Archive for kue kering

Checkerboard Cookies


Vanilla Shortbread

12 tablespoons (1 1/2 sticks) (=180 gr) of unsalted butter, softened
1/3 cup (=75 gr) of granulated sugar
1 tablespoon of pure vanilla extract
1 large egg yolk
1 1/2 cups ( 210 gr) of all-purpose flour

Chocolate Shortbread
8 tablespoons (1 stick) (=120 gr) of unsalted butter, softened
1/2 cup(=112,5 gr)  of granulated sugar
1 teaspoon of pure vanilla extract
1 large egg
1 1/2 cup (=210 gr) of all-purpose flour
1/3 cup ( =27 gr) of Dutch processed cocoa powder (sifted after measuring)
1/2 teaspoon baking soda
1/8 teaspoon of table salt (not kosher)

Comments (1) »

PennyLane’s Chocolate Cookies

Original source: Joy of Baking
Modified by: Riana Ambarsari

60 grams cake flour (low protein flour)
1 teaspoon baking powder
450 grams bittersweet or semisweet chocolate, coarsely chopped
60 grams unsalted butter or margarine
250 grams granulated white sugar
4 eggs, room temperature
1/4 teaspoon salt
4 gram instant coffee powder (2 sachet @ 2 grams), diluted with a few drops of hot water
1 tablespoon pure vanilla extract
175 grams semisweet dark chocolate chips
175 grams white chocolate chips
200 grams your favorite nuts, coarsely chopped and toasted (I used 100 grams almond slices and 100 grams kenari nuts –what is kenari nut in English? Canary nut? Not walnut, mind you, they’re different. Some people refer it as Java Almond, if that could be of any help. Otherwise, just use whatever nuts you fancy)


  1. Mix together the flour and baking powder. Set aside.
  2. Melt the chocolate and butter/margarine in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.
  3. In the bowl of your electric mixer (or with a hand mixer), beat the sugar, eggs and salt until pale yellow and thick, about 5 minutes. Beat in the melted chocolate mixture, coffee and vanilla extract. Sift the flour mixture above the batter and fold it in. Mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30-60 minutes.
  4. Preheat oven to 170-180 degrees Celcius and place rack in center of oven. Line baking sheets with parchment paper or silicone baking mat.
  5. Using ice cream scoop, small or medium –whatever you prefer, scoop and drop batter onto prepared cookie sheets, spacing evenly. With moist fingers, press batter a little bit. Bake cookies about 10 – 12 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.
  6. Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.


  • The time you need to let the batter harden in the fridge could be varied, depending on the chocolate you use. One chocolate could make the batter thicker or runnier than the other one. Check every 30 minutes, just until the batter is easy to scoop and drop without spreading.
  • When you found your batter is too hard to scoop, or the cookies are too flat, it means the batter is too cold to begin with. Let it stand at room temperature until it reaches right consistency, then continue baking. The cookies should not be too flat.

Comments (5) »

Chocolate Oatmeal Cookies

Source: Christmas Cookies-102 sweets to share. Special Interest Publications by Better Homes & Garden (Dec 2003)

prep: 25 min, bake 8 min per batch

1 cup butter, softened
1 1/2 cup sugar (reduce to 1 1/4 cup)
1 tsp baking powder
1/2 tsp baking soda
3 ounces unsweetened chocolate, melted & cooled
1 egg
1 tsp vanilla
1 1/4 cups all-purpose flour
1 1/2 cups quick cooking rolled oats
1 6-ounces package semisweets chocolate pieces~1 cup
Walnut halves

1. Preheat the oven to 375 F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in melted chocolate, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the rolled oats, and chocolate pieces with a wooden spoon.
2.Drop dough by slightly rounded teaspoons about 3 inches apart onto ungreased cookie sheets. Top each dough mound with a walnut half.
3.Bake for 8-10 minutes or until edges are firm. Transfer cookies to wire racks and cool

Comments (1) »


Get every new post delivered to your Inbox.

Join 100 other followers