Amazing Soft and Chewy Cookies

Whip up a smooth, caramel-colored wet mix by melting butter with brown and granulated sugar, then beat in whole egg, egg yolk, and vanilla, weighing ingredients separately for accuracy.

Whisk dry ingredients—225 g flour, 4 g baking soda, 4 g cornstarch, 3 g salt; fold in 100 g chocolate chips, chill dough 30 minutes for chewy cookies.

Prepare the cookie dough, line the container with baking sheet to prevent sticking, scoop with an ice cream scoop, top with chips or chunks, and freeze for later baking.

Preheat the oven to 160 degrees with the fan, line a tray, space chocolate chip cookie dough, bake 14 minutes with a turn at eight, then cool three minutes.

Melt butter and mix with brown and granulated sugars until smooth and caramel-like, then add an egg and vanilla essence before setting aside to prepare the dry ingredients.

Mix dry ingredients—flour, raw oats, instant oats, raisins, cinnamon, baking soda, and salt—with the wet mix using a spatula; chill the dough 30 minutes to 1 hour before shaping.

Chill and prepare the oatmeal raisin cookie dough by layering baking sheets, scooping portions, and pressing into flat pancake shapes, then freeze or bake later for chewy cookies.

Place oatmeal raisin cookie dough on a baking tray with space between cookies, bake in the oven, then cool on a rack.

Combine melted butter with brown and granulated sugars, then beat in an egg and vanilla essence to form the wet mix for cocoa, oatmeal, dark chocolate, and coconut cookies.

Mix dry ingredients, including flour, instant oatmeal, coconut, cocoa powder, salt, and baking soda, then fold into the wet mix and optionally add dark chocolate chunks with a Danish mixer.

Prepare even cookies by weighing portions of cookie dough to about 53 g, shaping them into flat rounds with the chocolate on top, and freezing them for later baking.

Bake cocoa, oatmeal, and dark chocolate cookies with coconut by placing dough from the freezer on a tray with space, baking, then cooling on a rack three minutes before scooping.

Combine melted butter with sugar to create a liquid custard, beat in eggs one at a time with vanilla, preparing the wet mix for matcha white chocolate macadamia cookies.

Combine dry ingredients: flour, matcha powder, baking soda, and cornstarch, then fold into the wet mix, then stir in macadamia nuts and white chocolate chunks, chill 30–60 minutes, and freeze.

Shape matcha white chocolate cookie dough with macadamia nuts into flat layers on baking sheets, layer to protect chunks, and freeze for four hours to yield about 15 cookies.

Take dough from fridge, prep matcha white chocolate cookie dough with macadamia nuts, space on baking tray, chill on cooling rack for three minutes, then scoop with a spatula.

Prepare the wet mix for peanut butter cookies by melting butter, then whisk in sugars, eggs, vanilla, and peanut butter to create a rich, textured base.

Combine 315 g flour with 2 g baking soda, 2 g salt, and 6 g corn starch, then mix thoroughly.

Prepare the soft and chewy cookie dough, create peanut butter centers by carving holes and filling, then chill 30 minutes to 1 hour before baking.

Shape peanut butter cookie dough on the baking tray, spacing cookies apart. Cool on a rack for three minutes before scooping with a spatula.

Melt 110 g of butter and infuse it with rose petals from Yunnan. Process the petals to a powdery texture and freeze to preserve color for the wet mix.

Mix sugars with rose petal butter, add egg and vanilla, then whisk dry ingredients—flour, baking powder, salt, cornstarch—and chill the rose petal cookie dough for 30 minutes to an hour.

Scoop the chilled rose petal cookie dough, line the container with a baking sheet to prevent sticking, and freeze it for later baking to yield 8-9 cookies.

Place rose petal cookie dough on a baking tray with space between, bake, cool on a rack for three minutes, scoop with a spatula, and top with rose petal powder.