I was in my favorite Lulu Hypermarket here in Abu Dhabi and saw a huge display that had an item on sale in bulk!. Glucose biscuits! Can you believe it? I was so happy to find them as I was teaching metabolism in my class this past week and they were PERFECT prop for class. Glucose and oxygen in — water, carbon dioxide and ATP out! They were quite delicious by the way.
Yield: 16 to 18 large cookies
Prep Time: 15 minutes | Bake Time: 12 minutes
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (4 ounces) unsalted butter, at room temperature
3/4 cup creamy peanut butter
2/3 cup light brown sugar
1/3 cup granulated sugar
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1/2 cup peanuts
Coarse salt for sprinkling
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
2. In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
3. Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Scrape the bowl. Add the dry ingredients and mix on low until just combined. Using a rubber spatula, stir in the chocolate chips and peanuts.
4. Drop by two heaping tablespoonfuls of dough, spacing the cookies about 2 inches apart. Sprinkle a small pinch of coarse salt on top of each cookie. Bake for about 12 minutes, or until the outside of the cookies are set but the middles are still a little soft. Cool cookies on the baking sheets. Store in an airtight container.
Momofuku's cornflake cookies
I decided to try these cookies since everyone has been raving about Momofuku’s everything. I found a recipe on Momofuku for two, not sure it’s the best but it looked good. I have to say these are ok and nothing special. The cornflakes made the cookie too chewy.
- 2 sticks unsalted butter at room temperature
- 1 ¼ cup packed dark brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 ½ tsp kosher salt (plus more for sprinkling)
- 3/4 cup oatmeal
- 1 1/4 cup lightly crushed cornflakes (= about 1 1/2 cup cornflakes before crushing)
- 2/3 cup mini chocolate chips*
- about 3/4 cup mini marshmallows
Preheat the oven to 350 degrees. In a mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes on medium speed. Add the eggs and vanilla extract, and beat until combined.
Add the flour, baking soda, and salt and beat on low speed, just so the dry ingredients become incorporated. With a wooden spoon, mix in the oatmeal, crushed cornflakes, and chocolate chips.
(If you have time and would like the cookies to spread a little less, refrigerate the dough for two hours.)
On a parchment-lined baking sheet, scoop up and roll the dough into golf ball-sized spheres. (Six will fit comfortably on one pan–give them room to spread!) Lightly press down 4 mini marshmallows in the center of each ball of dough (I actually waited until the cookies bake a bit to add the marshmallows–this technique worked best to maximize the number of marshmallows per cookies). Sprinkle tops with a touch more salt. Repeat with the remaining dough.
Bake for 9-10 minutes. The cookies will still look soft in the middle when you take them out of the oven. Allow them to cool directly on the tray for a few minutes before moving them onto a platter.