crust: Preheat oven to 170°C (340°F) and line an 8x8-inch baking tin with parchment paper. •In a bowl, cream together the butter and caster sugar until smooth. •Mix in the egg yolk and salt. •Add the flour and mix until a soft dough forms. •Press the dough evenly into the lined tin. •Bake for 20–25 minutes, or until lightly golden and Let it cool completely. •Make the caramel layer: In a saucepan over medium-low heat, add butter, light brown sugar, salt, condensed milk, and golden syrup. •Stir continuously until the butter melts and sugar dissolves. (STIRRING IS IMPORTANT) •Increase to medium heat and cook, stirring constantly, for 8–12 minutes until thickened and deep golden. •Pour over the cooled crust and spread evenly.Chill for 1–2 hours, until set. •Make the chocolate ganache topping: Heat the cream and chocolate together using double broiler method and Stir until smooth and glossy. •Pour over the chilled caramel and spread evenly. •Chill & slice: Chill for at least 2 hours (or overnight for clean slices). •Let sit at room temperature for 10–15 minutes before slicing for that perfect ooey gooey texture. Pro tip for clean cuts: Warm your knife in hot water and wipe between slices.🤤 #millionaireshortbread #caramel #fyp #explorepage #foodstagram
Cookie 101: Honest tips and tricks from a home baker🫶🏻 ✨BUTTER TEMPERATURE MATTERS MORE THAN YOU THINK: •Cold butter cubes: thick, chunky, bakery-style cookies •Soft or melted butter: thinner, flatter cookies Your butter choice literally decides the texture before baking even starts. ✨FROZEN VS ROOM TEMPERATURE DOUGH BALLS: •Frozen cookie dough balls: thick, puffy, less spread •Room temperature dough balls: thinner, more spread If you love chunky cookies, freezing is your best friend. ✨TO CHILL OR NOT TO CHILL? •Want thinner cookies? You can bake the dough right away but chilling for at least 2-3 hours still improves flavor •Want thick cookies? Chill first, then freeze before baking. That’s the real secret to height and structure. Chilling develops flavour. Freezing controls spread. ✨BAKING IS WHERE MOST MISTAKES HAPPEN: You can follow a recipe perfectly... and still mess up at the baking stage. Most home bakers: Overbake Or panic and underbake. I personally don’t walk away from the oven. I bake at 165-175°C (fan oven) until: •The edges are golden brown •The center still looks slightly soft. That soft center is exactly what you want. ✨SOFT CENTER DOESN’T MEAN UNDERCOOKED: •Cookies continue baking on the tray after you remove them. •They need about 30 minutes to fully set. •If your cookies are already hard in the center when you take them out, they’re overbaked and they’ll become even firmer once cooled. ✨DON’T OVERMIX: •Once flour goes in, mix just until combined. Overmixing develops too much gluten and makes cookies tough instead of tender. ✨FOR THAT BAKERY LOOK: •Gently bang the tray while cookies are still hot for crinkly tops. •Reshape immediately using a large round cookie cutter while they’re still soft. Yes, you can fix uneven cookies. Always G ✨MY PERSONAL FAVORITE TRICK: Add extra chocolate chips/chunks on top immediately after baking while the cookies are still hot. This way: •The chocolate melts beautifully •It doesn’t overbake •You get that glossy, bakery-style finish Game changer 💯 #cookie #bakingtips #fyp #explorepage #foodstagram
15.8M
510K
1.60K
4mo ago
cookwithshaaa
Cookie 101: Honest tips and tricks from a home baker🫶🏻 ✨BUTTER TEMPERATURE MATTERS MORE THAN YOU THINK: •Cold butter cubes: thick, chunky, bakery-style cookies •Soft or melted butter: thinner, flatter cookies Your butter choice literally decides the texture before baking even starts. ✨FROZEN VS ROOM TEMPERATURE DOUGH BALLS: •Frozen cookie dough balls: thick, puffy, less spread •Room temperature dough balls: thinner, more spread If you love chunky cookies, freezing is your best friend. ✨TO CHILL OR NOT TO CHILL? •Want thinner cookies? You can bake the dough right away but chilling for at least 2-3 hours still improves flavor •Want thick cookies? Chill first, then freeze before baking. That’s the real secret to height and structure. Chilling develops flavour. Freezing controls spread. ✨BAKING IS WHERE MOST MISTAKES HAPPEN: You can follow a recipe perfectly... and still mess up at the baking stage. Most home bakers: Overbake Or panic and underbake. I personally don’t walk away from the oven. I bake at 165-175°C (fan oven) until: •The edges are golden brown •The center still looks slightly soft. That soft center is exactly what you want. ✨SOFT CENTER DOESN’T MEAN UNDERCOOKED: •Cookies continue baking on the tray after you remove them. •They need about 30 minutes to fully set. •If your cookies are already hard in the center when you take them out, they’re overbaked and they’ll become even firmer once cooled. ✨DON’T OVERMIX: •Once flour goes in, mix just until combined. Overmixing develops too much gluten and makes cookies tough instead of tender. ✨FOR THAT BAKERY LOOK: •Gently bang the tray while cookies are still hot for crinkly tops. •Reshape immediately using a large round cookie cutter while they’re still soft. Yes, you can fix uneven cookies. Always G ✨MY PERSONAL FAVORITE TRICK: Add extra chocolate chips/chunks on top immediately after baking while the cookies are still hot. This way: •The chocolate melts beautifully •It doesn’t overbake •You get that glossy, bakery-style finish Game changer 💯 #cookie #bakingtips #fyp #explorepage #foodstagram
To get perfectly shaped cookie liners or cookie cases cut individual squares of baking paper measuring 18cm × 18cm, then simply follow the folding and pressing steps shown in the reel 🍪 🤍✨ #diy #cookie #fyp #hack #baking
14.7M
382K
674
7mo ago
cookwithshaaa
To get perfectly shaped cookie liners or cookie cases cut individual squares of baking paper measuring 18cm × 18cm, then simply follow the folding and pressing steps shown in the reel 🍪 🤍✨ #diy #cookie #fyp #hack #baking
Ooey-Gooey Scoopable Nutella cookie pie 🤤 You can now save this recipe to Osta🤎 To download the Osta app, search “Osta recipes” on the App Store or Google PlayStore🫶🏻 Yields: 8-9 Chunky Cookies INGREDIENTS: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •220g chocolate chunks or chips( you can increase or reduce this according to your preference) •238g plain flour •½ tsp salt •1 & ½ tsp baking powder •¼ tsp baking soda •1 whole egg + egg yolk •½ tsp vanilla •Nutella INSTRUCTIONS: •Cut cling wrap into small squares. Scoop ½ teaspoon Nutella onto individual cling-wrap squares. Fold to seal and freeze until solid. (Repeat for however many Nutella stuffed cookies you plan to make.) •In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. •Portion the dough into 90g balls. Press a frozen Nutella piece into the centre of each dough ball, seal well, and roll into a smooth ball. •Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results). •Preheat oven to 175-180°C (350°F). •Take any shape baking dish circle, square, rectangle anything and line it with parchment paper. Arrange frozen cookie dough balls in it leaving some space between them. •Bake for 20-25 minutes (timing depends on the type of pan) or until the tops are lightly golden while the centres remain soft and gooey. •Remove from the oven and let cool slightly. •Serve warm with ice cream and chocolate sauce enjoy!✨ NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen 🫶🏻 #cookie #fyp #chocolate #explorepage #foodstagram
13.6M
544K
903
5mo ago
cookwithshaaa
Ooey-Gooey Scoopable Nutella cookie pie 🤤 You can now save this recipe to Osta🤎 To download the Osta app, search “Osta recipes” on the App Store or Google PlayStore🫶🏻 Yields: 8-9 Chunky Cookies INGREDIENTS: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •220g chocolate chunks or chips( you can increase or reduce this according to your preference) •238g plain flour •½ tsp salt •1 & ½ tsp baking powder •¼ tsp baking soda •1 whole egg + egg yolk •½ tsp vanilla •Nutella INSTRUCTIONS: •Cut cling wrap into small squares. Scoop ½ teaspoon Nutella onto individual cling-wrap squares. Fold to seal and freeze until solid. (Repeat for however many Nutella stuffed cookies you plan to make.) •In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. •Portion the dough into 90g balls. Press a frozen Nutella piece into the centre of each dough ball, seal well, and roll into a smooth ball. •Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results). •Preheat oven to 175-180°C (350°F). •Take any shape baking dish circle, square, rectangle anything and line it with parchment paper. Arrange frozen cookie dough balls in it leaving some space between them. •Bake for 20-25 minutes (timing depends on the type of pan) or until the tops are lightly golden while the centres remain soft and gooey. •Remove from the oven and let cool slightly. •Serve warm with ice cream and chocolate sauce enjoy!✨ NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen 🫶🏻 #cookie #fyp #chocolate #explorepage #foodstagram
Nutella stuffed churro Cookie🤤 •Cut cling wrap into small squares. Scoop 1 tsp Nutella spread onto individual cling-wrap squares. Fold to seal and freeze until solid. (Repeat for however many stuffed cookies you plan to make.) •In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract and Whisk until fully incorporated. •Add baking powder, baking soda, and salt and mix everything together and then in a separate bowl mix flour and cinnamon powder together and add it into the batter, gently mix until just combined, do not overmix. •In a separate bowl mix cinnamon powder and sugar together and keep it aside. •Portion the dough into 85-90gballs. Press a frozen nutella spread piece into the centre of each dough ball, seal well, and roll into a ball. Coat the dough ball with cinnamon sugar mixture and place it on a baking tray. •Preheat fan oven to 175-180C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft. •Remove from the oven and let it cool. At this point you can coat the cookie again with cinnamon sugar mixture. •Now melt the chocolate bar using double broiler method and coat the bottom of each cookie with melted chocolate and keep it aside to set. •Enjoy✨ NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻 FULL RECIPE IS AVAILABLE ON: Provecho.co/cookwithshaaa LINK IS IN BIO🔗🤍 #cookie #churros #chocolate #nutella #dessert
13.6M
389K
529
3mo ago
cookwithshaaa
Nutella stuffed churro Cookie🤤 •Cut cling wrap into small squares. Scoop 1 tsp Nutella spread onto individual cling-wrap squares. Fold to seal and freeze until solid. (Repeat for however many stuffed cookies you plan to make.) •In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract and Whisk until fully incorporated. •Add baking powder, baking soda, and salt and mix everything together and then in a separate bowl mix flour and cinnamon powder together and add it into the batter, gently mix until just combined, do not overmix. •In a separate bowl mix cinnamon powder and sugar together and keep it aside. •Portion the dough into 85-90gballs. Press a frozen nutella spread piece into the centre of each dough ball, seal well, and roll into a ball. Coat the dough ball with cinnamon sugar mixture and place it on a baking tray. •Preheat fan oven to 175-180C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft. •Remove from the oven and let it cool. At this point you can coat the cookie again with cinnamon sugar mixture. •Now melt the chocolate bar using double broiler method and coat the bottom of each cookie with melted chocolate and keep it aside to set. •Enjoy✨ NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻 FULL RECIPE IS AVAILABLE ON: Provecho.co/cookwithshaaa LINK IS IN BIO🔗🤍 #cookie #churros #chocolate #nutella #dessert
Crispy edges, soft and gooey center Airfryer kinder cookies Yields: 8-9Cookies INGREDIENTS: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •150g Kinder chocolate, chopped into chunks, plus an extra 50–60g for topping after baking. •238g plain flour •½ tsp salt •1½ tsp baking powder •¼ tsp baking soda •1 egg + egg yolk •½ tsp vanilla INSTRUCTIONS: •In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract, and Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Also add kinder chunks and Gently mix until just combined, do not overmix. •Portion the dough into 90-95g balls. •Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results). •Preheat airfryer to 175 (350°F). Bake for 10-12 minutes or until the tops are lightly golden while the centres remain soft. •Remove from the airfryer and top it up with more kinder chunks and chocolate chips (option) and let it cool •Serve warm with ice cream. NOTE: •Let the cookies set for at least 30 minutes. Open the air fryer and let them cool inside for 10 minutes before removing, then allow to set fully or they may break. •FREEZING IS IMPORTANT. •Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻 #cookies #kindercookies #fyp #explorepage #foodstagram
11.7M
375K
722
4mo ago
cookwithshaaa
Crispy edges, soft and gooey center Airfryer kinder cookies Yields: 8-9Cookies INGREDIENTS: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •150g Kinder chocolate, chopped into chunks, plus an extra 50–60g for topping after baking. •238g plain flour •½ tsp salt •1½ tsp baking powder •¼ tsp baking soda •1 egg + egg yolk •½ tsp vanilla INSTRUCTIONS: •In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract, and Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Also add kinder chunks and Gently mix until just combined, do not overmix. •Portion the dough into 90-95g balls. •Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results). •Preheat airfryer to 175 (350°F). Bake for 10-12 minutes or until the tops are lightly golden while the centres remain soft. •Remove from the airfryer and top it up with more kinder chunks and chocolate chips (option) and let it cool •Serve warm with ice cream. NOTE: •Let the cookies set for at least 30 minutes. Open the air fryer and let them cool inside for 10 minutes before removing, then allow to set fully or they may break. •FREEZING IS IMPORTANT. •Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻 #cookies #kindercookies #fyp #explorepage #foodstagram
Crispy edges, soft and gooey center Airfryer kinder cookies I made this using @typhur_culinary Dome 2 Airfryer. It bakes evenly and gives that perfect crisp every time. Fast, efficient, and honestly makes baking so much easier. You can use my code ‘COOKWITHSHA’ to get 10% off😉 Yields: 8-9Cookies INGREDIENTS: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •150g Kinder chocolate, chopped into chunks, plus an extra 50–60g for topping after baking. •238g plain flour •½ tsp salt •1½ tsp baking powder •¼ tsp baking soda •1 egg + egg yolk •½ tsp vanilla INSTRUCTIONS: •In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract, and Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Also add kinder chunks and Gently mix until just combined, do not overmix. •Portion the dough into 90-95g balls. •Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results). •Preheat airfryer to 175 (350°F). Bake for 10-12 minutes or until the tops are lightly golden while the centres remain soft. •Remove from the airfryer and top it up with more kinder chunks and chocolate chips (option) and let it cool •Serve warm with ice cream. NOTE: •Let the cookies set for at least 30 minutes. Open the air fryer and let them cool inside for 10 minutes before removing, then allow to set fully or they may break. •FREEZING IS IMPORTANT. •Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻 #cookies #kindercookies #fyp #explorepage #foodstagram
10.4M
339K
557
5mo ago
cookwithshaaa
Crispy edges, soft and gooey center Airfryer kinder cookies I made this using @typhur_culinary Dome 2 Airfryer. It bakes evenly and gives that perfect crisp every time. Fast, efficient, and honestly makes baking so much easier. You can use my code ‘COOKWITHSHA’ to get 10% off😉 Yields: 8-9Cookies INGREDIENTS: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •150g Kinder chocolate, chopped into chunks, plus an extra 50–60g for topping after baking. •238g plain flour •½ tsp salt •1½ tsp baking powder •¼ tsp baking soda •1 egg + egg yolk •½ tsp vanilla INSTRUCTIONS: •In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract, and Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Also add kinder chunks and Gently mix until just combined, do not overmix. •Portion the dough into 90-95g balls. •Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results). •Preheat airfryer to 175 (350°F). Bake for 10-12 minutes or until the tops are lightly golden while the centres remain soft. •Remove from the airfryer and top it up with more kinder chunks and chocolate chips (option) and let it cool •Serve warm with ice cream. NOTE: •Let the cookies set for at least 30 minutes. Open the air fryer and let them cool inside for 10 minutes before removing, then allow to set fully or they may break. •FREEZING IS IMPORTANT. •Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻 #cookies #kindercookies #fyp #explorepage #foodstagram
Irresistible chocolate lava Brookie cups🤤 crinkled top, crispy corners and gooey center, exactly how it should be 💯 🤎 Ingredients FOR BROWNIES: •170g butter •250g white sugar •100g light brown sugar •3 eggs at room temp •70g melted dark chocolate •65g cocoa powder •1 tsp vanilla extract •1/2 tsp salt •90g All purpose flour FOR COOKIES: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •225g chocolate chunks or chips •238g plain flour •½ tsp salt •1½ tsp baking powder •¼ tsp baking soda •1 egg + egg yolk •½ tsp vanilla INSTRUCTIONS For brownie batter: •Melt butter over medium-low heat, stirring every 10–15 seconds. It will foam, turn golden and smell nutty (5–7 mins). Remove from heat immediately once brown bits form. Add chocolate and cocoa powder to hot butter Mix until completely smooth and lump-free. Let it cool slightly (warm, not hot). •Whisk eggs and sugar well. Whisk until sugar is mostly dissolved.✨This step gives the shiny, crinkly top. •Add brown butter chocolate mixture + vanilla. Mix smooth. Add dry ingredients, Add flour and salt. Mix just until combined. Do not overmix. For cookie batter: •Cream cold butter + sugars. Whisk until slightly creamy and fluffy.Add egg, egg yolk and vanilla. Mix until fully incorporated. •Add dry ingredients. Flour, baking powder, baking soda & salt. Mix gently until just combined. No overmixing. Fold in chocolate chips •Chill dough 30–60 mins for better flavor & texture. Assemble: •Line your muffin tray with cupcake liners. Add a layer of rich brownie batter, then spoon over some cookie dough. Press in a few chocolate chunks (I used Galaxy Minis) Top with another layer of brownie batter and finish with small dollops of cookie dough on top to create that beautiful, classic brookie look. •To bake preheat the oven (fan oven) at 170C and then bake for 25-30 minutes or until the edges are done and top is still little soft. Let it set at room temperature for 30-40 minutes before serving. •Enjoy✨ #cookie #brownie #chocolate #fyp #explorepage
6.70M
219K
369
7mo ago
cookwithshaaa
Irresistible chocolate lava Brookie cups🤤 crinkled top, crispy corners and gooey center, exactly how it should be 💯 🤎 Ingredients FOR BROWNIES: •170g butter •250g white sugar •100g light brown sugar •3 eggs at room temp •70g melted dark chocolate •65g cocoa powder •1 tsp vanilla extract •1/2 tsp salt •90g All purpose flour FOR COOKIES: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •225g chocolate chunks or chips •238g plain flour •½ tsp salt •1½ tsp baking powder •¼ tsp baking soda •1 egg + egg yolk •½ tsp vanilla INSTRUCTIONS For brownie batter: •Melt butter over medium-low heat, stirring every 10–15 seconds. It will foam, turn golden and smell nutty (5–7 mins). Remove from heat immediately once brown bits form. Add chocolate and cocoa powder to hot butter Mix until completely smooth and lump-free. Let it cool slightly (warm, not hot). •Whisk eggs and sugar well. Whisk until sugar is mostly dissolved.✨This step gives the shiny, crinkly top. •Add brown butter chocolate mixture + vanilla. Mix smooth. Add dry ingredients, Add flour and salt. Mix just until combined. Do not overmix. For cookie batter: •Cream cold butter + sugars. Whisk until slightly creamy and fluffy.Add egg, egg yolk and vanilla. Mix until fully incorporated. •Add dry ingredients. Flour, baking powder, baking soda & salt. Mix gently until just combined. No overmixing. Fold in chocolate chips •Chill dough 30–60 mins for better flavor & texture. Assemble: •Line your muffin tray with cupcake liners. Add a layer of rich brownie batter, then spoon over some cookie dough. Press in a few chocolate chunks (I used Galaxy Minis) Top with another layer of brownie batter and finish with small dollops of cookie dough on top to create that beautiful, classic brookie look. •To bake preheat the oven (fan oven) at 170C and then bake for 25-30 minutes or until the edges are done and top is still little soft. Let it set at room temperature for 30-40 minutes before serving. •Enjoy✨ #cookie #brownie #chocolate #fyp #explorepage
Mini eggs chocolate chips cookies🪺 Yields-7-8 big cookies Ingredients: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •200g mini eggs chopped & chocolate chunks or chips(you can increase or reduce this according to your preference) •238g plain flour •½ tsp salt •1½ tsp baking powder •¼ tsp baking soda •1 whole egg + egg yolk •½ tsp vanilla Instructions: •In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the egg+egg yolk, vanilla extract, mini eggs chopped and chocolate chips or chunks. Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. •Portion the dough into 85-90g balls. •Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results). •Preheat oven to 175-180C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft. •Remove from the oven and let cool slightly. •Serve warm with ice cream. NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻 #cookie #chocolate #minieggs #fyp #explorepage
6.66M
170K
968
6mo ago
cookwithshaaa
Mini eggs chocolate chips cookies🪺 Yields-7-8 big cookies Ingredients: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •200g mini eggs chopped & chocolate chunks or chips(you can increase or reduce this according to your preference) •238g plain flour •½ tsp salt •1½ tsp baking powder •¼ tsp baking soda •1 whole egg + egg yolk •½ tsp vanilla Instructions: •In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the egg+egg yolk, vanilla extract, mini eggs chopped and chocolate chips or chunks. Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. •Portion the dough into 85-90g balls. •Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results). •Preheat oven to 175-180C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft. •Remove from the oven and let cool slightly. •Serve warm with ice cream. NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻 #cookie #chocolate #minieggs #fyp #explorepage
A rich Biscoff-filled cookie, wrapped in smooth white chocolate and Biscoff for every bite to melt perfectly🤤 Yields: 7-8 Cookies INGREDIENTS: •115g cold chopped unsalted butter •60g caster sugar •80g light brown sugar •100g Biscoff spread •1 whole egg + egg yolk •¼ tsp salt •1 & ½ tsp baking powder •¼ tsp baking soda •½ tsp vanilla •250g - 260g plain flour FOR COATING: •250g white chocolate •1 tbsp biscoff spread INSTRUCTIONS: •Cut cling wrap into small squares. Scoop 1 tsp biscoff spread onto individual cling-wrap squares. Fold to seal and freeze until solid. (Repeat for however many stuffed cookies you plan to make.) •In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and then add Biscoff spread and mix again. •Add egg + egg yolk. Whisk until fully incorporated. •Add the vanilla bean paste, baking powder, baking soda, and salt. Gently mix and then add flour and gently mix again until just combined, do not overmix. •Portion the dough into 70g balls. Press a frozen Biscoff spread piece into the centre of each dough ball, seal well, and roll into a smooth ball. •Place the cookie dough balls onto a tray and freeze for at least 1 hour (or overnight for best results). •Preheat (fan) oven to 175-180C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft. •Remove from the oven and let cool completely. •Melt the white chocolate with Biscoff spread using double broiler method •Spread a layer of melted white chocolate biscoff mixture onto baking paper, just enough to coat the base of the cookie. Gently place the cooled cookie on top, then spoon more of the mixture over it, making sure the cookie is fully covered and evenly coated. Decorate the cookies by inserting half biscoff biscuit and drizzle the same mixture on them. •Let the white chocolate biscoff mixture set completely before serving, Enjoy! NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻
6.43M
321K
514
4mo ago
cookwithshaaa
A rich Biscoff-filled cookie, wrapped in smooth white chocolate and Biscoff for every bite to melt perfectly🤤 Yields: 7-8 Cookies INGREDIENTS: •115g cold chopped unsalted butter •60g caster sugar •80g light brown sugar •100g Biscoff spread •1 whole egg + egg yolk •¼ tsp salt •1 & ½ tsp baking powder •¼ tsp baking soda •½ tsp vanilla •250g - 260g plain flour FOR COATING: •250g white chocolate •1 tbsp biscoff spread INSTRUCTIONS: •Cut cling wrap into small squares. Scoop 1 tsp biscoff spread onto individual cling-wrap squares. Fold to seal and freeze until solid. (Repeat for however many stuffed cookies you plan to make.) •In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and then add Biscoff spread and mix again. •Add egg + egg yolk. Whisk until fully incorporated. •Add the vanilla bean paste, baking powder, baking soda, and salt. Gently mix and then add flour and gently mix again until just combined, do not overmix. •Portion the dough into 70g balls. Press a frozen Biscoff spread piece into the centre of each dough ball, seal well, and roll into a smooth ball. •Place the cookie dough balls onto a tray and freeze for at least 1 hour (or overnight for best results). •Preheat (fan) oven to 175-180C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft. •Remove from the oven and let cool completely. •Melt the white chocolate with Biscoff spread using double broiler method •Spread a layer of melted white chocolate biscoff mixture onto baking paper, just enough to coat the base of the cookie. Gently place the cooled cookie on top, then spoon more of the mixture over it, making sure the cookie is fully covered and evenly coated. Decorate the cookies by inserting half biscoff biscuit and drizzle the same mixture on them. •Let the white chocolate biscoff mixture set completely before serving, Enjoy! NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻
Ooey-Gooey Mini scoopable Cookie pie🤤 🤤 Yields: 7-8 mini Cookie pies INGREDIENTS: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •220g chocolate chunks or chips( you can increase or reduce this according to your preference) •238g plain flour •½ tsp salt •1 & ½ tsp baking powder •¼ tsp baking soda •1 whole egg + egg yolk •½ tsp vanilla •Nutella INSTRUCTIONS: •In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. •Preheat oven to 175-180°C (350°F). •Take any shape mini baking dish circle, square, rectangle anything and Place the cookie dough and then add Nutella and another layer of cookie dough. •Bake for 15-20 minutes (timing depends on the type of dish) or until the tops are lightly golden while the centres remain soft and gooey. •Remove from the oven and let cool slightly. •Serve warm with ice cream and chocolate sauce enjoy!✨ NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen 🫶🏻 #cookie #chocolate #nutella #fyp #explorepage
5.50M
190K
258
5mo ago
cookwithshaaa
Ooey-Gooey Mini scoopable Cookie pie🤤 🤤 Yields: 7-8 mini Cookie pies INGREDIENTS: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •220g chocolate chunks or chips( you can increase or reduce this according to your preference) •238g plain flour •½ tsp salt •1 & ½ tsp baking powder •¼ tsp baking soda •1 whole egg + egg yolk •½ tsp vanilla •Nutella INSTRUCTIONS: •In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. •Preheat oven to 175-180°C (350°F). •Take any shape mini baking dish circle, square, rectangle anything and Place the cookie dough and then add Nutella and another layer of cookie dough. •Bake for 15-20 minutes (timing depends on the type of dish) or until the tops are lightly golden while the centres remain soft and gooey. •Remove from the oven and let cool slightly. •Serve warm with ice cream and chocolate sauce enjoy!✨ NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen 🫶🏻 #cookie #chocolate #nutella #fyp #explorepage
Extremely addictive Bakery style Lemon blueberry muffins with lemon curd filling🤤🍋🫐 INGREDIENTS : FOR MUFFIN •200g caster sugar •115g unsalted butter (room temp) •2 large eggs •1 tbsp lemon zest •2 tbsp lemon juice •1/2 tsp salt •205g all-purpose flour •1 tsp baking powder •1/4 tsp baking soda •80g Greek yogurt + 30g milk •150g fresh blueberries FOR LEMON CURD: •2 eggs ��•2 egg yolks ��•80g unsalted butter ��•160g caster sugar ��•Juice & zest of 2 lemons LEMON & BLUEBERRY GLAZE •60g powdered sugar •2 tbsp lemon curd •2 tbsp heavy cream BLUEBERRY SAUCE •1/2 cup fresh blueberries •1/2 tsp sugar INSTRUCTIONS: •Make lemon curd: In a saucepan cook eggs, yolks, sugar, butter, lemon juice & zest on low heat, stirring constantly. Cook until thick and smooth (7–10 mins). Strain, cool, then refrigerate. •Prepare blueberry sauce by cooking fresh blueberries with sugar on a medium heat for 5-6 minutes or until you get thick consistency. Strain, cool and keep it aside. •In a bowl sieve flour, baking powder, baking soda & salt. •In a separate bowl cream butter & sugar using electric hand mixer until light and fluffy •Add eggs one at a time, mix well. Mix in lemon zest & lemon juice. •Add dry ingredients and milk+ yogurt mixture in wet ingredients in batches, gently fold. •Toss blueberries in a little flour, fold into batter. •�Divide the batter evenly into a lined muffin tin. Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven. Continue baking for 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for 5 minutes •Mix powdered sugar, lemon curd & cream until smooth and glossy. For an extra silky finish you can strain it. •Fill the muffins with lemon curd, then top with the prepared icing and a drizzle of blueberry sauce 🫐🍋 ENJOY! NOTE: * ��Avoid overmixing the batter to ensure soft, tender muffins. * �The initial high baking temperature helps create a beautiful domed top. #lemonblueberry #muffin #fyp #explorepage #viral
5.49M
262K
591
5mo ago
cookwithshaaa
Extremely addictive Bakery style Lemon blueberry muffins with lemon curd filling🤤🍋🫐 INGREDIENTS : FOR MUFFIN •200g caster sugar •115g unsalted butter (room temp) •2 large eggs •1 tbsp lemon zest •2 tbsp lemon juice •1/2 tsp salt •205g all-purpose flour •1 tsp baking powder •1/4 tsp baking soda •80g Greek yogurt + 30g milk •150g fresh blueberries FOR LEMON CURD: •2 eggs ��•2 egg yolks ��•80g unsalted butter ��•160g caster sugar ��•Juice & zest of 2 lemons LEMON & BLUEBERRY GLAZE •60g powdered sugar •2 tbsp lemon curd •2 tbsp heavy cream BLUEBERRY SAUCE •1/2 cup fresh blueberries •1/2 tsp sugar INSTRUCTIONS: •Make lemon curd: In a saucepan cook eggs, yolks, sugar, butter, lemon juice & zest on low heat, stirring constantly. Cook until thick and smooth (7–10 mins). Strain, cool, then refrigerate. •Prepare blueberry sauce by cooking fresh blueberries with sugar on a medium heat for 5-6 minutes or until you get thick consistency. Strain, cool and keep it aside. •In a bowl sieve flour, baking powder, baking soda & salt. •In a separate bowl cream butter & sugar using electric hand mixer until light and fluffy •Add eggs one at a time, mix well. Mix in lemon zest & lemon juice. •Add dry ingredients and milk+ yogurt mixture in wet ingredients in batches, gently fold. •Toss blueberries in a little flour, fold into batter. •�Divide the batter evenly into a lined muffin tin. Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven. Continue baking for 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for 5 minutes •Mix powdered sugar, lemon curd & cream until smooth and glossy. For an extra silky finish you can strain it. •Fill the muffins with lemon curd, then top with the prepared icing and a drizzle of blueberry sauce 🫐🍋 ENJOY! NOTE: * ��Avoid overmixing the batter to ensure soft, tender muffins. * �The initial high baking temperature helps create a beautiful domed top. #lemonblueberry #muffin #fyp #explorepage #viral

Shaista Jabeen (@cookwithshaaa) Instagram Stats & Analytics

Shaista Jabeen (@cookwithshaaa) has 395K Instagram followers with a 4.12% engagement rate over the past 12 months. Across 153 posts, Shaista Jabeen received 23.0M total likes and 559M impressions, averaging 150K likes per post. This page tracks Shaista Jabeen's performance metrics, top content, and engagement trends — updated daily. To benchmark @cookwithshaaa against other accounts, use Socialpruf's Instagram competitor analysis tool.

Shaista Jabeen (@cookwithshaaa) Instagram Analytics FAQ

How many Instagram followers does Shaista Jabeen have?+
Shaista Jabeen (@cookwithshaaa) has 395K Instagram followers as of October 2026.
What is Shaista Jabeen's Instagram engagement rate?+
Shaista Jabeen's Instagram engagement rate is 4.12% over the last 12 months, based on 153 posts.
How many likes does Shaista Jabeen get on Instagram?+
Shaista Jabeen received 23.0M total likes across 153 posts in the last 12 months, averaging 150K likes per post.
How many Instagram impressions does Shaista Jabeen get?+
Shaista Jabeen's Instagram content generated 559M total impressions over the last 12 months.
Can I compare Shaista Jabeen with other Instagram accounts?+
Yes. Add @cookwithshaaa to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.