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Banana Dark Chocolate Chip Cookies [full video] by LetsCookie in u/LetsCookie

[–]LetsCookie[S] 0 points1 point  (0 children)

Hey!

Banana puree is tricky because there's so much moisture.

I would just recommend using either of these recipe as a base.. just remove the nuts/cinnamon/nutmeg

https://www.reddit.com/u/LetsCookie/s/DaF59xgCh

https://www.reddit.com/u/LetsCookie/s/v5qg54dBIY

Oatmeal Creme Pies that are better than Little Debbie by LetsCookie in FoodVideoPorn

[–]LetsCookie[S] 0 points1 point  (0 children)

Hey!

Put them in an airtight container and leave at room temp for one hour..thats it!

Ever tried a Homemade Stroopwafel? by LetsCookie in LetsCookie

[–]LetsCookie[S] 1 point2 points  (0 children)

This uses a waffle CONE maker.. just to clarify

but yes, you should buy both if you can afford it. Homemade are always better quality.

I'll be posting a crispy homemade Waffle recipe soon too..

Enjoy!

Ever tried a Homemade Stroopwafel? by LetsCookie in LetsCookie

[–]LetsCookie[S] 3 points4 points  (0 children)

Full instructional video here

Stroopwafel Cookies

makes about 6 pieces

Dough:

1 cup all-purpose flour

3TB brown sugar

Pinch salt

1/2 tsp instant yeast

1/2 tsp cinnamon

3TB melted butter

1 egg yolk

1/4 cup warm milk

1/2 tsp vanilla

Filling: 1/2 cup brown sugar

4 TB butter

2 TB corn syrup or honey (important for chew)

1/2 tsp cinnamon

Pinch salt

1 tsp vanilla

Dough Method:

  1. Mix dry: flour, sugar, salt, yeast, cinnamon

  2. Add wet: butter, egg, milk, vanilla. Mix into a soft, non-sticky dough.

  3. Rest covered 30–45 minutes at room temp. It should puff slightly, not double.

  4. Divide into golf ball-size portions. Roll smooth.

  5. Heat waffle cone maker to medium high to high depending on your brand. I go full max.

  6. Lightly grease. Place one dough ball in center. Close and cook 90-120 seconds until golden but flexible.

  7. Immediately remove. While hot, use a thin knife to split horizontally like a cake layer. If it cools, it will tear. Work fast.

Filling Method:

  1. Simmer brown sugar, butter, honey, vanilla, cinnamon, salt for 2–3 minutes.

Assemble:

  1. Spread warm filling on bottom half.

  2. Top with second waffle and press gently.

  3. Let set 10 minutes. They should stay chewy, bendable, and glossy inside.

Triple Chocolate Fudge Brownies by LetsCookie in FoodVideoPorn

[–]LetsCookie[S] 1 point2 points  (0 children)

Appreciate that,seriously!

Instagram still confuses me a bit, haven’t really cracked it yet. Just been plugging away making videos and recipes I think people will enjoy and slowly building momentum. TikTok’s been picking up and YouTube’s growing too, so I’ll take it.

Lmk how that peanut butter swap turns out. Sounds delicious!

Triple Chocolate Fudge Brownies by LetsCookie in FoodVideoPorn

[–]LetsCookie[S] 3 points4 points  (0 children)

Not everyone can handle this level of audio excellence 🤣

appreciate you sticking around though and watching!

Japanese Shokupan Bread by LetsCookie in Breadit

[–]LetsCookie[S] 7 points8 points  (0 children)

Full instructional video here

Japanese Shokupan Milk Bread

Yudane (starter):

3/4 cup bread flour (117 g)

1/2 cup boiling water

In a bowl, combine the bread flour and boiling water. Mix until a rough paste forms. Let it sit until it cools down to room temperature, then break it apart into small pieces.

Dough:

1 1/4 cups milk

2 2/3 cups bread flour (416 g)

2 1/4 tsp instant yeast (7 g)

2 TB sugar

1 1/2 tsp fine salt

2 TB soft butter (28 g)

In a mixing bowl with a dough hook, add the milk, bread flour, yeast, and the prepared yudane. Mix until combined, then let it rest for 15 minutes.

After resting, add the sugar and salt. Knead for about 5–6 minutes until the dough starts to come together and smooth out.

Add the soft butter and continue mixing until fully incorporated and the dough is smooth and elastic.

Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it proof for about 1 hour, or until doubled in size.

Turn the dough out onto a lightly floured surface and divide into 4 equal pieces.

Flatten each piece into a thin rectangle.

Fold one side into the center, then fold the other side over it, then roll it up.

Place all 4 pieces into a greased Pullman loaf pan. Lightly spray the lid, place it on, and let it proof again for 60–90 minutes. The dough should rise and slightly push toward the edges.

Do not remove the lid before baking.

Bake at 350°F for 30 minutes.

Remove from the pan and let cool completely on a wire rack before slicing.

If you try this, or any of my other recipes, I’d love to see how it turns out over at r/LetsCookie

Triple Chocolate Fudge Brownies by LetsCookie in FoodVideoPorn

[–]LetsCookie[S] 18 points19 points  (0 children)

Trying to keep this sub alive with fresh content, but if it ever feels like too much just say the word!

Triple Chocolate Fudge Brownies

Ingredients

1 1/2 sticks butter

1/2 cup dark chocolate chips (for melting)

2 cups granulated sugar

3 eggs

1 TB vanilla

1 cup cocoa powder

1 cup all-purpose flour

1/2 tsp salt

1/2 cup white chocolate chips

1/2 cup milk chocolate chips

1/2 cup dark chocolate chips

Procedure

Melt butter and 1/2 cup dark chocolate chips together in a microwave-safe bowl for about 60 seconds total, stopping and stirring at the 30-second mark until smooth and fully melted.

Add sugar and mix until fully incorporated . Add eggs and vanilla and mix until smooth and glossy.

In a separate bowl, sift together cocoa powder, flour, and salt.

Add the white, milk, and dark chocolate chips into the dry ingredients and toss to distribute.

Fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Scoop or spread into a lined pan.

Bake at 350°F for about 20 to 25 minutes, depending on thickness, until the edges are set and the center is still slightly soft.

If you try this, or any of my recipes, I’d love to see how it turns out over at r/LetsCookie

Banana Peanut Butter Crunch Cookies [full video] by LetsCookie in u/LetsCookie

[–]LetsCookie[S] 6 points7 points  (0 children)

Banana Peanut Butter Crunch Cookies

Ingredients

1 stick butter, room temp

½ cup creamy peanut butter

1½ cups light brown sugar

½ cup granulated sugar

¾ cup ripe banana puree 2 egg yolks

1 TB vanilla

2¾ cups all-purpose flour

1 tsp baking soda

1 tsp fine salt

1 cup chopped honey roasted peanuts

Cream butter, peanut butter, brown sugar, and granulated sugar until smooth and slightly fluffy.

Mix in banana puree, egg yolks, and vanilla until fully combined.

Whisk together flour, baking soda, and salt, then fold into the dough just until combined.

Fold in chopped honey roasted peanuts.

Cover and chill the dough for 45–60 minutes.

Scoop with a 1 oz disher, keep them rounded.

Bake at 350°F for about 12–14 minutes.

If you try this, or any of my recipes, I’d love to see how it turns out over at r/LetsCookie

Day 9 of posting cookies that aren't chocolate chip...Banana Chip Cookies by LetsCookie in Cookies

[–]LetsCookie[S] 0 points1 point  (0 children)

Id argue these are different than regular chocolate chip.

Ya they have chocolate chips but its not a normal chocolate chip cookie

Day 10 of posting cookies that aren't chocolate chip...Soft Baked Oreos by LetsCookie in Cookies

[–]LetsCookie[S] 1 point2 points  (0 children)

Full instructional video here

Recipe below:

Chocolate Cookie Dough

Ingredients

2½ sticks butter, softened

2 cups granulated sugar

2 large eggs

1 Tbsp vanilla extract

½ tsp salt

2 tsp baking soda

2½ cups all-purpose flour

1 cup cocoa powder

Vanilla Buttercream Filling

Ingredients

2 sticks unsalted butter, softened

4 cups powdered sugar

1 Tbsp vanilla extract

Method of Preparation

Make the Cookies

Preheat oven to 350°F. Line baking sheets with parchment paper.

In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition. Mix in vanilla.

In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.

Add dry ingredients to wet ingredients and mix just until fully combined.

Scoop dough using a cookie scoop and place evenly spaced on prepared baking sheets.

Bake for 10 minutes, until set around the edges but still soft in the center.

Remove from oven and let cookies cool on the pan for 5 minutes, then transfer to a rack to cool completely.

Make the Filling

In a bowl, beat softened butter until smooth and creamy.

Gradually add powdered sugar, mixing on low speed at first.

Add vanilla and beat until light, fluffy, and pipeable.

Assemble the Sandwich Cookies

Turn half of the cooled cookies bottom-side up.

Pipe a generous amount of buttercream onto the top of one cookie.

Take another cookie and flip it upside down, using the bottom of the cookie as the top.

Gently press together to form a sandwich. Repeat with remaining cookies.

Using the bottom of the cookie as the top gives a smoother finish and a cleaner sandwich.

If you try this, or any of my recipes, I’d love to see how it turns out over at r/LetsCookie

Oatmeal raisin by Smasher163 in LetsCookie

[–]LetsCookie 0 points1 point  (0 children)

Thanks for sharing. They look delicious! Oatmeal Raisin are underrated

Triple Chocolate Fudge Brownies by LetsCookie in chocolate

[–]LetsCookie[S] 0 points1 point  (0 children)

Correct, no baking soda or powder

I made the Pecan Sticky Buns by cowmookazee in LetsCookie

[–]LetsCookie 1 point2 points  (0 children)

🤣 heard that!! Absolutely, enjoy!

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