Cookies, &c. - Jesse's Recipes

Basic Recipe General Tips Equipment Ingredients
Coconut & Honey Cookies - Wednesday 20th January 2016
If you're wanting to make some cookies, give this one a go! They are delicious! (and do try the tip)

250 g    unsalted butter, softened
150 g    caster sugar, sifted
300 g    plain flour, sifted
  2 tsp  vanilla extract
100 g    desiccated coconut
 50 g    honey
  1 tsp  sea salt

Split into about forty-six 1 Tbsp sized balls.

Flatten and shape into little round cookies.

Bake for 8 minutes @ 190C; medium soft cookies.

Tip: Add 100 g white and/or dark choc chips, too.

A photo posted by @jesselukewalker on


Triple Choc Coffee & Walnut Cookies - Sunday 17th January 2016
Reviews said that they're my best cookies yet.. but I do hear that quite often.

250 g    unsalted butter, softened
150 g    caster sugar, sifted
300 g    plain flour, sifted
 70 g    cocoa, sifted
  4 Tbsp instant coffee, dissolved in 2 Tbsp hot water
  1 Tbsp vanilla extract
  1 Tbsp maple syrup
100 g    walnuts, crushed
100 g    dark choc chips
100 g    milk choc chips
  1 tsp  sea salt

Split into about fifty 1 Tbsp sized balls.

Flatten and shape into little round cookies.

Bake for 8 minutes @ 190C; medium soft cookies.

A photo posted by @jesselukewalker on


Cardamom Choc Chip Cookies - Sunday 3rd January 2016
I love my choc chips, and the cardamom adds a quirky twist.

250 g    unsalted butter, softened
150 g    caster sugar, sifted
300 g    plain flour, sifted
 15      cardamom pods, ground
  2 tsp  vanilla extract
100 g    dark choc chips
  ½ tsp  sea salt

Split into about thirty-eight 1 Tbsp sized balls.

Flatten and shape into little round cookies.

Bake for 9 minutes @ 190C; soft cookies.

A photo posted by @jesselukewalker on


Lemon & Honey Cookies w/Demerara - Wednesday 9th December 2015
These two flavours work wonderfully together, and the crunchy demerara adds a contrast to the soft cookies.

250 g    unsalted butter, softened
200 g    caster sugar, sifted
400 g    plain flour, sifted
  2      lemons, zested and juiced (about 6½ Tbsp)
  2 tsp  vanilla extract
  2 Tbsp honey
  ½ tsp  sea salt

Makes a soft "bready" dough.

Split into about forty-seven 1 Tbsp sized balls.

Flatten first, then sprinkle w/demerara sugar, pat them down.

Bake for 10 minutes @ 190C, until lightly golden brown.

A photo posted by @jesselukewalker on


Spiced Choc Chip Cookies w/Ginger & Cinnamon - Sunday 6th December 2015
A Christmas twist on choc chip cookies. Perfectly spiced, and very hard to say no to!

250 g    unsalted butter, softened
175 g    caster sugar, sifted
350 g    plain flour, sifted
 1½ tsp  ginger, sifted w/flour
  2 tsp  vanilla extract
  1 Tbsp maple syrup
  2 Tbsp golden syrup
  ½ tsp  sea salt
100 g    white choc chips
100 g    dark choc chips

Split into about forty-five 1 Tbsp sized balls.

Flatten and shape into little round cookies.

Bake for 7 to 8 minutes @ 190C; soft cookies.

A photo posted by @jesselukewalker on


Basic Cookie Dough Recipe
Use this as a base to experiment. By itself it won't have much flavour, so you will need to add other ingredients.

250 g    unsalted butter, softened
150 g    caster sugar, sifted
300 g    plain flour, sifted
  2 tsp  vanilla extract
  1 tsp  sea salt

General Tips
I started making cookies in March 2015, and by the end of the year I reckon I'd made over 3000 cookies - about as much as my own body weight! - so I've learnt a lot along the way.

  • wet dough: If the cookie dough mix is too "wet", e.g., when you get a scoop of dough in your hands, try to roll it into a ball and it doesn't hold much shape, then add flour and sugar in a 2:1 ratio - i.e., 50 g plain flour and 25 g caster sugar. Mix it into the dough and try again. Adding too much flour into the mix can turn it into a bread-like dough, hence you need to add sugar as well when drying it out.
  • dry dough: If the dough mix is too "dry", e.g., when you get a scoop of dough in your hands, try to roll it into a ball and it crumbles, then you can add a whole whisked egg, or more vanilla extract, maple syrup, or honey. Be very careful to not make the mix too wet, though you can dry it out again with the tip above if need be.
  • cookie size: I do them at 1 Tsbp size so that I have lots of cookies to share, and people enjoy the smaller "snack" sizes. If they want more, they just get another cookie - no need to feel heavy from eating one large cookie. Obviously, if you don't want 50 cookies, then make the scoops at 2 Tbsp size for about 25 cookies, or halve the entire recipe to do it on a smaller scale.
  • vanilla extract: Not vanilla essence! Essence is a cheap artificial/synethic flavouring, whereas extract is a natural flavouring. It does cost more, but it gets you the real flavour. For an even punchier vanilla taste, try adding vanilla bean paste as well.
  • sea salt: Not table salt! Add the sea salt as the last ingredient before splitting up into cookies - this is so that the salt doesn't dissolve into the cookie dough. It's better having "bits" of salt flavour when eating the cookies, instead of the entire cookie being salty.

Key Equipment
You'll need these basic items in your kitchen cupboards and drawers to be able to make cookies.

  • large mixing bowl
  • digital kitchen scales
  • sieve
  • measuring spoons
  • greaseproof paper / baking paper / baking parchment
  • palette knife
  • wire cooling racks

Key Ingredients
This is an exhaustive list that I'll keep adding to as I make more and more cookies. There's nothing too exotic or difficult to buy, and with these ingredients you can go wild and make your own cookie recipes. Go on, I dare you!
I list some brands here so that you can more easily find the products when shopping, however any brands listed are just my personal choices and don't reflect any endorsements either way.