these have a really chic and unique look! high-end
SmallBorb
Oooh I know that cronch is going to be so satisfying
calicoskies85
Lovely! And Yum!
MysteriousDouble1708
It reminds me of the mosaic glass art I used to do! Love it!
[deleted]
[deleted]
quasilunarobject
Such a cool idea, what stage do you place the chips on to get them so perfect? While they’re slightly underbaked I assume?
Hour-Mission9430
Lovely!
unserious_lees
So cool! Very professional looking
No_Reindeer_7441
This look so good! Never seen anything like these
nen_x
These cookies are haunting me in the best way. I NEED THEM!!
Particular_Shock_697
Beautiful
Poufsouffle4SPN
These look bougie!
ellag-callie-mabel
🤤
whenabutterfly
How did you DO THIS?? My mouth is watering
imonlyfoive
can you share the recipe?? ive never seen anything like this before it looks SO GOOD
FleeniSoilthm
What a lovely cookie, the chocolate chunks look very tempting!
Curious-Magician9807
I thought these were coasters 😂
Friendly-Channel-480
Such precision. They look delicious.
ChrystalDarkligh
Damn too beautiful to eat!
wickedtunes
This is such a unique idea!!
NowWhatGirl
Holy moly that is perfection!
SykeYouOut
Mmmmm, fancy
Either-League8476
Wow I posted this during my work break, I didn’t expect such a big response so quickly!
More details about the cookies: a few people asked about when the chocolate is placed, I place it *only on top* just before baking for 9-10 mins. These mosaic ones may need about 1-2 mins extra due to how close the chocolate bits are, it needs to be cooked evenly on top in between the chocolate bits (I use a metal pick until it comes out clean, or just eyeball it).
The other tricks to getting the chocolate to stay formed instead of melting is:
– Use block chocolate, not baking chocolate – When you remove it from the oven, leave the cookies on the tray for only about 2 mins until you take them off the tray and onto a cool plate or chopping board. Then put that board in the fridge for about 1 hour. At this point, when they are totally cooled, is when you do the optional melted chocolate bottom.
The chocolates I used are: 70% Samoan dark cocoa, creamy milk chocolate, and caramelised buttermilk white chocolate. The trick to the texture of the cookies is melting the butter until lightly melted (not boiling/bubbling) and then letting it cool back to room temperature before beating in the sugar, eggs, etc.
28 Comments
these look SO GOOD!
Did you place the chocolate on after baking?
Mosaic chocolate cookies.
Why do they look so perfect.
these have a really chic and unique look! high-end
Oooh I know that cronch is going to be so satisfying
Lovely! And Yum!
It reminds me of the mosaic glass art I used to do! Love it!
[deleted]
Such a cool idea, what stage do you place the chips on to get them so perfect? While they’re slightly underbaked I assume?
Lovely!
So cool! Very professional looking
This look so good! Never seen anything like these
These cookies are haunting me in the best way. I NEED THEM!!
Beautiful
These look bougie!
🤤
How did you DO THIS?? My mouth is watering
can you share the recipe?? ive never seen anything like this before it looks SO GOOD
What a lovely cookie, the chocolate chunks look very tempting!
I thought these were coasters 😂
Such precision. They look delicious.
Damn too beautiful to eat!
This is such a unique idea!!
Holy moly that is perfection!
Mmmmm, fancy
Wow I posted this during my work break, I didn’t expect such a big response so quickly!
More details about the cookies: a few people asked about when the chocolate is placed, I place it *only on top* just before baking for 9-10 mins. These mosaic ones may need about 1-2 mins extra due to how close the chocolate bits are, it needs to be cooked evenly on top in between the chocolate bits (I use a metal pick until it comes out clean, or just eyeball it).
The other tricks to getting the chocolate to stay formed instead of melting is:
– Use block chocolate, not baking chocolate
– When you remove it from the oven, leave the cookies on the tray for only about 2 mins until you take them off the tray and onto a cool plate or chopping board. Then put that board in the fridge for about 1 hour. At this point, when they are totally cooled, is when you do the optional melted chocolate bottom.
The chocolates I used are: 70% Samoan dark cocoa, creamy milk chocolate, and caramelised buttermilk white chocolate. The trick to the texture of the cookies is melting the butter until lightly melted (not boiling/bubbling) and then letting it cool back to room temperature before beating in the sugar, eggs, etc.
Seeing these cookies brought me to tears