yummy cookies

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00:00absolute fun so go ahead and get your little ones to help along

00:05so starting with the butter we will take room temperature butter

00:10along with icing sugar or home ground sugar is just fine but make sure to see it through

00:18now this recipe does not need any whisking of the butter and sugar just a spatula works just fine

00:24starting slow and gradually bringing it together into a smooth consistency is just fine now that's

00:34perfect next we will take some oil in a bowl to which we will add in the water and baking powder

00:47what we're doing is creating an egg replacement for our cookies

00:51whisk it well and add it to the sugar and butter mixture i find this substitute to be better than

01:00the actual egg reason being a it gives an extra crisp texture to the cookies and b it increases

01:08the shelf life which can be stored in an airtight container over the counter for a month now we

01:16shall go ahead and add the dry ingredient which is the all-purpose flour we will do this by adding

01:23it in batches to help incorporate all the dry completely into the wet ingredients remember

01:31baking is all about balance too much mixing can make the cookies tough so we are being gentle here

01:37giving us that perfect soft texture when baked let's talk a bit about what makes this cookie recipe so

01:44special great thing about homemade cookies you can always tweak the recipe whether you want to add

01:50extra chocolate chips or a pinch of cinnamon or even some crushed nuts it's all about making your own

01:58so go ahead and write to me in the comments below what you might have tried with this recipe

02:07finally bringing it together with our hand by gently kneading it to make one smooth ball of dough

02:14this is the texture we are looking for now keeping this bowl aside and taking another clean bowl

02:28we will take one third of a portion of the dough

02:37now adding a tablespoon of cornstarch into the large portion

02:40and two tablespoon of cocoa powder into the other mix it well

02:54and at this point we can add the vanilla extract and mix it enough to combine it well

03:00in the other bowl we will add the coffee essence you can add coffee powder if you like and mix it in just as well

03:22make sure to knead the dough enough to get an even coloring of the chocolate

03:26it now take the vanilla dough onto the workstation and make it into a log

03:34it does not have to be perfect but just enough to help us divide it into equal portions

03:42now using my favorite tool the bed scraper we are going to divide it into eight portions

03:47and it does not have to be equal

03:56now taking one portion at a time we will roll it into a thin log

04:00and then repeat the same for the rest

04:17now taking our chocolate dough we will repeat the same for this as well

04:21except that we will divide it into a portion of less than the white dough

04:32so if the white is eight we will keep the chocolate to be seven portions

04:41and then just like how we did for the white dough we will roll it into a thin log

04:46and repeat the same for the rest of the portions

04:58now taking the white log and alternating with the chocolate we will layer it one over the other

05:04gently pressing it down to hold it together like i've shown here

05:08notice that i'm not trying to be perfect and keeping the length or the width to be the same

05:21the idea is to get a pattern that makes each cookie look different from the other

05:28finally once you've got them all layered up we will press it down gently to form it into one big

05:33rectangular log

05:41as you go along make sure to close any gaps there may be

05:50and finally we will take it into the cling wrap

06:01and place it into the refrigerator for about 15 minutes

06:07this is to allow the door to rest before we slice into it

06:13once it is firm enough we will bring it onto the workstation and unwrap to slice into it

06:18you can always place a portion of it wrapped into the freezer and use it for another day

06:31now slicing into it we get to see such an amazing pattern created which is quite breathtaking and

06:39satisfying too let me know what you think about it in the comments below

06:44and if there is a pattern you think we could do differently surely i'd love to hear from you

06:50so do write to me in the comments below

06:55now placing the cookies onto the baking tray lined with the parchment paper and taking them in two

07:01batches we will bake them in a preheated oven at 170 degrees for about 14 to 16 minutes

07:08nice and most of the credits these are perfectly baked you'll know when they are ever so light

07:16golden on the sides which ensures a perfect crisp cookie

07:23time to have them with your friends over tea or coffee as you may

07:30These look so attractive, surely you wouldn't want to miss to try one.

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