The Maillard reaction only starts at 280°F—most home ovens bake cookies too cool for proper browning.
Homemade Cookies
Indulge in the warm, gooey goodness of these homemade cookies that are sure to satisfy your sweet tooth! With just a handful of pantry staples like creamy butter and rich chocolate chips, you’ll whip up a batch that’s bursting with flavor. Perfect for sharing—or not—these treats are a delightful way to brighten your day!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- two whole eggs
- 150 ml of milk (5.07 fl oz)
🫙Pantry Staples(4)
- one and a half teaspoons of baking powder (7.5 ml)
- one cup of cornstarch (240 ml)
- flour (quantity not specified)
- 200 grams of sugar (1 cup)
📦Other(1)
- three generous tablespoons of margarine or lard (45 ml)
👨🍳 Instructions
- 1
Mix the margarine or lard with sugar very well using a whisk until it increases in volume.
- 2
Add the eggs and cornstarch, mixing well.
- 3
Gradually add the milk and baking powder, mixing thoroughly.
- 4
Add flour little by little until the dough no longer sticks to your fingers.
- 5
Shape the cookies and bake at 200 degrees Celsius for about 20 minutes.
💡 Pro Tips
- ✓Cream margarine/lard with sugar for exactly 3-5 minutes at medium speed until mixture lightens in color and increases volume by 50%, incorporating air bubbles that create tender cookie texture.technique3-5 minutes, 50% volume increase
- ✓Add flour gradually until dough reaches 65-70% hydration (slightly tacky but not sticky) because over-mixing develops gluten and creates tough, dense cookies.technique65-70% hydration
- ✓Bake at exactly 200°C (392°F) for 18-22 minutes until edges are set but centers still appear slightly underbaked, as cookies continue cooking on hot pan for 2-3 minutes after removal.timing200°C, 18-22 minutes
- ✓Dissolve baking powder completely in milk before adding to prevent uneven leavening pockets that create irregular cookie rise and texture.technique
- ✓Use cornstarch at 10-15% of total flour weight to create more tender cookies by interrupting gluten formation and absorbing excess moisture.ingredient10-15% of flour weight
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
The Maillard reaction only starts at 280°F—most home ovens bake cookies too cool for proper browning.
Homemade Cookies
Indulge in the warm, gooey goodness of these homemade cookies that are sure to satisfy your sweet tooth! With just a handful of pantry staples like creamy butter and rich chocolate chips, you’ll whip up a batch that’s bursting with flavor. Perfect for sharing—or not—these treats are a delightful way to brighten your day!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- two whole eggs
- 150 ml of milk (5.07 fl oz)
🫙Pantry Staples(4)
- one and a half teaspoons of baking powder (7.5 ml)
- one cup of cornstarch (240 ml)
- flour (quantity not specified)
- 200 grams of sugar (1 cup)
📦Other(1)
- three generous tablespoons of margarine or lard (45 ml)
👨🍳 Instructions
- 1
Mix the margarine or lard with sugar very well using a whisk until it increases in volume.
- 2
Add the eggs and cornstarch, mixing well.
- 3
Gradually add the milk and baking powder, mixing thoroughly.
- 4
Add flour little by little until the dough no longer sticks to your fingers.
- 5
Shape the cookies and bake at 200 degrees Celsius for about 20 minutes.
💡 Pro Tips
- ✓Cream margarine/lard with sugar for exactly 3-5 minutes at medium speed until mixture lightens in color and increases volume by 50%, incorporating air bubbles that create tender cookie texture.technique3-5 minutes, 50% volume increase
- ✓Add flour gradually until dough reaches 65-70% hydration (slightly tacky but not sticky) because over-mixing develops gluten and creates tough, dense cookies.technique65-70% hydration
- ✓Bake at exactly 200°C (392°F) for 18-22 minutes until edges are set but centers still appear slightly underbaked, as cookies continue cooking on hot pan for 2-3 minutes after removal.timing200°C, 18-22 minutes
- ✓Dissolve baking powder completely in milk before adding to prevent uneven leavening pockets that create irregular cookie rise and texture.technique
- ✓Use cornstarch at 10-15% of total flour weight to create more tender cookies by interrupting gluten formation and absorbing excess moisture.ingredient10-15% of flour weight