Iconic chocolate chip cookies with Kinder Bueno

    40 min

    Everybody at least once in their lives should bake chocolate chip cookies. They are amazingly delicious and juicy, simple to make and absolutely silly. Silly, because they look like little squashed flying saucers, which had a tuff landing onto your plate. Chocolate chip cookies are all about balancing sweetness from white and brown sugar with softness of vanilla and butter. The original recipe was invented by Ruth Wakefield from Massachusetts. Nobody knows exactly how she came up with this recipe, but it absolutely reshaped the cookie baking world forever. Next year this iconic American recipe will hit its 80th anniversary, so if you have never made it, hurry up!


    Île-de-France, France
    67 people made this

    Makes: 2 dozen

    • 150g unsalted butter, softened
    • 80g soft brown sugar
    • 80g caster sugar
    • 220g self raising flour
    • 1 large egg
    • 100g 70% chocolate, cut into chunks
    • 100g Kinder Bueno, cut into chunks

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Use an electric mixer (or good blender) to cream the butter and sugars. Spend a bit of time and effort on this stage, as this mix will represent the texture of your cookie. The end result should become creamy and fluffy.
    2. Add egg and flour and mix gently with a wooden spatula.
    3. Cut your chocolate and Kinder Bueno into nice big pieces. When you eat your cookie, you literally want to bite into chunks of chocolate.
    4. Separate your dough into two halves; add chocolate to one half and Kinder Bueno to the other.
    5. Roll each half into a thick sausage and cut into slices.
    6. Form each piece into a ball and let the the dough chill in the fridge for 20 to 30 minutes. The more you chill the dough, the better.
    7. Now put half of your balls onto a baking tray lined with baking paper and flatten with your fingers. Remember, these are homemade cookies and they are supposed to be silly flying saucers, so nobody cares about a perfect shape! But you've got to keep them thick and far away from each other, because they are going to spread and increase in diameter.
    8. Bake in a preheated 170 C / 150 C Fan / Gas 3 oven for about 20 minutes or until golden brown.
    9. Let the cookies rest and cool before moving from the baking paper. When hot, the cookies are very fragile and can easily break.
    10. Here we go! Not that difficult - I told you. I actually failed the first time, because I didn't give my cookies enough time in the fridge; so now you will not make the same mistake. Also, though original cookies come with chocolate pieces, my favourite ones are now with Kinder Bueno. They are amazingly chewy and sticky because of the Bueno texture. Exactly what the doctor ordered!

    See it on my blog

    Anastasia's Kitchen

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