It’s feeling like a fun baking type of weekend, and we were on the hunt for a Disney recipe that we have not yet given a whirl in our Saturday Cooking Sesh. With more international parks news coming through over the past few days, it seemed like the perfect time to look across the seas for a new idea, and we have settled on something very exciting. Meet the Mickey Chocolate Chip Cookies from Disneyland Paris that can be decorated with any toppings you like. I’ll be halving my batch of these to allow some with pecans, along with half that are nut-free.
Mickey Chocolate Chip Cookies from Disneyland Paris
INGREDIENTS
CHOCOLATE CHIP COOKIES
- 1 cup (126 grams) butter, at room temperature
- 3 cups (450 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1 cup (260 grams) brown sugar, packed
- 3 teaspoons (11 grams) baking powder
- 1/8 teaspoon (.5 gram) salt
- 2 eggs
- 1 cup (200 grams) semisweet chocolate chips
TOPPINGS
- 5 ounces (150 grams) dark chocolate, chopped
- (about 3/4 cup)
- 1/2 cup (50 grams) chopped pecans
- 1/2 cup (50 grams) dried cranberries
DIRECTIONS
FOR CHOCOLATE CHIP COOKIES:
- Preheat oven to 375°F (175°C). Line two baking
sheets with parchment paper or silicone baking
mats and set aside. - Cut butter into sixteen small cubes and place
in bowl of electric mixer fitted with paddle
attachment. Add flour, granulated sugar, brown
sugar, baking powder, salt, and eggs; mix at low
speed for 1 minute. Increase speed to medium
and beat for 2 minutes, until soft dough forms. - Add chocolate chips and mix on low speed until
evenly distributed through dough. - Roll 8 balls of dough, each measuring 1/3 cup (90
grams) for Mickey’s head. Roll 16 balls of dough,
each measuring 1 1/2 tablespoons (25 grams) for
Mickey’s ears. - Slightly flatten each ball of dough with hands.
Place 4 heads on each baking sheet. Place 2 ears
on top of each head to form Mickey’s head and
ears. The ears should be 1/4 inch (1/2 centimeter)
from the head. - Bake one sheet at a time for 17 minutes, until
edges of cookie begin to brown. Cool on baking
sheet for 5 minutes, then cool completely on wire
racks before decorating.
TO DECORATE COOKIES
- Melt dark chocolate in glass bowl in microwave
on 50% power, for 30 seconds, then stir. Repeat
until chocolate is melted. - Transfer chocolate to piping bag fitted with small
round tip. - Pipe diagonal lines on each cookie and top with
dried cranberries and pecans. - Allow chocolate to set before eating.
Find your downloadable copy of this recipe here.
