tanya burr cookie recipe
Hey guys so today I thought I’d share my favorite cookie recipe of all time with you – Tanya Burr Cookie Recipe. They have a vibrant flavor and are almost like a brownie. They can be a little dry if you don’t add too much chocolate (bars or chips). Marie was not as dark as Tanya and not as good looking. So it tastes much better too! Check out the conversion and recipe below.
The first time I made the cookies they didn’t taste right so I made some changes. I changed the salted butter to unsalted, bought self-rising flour instead of making my own, and switched from Nestlé Toolhouse cocoa powder to Hershey’s unsweetened cocoa powder. The first time I tried mini egg cookie recipe & Creme and Cadbury Dark Chocolate. I turned them off the second time because I felt it was a little too sweet for my taste.
“Enjoy the sweetness of Tanya Burr’s Cookie Recipe – a hearty homemade treat created by the popular personality, that promises deliciously simple indulgence.”
But my previous triple chocolate cookie recipe is also very delicious. If you want the recipe, go to my website Crispy Cookies, and see the ingredients for this recipe.
These cookies are the best I’ve ever had. They have a great texture and lots of flavors. I will tell you all the ingredients for tanya burr COOKIE RECIPE in this article.
 Tanya burr cookie recipe Ingredients:
- 14 tablespoons Unsalted Butter
- 1 1/4 cups Super Fine Sugar
- 1 egg
- 2 cups Self Rising Flour
- 2/3 cup Unsweetened Cocoa Powder
- Dash of Milk (2% used in this case)
- Semi-Sweet Chocolate Chips and White Chocolate Chips
- 3 Daim bars
Tips for Success Tanya burr cookie recipe
- Ingredient Swaps: To adapt the recipe for American ingredients, switch salted butter to unsalted, opt for store-bought self-rising flour, and use Hershey’s unsweetened cocoa powder. Experiment with different chocolate varieties to find your preferred sweetness level.
- Super Fine Sugar: If Super Fine Sugar is hard to find, pulse granulated sugar in a food processor for a few minutes to achieve a similar texture.
- Self-Rising Flour Substitute: In the absence of self-rising flour, add 2 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to all-purpose flour.
 Directions FOR Tanya burr cookie recipe
- Preheat your oven to 395 degrees Fahrenheit.
- Cream together the unsalted butter and super fine sugar until smooth.
- Add the egg to the mixture and combine thoroughly.
- Stir in the self-rising flour and unsweetened cocoa powder until a cohesive dough forms.
- If the mixture seems dry, add a dash of milk to achieve the desired consistency.
- Incorporate your choice of chocolate – whether broken bars or chocolate chips – into the dough.
- Line two trays with tin foil for easy cleanup.
- Space out 10 small handfuls of cookie dough on the trays.
- Bake for 11 minutes. The cookies may not look fully cooked when you take them out, but don’t worry.
- Allow the cookies to cool on the baking sheets for about 30 minutes.
TIMETABLE
| Author : Katarina Frank | (Cook Time): 11 mins |
| Total Time: 31 mins | (Prep Time): 20 mins |
FAQs Tanya Burr Cookie recipe
Q1: Can I use regular granulated sugar if I can’t find Super Fine Sugar?
A: Yes, you can substitute regular granulated sugar. Pulse it in a food processor for a few minutes to achieve a texture similar to super fine sugar.
Q2: What can I use as a substitute for Self Rising Flour?
A: If you don’t have self-rising flour, mix 2 1/2 teaspoons of baking powder and 1/2 teaspoon of salt into 2 cups of all-purpose flour as a suitable substitute.
Q3: Where can I find Super Fine Sugar in the United States?
A: Look for bottle-like containers of Domino Super Fine Sugar at Walmart. If unavailable, you can process regular granulated sugar in a food processor until fine.
Q4: Can I use different types of chocolate in the recipe?
A: Absolutely! Feel free to experiment with various chocolate varieties to find your preferred sweetness level. Whether it’s milk chocolate, dark chocolate, or a combination, make it your own.
Q5: My cookies look undercooked after 11 minutes. Should I bake them longer?
A: No need to worry! Even if they look undercooked, remove them from the oven after 11 minutes. Allow them to cool on the baking sheets for about 30 minutes, and they will set properly.
Q6: Can I freeze the cookie dough for later use?
A: Yes, you can freeze the cookie dough for later use. Form the dough into balls and freeze on a tray before transferring them to a sealed container. When ready to bake, place them directly on the baking tray and add a couple of extra minutes to the baking time.
Q7: Can I omit the white chocolate chips or use only one type of chocolate?
A: Certainly! The recipe is flexible, and you can customize it to your liking. Adjust the chocolate types and quantities according to your preferences.
Q8: Why did my first batch not taste right?
A: Taste preferences can vary. If the first batch didn’t meet your expectations, consider experimenting with different chocolate varieties or adjusting the sugar content to find the perfect balance for your taste buds.
Q9: Can I use salted butter instead of unsalted butter in tanya burr cookie recipe?
A: While unsalted butter is recommended, you can use salted butter and adjust the added salt in the recipe accordingly. However, using unsalted butter allows for better control over the overall saltiness of the cookies.
Q10: How should I store the baked tanya burr cookie recipe?
A: Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze the cookies in a sealed bag or container for up to three months
Nutrition Facts for Tanya Burr cookie recipe
- Calories: Approximately 180 calories
- Total Fat: Around 10g
- Saturated Fat: Approximately 6g
- Cholesterol: Roughly 25mg
- Sodium: About 100mg
- Total Carbohydrates: Around 23g
- Dietary Fiber: Approximately 2g
- Sugars: Roughly 12g
- Protein: Approximately 3g
Please note that these values are only estimates and can vary based on the specific brands and quantities of ingredients used. If you have specific dietary concerns or are following a strict diet, it’s recommended to calculate the nutrition facts based on the exact ingredients and serving sizes you use.
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tanya burr cookie recipe (Creax Bakery style)
Ingredients
- 14 tablespoons Unsalted Butter
- 1 ¼ cups Super Fine Sugar
- 1 egg
- 2 cups Self Rising Flour
- â…” cup Unsweetened Cocoa Powder
- Dash of Milk 2% used in this case
- Semi-Sweet Chocolate Chips and White Chocolate Chips
- 3 Daim bars
Instructions
- Directions:
- Preheat your oven to 395 degrees Fahrenheit.
- Cream together the unsalted butter and super fine sugar until smooth.
- Add the egg to the mixture and combine thoroughly.
- Stir in the self-rising flour and unsweetened cocoa powder until a cohesive dough forms.
- If the mixture seems dry, add a dash of milk to achieve the desired consistency.
- Incorporate your choice of chocolate - whether broken bars or chocolate chips - into the dough.
- Line two trays with tin foil for easy cleanup.
- Space out 10 small handfuls of cookie dough on the trays.
- Bake for 11 minutes. The cookies may not look fully cooked when you take them out, but don't worry.
- Allow the cookies to cool on the baking sheets for about 30 minutes.
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