Viral Cookie Tin
Viral Cookie Tin
Ingredients
For the Dough
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon corn starch
- 1/4 teaspoon salt
- 1 cup butter, room temperature
- 3/4 cup brown sugar, plus 1/4 cup more if a sweeter cookie is desired
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 4 oz white chocolate, chopped
- 1 cup white chocolate chips
For the Fillings
- as needed Nutella
- as needed pistachio spread
- as needed Biscoff spread
For the Toppings
- as needed semi-sweet chocolate chips
- as needed pistachios, crushed
- as needed Biscoff cookies, crushed
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, corn starch, and salt. Whisk these dry ingredients together until well combined.
⏱️ 3 min
- 3
In a separate large bowl, place the room temperature butter. Add the brown sugar and granulated sugar to the butter.
⏱️ 2 min
- 4
Using an electric mixer, cream the butter and sugars together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 5
Add the large eggs, one at a time, mixing thoroughly after each addition until each egg is fully incorporated into the batter.
⏱️ 2 min
- 6
Stir in the vanilla extract and mix briefly until just combined.
⏱️ 1 min
- 7
Gradually add the prepared dry ingredients from Step 2 to the wet ingredients. Mix on low speed with the electric mixer until just combined, being careful not to overmix the dough. Overmixing can lead to tough cookies.
⏱️ 3 min
- 8
Fold in the semi-sweet chocolate chips, chopped white chocolate, and white chocolate chips using a spatula or by hand until they are evenly distributed throughout the dough.
⏱️ 3 min
- 9
Prepare small aluminum tins (approximately 3-4 inches in diameter and 1.5-2 inches deep).
⏱️ 1 min
- 10
Take a portion of the cookie dough (about 1/4 to 1/3 cup per tin) and flatten it into a disc. Press this disc into the bottom of each aluminum tin, ensuring it covers the base evenly.
⏱️ 5 min
- 11
Spoon a generous amount of your chosen filling (Nutella, pistachio spread, or Biscoff spread) onto the center of the dough in each tin. Leave a small border around the edge.
⏱️ 3 min
- 12
Take another portion of cookie dough, flatten it into a disc slightly larger than the previous one, and carefully place it over the filling. Gently press the edges of the top and bottom dough layers together to seal the filling inside, ensuring no filling leaks out during baking.
⏱️ 5 min
- 13
Decorate the top of each cookie in the tin with your desired toppings, such as additional semi-sweet chocolate chips, crushed pistachios, or crushed Biscoff cookie pieces.
⏱️ 2 min
- 14
Place the filled cookie tins on a baking sheet and bake in the preheated oven for 18-22 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
⏱️ 20 min•🌡️ 350
- 15
Once baked, carefully remove the cookie tins from the oven. Let them cool in the tins for a few minutes before serving.
⏱️ 2 min
- 16
Serve the cookies warm, either directly from the tin with a spoon or alongside a scoop of vanilla ice cream for an enhanced treat.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Cookie Tin
For the Dough
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon corn starch
- 1/4 teaspoon salt
- 1 cup butter, room temperature
- 3/4 cup brown sugar, plus 1/4 cup more if a sweeter cookie is desired
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 4 oz white chocolate, chopped
- 1 cup white chocolate chips
For the Fillings
- as needed Nutella
- as needed pistachio spread
- as needed Biscoff spread
For the Toppings
- as needed semi-sweet chocolate chips
- as needed pistachios, crushed
- as needed Biscoff cookies, crushed
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, corn starch, and salt. Whisk these dry ingredients together until well combined.
⏱️ 3 min - 3
In a separate large bowl, place the room temperature butter. Add the brown sugar and granulated sugar to the butter.
⏱️ 2 min - 4
Using an electric mixer, cream the butter and sugars together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 3 min - 5
Add the large eggs, one at a time, mixing thoroughly after each addition until each egg is fully incorporated into the batter.
⏱️ 2 min - 6
Stir in the vanilla extract and mix briefly until just combined.
⏱️ 1 min - 7
Gradually add the prepared dry ingredients from Step 2 to the wet ingredients. Mix on low speed with the electric mixer until just combined, being careful not to overmix the dough. Overmixing can lead to tough cookies.
⏱️ 3 min - 8
Fold in the semi-sweet chocolate chips, chopped white chocolate, and white chocolate chips using a spatula or by hand until they are evenly distributed throughout the dough.
⏱️ 3 min - 9
Prepare small aluminum tins (approximately 3-4 inches in diameter and 1.5-2 inches deep).
⏱️ 1 min - 10
Take a portion of the cookie dough (about 1/4 to 1/3 cup per tin) and flatten it into a disc. Press this disc into the bottom of each aluminum tin, ensuring it covers the base evenly.
⏱️ 5 min - 11
Spoon a generous amount of your chosen filling (Nutella, pistachio spread, or Biscoff spread) onto the center of the dough in each tin. Leave a small border around the edge.
⏱️ 3 min - 12
Take another portion of cookie dough, flatten it into a disc slightly larger than the previous one, and carefully place it over the filling. Gently press the edges of the top and bottom dough layers together to seal the filling inside, ensuring no filling leaks out during baking.
⏱️ 5 min - 13
Decorate the top of each cookie in the tin with your desired toppings, such as additional semi-sweet chocolate chips, crushed pistachios, or crushed Biscoff cookie pieces.
⏱️ 2 min - 14
Place the filled cookie tins on a baking sheet and bake in the preheated oven for 18-22 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
⏱️ 20 min•🌡️ 350 - 15
Once baked, carefully remove the cookie tins from the oven. Let them cool in the tins for a few minutes before serving.
⏱️ 2 min - 16
Serve the cookies warm, either directly from the tin with a spoon or alongside a scoop of vanilla ice cream for an enhanced treat.
⏱️ 1 min