Earliest recorded instances of cookies dates back to Persia in the 7th century AD, where they were often served to guests with tea. Cookies eventually made their way to Europe through the Muslim conquests, and by the Middle Ages, various types of cookies were being made throughout the continent. The modern cookie, as we know it today, is thought to have originated in the United States in the 18th century, where Dutch settlers brought their tradition of making "koekjes," or small cakes, to New Amsterdam (now known as New York City). Over time, these "koekjes" evolved into the cookies we know and love today, with countless variations and flavors.
Dough requires at least 1 hours of chilling.
Ingredients
So while it's difficult to attribute the invention of cookies to a single person, it's clear that they have a long and fascinating history dating back centuries.
Directions
- Beat the butter, granulated sugar, and brown sugar in stand mixer on medium high speed.
- Mix until fluffy and light in color, about 2-3 minutes.
- Add the egg and vanilla extract, and then beat on high speed until combined.
- Now incorporate the flour, cocoa powder, baking soda and salt together until combined.
- Lastly add milk and crushed nuts, switch to high speed to incorporate well.
- Cover dough tightly and chill in the refrigerator for at least 1 hours and up to 3 days.
- Chilling is mandatory for this sticky cookie dough.
Remember you don't have to bake whole batch, you can store dough for up to 3 days in the fridge.
- Preheat oven to 350°F (180°C) and line large baking sheets with parchment paper.
- Remove cookie dough from the refrigerator set aside for 10 minutes.
For better presentation, you can stick whole nut in to the ball to bake into the cookie.
- Scoop and roll dough, a heaping tablespoons of dough each, into balls.
- Arrange 2-3 inches apart on the baking sheets.
- Bake for 13 minutes or until the edges appear set and the centers still look soft.
- Cool cookies for 5 minutes on the baking sheet.
- The cookies will slightly deflate as they cool.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
Ingredients
Directions
- Beat the butter, granulated sugar, and brown sugar in stand mixer on medium high speed.
- Mix until fluffy and light in color, about 2-3 minutes.
- Add the egg and vanilla extract, and then beat on high speed until combined.
- Now incorporate the flour, cocoa powder, baking soda and salt together until combined.
- Lastly add milk and crushed nuts, switch to high speed to incorporate well.
- Cover dough tightly and chill in the refrigerator for at least 1 hours and up to 3 days.
- Chilling is mandatory for this sticky cookie dough.
Remember you don't have to bake whole batch, you can store dough for up to 3 days in the fridge.
- Preheat oven to 350°F (180°C) and line large baking sheets with parchment paper.
- Remove cookie dough from the refrigerator set aside for 10 minutes.
For better presentation, you can stick whole nut in to the ball to bake into the cookie.
- Scoop and roll dough, a heaping tablespoons of dough each, into balls.
- Arrange 2-3 inches apart on the baking sheets.
- Bake for 13 minutes or until the edges appear set and the centers still look soft.
- Cool cookies for 5 minutes on the baking sheet.
- The cookies will slightly deflate as they cool.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.