Cookies & biscuits recipes

Cookies sit between cake and pastry: they are small enough to bake quickly, but their texture depends on the balance of flour, sugar, fat and moisture. More brown sugar gives chew, more white sugar gives spread and crispness, and a short rest in the fridge can make the difference between a thick centre and a thin biscuit. These recipes cover chocolate, spice, oats and shortbread styles. Bake one test cookie first when a dough is unfamiliar, because tray colour and oven heat change the timing more than a printed number suggests.

3 recipes

3 photos

Shortbread

Three parts flour to two of butter and one of sugar, with semolina for grit, baked low and slow so it stays short rather than snapping crisp.

2 hr 20 minServes 12

BakingBritishCookies & biscuits

3 photos

Millionaire's Shortbread

A properly baked shortbread base, a caramel boiled to a temperature rather than a colour, and chocolate poured on only once the caramel is cold.

4 hr 10 minServes 16

BakingBritishChocolate

3 photos

Chocolate Chip Cookies

No browned butter and no overnight rest: creamed, scooped and baked within the hour, for a crisp edge against a soft chew in the middle.

42 minServes 24

AmericanBakingChocolate

Often combined with

Cookies & biscuits + BakingCookies & biscuits + DessertsCookies & biscuits + VegetarianCookies & biscuits + BritishCookies & biscuits + ChocolateCookies & biscuits + American

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