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Classic Cookies In Minutes



Makes 20 of each

Hands-on time: 15 minutes

Hands-off time: 30 minutes

INGREDIENTS

For the cookie dough base:

¾ cup (170g) butter, melted

1⅓ cup (166g) brown sugar

2 large eggs

2¼ cups (281g) cake flour

½ tsp bicarbonate of soda

For the ginger cookies:

2 tsp ground ginger

2 tsp ground cinnamon

For the choc-chip cookies:

1½ cups chocolate chips

For the red velvet cookies:

3-4 drops red food colouring

1 tbsp (6g) cocoa powder

1 cup white chocolate chips

For the triple chocolate cookies:

1 tbsp (6g) cocoa powder

1¾ cups milk chocolate, chopped

Serving suggestion: Glass of ice cold milk

METHOD

1. Line the basket of the Philips XXL Premium Airfryer with Smart Sensing Technology with baking paper.

For the cookie dough base:


2. In a large bowl, mix the melted butter and sugar together with an electric hand mixer for 3 minutes.


3. Add the eggs and sieve in the flour and bicarbonate of soda. Mix for 1 minute until combined. *Chef’s Tip: This is the perfect base of any cookie!

For the ginger cookies: 


4. Add the ground ginger and cinnamon and mix with an electric hand mixer until combined.

For the choc-chip cookies:


5. Add chocolate chips and stir until combined.

For the red velvet cookies: 


6. Add the cocoa powder and food colouring and mix with an electric hand mixer until combined. Fold in the white chocolate chips.

For the triple chocolate chip cookies: 


7. Add the cocoa powder and mix with an electric hand mixer until combined. Fold in 1

cup of the chopped chocolate.


8. Using an ice cream scoop, spoon 4 portions out onto the baking paper. Use your hands to roll balls instead, if preferred. *Chef’s Tip: The cookie dough can be stored in the freezer for up to 3 months. Simply thaw and bake as needed!


9. Bake the cookies in the Philips XXL Premium Airfryer with Smart Sensing Technology at 150°C for 14 minutes. When cookies are crisp and baked through, pull open the air fryer door and let them sit in the basket for an additional 2 to 3 minutes before transferring to a cooling rack.


10. Cool the cookies for 15 minutes.

For the triple chocolate chip cookies: 


11. In a small heatproof bowl, heat the remaining chopped chocolate in the microwave for 1 minute until smooth and melted.


12. Dip half of each cooled cookie into the melted chocolate. Repeat with the rest and place on a sheet of baking paper to firm up.


13. Serve the cookies with a glass of ice cold milk and ENJOY! *Chef’s Tip: Store leftover cookies in an airtight container for up to 5 days!



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