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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 #cookiepie #fyp #viral
68.5M
3.41M
16.7K
8mo 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 #cookiepie #fyp #viral
Classic chocolate chip cookies 🤤 Yields: 15-16 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: •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 75-80g balls. •Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results). •Preheat oven to 165-170C. 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✨ #viralvideos
56.8M
3.29M
9.65K
8mo ago
cookwithshaaa
Classic chocolate chip cookies 🤤 Yields: 15-16 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: •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 75-80g balls. •Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results). •Preheat oven to 165-170C. 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✨ #viralvideos
Yields: 6-7 Cookies INGREDIENTS: FOR COOKIES •115g chopped unsalted butter •80g caster sugar •80g light brown sugar •238g plain flour •1 tsp cinnamon powder •½ tsp salt •1 & ½ tsp baking powder •¼ tsp baking soda •1 egg + egg yolk •½ tsp vanilla •Nutella FOR COATING: •150g Chocolate bar •50g caster sugar •2 tsp cinnamon powder INSTRUCTIONS: •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🫶🏻 #cookie #nutella #churros #dessert #chocolate
8.31M
570K
1.12K
3mo ago
cookwithshaaa
Yields: 6-7 Cookies INGREDIENTS: FOR COOKIES •115g chopped unsalted butter •80g caster sugar •80g light brown sugar •238g plain flour •1 tsp cinnamon powder •½ tsp salt •1 & ½ tsp baking powder •¼ tsp baking soda •1 egg + egg yolk •½ tsp vanilla •Nutella FOR COATING: •150g Chocolate bar •50g caster sugar •2 tsp cinnamon powder INSTRUCTIONS: •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🫶🏻 #cookie #nutella #churros #dessert #chocolate
Crumbly, chewy chocolate chips cookie bars🤤 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 egg+egg yolk, 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. •Place the cookie dough balls onto a 8*8 Square tray •Preheat oven to 175C (350°F). Bake for 30-35 minutes or until the tops are lightly golden while the centres remain soft. **If the top turns golden but the inside is still very raw, cover it loosely with foil and continue baking** •Remove from the oven and let cool slightly. •Serve warm with ice cream🤤 #cookie #chocolate #fyp #explorepage✨ #dessert
5.13M
209K
360
7mo ago
cookwithshaaa
Crumbly, chewy chocolate chips cookie bars🤤 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 egg+egg yolk, 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. •Place the cookie dough balls onto a 8*8 Square tray •Preheat oven to 175C (350°F). Bake for 30-35 minutes or until the tops are lightly golden while the centres remain soft. **If the top turns golden but the inside is still very raw, cover it loosely with foil and continue baking** •Remove from the oven and let cool slightly. •Serve warm with ice cream🤤 #cookie #chocolate #fyp #explorepage✨ #dessert
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✨
5.10M
367K
1.21K
7mo 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✨
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. •Place a sheet of parchment paper on your work surface and spread the cookie dough evenly into a rectangle about 1–1.5 cm thick. Using a sharp knife, cut the dough into fry shapes roughly 8–10 cm long and about 1.5 cm wide. Carefully separate the pieces and arrange them on a parchment-lined baking tray, leaving space between each one. •Bake until the cookie fries have puffed up and are light golden brown around the edges but still somewhat soft in the middle, 12 to 13 minutes. Remove the baking sheet from the oven (your cookie fries will spread while baking don’t panic as soon as you remove the tray from the oven, quickly shape them back into fries by pushing it from all the sides using a flat spoon)and allow the Cookies to cool completely before serving as warm cookies will break very easily. •Enjoy ✨ #cookie #viral #fyp #asmr #chocolate
4.04M
263K
1.04K
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. •Place a sheet of parchment paper on your work surface and spread the cookie dough evenly into a rectangle about 1–1.5 cm thick. Using a sharp knife, cut the dough into fry shapes roughly 8–10 cm long and about 1.5 cm wide. Carefully separate the pieces and arrange them on a parchment-lined baking tray, leaving space between each one. •Bake until the cookie fries have puffed up and are light golden brown around the edges but still somewhat soft in the middle, 12 to 13 minutes. Remove the baking sheet from the oven (your cookie fries will spread while baking don’t panic as soon as you remove the tray from the oven, quickly shape them back into fries by pushing it from all the sides using a flat spoon)and allow the Cookies to cool completely before serving as warm cookies will break very easily. •Enjoy ✨ #cookie #viral #fyp #asmr #chocolate
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🫶🏻 #cookie #biscoff #fyp #explorepage✨ #dessert
3.68M
262K
441
5mo 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🫶🏻 #cookie #biscoff #fyp #explorepage✨ #dessert
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✨
3.59M
127K
240
6mo 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✨
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🫶🏻 #ferrerorocher #cookie #fyp #explorepage✨ #chocolate
2.84M
202K
350
6mo 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🫶🏻 #ferrerorocher #cookie #fyp #explorepage✨ #chocolate
Mini eggs chocolate chip cookie bars 🪺 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. •Preheat oven to 175-180C (350°F). •Place the cookie dough balls onto a 8*8 Square tray •Bake for 30-35 minutes or until the tops are lightly golden while the centres remain soft. **If the top turns golden but the inside is still very raw, cover it loosely with foil and continue baking** •Remove from the oven and let cool slightly. •Serve warm with ice cream🤤 #minieggs #cookie #chocolate #fyp #explorepage✨
2.41M
143K
350
6mo ago
cookwithshaaa
Mini eggs chocolate chip cookie bars 🪺 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. •Preheat oven to 175-180C (350°F). •Place the cookie dough balls onto a 8*8 Square tray •Bake for 30-35 minutes or until the tops are lightly golden while the centres remain soft. **If the top turns golden but the inside is still very raw, cover it loosely with foil and continue baking** •Remove from the oven and let cool slightly. •Serve warm with ice cream🤤 #minieggs #cookie #chocolate #fyp #explorepage✨
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 #chocolate #fyp #viral
2.32M
31.4K
143
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 #chocolate #fyp #viral
To get perfectly shaped cookie liners or cookie cases cut individual squares of baking paper measuring 16cm × 16cm, then simply follow the folding and pressing steps shown in the reel A little label makes it feel extra special☺️ The @niimbot B21 Pro makes custom labels so easy for baking, gifting & organising. Use my code ‘cookwithshaaa’ to get 15% OFF 🤍, It works on all products, with no minimum purchase and no expiration. LINK IN BIO✨ #niimbot #niimbotb21pro #fyp #explorepage✨ #sticker
2.10M
106K
127
5mo ago
cookwithshaaa
To get perfectly shaped cookie liners or cookie cases cut individual squares of baking paper measuring 16cm × 16cm, then simply follow the folding and pressing steps shown in the reel A little label makes it feel extra special☺️ The @niimbot B21 Pro makes custom labels so easy for baking, gifting & organising. Use my code ‘cookwithshaaa’ to get 15% OFF 🤍, It works on all products, with no minimum purchase and no expiration. LINK IN BIO✨ #niimbot #niimbotb21pro #fyp #explorepage✨ #sticker
These Lemon Blueberry Cookies are soft and chewy with crisp edges, bursting with juicy blueberries and fresh lemon flavor in every bite🫐🍋 —RECIPE LINK IN BIO🔗— #cookie #lemon #blueberry #fyp #explorepage✨
1.81M
169K
248
4mo ago
cookwithshaaa
These Lemon Blueberry Cookies are soft and chewy with crisp edges, bursting with juicy blueberries and fresh lemon flavor in every bite🫐🍋 —RECIPE LINK IN BIO🔗— #cookie #lemon #blueberry #fyp #explorepage✨
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 #brownies #chocolate #fyp #explorepage✨
1.67M
154K
222
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 #brownies #chocolate #fyp #explorepage✨
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🫶🏻 #cookie #kindercookies #airfryer #fyp #explorepage✨
1.27M
40.6K
127
6mo 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🫶🏻 #cookie #kindercookies #airfryer #fyp #explorepage✨
Brown Butter Cookie Croissant 🤤 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 roughly chopped chocolate •4 Fresh Croissants 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. •Cut croissants into half, spread some chocolate spread on one side and place Cookie dough on the other side. Place a dollop of cookie dough on the top of the croissants. •Bake until the cookies have puffed up and are light golden brown around the edges but still somewhat soft in the middle, 12 to 13 minutes. Remove the baking sheet from the oven and allow the Cookie Croissant to cool slightly on the baking sheet before serving. •Enjoy ✨ (You can freeze any extra dough for future use) #cookie #asmr #dessert #sweet #viral
1.24M
142K
263
11mo ago
cookwithshaaa
Brown Butter Cookie Croissant 🤤 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 roughly chopped chocolate •4 Fresh Croissants 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. •Cut croissants into half, spread some chocolate spread on one side and place Cookie dough on the other side. Place a dollop of cookie dough on the top of the croissants. •Bake until the cookies have puffed up and are light golden brown around the edges but still somewhat soft in the middle, 12 to 13 minutes. Remove the baking sheet from the oven and allow the Cookie Croissant to cool slightly on the baking sheet before serving. •Enjoy ✨ (You can freeze any extra dough for future use) #cookie #asmr #dessert #sweet #viral
Brookies🤤 Ingredients: FOR BROWNIE • 170g butter •250g white sugar •100g light brown sugar •3 eggs at room temp •70g milk or dark chocolate •65g cocoa powder •1 tsp vanilla extract •1/2 tsp salt •90g All purpose flour FOR COOKIE •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •200g 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 + 1 egg yolk •½ tsp vanilla INSTRUCTIONS: FOR BROWNIE: •Melt the butter in a small saucepan over medium-low heat, stirring and scraping the pan every 10-15 seconds. The butter will melt, foam, then turn golden brown with nutty aroma and small brown bits (about 5-7 minutes). Remove from heat and add cocoa powder and milk or dark chocolate bar in hot butter.Mix thoroughly till there're no lumps in it and set it aside to cool. ••In a bowl add eggs, white sugar, light brown sugar, whisk together until most or all of the sugar granules have dissolved. *This step is essential for achieving that shiny, crinkly top.* •Once the sugar has dissolved, add the brown butter, cocoa powder, melted dark or milk chocolate mixture and vanilla extract. Mix everything together. •Add the all-purpose flour and salt and mix just until combined, avoid overmixing. FOR COOKIE: •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. ASSEMBLE: •Preheat the oven at 166C if you're using dark colour aluminum pan or at 176C if using lighter colour aluminum pan. •Line a square 8 inch baking tin with parchment paper, leaving overhang for easy removal. Lightly grease the paper. •First brownie layer. Pour about ½ to ⅔ of the brownie batter into the pan. Spread evenly to form the base. •Drop large chunks of cookie dough randomly over the brownie batter.Keep them uneven this gives pockets of gooey cookie after baking. •Final brownie layer. Gently spoon the remaining brownie batter over the fillings. Finish with More large chunks of cookie dough. •Bake for 1 hour or it depends on pan size and depth How to check doneness •Edges: set and slightly pulled from the pan •Center: soft and slightly tender when hot **TIPS** •I used the full brownie batter along with approximately 250g of cookie dough (I had some extra cookie dough left, which I baked separately as cookies). The total baking time in an 8-inch pan was about 1 hour and 20 minutes.This will give thick and big bars. •Or you can use only half brownie batter, this will result in medium sized bars and baking time will also reduce. •After the first 30 minutes of baking, cover the pan with aluminum foil and continue baking. This helps prevent the top layer from overbrowning. •Once baked, while it’s still warm, sprinkle chocolate chips on top for that extra indulgent, scrumptious finish. •For neat cuts let it cool completely for about 2 hours. •Enjoy! #brookie #cookie #brownies #fyp #explorepage✨
1.13M
71.9K
134
7mo ago
cookwithshaaa
Brookies🤤 Ingredients: FOR BROWNIE • 170g butter •250g white sugar •100g light brown sugar •3 eggs at room temp •70g milk or dark chocolate •65g cocoa powder •1 tsp vanilla extract •1/2 tsp salt •90g All purpose flour FOR COOKIE •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •200g 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 + 1 egg yolk •½ tsp vanilla INSTRUCTIONS: FOR BROWNIE: •Melt the butter in a small saucepan over medium-low heat, stirring and scraping the pan every 10-15 seconds. The butter will melt, foam, then turn golden brown with nutty aroma and small brown bits (about 5-7 minutes). Remove from heat and add cocoa powder and milk or dark chocolate bar in hot butter.Mix thoroughly till there're no lumps in it and set it aside to cool. ••In a bowl add eggs, white sugar, light brown sugar, whisk together until most or all of the sugar granules have dissolved. *This step is essential for achieving that shiny, crinkly top.* •Once the sugar has dissolved, add the brown butter, cocoa powder, melted dark or milk chocolate mixture and vanilla extract. Mix everything together. •Add the all-purpose flour and salt and mix just until combined, avoid overmixing. FOR COOKIE: •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. ASSEMBLE: •Preheat the oven at 166C if you're using dark colour aluminum pan or at 176C if using lighter colour aluminum pan. •Line a square 8 inch baking tin with parchment paper, leaving overhang for easy removal. Lightly grease the paper. •First brownie layer. Pour about ½ to ⅔ of the brownie batter into the pan. Spread evenly to form the base. •Drop large chunks of cookie dough randomly over the brownie batter.Keep them uneven this gives pockets of gooey cookie after baking. •Final brownie layer. Gently spoon the remaining brownie batter over the fillings. Finish with More large chunks of cookie dough. •Bake for 1 hour or it depends on pan size and depth How to check doneness •Edges: set and slightly pulled from the pan •Center: soft and slightly tender when hot **TIPS** •I used the full brownie batter along with approximately 250g of cookie dough (I had some extra cookie dough left, which I baked separately as cookies). The total baking time in an 8-inch pan was about 1 hour and 20 minutes.This will give thick and big bars. •Or you can use only half brownie batter, this will result in medium sized bars and baking time will also reduce. •After the first 30 minutes of baking, cover the pan with aluminum foil and continue baking. This helps prevent the top layer from overbrowning. •Once baked, while it’s still warm, sprinkle chocolate chips on top for that extra indulgent, scrumptious finish. •For neat cuts let it cool completely for about 2 hours. •Enjoy! #brookie #cookie #brownies #fyp #explorepage✨
The most indulgent, Triple chocolate chip cookies🤤 Ingredients: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •220g brown & white chocolate chunks or chips •27g cocoa powder •1/2 tsp instant coffee •205g 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 eggs, vanilla extract, cocoa powder, instant coffee 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 and roll into a ball. 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 10-15minutes or until the corners are crispy while the centres remain soft. •Remove from the oven and let cool and set. •Serve warm with vanilla ice cream, 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 #fyp #whitechocolate #explorepage✨
1.07M
52.4K
142
7mo ago
cookwithshaaa
The most indulgent, Triple chocolate chip cookies🤤 Ingredients: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •220g brown & white chocolate chunks or chips •27g cocoa powder •1/2 tsp instant coffee •205g 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 eggs, vanilla extract, cocoa powder, instant coffee 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 and roll into a ball. 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 10-15minutes or until the corners are crispy while the centres remain soft. •Remove from the oven and let cool and set. •Serve warm with vanilla ice cream, 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 #fyp #whitechocolate #explorepage✨
A chocolate chip cookie cup loaded with gooey homemade caramel and finished with a silky chocolate topping. Every bite has the perfect mix of chewy cookie, rich caramel, and smooth chocolate goodness!🤤 —RECIPE LINK IS IN BIO🔗— #cookie #caramel #fyp #explorepage✨
994K
47.4K
94
4mo ago
cookwithshaaa
A chocolate chip cookie cup loaded with gooey homemade caramel and finished with a silky chocolate topping. Every bite has the perfect mix of chewy cookie, rich caramel, and smooth chocolate goodness!🤤 —RECIPE LINK IS IN BIO🔗— #cookie #caramel #fyp #explorepage✨
Ooey-Goey Brown Butter Chocolate Chip Cookies🤤 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 roughly chopped chocolate 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. Weigh each cookie dough ball up to 70-75 grams.Place on the prepared baking sheets, spacing the dough 2 inches apart.  •Bake until the cookies have puffed up and are light golden brown around the edges but still somewhat soft in the middle, 12 to 13 minutes. Remove the baking sheet from the oven and allow the Cookies to cool slightly on the baking sheet before serving. •Enjoy ✨ (You can freeze any extra dough for future use) #cookie #asmr #viral #dessert #chocolate
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11mo ago
cookwithshaaa
Ooey-Goey Brown Butter Chocolate Chip Cookies🤤 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 roughly chopped chocolate 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. Weigh each cookie dough ball up to 70-75 grams.Place on the prepared baking sheets, spacing the dough 2 inches apart.  •Bake until the cookies have puffed up and are light golden brown around the edges but still somewhat soft in the middle, 12 to 13 minutes. Remove the baking sheet from the oven and allow the Cookies to cool slightly on the baking sheet before serving. •Enjoy ✨ (You can freeze any extra dough for future use) #cookie #asmr #viral #dessert #chocolate

CookwithShaaa (@cookwithshaaa) TikTok Stats & Analytics

CookwithShaaa (@cookwithshaaa) has 126K TikTok followers with a 5.59% engagement rate over the past 12 months. Across 133 videos, CookwithShaaa received 10.4M total likes and 186M views, averaging 77.9K likes per video. This page tracks CookwithShaaa's performance metrics, top content, and engagement trends — updated daily. To benchmark @cookwithshaaa against other accounts, use Socialpruf's TikTok competitor analysis tool.

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CookwithShaaa (@cookwithshaaa) has 126K TikTok followers as of October 2026.
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CookwithShaaa's TikTok engagement rate is 5.59% over the last 12 months, based on 133 videos.
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CookwithShaaa received 10.4M total likes across 133 videos in the last 12 months, averaging 77.9K likes per video.
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CookwithShaaa's TikTok content generated 186M total views over the last 12 months.
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