"Anything can happen if the desire is strong enough." is a statement I faithfully believe in. As a determined individual, it is likely that I'll take to eradicating obstacles in my path if the ambition to complete a specific task proves sufficient in strength.
Plans to bake cookies were confirmed at least a week prior, but were abruptly cancelled at the last minute due to the opposing party's apparent lack of enthusiasm and tragic organizational skills.
But I still wanted my cookies regardless. Hence, matters were taken into my own hands - or I suppose, directly into my kitchen.
My modified rendition of honeykki's Half and Half Cookies were less crunchy than I would have liked, but tasty nonetheless. The interior is soft, fluffy, and almost cake-like, while nuts of varying sizes provide texture diversity.
Beware: These are shockingly filling morsels.
Plans to bake cookies were confirmed at least a week prior, but were abruptly cancelled at the last minute due to the opposing party's apparent lack of enthusiasm and tragic organizational skills.
But I still wanted my cookies regardless. Hence, matters were taken into my own hands - or I suppose, directly into my kitchen.
My modified rendition of honeykki's Half and Half Cookies were less crunchy than I would have liked, but tasty nonetheless. The interior is soft, fluffy, and almost cake-like, while nuts of varying sizes provide texture diversity.
Beware: These are shockingly filling morsels.
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Ingredients
(Recipe inspired by and adapted from honeykki)
- 200 g butter, softened (approx. 1 cup)
- 300 g all-purpose flour (approx. 1.17 cups)
- 100 g granulated sugar (approx. 0.4 cups)
- 2 tsp baking powder
- 1.5 tsp matcha powder *
- 1 tsp cocoa powder
- 1 tbsp Nutella *
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract (opt.)
- pinch of salt
- 210 g roughly chopped nuts (approx. 7/8 cups) (opt.)
Directions:
1) Preheat the oven to 180 C / 350 F. Line a large baking tray with parchment paper.
2) Obtain two large bowls. Allow 100 g of butter to soften to room temperature in each of these bowls. One also has the option of melting the blocks in the microwave at the low power settings for 20-30 seconds. It is crucial to ensure that the butter does not dissolve if engaging in this speed-up step.
3) In a medium-sized bowl, sift flour, sugar, baking powder, and salt to form the dry mix.
4) Transfer 40% of the dry mix to a smaller bowl. Using a fine tea strainer, sift in matcha powder and whisk to combine.
5) Sift in cocoa powder to the remaining 60%.
6) Add 90 g (approx. 3/8 cups) of chopped nuts to the matcha dry mix, and 120 g (approx. 1/2 cup) to the chocolate dry mix. Combine well and set aside.
7) In one of the large bowls, cream butter until pale and smooth. Add in one egg and vanilla extract. Whisk to combine well. Repeat with the second large bowl, swapping vanilla extract for almond extract if desired.
8) Add the matcha dry mix to the large bowl containing almond extract. Mix until just combined and refrain from overworking the mixture.
9) Add the chocolate dry mix to the large bowl containing vanilla extract, along with 1 tbsp of Nutella if desired. Mix until just combined and refrain from overworking the mixture.
10) Scoop two teaspoons' worth of each cookie mixture onto the lined baking tray, ensuring that the dollops are laid directly beside each other. This will form the "half & half" profile. Allow at least one inch between each half & half cookie, as the batter will spread during the cooking process.
11) Bake for 12-15 minutes. Let cool for 1 minute on the tray before transferring to a wire rack.
12) Serve and enjoy!
Notes
- It should be remarked that honeykki's original recipe utilized metric weight units, which I converted to customary units of cups to the best of my abilities under the assumption that all materials adopted the density of water (1 g = 1 ml), though this is obviously not the case. Alternatively, one could invest in a baking scale to improve precision.
- The original recipe also stated to cream butter and sugar together before adding powdered ingredients. Granulated sugar was sifted into the dry ingredients and added to the egg-butter mixture all at once. Should this step be rectified, the result may yield firmer cookies.
- For this recipe, I opted to use Matcha Matsu from DAVIDsTEA, though you may adhere to your preferred source of green tea powder.
- Nutella and chopped nuts can be omitted should nut allergies be an issue. Add-ins such as chocolate chips or dried berries can be substituted to maintain texture. Should Nutella be removed from this recipe, one should reduce the portion of nuts and increase the amount of cocoa powder accordingly, such that both flavour and consistency are maintained.
- Almond extract is an optional addition and can be swapped for vanilla extract if desired.
- The final product is a very soft, crumbly cookie. If any adjustments are performed to alter the finished texture, one cannot guarantee that a similar product will emerge.
(Recipe inspired by and adapted from honeykki)
- 200 g butter, softened (approx. 1 cup)
- 300 g all-purpose flour (approx. 1.17 cups)
- 100 g granulated sugar (approx. 0.4 cups)
- 2 tsp baking powder
- 1.5 tsp matcha powder *
- 1 tsp cocoa powder
- 1 tbsp Nutella *
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract (opt.)
- pinch of salt
- 210 g roughly chopped nuts (approx. 7/8 cups) (opt.)
Directions:
1) Preheat the oven to 180 C / 350 F. Line a large baking tray with parchment paper.
2) Obtain two large bowls. Allow 100 g of butter to soften to room temperature in each of these bowls. One also has the option of melting the blocks in the microwave at the low power settings for 20-30 seconds. It is crucial to ensure that the butter does not dissolve if engaging in this speed-up step.
3) In a medium-sized bowl, sift flour, sugar, baking powder, and salt to form the dry mix.
4) Transfer 40% of the dry mix to a smaller bowl. Using a fine tea strainer, sift in matcha powder and whisk to combine.
5) Sift in cocoa powder to the remaining 60%.
6) Add 90 g (approx. 3/8 cups) of chopped nuts to the matcha dry mix, and 120 g (approx. 1/2 cup) to the chocolate dry mix. Combine well and set aside.
7) In one of the large bowls, cream butter until pale and smooth. Add in one egg and vanilla extract. Whisk to combine well. Repeat with the second large bowl, swapping vanilla extract for almond extract if desired.
8) Add the matcha dry mix to the large bowl containing almond extract. Mix until just combined and refrain from overworking the mixture.
9) Add the chocolate dry mix to the large bowl containing vanilla extract, along with 1 tbsp of Nutella if desired. Mix until just combined and refrain from overworking the mixture.
10) Scoop two teaspoons' worth of each cookie mixture onto the lined baking tray, ensuring that the dollops are laid directly beside each other. This will form the "half & half" profile. Allow at least one inch between each half & half cookie, as the batter will spread during the cooking process.
11) Bake for 12-15 minutes. Let cool for 1 minute on the tray before transferring to a wire rack.
12) Serve and enjoy!
Notes
- It should be remarked that honeykki's original recipe utilized metric weight units, which I converted to customary units of cups to the best of my abilities under the assumption that all materials adopted the density of water (1 g = 1 ml), though this is obviously not the case. Alternatively, one could invest in a baking scale to improve precision.
- The original recipe also stated to cream butter and sugar together before adding powdered ingredients. Granulated sugar was sifted into the dry ingredients and added to the egg-butter mixture all at once. Should this step be rectified, the result may yield firmer cookies.
- For this recipe, I opted to use Matcha Matsu from DAVIDsTEA, though you may adhere to your preferred source of green tea powder.
- Nutella and chopped nuts can be omitted should nut allergies be an issue. Add-ins such as chocolate chips or dried berries can be substituted to maintain texture. Should Nutella be removed from this recipe, one should reduce the portion of nuts and increase the amount of cocoa powder accordingly, such that both flavour and consistency are maintained.
- Almond extract is an optional addition and can be swapped for vanilla extract if desired.
- The final product is a very soft, crumbly cookie. If any adjustments are performed to alter the finished texture, one cannot guarantee that a similar product will emerge.
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