I was going to suggest a wassail cookie (hot spiced cider) but it sounds like you've got that covered. What about a mulled wine cookie? That might be super gross though. Lol
@@BakingwithChickens oh thanks, ive made it now lol but it turned out good other than it being really sweet for me, also they dont look as lovely as yours but its the taste that counts ;)
@@kennitta4495 oop! Sorry for the tardy response but so glad that they came out tasting great! You could def reduce the sugar as well. Or use brown sugar for a puffier cookie. I agree and try to reduce the sugar in my recipes. Can you believe I already cut out at least 1/4 portion of the sugar from my reference recipe?! Thank you for making them, it makes me so happy! 🤗
@@BakingwithChickens oh ok thank you! also no worries about replying a bit late 1/4 sugar portion cut is suprising! ill definitely try make it next time with less sugar and see how it goes
Hi, can you answer this question for me, I want to give up all 130g of sugar, it's okay? because my dad can't eat a lot of sugar, anyway thanks for your recipe
Hmmm not sure because the sugar plays a role in the baking process and texture of the cookie. Can he have alternative natural sugars or none at all? There is also sugar in the white chocolate. Try it? If anything, the texture will become more cakey and crumbly and not chewy. I think it'll still taste okay!
Absolutely! Mr. BWC grimaces every time I break out the white chocolate - in fact he loathes it & has been requesting a dark chocolate version of the cookie since I made them. Try it and let me know how they turn out!
@@BakingwithChickens I do a “toastie.” Brown the butter, toast the flour, and roast the sugar. I didn’t use toasted flour for all of it tho. It’s awesome. You could probably add caramelized white chocolate chunks - for the sweetness that’s muted by roasting the sugar. It’s labor-intensive but they’re beautiful. I use a tea called Moonlight Earl Grey. You won’t have to use vanilla. It’s awesome. I love that you make your OWN recipes! I’m always trying to come up with original recipes.
@@suigeneris2663 OOH yeeeaa caramelized white chocolate feves would be DELICIOUS on these. Never heard of a toastie! How cool, I will have to try this. What temp do you roast the sugar at? I accidentally burned a pan of my curing sugar/salt recently when I forgot it was in the oven when I preheat it. OOOOPPPSSS.
@@BakingwithChickens food52.com/recipes/72233-roasted-sugar Also, I never use anything but Korintje cinnamon, Manuka honey, or Mexican vanilla. Callebaut and Valrhona are awesome for tempering. They’re expensive, but omg so good. Then I cheap out on sugar and flour and nuts, etc. My name’s Veronica. I should be studying for the bar but I’m obsessed with baking rn. It’s pathetic but delicious af.
![[No Music] How to Make Earl Grey Cookies](/img/1.gif)
PS love these sweater weather cookie recipes!! And hi chicken daddy!
Thank you! Warning: the upcoming Apple Cider Caramel Cookies might blow ur mind.
Hi! Chicken daddy here (AKA Mr. BWC) to say I too love the sweater weather cookies... so much that I no longer fit into my sweaters.
Love it!! What about chai latte?
YES! Love a chai latte, that one is def coming up
@@BakingwithChickens cool! I'll look forward to that!
I was going to suggest a wassail cookie (hot spiced cider) but it sounds like you've got that covered. What about a mulled wine cookie? That might be super gross though. Lol
Hmmm mulled wine?? That might work better as a cookie bar, like an adapted fruitcake. 🤔 maybe take some inspo from my rum cake episode?
How well do these cookies freeze?
hey i possibly need an answer asap since I'm planning to make it today, but can i replace white chocolate with dark or even remove it completely ?
Yes you can absolutely omit the white chocolate.
@@BakingwithChickens oh thanks, ive made it now lol but it turned out good other than it being really sweet for me, also they dont look as lovely as yours but its the taste that counts ;)
@@kennitta4495 oop! Sorry for the tardy response but so glad that they came out tasting great! You could def reduce the sugar as well. Or use brown sugar for a puffier cookie. I agree and try to reduce the sugar in my recipes. Can you believe I already cut out at least 1/4 portion of the sugar from my reference recipe?! Thank you for making them, it makes me so happy! 🤗
@@BakingwithChickens oh ok thank you! also no worries about replying a bit late
1/4 sugar portion cut is suprising! ill definitely try make it next time with less sugar and see how it goes
Hi, can you answer this question for me, I want to give up all 130g of sugar, it's okay? because my dad can't eat a lot of sugar, anyway thanks for your recipe
Hmmm not sure because the sugar plays a role in the baking process and texture of the cookie. Can he have alternative natural sugars or none at all? There is also sugar in the white chocolate. Try it? If anything, the texture will become more cakey and crumbly and not chewy. I think it'll still taste okay!
@@BakingwithChickens Ok thanks for your feedback, I will give it a try and give you the results
@@yenhai1458 hey howd it go?
Can i replace white chocolate with dark chocolate?
Absolutely! Mr. BWC grimaces every time I break out the white chocolate - in fact he loathes it & has been requesting a dark chocolate version of the cookie since I made them. Try it and let me know how they turn out!
How about a hot tottie cookie!
Ask and you shall receive. Stay tuned for a Hot Totte Cookie!
You need a lemon icing on those.
Oohh! 😯😯
@@BakingwithChickens
I do a “toastie.” Brown the butter, toast the flour, and roast the sugar. I didn’t use toasted flour for all of it tho. It’s awesome. You could probably add caramelized white chocolate chunks - for the sweetness that’s muted by roasting the sugar. It’s labor-intensive but they’re beautiful.
I use a tea called Moonlight Earl Grey. You won’t have to use vanilla. It’s awesome.
I love that you make your OWN recipes! I’m always trying to come up with original recipes.
@@suigeneris2663 OOH yeeeaa caramelized white chocolate feves would be DELICIOUS on these. Never heard of a toastie! How cool, I will have to try this. What temp do you roast the sugar at? I accidentally burned a pan of my curing sugar/salt recently when I forgot it was in the oven when I preheat it. OOOOPPPSSS.
@@BakingwithChickens
food52.com/recipes/72233-roasted-sugar
Also, I never use anything but Korintje cinnamon, Manuka honey, or Mexican vanilla. Callebaut and Valrhona are awesome for tempering. They’re expensive, but omg so good. Then I cheap out on sugar and flour and nuts, etc.
My name’s Veronica. I should be studying for the bar but I’m obsessed with baking rn. It’s pathetic but delicious af.