Week 2: Mickey Chocolate Chip Cookies from Disneyland Paris

About a month ago, for National Cookie Day (December 4th), the Disney Parks Blog released a bunch of cookie recipes based on recipes made at various theme parks around the world. The first recipe I wanted to try out was the cookie recipe from Disneyland Paris, and thus became the messiest cookies I’ve made to date.

The final product after making the largest chocolate mess I’ve ever made.

Ingredients (Makes 8 cookies, but somehow I got 9.5 cookies):

Chocolate Chip Cookies

  • 1 cup (126 grams) butter, at room temperature
  • 3 cups (450 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (260 grams) brown sugar, packed
  • 3 teaspoons (11 grams) baking powder
  • 1/8 teaspoon (.5 gram) salt
  • 2 eggs
  • 1 cup (200 grams) semisweet chocolate chips

Toppings

  • 5 ounces (150 grams) dark chocolate, chopped (about 3/4 cups) *I used dark chocolate morsels and melted them
  • 1/2 cup (50 grams) chopped pecans
  • 1/2 cup (50 grams) dried cranberries

Directions

For chocolate chip cookies:

  1. Preheat oven to 375°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
  2. Cut butter into sixteen small cubes and place in bowl of electric mixer fitted with paddle attachment. Add flour, granulated sugar, brown sugar, baking powder, salt, and eggs; mix at low speed for one minute. Increase speed to medium and beat for 2 minutes, until soft dough forms.
  3. Add chocolate chips and mix on low speed until evenly distributed through dough.
  4. Roll 8 balls of dough, each measuring 1/3 cup (90 grams) for Mickey’s head. Roll 16 balls of dough, each measuring 1 1/2 tablespoons (25 grams) for Mickey’s ears.
  5. Slightly flatten each ball of dough with hands. Place four heads on each baking sheet. Place 2 ears on top of each head to form Mickey’s head and ears. The ears should be 1/4 inch (1/2 centimeter) from the head.
  6. Bake one sheet at a time for 17 minutes, until edges of cookie begin to brown. Cool on baking sheet for 5 minutes, then cool completely on wire racks before decorating.

To decorate cookies:

  1. Melt dark chocolate in glass bowl in microwave for 50% power for 30 seconds, then stir. Repeat until chocolate is melted. (You can probably use whatever method you’re comfortable with for melting chocolate).
  2. Transfer chocolate to piping bag fitted with small round tip. (Probably best to use a Ziploc bag so you can close it and minimize the mess).
  3. Pipe diagonal lines on each cookie and top with dried cranberries and pecans.
  4. Allow chocolate to set before eating.

Source

Author: Michael Maravick

I hold a Bachelor's of Science in Manufacturing Engineering from Cal Poly San Luis Obispo. I'm a process engineer by day with a passion for baking and trying new recipes.

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