Homemade Cookie Butter

Hey Everyone! Many of you here in Australia have no idea what cookie butter is. It’s kind of for the best to be honest. I recently explained to my partner, Ben, who is Australian what we Americans love back in the U.S.A. It’s indulgent and ridiculous sounding, so it has to be American, right? When I was still living in my home state of California, I limited on how many times per year I bought cookie butter, and it was usually twice. This stuff puts Nutella to shame. 

Homemade cookie butter is made with Biscoff cookies, which are almost like a spicy ginger snap from the Netherlands. These cookies are blended with sugar and oil to form cookie butter. I’ve seen a lot of recipes that seem a bit over indulgent, so I cut down the sugar by only adding a fraction of sweeten condensed milk and a little clarified butter. Just enough to get everything to blend together.  I also add a pinch of sea salt and cinnamon to boost their spicy flavor. 

You can use cookie butter on just about anything. I personally love to dip fresh pink lady apples into it, but you can use it on waffles, toast, pancakes, or bake with it. Just keep in mind this is a treat. Even I feel like a fat American talking about this stuff. 

 

I was really happy that my darling loved the stuff so much, since we can’t find any in Australia. We did find the Biscoff cookies in Woolworth’s – it’s a major grocery store chain here Down Under.  I hope you and your loved ones enjoy this irresistible treat! 

Homemade Cookie Butter
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Ingredients
  1. 2 Packs of Biscoff Biscuits (about 16 ounces total)
  2. 1/8 Cup Sweetened Condensed Milk
  3. 2 TBSP Clarified or Melted Butter
  4. 1/2 tsp Sea Salt
  5. 1 tsp Cinnamon
Instructions
  1. Place Biscoff cookies into a food processor and pulse until completely crumbed.
  2. Add remainder ingredients and pulse until combined and smooth.
  3. If you need a little more liquid, add a touch of warm water.
  4. Store in your fridge or serve immediately.
AmbyCakes http://ambycakes.com/

Rosella Jam Mock Danishes

Hey Fam! I recently made Rosella Jam, and wanted to put it to good use. If you’re not feeling ambitious enough to make your own, I definitely understand. Just purchase some delicious rosella jam online! I found this really great recipe for mock danish dough, courtesy of GretchensBakery. I take no credit for this dough recipe, but it is easy to work with. So please visit her blog and support! I’m a big fan of her blog and YouTube channel. I haven’t made danishes since my catering courses in culinary school, which was MANY moons ago, and although my danishes do not look nearly as stunning as Gretchens, they’re still yummy. I will be making more this week for a really fun post. I need the pastry practice. 

Rosella Jam Mock Danishes

This dough is very versatile too. No butter block required, and you could use it for cinnamon rolls, monkey bread, I still feel weird saying that, and other yeast yummy pastries. I will be using this recipe again in the near future as I have a few really cool ideas for this blog and my own YouTube channel. Thank you, Gretchen! 

 

Rosella Jam Mock Danishes

 

 

Rosella Jam Danishes
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Ingredients
  1. 3 Cups All Purpose Flour
  2. 1 Packet of Yeast (7 oz)
  3. 1/4 tsp Baking Powder
  4. 225g Butter (cold)
  5. 1 tsp Salt
  6. 1/2 tsp Nutmeg
  7. 2 Eggs
  8. 1/2 Cup Milk
  9. 1/4 Sugar
Instructions
  1. In a cup, warm up milk and then add yeast. Make sure milk is not boiling!
  2. In a large bowl or food processor, add flour, salt, baking powder, nutmeg and cold butter. Pulse until butter is crumbly and into tiny bits.
  3. Add sugar and eggs into the milk and yest and pour into buttery flour.
  4. Pulse for 30 seconds. A sticky and soft dough ball should form.
  5. Generously flour your work surface and roll out dough, then fold into a triangle and wrap loosely in cling wrap for about 30 -45 minutes.
  6. Roll out dough into a large triangle and cut into strips.
  7. Twist strips into a spiral (one end toward you the other end away) then spiral into a disc.
  8. Proof danish dough for another 30 minutes.
  9. Gently flatten the center of each danish to form a little bowl.
  10. Add rosella jam, or any jam of your choice to the center of each danish.
  11. Bake danishes at 180C/350F for 15 minutes. Let cool completely.
  12. Glaze with 2 parts honey 1 part water if desired.
AmbyCakes http://ambycakes.com/

Healthier Vegan Pop Tarts

Hey Guys! I wanted to bake some homemade pop tarts recently, but wanted them to be a tad healthier than the normal stuff from the store. I’m not knockin you, Poptarts…  This recipe is vegan friendly, using cold organic coconut oil, and a bit healthier thanks to adding whole what flour, heart healthy fats and you’re in control of your filling. I use a pretty clean jam, curse you high fructose corn syrup! *shakes fist at unhealthy yummies* but use what you’d like. 

Healthier Vegan Pop Tarts

Contrary to popular belief, the brisee dough, used for pie crusts and yummy pop tarts, does not need to be tended to as gently as people think. You can add all of your ingredients in at once. They just need to be cold. If you’re using butter, I recommend grating it. Since we’re using coconut oil, you can simply scrape it with your spoon so it falls apart easier, or gently use your hands to warm it up. It’s hard to warm up once it’s been in the fridge. We want our fat to be cold in order to maintain the flaky texture of the pastry. Ice cold water helps with that. 

My only recommendation is to not over work your dough. Once it’s firm, leave it alone. Form it into a disc in order to make rolling out easier once you’re ready. I used square pastry cutters to keep things consistent, but you can do this freehand if you wish! The world is yours. Make round pop tarts if you feel like it. Who’s going to stop you? 

Healthier Vegan Pop Tarts

 

I hope you enjoy this pretty approachable recipe. I also have a video tutorial on YouTube for you guys as well! If you follow a strict vegan diet, please keep in mind that some sprinkles contain gelatin. I have other vegan recipes on this blog as well so be sure to check them out! 

 

 

Healthy Vegan Pop Tarts
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Ingredients
  1. 1 Cup All Purpose Flour
  2. 1 Cup Whole What Flour
  3. 1/2 Cup Cold Coconut Oil
  4. 1/2 Cup Ice Cold Water
  5. 1 TBSP Sugar
  6. 1/2 tsp Sea Salt
  7. Jam filling of your choice
Quick Flat Icing
  1. 1 TBSP Water
  2. 1/4 Cup Confectioners Sugar
  3. Sprinkles are optional but recommended
Instructions
  1. In a large bowl, combine all ingredients
  2. Using a fork and or your clean hands, gently work the dough until combined
  3. Wrap in cling wrap and form into the shape of a disc
  4. Place in fridge for at least 15 minutes, no more than 24 hours
  5. Roll out onto a lightly dusted surface and cut into desired shapes
  6. Add 1/2 tsp of the jam of your choice. A little goes a long way!
  7. Place tops ontop of poptart bottoms and press down gently with a fork.
  8. Poke holes on top of pastries so hot air can escape
  9. Bake at 200C/375F for about 15-17 minutes
  10. Let cool completely
  11. Add icing and sprinkles
  12. Enjoy!
AmbyCakes http://ambycakes.com/

 

Healthy Vegan Donuts Recipe HERE

 

 

 

Vegan Almond Chocolate Chip Cookies Recipe HERE

 

 

 

 

Free of Refined Sugar: Blueberry Honey Slice

Free of Refined Sugar: Blueberry Honey Slice

Hey Everyone! I’ve been having a lot of fun testing out healthy desserts for you all. I recently bought a huge bag of blueberries and was inspired to make something simple, clean, delicious and filling. So, alas, my free of refined sugar, blueberry honey slices. The bottom layer consists of old-fashioned oats, a little whole wheat flour, a touch of honey and coconut sugar. The center is a blueberry compote consisting of fresh blueberries, (frozen is fine) lemon zest which brightens the sweet blueberries, earthy and alert, freshly grated nutmeg wich ties everything together, a touch of coconut sugar and finished off with vanilla extract. The top layer is similar to a traditional streusel, but I’ve swapped white flour for wheat, butter for coconut oil and white + brown sugar for coconut sugar. 

Free of Refined Sugar: Blueberry Honey Slice

This recipe is very approachable for those of you who are new to baking, and it’s a great way to practice kitchen time management. While you’re par-baking your oat base, the blueberry compote can be slowly simmering on the stove top. It’s easy to assemble and of course, insanely diverse. You could use any berry or stone fruit, or a combination of them, so get creative! 

I hope you enjoy the addition to these healthy dessert options on AmbyCakes! ^_^

Blueberry Honey Slice
Serves 9
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For Oatmeal Base
  1. 2 Cups Old Fashioned Oats
  2. 3/4 Cups Whole What Flour
  3. 2 tsp Baking Powder
  4. 1/2 Cup Coconut Sugar
  5. 3 TBSP Honey
  6. 2 Eggs
  7. 3/4 Cup Coconut Oil
  8. 1 tsp Sea Salt
For Blueberry Compote
  1. 3 Cups Blueberries
  2. Zest of 1 Lemon
  3. 1/4 Cup Water
  4. 1/2 Cup Coconut Sugar
  5. 1 tsp Vanilla Extract
  6. 1/2 tsp Freshly Grated Nutmeg
For Streusel
  1. 1/4 Cup Whole What Flour
  2. 3 TBSP Coconut Oil
  3. 3 TBSP Coconut Sugar
  4. 1/2 tsp Cinnamon
  5. 1/2 tsp Sea Salt
For Oatmeal Base
  1. In a large bowl, combine all ingredients and spread evenly into a parchment lined 9x9 baking pan.
  2. Bake for 15 minutes at 200C/375F .
For Blueberry Compote
  1. In a small sauce pot, combine all ingredients except vanilla extract and simmer at low heat for 25-30 minutes.
  2. Allow to cool completely and add vanilla.
For Streusel
  1. In a small bowl, combine all ingredients. Mixture should be stiff. Add a little more coconut oil if it's too crumbly.
Assembly
  1. Pour compote over par baked oat base.
  2. Sprinkle on streusel evenly on top of compute.
  3. Bake at 180C/350F for about 25 minutes.
  4. Allow to cool completely for at least 2 hours before serving.
  5. Store in an airtight container in the fridge for up to 1 week.
Notes
  1. Vanilla extract evaporates so it is pointless to add it to liquids/custards/compotes while cooking.
AmbyCakes http://ambycakes.com/

Healthy Vegan Donuts

Hey Everyone! I’ve been adjusting my diet lately back to a whole foods and clean lifestyle (for the most part). In doing so, it’s really important to find alternatives of your food vices that will be beneficial to your body. These Healthy Vegan Donuts are made with coconut sugar – which is low glycemic and full of minerals, whole wheat flour, coconut yogurt and aquafaba – chickpea water. I plan on making a video and blog post on this subject very soon! 

Healthy Vegan Donuts

This recipe of mine results in a soft, cake-like baked donut. Store these in an air-tight container if you don’t gobble them up all at once! There is no special pan needed for this recipe, simply roll out a portion of the dough into a log and join the two ends together to form a rustic donut. Using a paring knife, you may cut a line all around the top of the donut for an “old fashioned”style looking donut. 

The purpose of making a healthy vegan donut was to maintain the enjoyment of something sweet while nourishing your body. I always feel good emotionally when I make smarter food choices. Being a seasoned sweets fanatic, recipes like this are a great alternative, and you don’t need to be vegan to enjoy them. 

Healthy Vegan Donuts

I used a touch of soy milk, coconut oil and organic confectioner’s sugar (I would’ve used maple syrup or raw sugar if I had some on hand) in order to make the chocolate flat icing. You may use either cacao, cocoa or carob powder if you wish. 

I like garnishing these donuts with almonds, coconut flakes, dehydrated berries or cocoa nibs. I will be uploading a YouTube tutorial later this week and will update this post!

 Here’s to making smart choices, fam! *donut cheers* 

Healthy Vegan Donuts
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For Vegan Donuts
  1. 2 Cups Whole What Flour
  2. 1/4 Cup Coconut Sugar
  3. 2 TBSP Corn Starch
  4. 1 tsp Baking Powder
  5. 1/2 tsp Sea Salt
  6. 1/4 Cup Coconut Oil
  7. 3/4 Cup Coconut Yogurt
  8. Pinch of Cinnamon
  9. 3 TBSP Aquafaba = 1 egg
  10. 2 TBSP Non-Dairy Milk
  11. 1/2 tsp Vanilla
For Vegan Flat Icing
  1. 2 TBSP Powdered Sugar
  2. 1 TBSP Cocoa
  3. 1 TBSP Coconut Oil
  4. 2 TBSP Non-Dairy Milk
Instructions
  1. Combine flour, coconut sugar, baking powder, corn starch and salt with a whisk.
  2. Add remainder ingredients and fold with a spatula until a stiff dough forms.
  3. Roll out small portions into 4 inch logs, then join ends to form a ring.
  4. Bake at 350F/180C for about 20 minutes
  5. Allow Healthy Vegan Donuts to cool completely before adding flat icing or any other garnish.
For Vegan Flat Icing
  1. Combine all ingredients in a small bowl. Consistency should be thin enough to dip a dount into, but thick enough to prevent dripping.
Notes
  1. If you don't have aquafaba, use 1 TBSP of flax meal and 2 TBSP of water to form a paste. This is your egg replacement!
AmbyCakes http://ambycakes.com/

 More Vegan Recipes by Amby

Vegan Chocolate Chip Almond Cookies Recipe HERE

 

 

 

 

Vegan Green Tea Cookies and Cream White Chocolate Recipe HERE 

 

 

 

Vegan Four Ingredient Sparkly Peanut Butter Cookies Recipe HERE

 

 

 

More Donut Recipes by Amby

 

How to Make Mochi Donuts Recipe HERE

 

 

 

Cinnamon and Sugar Donuts – Squared Recipe HERE

 

Pisatchio Chia Seed Muffins

Hey Everyone! I have been on a huge chia seed kick lately. I’ve been weaning myself back into a more plant-based and clean eating life style, but did want to make a sort of healthy, okay not really, treat for everyone. The kids and I whipped up a late night batch of Pistachio Chia Seed Muffins! This recipe is extremely simple to follow and very diverse! You can substitute any nut you prefer, and either white or black chia seeds work fine. 

Pisatchio Chia Seed Muffins

I am going to be adding some insanely healthy, and delicious, recipes on AmbyCakes  in the near future, but I’ll still include the goodies. As you all know, my culinary influence is based on my current lifestyle. I am so honored I’ve been able to share all of these recipes with you guys. You’ve all been so supportive and it’s an honor teaching you guys a little more about cooking and baking. 

Pisatchio Chia Seed Muffins

For the muffin liners, I simply took a sheet of parchment paper and folded it into a square. Using a knife, gently cut your paper. It’s that easy! 

Pistachio Chia Seed Muffins
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 2 Cups Pastry Flour ( You can use All Purpose flour too. They just wont be as fluffy)
  2. 2 tsp Baking Powder
  3. 1/2 tsp Sea Salt
  4. 1 Egg
  5. 2 TBS Chia Seeds
  6. 2 TBS Pistachios
  7. 1 Cup Milk
  8. 1/2 Cup Oil - canola, olive oil, coconut etc
  9. 1/2 Cup Raw Sugar
Instructions
  1. In a large mixing bowl, combine egg, oil, milk, sea salt and chia seeds.
  2. Sift Flour and baking powder.
  3. Gently fold in chopped pistachios. Stop once mixture is combined.
  4. Scoop batter into muffin liner until 3/4 full.
  5. Bake at 350F/180C for 25 minutes
  6. Allow to cool before serving.
AmbyCakes http://ambycakes.com/

Gluten Free Cookies Using Masa Harina

Hey Everyone! As many of you know, living in Australia means having access to my Native Californian/Mexican American food is pretty limited. I’ve been scouting places here in Brisbane on where to find Mexican Food and Mexican ingredients and I make the most out of them. I know that Rosquillas, which are a Central and South American biscuit made with masa harina and traditionally piloncillo sugar are extremely easy to make. I wanted to bake some Gluten Free Cookies Using Masa Harina so I could utilize the masa harina in various ways. Although homemade tortillas on a weekly basis is NOT a bad thing. 

Gluten Free Cookies Using Masa Harina

Rosquilles translates to “donuts” indirectly but it doesn’t necessarily mean a donut. It is usually referring to a round pastry of some sort. Traditionally, Rosquilles are formed into little roses, or flowers, but I simply used the back of my flat spatula to create a traditional looking cookie, then sprinkled them with coarse sugar. This recipe is great for those who have dietary restrictions such as being gluten free and they are vegan friendly if you swap for a plant based butter. 

Gluten Free Cookies Using Masa Harina

Baking gluten free cookies using masa harina, which is traditionally used for tortillas and tamales may seem a bit strange to those who aren’t familiar with Latin cuisine, but they are fantastic. These cookies are slightly sweet from fresh corn, with a soft interior and crisp exterior due to baking and adding sugar. They are buttery and extremely simple to prepare. I hope you enjoy this recipe as much as my family and I do. 

 

Rosquillas
Serves 12
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 2 Cups Masa Harina
  2. 3/4 Cup Butter - softened
  3. 1/2 Cup Sugar
  4. 1 tsp Vanilla
  5. 1 1/2 tsp Baking Soda
  6. 1/2 tsp Sea Salt
Instructions
  1. In a large mixing bowl, cream together butter, sugar vanilla and salt.
  2. Add in remainder ingredients until a firm dough is formed.
  3. Roll dough into balls and place on a parchment lined baking sheet.
  4. Using the back of a flat spatula or cup, gently press down onto dough to form a traditional cookie shape.
  5. Sprinkle with sugar if desired.
  6. Bake at 350F/180C for about 30 minutes.
  7. Allow cookies to cool completely before serving.
Notes
  1. Traditionally rosquilla cookies are made with piloncillo sugar, which is a brown cane sugar.
AmbyCakes http://ambycakes.com/

Dark Chocolate Orange Cake

Hey Everyone. I did a little baking this weekend with my kids, and remade my Blueberry Lemon Loaf Cake I recently posted. Well, I was still in the mood to bake more yummies, so I whipped up a Dark Chocolate Orange Cake, using my same loaf cake recipe. I had some oranges, chocolate chips and rich cocoa powder in my pantry, and dark chocolate plus orange is one of my favorite combinations. 

Dark Chocolate Orange Cake

This cake is light, yet rich, aromatic, with a gentle touch of sweetness. The bright orange zest cuts through the bitterness of the dark chocolate. This cake is well balanced and does not need any icing. I recommend using premium cocoa powder and dark chocolate chips. My favorite brands are Ghirardelli (when I’m in the U.S.) and Cadbury (When I’m in Australia). Good quality chocolate is the standard here in Australia. I hope you enjoy this easy and delicious recipe for Dark Chocolate Orange Cake. My base recipe for loaf cake is very diverse, so please play around with it! 

 

Dark Chocolate Orange Cake
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Ingredients
  1. 1 3/4 Cup All Purpose Flour
  2. 3/4 Cup Sugar
  3. 1/4 Cup Butter - melted
  4. 2 Eggs
  5. 3/4 Cup Milk
  6. 1 tsp Vanilla
  7. 1/4 Cup Cocoa Powder
  8. Zest of One Orange
  9. 1/2 TSP Sea Salt
  10. 2 TBSP Baking Powder
  11. Dark Chocolate Chips
Instructions
  1. Combine Eggs, butter, sugar, milk, vanilla orange zest and salt in a large mixing bowl.
  2. Sift and fold in cocoa, flour and baking powder until combined.
  3. Add Desired amount of Chocolate chips or chocolate chunks.
  4. Pour cake batter into a parchment lined loaf pan.
  5. Bake at 180C/350F for about 30 minutes.
  6. Let cool completely before removing from pan.
AmbyCakes http://ambycakes.com/

Blueberry Lemon Loaf Cake

Hey Everyone! I don’t know about you guys, but I love baking bread at 3 a.m with a little contemporary music playing and a few black candles lit. That’s just me though. I always feel motivated to bake yummy treats for my family in the middle of the night. Who wouldn’t want to greet the morning with freshly baked Blueberry Lemon Loaf Cake? This recipe of mine is very simple to follow and insanely delicious! 

https://www.youtube.com/watch?v=Ipd1NBTQQ28&t=15s

Anytime I bake with blueberries, I add fresh lemon zest and freshly grated nutmeg. I highly recommend abstaining from the ground stuff because it is no where near as good. Fresh nutmeg is cheaper too in the long run! Top this blueberry lemon loaf cake with a buttery brown sugar streusel and serve with coffee. 

There is this big myth that claims you have to dust your blueberries with flour prior to adding them into your cake batter. It’s not true. If you feel like you must, then I won’t stop you. I hope you and your loved ones enjoy this light and fluffy, buttery sweet and aromatic blueberry lemon loaf cake. You may want to make two of them! 

Blueberry Lemon Loaf Cake
Serves 6
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
For Blueberry Lemon Loaf Cake
  1. 1 3/4 Cup All Purpose Flour
  2. 3/4 Cup Sugar
  3. 2 Eggs
  4. 3/4 Cup Milk
  5. 1 1/4 Cup Fresh Blueberries
  6. Zest of One Lemon
  7. 1 TSP Freshly Grated Nutmeg
  8. 1/2 TSP Sea Salt
  9. 2 TBSP Baking Powder
For Streusel
Instructions
  1. 1/2 Cup Brown Sugar
  2. 1/4 Cup Butter Softened
  3. 1/4 Cup All Purpose Flour
  4. 1 TSP Cinnamon
  5. 1/2 TSP Sea Salt
For Cake
  1. Combine eggs, milk, lemon zest, and nutmeg in a large mixing bowl.
  2. Sift and add sea salt, flour and baking powder into the mixture.
  3. Fold in blueberries.
  4. Pour batter into a parchment lined and greased bread loaf pan.
  5. Sprinkle streusel over the top.
  6. Bake at 180C or 350F for about 30 - 35 minutes.
  7. Let cool completely before removing from pan.
For Streusel
  1. In a small bowl, combine all ingredients and sprinkle on top of your cake.
AmbyCakes http://ambycakes.com/

Chocolate Chip Mochi Cookies

Hey Everyone! As you may have noticed from this blog recently, we’ve been creating a ton of mochi baked goods for you guys and I really wanted to create some Chocolate Chip Mochi Cookies. My intent was to share a cookie recipe that would immediately grab your attention, and I think we’ve finally done just that. This recipe took a lot of trial and error, and I even had to redo a YouTube video, which will be out in about a week for this particular recipe. If I’m not happy with something for my blog, I won’t share it. 

Chocolate Chip Mochi Cookies

I used a combination of sweet rice flour and all purpose flour for this cookie recipe. At first we tried half and half of the flours, and it was okay, but not chewy. Then I remade them with all mochi flour, and although they were delicious, they didn’t stand out to me aesthetically. This combination of flours has brought me the most satisfaction.  

These chocolate chip mochi cookies are delicate, slightly chewy, but are structured as a traditional soft cookie. I can’t wait to share even more mochi recipes with you guys on here. Sweet rice flour has been a huge inspiration for me lately, and I want to continue to create beautiful and user-friendly recipes for everyone to enjoy and wow their friends with.

Please allow these cookies to cool completely before enjoying. They are pretty delicate while still hot. Similar to how you should wait until butter mochi is cooled down as well. I had more success in pushing chocolate chips into the mochi cookies immediately after baking. This is to maintain the cookies’ structure. Use whatever chocolate chips you’d like. If I were in the United States, my recommendation would be Ghirardelli since it’s a local company and top quality product. Australia has great standards on what classifies as chocolate which means more options! 

Enjoy this awesome recipe guys. I worked really hard on it. 

My Other Mochi Recipes: 

Butter Mochi Recipe Here

 

 

Butter Mochi Brownie RecipeHere

 

 

Mochi Donuts Recipe Here

 

 

Matcha White Chocolate Mochi Brownies RecipeHere

 

 

My Other Chocolate Chip Cookie Recipes:

Vegan Chocolate Chip Almond CookiesHere

 

 

White Chocolate Pistachio Cookies RecipeHere

 

 

Green Tea White Chocolate Chip Cookies RecipeHere

 

 

 

Chocolate Chip Mochi Cookies
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 Cups Sweet Rice Flour
  2. 1/4 Cup All Purpose Flour
  3. 3/4 Cup Unsalted Butter Softened
  4. 1/2 Cup Brown Sugar
  5. 1/2 Cup Sugar
  6. 2 Eggs
  7. 1 1/2 tsp Baking Soda
  8. 1/2 tsp Sea Salt
  9. 1 tsp Vanilla Extract
  10. Chocolate Chips
Instructions
  1. In a large mixing bowl, combine soft butter, sugar, brown sugar, vanilla and sea salt until creamy.
  2. Add in remainder ingredients, unsifted and fold until combined.
  3. Chill dough for about 20 minutes in fridge to firm up.
  4. Bake on a parchment lined baking sheet for 12-15 minutes at 180C/350F.
  5. Once Cookies are removed from oven, punch in desired amount of chocolate chips.
  6. Allow to cool completely before serving!
AmbyCakes http://ambycakes.com/

 

UPDATE! I have added a video on YouTube for this recipe. I hope you guys enjoy it! There was a slight typo regarding the flour and I apologize. I was a bit distracted while editing.