AuthorChef Chad
For the cold brew: Using the Breville Precision Brewer, fill the tank with 300 ml water. ensuring that it is below the Cold Brew Line.
Remove the basket, add a paper filter and 6 scoops (Breville coffee scooper) of ground coarse coffee.
Navigate the Cold Brew setting and press start. The machine will then begin to brew the coffee without the heating element. Once this is complete, a countdown timer will display on the LCD indicating the cold brew is finished. At this point, the machine will automatically dispense the cold brew into the carafe.
Chill until ready to use. When serving pour it in a glass with ice.
Repeat the process but this time add 1 cup milk (or as needed) for the cold brew with milk.
For the Chocolate chip cookie: Preheat Breville oven to 350 degrees F (175 degrees C).
Using the Breville Stand Mixer Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Top the cookies with sprinkles and chocolate chips. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
For the Crinkles Using the Breville Stand Mixer mix together the cocoa powder, white sugar, and vegetable oil. Beat in eggs one at a time, until fully incorporated. Mix in the vanilla.
In another bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the wet mixture just until a dough forms (do not overbeat). Cover bowl with wrap and refrigerate for at least 4 hours or overnight.
When ready to bake, preheat oven to 350°F | 175°C. Line baking tray with parchment paper (baking paper). Roll 1 tablespoonful of dough into balls for smaller cookies, or 2 tablespoonfuls for larger cookies.
Bake in preheated oven for 10 minutes (for small cookies) or 12 minutes (for larger cookies). The cookies will come out soft from the oven but will harden up as they cool.
Allow cooling on the cookie sheet for 5 minutes before transferring to wire racks to cool.
Ingredients
Directions
For the cold brew: Using the Breville Precision Brewer, fill the tank with 300 ml water. ensuring that it is below the Cold Brew Line.
Remove the basket, add a paper filter and 6 scoops (Breville coffee scooper) of ground coarse coffee.
Navigate the Cold Brew setting and press start. The machine will then begin to brew the coffee without the heating element. Once this is complete, a countdown timer will display on the LCD indicating the cold brew is finished. At this point, the machine will automatically dispense the cold brew into the carafe.
Chill until ready to use. When serving pour it in a glass with ice.
Repeat the process but this time add 1 cup milk (or as needed) for the cold brew with milk.
For the Chocolate chip cookie: Preheat Breville oven to 350 degrees F (175 degrees C).
Using the Breville Stand Mixer Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Top the cookies with sprinkles and chocolate chips. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
For the Crinkles Using the Breville Stand Mixer mix together the cocoa powder, white sugar, and vegetable oil. Beat in eggs one at a time, until fully incorporated. Mix in the vanilla.
In another bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the wet mixture just until a dough forms (do not overbeat). Cover bowl with wrap and refrigerate for at least 4 hours or overnight.
When ready to bake, preheat oven to 350°F | 175°C. Line baking tray with parchment paper (baking paper). Roll 1 tablespoonful of dough into balls for smaller cookies, or 2 tablespoonfuls for larger cookies.
Bake in preheated oven for 10 minutes (for small cookies) or 12 minutes (for larger cookies). The cookies will come out soft from the oven but will harden up as they cool.
Allow cooling on the cookie sheet for 5 minutes before transferring to wire racks to cool.
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