COOKIES by Tatatito 🍪

Follow me on my social media: ► Instagram:   / juan.cruz.77   ► TikTok:   / tatatitoo77   Step-by-step instructions for making cookies (by Tatatito) What you need: COOKIE DOUGH (for 11-12 cookies, 100g each) 350g all-purpose flour 130g all-purpose flour 20g cornstarch 240g butter 190g brown sugar 90g white sugar 2 eggs (110g) 10g vanilla extract (if you have vanilla essence, that works too) 6g salt 4g baking soda 2g baking powder (Royal brand) 1g instant coffee Start with this dough The cookie dough—from there you can add any toppings you like, use colors if you want to differentiate them—it's all up to you. TOPPINGS: Nuts, whatever you like. Chocolate chips (any kind you like) Coconut Toffee (it's great in small pieces) Try whatever you like! Always remember: The average weight for dividing each cookie dough portion (without adding toppings) is 100g. When you start mixing the ingredients, first combine the wet ingredients, and only when everything is well combined and a uniform-colored dough forms do you add the dry ingredients (flour, salt, etc.). Remember not to overmix; when the ingredients are well combined, the dough is ready. Butter: The temperature is key. It needs to be at room temperature when you use it; 1-2 hours at room temperature is perfect (not too cold, not melted). The amount of toppings you can add to the dough is between 20% and 30-40% (e.g., 100g dough and 20g toppings is fine, up to 40g for a generous amount). Chilling: Once you've made the dough, added the toppings, and divided it, you need to chill it before baking. Freeze for 30 minutes, then refrigerate for another 30 minutes. If you have extra time, leave them in the refrigerator for 24 hours (no need to freeze them). Oven: Before putting the cookies in the oven, preheat it for 20 minutes at 200 degrees Celsius (the dial should be slightly past the middle). Baking: We baked ours for 14 minutes at 190/200 degrees Celsius, but the time varies with each oven, between 12 and 15 minutes. To know if they're done, after 7 minutes they should be lower in the oven and shiny. When you see the edges of the cookie starting to brown nicely, they're ready to take out. Remove the tray from the oven and let them cool for 10-20 minutes until the cookies are firm (hard on the outside). They're very fragile when they first come out, so don't lift them from the tray; wait a little while. Optional: If you want, as soon as you take them out of the oven and they start to cool, use the bottom of a glass, cup, or something flat to press down on the cookie. They'll become thinner and will crack a little, making them crispier on the outside when you bite into them, while still being moist on the inside. They're even better the day after you make them—I've tried it! All the ingredients settle, and the flavor intensifies. Try making them; they're very easy and turn out great! Let me know how they turned out when you try them, and if you have any questions about the recipe, leave them in the comments. I'll answer them little by little, and the community will surely help you too. I loved this recipe, and I hope you do too!!