Make These Iconic Disneyland Paris Cookies Today

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:

1. Preheat oven to 375°F (175°C). Line two baking
   sheets with parchment paper or silicone baking
   mats and set aside.
2. 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.
3. Add chocolate chips and mix on low speed until
   evenly distributed through dough.
4. 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.
5. 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.
6. 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

1. Melt dark chocolate in glass bowl in microwave
   on 50% power, for 30 seconds, then stir. Repeat
   until chocolate is melted.
2. Transfer chocolate to piping bag fitted with small
   round tip.
3. Pipe diagonal lines on each cookie and top with
   dried cranberries and pecans.
4. Allow chocolate to set before eating.

Find your downloadable copy of this recipe here.