Good afternoon! It’s finally summer and where I live it’s perfectly hot (a bit too much) and quite sunny. For some reason I always though that summer was only for eating ice cream and ice-lollies. Although after making these delicious cookies which combine ice cram with a delicious cinnamon cookie… They are just a perfect pairing!
The recipe I followed is from a book which one of my favourite bakers wrote. The book was written by the wonderful Alma Obregón. (The book is called Objetivo: Galleta Perfecta). She is a very kind person and I had the opportunity to meet her when she came to Mallorca for a cupcake class. Her books are very detailed and are made to follow easily, ranging from a cupcake book to a cake book… She is just great!
Now, getting on to the recipe; as you can see the ingredients are quite simple.
This is what you’ll need for the cookies:
115g of butter
120g of caster sugar (+2 tablespoons in a bowl)
40g of brown sugar
225g of biscuit flour
½ tsp of bicarbonate of soda
2 tbsp of cinnamon (+2 tablespoons in the bowl with the sugar)
A handful of chocolate chips/chunks
First of all, sift your flour, cinnamon and bicarbonate of soda into a bowl. In a separate bowl, beat the butter with both the sugars until the mixture is paler and quite fluffy. Then add in the egg and beat for a few seconds. Next, add in the sifted mixture of flour in small portions and the chocolate, mixing well in between. When all the flour is incorporated cover the bowl with clean film and place it in the fridge for 25 minutes.
When I make these cookies, I always make sure my eggs and butter have been at room temperature for at least 2 to 3 hours before I start making them. Another top tip for these specific cookies is to not use an electric beater when adding in the flour. What I do is gently fold in the dry ingredients with a hard spatula until everything becomes a dough. This will result you in softer, fluffier cookies.
When you take them out of the fridge, the dough should still be quite soft, but it shouldn't stick to your hands when you touch it.
Now preheat your oven to 180ºC.
Portion your dough into small, equal-sized balls. Then roll them so they are rounded. Place the sugar and cinnamon left into a small bowl and mix those together with a spoon. Then roll each individual cookie into the sugar mixture so that they get fully covered. After that, place them onto cookie sheets with parchment paper on them. Remember to space the balls out well, as these cookies spread out quite a bit. When you have formed all of your balls and placed them on the sheets, put them in the oven for around 12-14 minutes. Keep an eye on these as you don’t want them burnt.
After you take them out of the oven, wait 10-15 minutes for them to cool down a bit. Meanwhile melt down some chocolate and place it in a piping bag. Cut off a very fine tip at the end of it. Next drizzle the chocolate on the cookies and let them set for 10 minutes, so the chocolate hardens.
To serve them put a scoop of ice-cream in the middle of 2 cookies (I chose plain vanilla), or just serve with ice cream on the side. Either way would be as yummy!
I hope you really liked this recipe and that you try to make it at home! Trust me, its not that difficult. It actually is one of the easiest cookie recipes you’ll ever find!
Love you lots and I hope you’re having a great summer!