Welcome to Class of Cookie 2023: A (deliciously) special project where Mumbai-based chef Prateek Bakhtiani, Head Chef at Ether Atelier Chocolat invites ten of his closest friends-of-food and asks them to share a ‘comfort cookie’ recipe.
The first chapter spotlights the ultimate festive cookie recipe by the chef Prateek. So, pull out your whisks, preheat your ovens, and get baking!
Makes: 30 Cookies
Per cookie serving: 40g
Shelf Life: 6 Days
Tasting Notes: Spice, Molasses, Honey, Festive
Ingredients:
175g butter
300g brown sugar
40ml honey
120g molasses
8ml vanilla extract
2 eggs
12ml apple cider vinegar
490g all-purpose flour
18g baking soda
2g salt
35g gingerbread spice
caster sugar, to dust
Preparation:
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In a large glass bowl, melt the butter, allow it to cool and return to room temperature. Preheat the oven to 170°C.
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Using an electric whisk, cream the butter with the sweeteners (brown sugar, honey, and molasses). To this, add the eggs one at a time, until the mixture is light and airy.
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Add the vinegar and vanilla extract to the mixture and cream it until well combined.
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Sift all the dry ingredients into the creamed batter.
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Carefully mix the ingredients in by hand to form a dough. Make sure not to overwork the batter.
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Allow the dough to cool for an hour before scooping it into 30 equally sized cookie dough balls.
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Roll each dough ball in caster sugar and bake at 170°C for 10–12 minutes until slightly crisp on the edges.
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Allow the cookies to cool completely on a rack before serving.
