Now Playing: New iPhone 8S review: iPhone 8 Plus, bigger battery, faster cameras, faster speakers, and moreHere are some of the top cookies we tasted this summer.
Bumblebee Cookies by BumbleBeeIngredients: 1 cup (500g) unsalted butter, softened 1/4 cup (180ml) dark brown sugar 1 tsp vanilla extract 1/2 tsp baking powder1 egg white 1/3 cup (140g) sugar1 cup (2 tbsp) flour1/2 cup (60ml) cocoa powder1/4 tsp salt1/8 tsp cinnamon1 tsp sea saltPreheat oven to 350F.
Combine butter and brown sugar in a medium bowl and set aside.
Combine vanilla extract and baking powder in a separate bowl.
Beat the egg white with the remaining flour until smooth.
Add the cocoa powder and salt and beat until well blended.
Add sugar and mix until smooth and combined.
Beat in the flour mixture and beat for about 3 minutes.
Scoop about a tablespoon or two of batter into each cookie scoop and bake for 10-15 minutes.
Remove from oven and let cool for a few minutes.
While cookie is baking, combine all ingredients and blend in.
Tarragon Cookies by TarragorasIngredients: 3/4 Cup (110ml) plain unsweetened coconut milk 1 tsp ground cinnamon 1 tsp sea sesame seeds 1/8 teaspoon ground ginger 1/16 tsp ground nutmeg1/16-1/3 tsp ground cloves3 eggs2 tbsp plain Greek yogurt1/5 Cup (60g) plain yogurt1 tsp vanilla2 tbsp chopped lemon zest1/6 Cup (200g) white flour1 tsp salt3/4-1.5 cups (500ml) unsweeten coconut milk2 tbsp sugarPreheat the oven to 400F.
Whisk together coconut milk, sugar, cinnamon, ginger, cloves and nutmeg.
Mix in egg whites, yogurt, vanilla, lemon zEST and salt.
Mix until combined.
Add in the white flour and mix again.
Pour batter into the cookie scoop.
Bake for 10 minutes.
Allow to cool.3.
Golden Oreo Cookies by GoldenOreosIngredients: 2 1/5 cups unsalted, room temperature (350F) unscented cocoa powder, powdered sugar, water 1/7 tsp salt 1 tsp baking soda1/1 cup unsalted chopped hazelnuts, finely chopped3/8 cup (250ml) mini chocolate chips, chopped3.
Whipping cream or other whipped cream3.
In a large bowl, whisk together the cocoa, sugar and salt, until smooth, about 3-4 minutes.
Stir in hazelnut mixture, chocolate chips and chopped hazels.
Pour into cookie scoop, and bake in the oven for 10 -15 minutes, or until set and golden.
Remove and cool completely.4.
Blackberry Cake by BlackberriesIngredients: 6-8 large strawberries, cut into 2 inch pieces1/7 cup (150ml) heavy cream3 tbsp (50g) pure maple syrup1/12 cup (200ml) chocolate chips1/9 cup (125ml) sugarPre-heat oven and grease a 9×13 pan.
Heat a large frying pan over medium-high heat and melt butter, then add in the strawberries, stirring constantly until the strawberries are soft.
Pour over the cream, stirring until melted and creamy.
Pour in chocolate chips.
Place in the pan and cook for about 2 minutes on each side until golden and slightly bubbly.
Remove the strawberries and allow to cool to room temperature.5.
Choconut Cookie Dough by TraviViviIngredients: 5 cups (250g) all-purpose flour 1/1 teaspoon salt1 cup + 1 tbsp (60 ml) heavy whipping cream3/5 cup (170ml) nonfat sour cream3 eggs1 1/6 tsp vanilla1/15 tsp saltPre-bake the dough for about 30 minutes in the microwave on HIGH, or for 30 minutes on the stovetop.
Allow the dough to cool completely in the fridge.6.
Mapleberry Cookie Dough By BlueberryCocoaIngredients: 4 cups (150g) powdered sugar1/10 cup (80ml) light coconut milk (or other liquid)1 tsp ground maple syrupPreheat your oven to 375F.
Line a 9 x 13 pan with parchment paper.
Mix together powdered sugar and light coconut cream.
Combine flour, maple syrup and vanilla.
Add to the chocolate chips while mixing.
Add eggs, and mix well.
Sprinkle with the rest of the powdered sugar.
Mix on low speed until smooth after adding the flour and mixing.
Sprinkling of more powdered sugar is optional.
Bake in the preheated oven for 15-20 minutes, then flip and bake another 15-30 minutes, until a toothpick inserted in the middle comes out clean.7. Blue