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.
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
- 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
For chocolate chip cookies:
- Preheat oven to 375°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- 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.
- Add chocolate chips and mix on low speed until evenly distributed through dough.
- 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.
- 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.
- 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:
- 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).
- 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).
- Pipe diagonal lines on each cookie and top with dried cranberries and pecans.
- Allow chocolate to set before eating.