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My NEW Favorite Cookie Recipe | Maria’s Cookie Recipe

1 year ago by Solenn

During the holidays last year, I shared my cookie recipe and until now, it’s the #SolennCooking recipe that you tag me the most in. So happy you guys love it! Now I thought to share my NEW cookie recipe that I actually got from my friend Maria who lives in Bukidnon. My first recipe is a bit easier to do, but this new one I think gives you amazing cookies as well. The main difference is this recipe uses a pan-banging technique, which gives you cookies that are thin and crunchy on the outside, but soft and moist inside. You can watch how I do it in the vid below. 🙂



– 227 g unsalted butter

– 1 cup brown sugar

– 3/4 cup caster sugar (or white sugar)

– 1 large egg

– 2 Tbsp water

– 1 and 1/2 tsp vanilla extract

– 2 cups flour, sifted

– 1/2 tsp baking soda

– 1/2 tsp kosher salt

– chocolate chips (I used a mix of 61% dark chocolate chips and a 100% dark chocolate bar that I chopped up into small pieces)


1. Mix the butter until soft.

2. Slowly add the sugars with the butter and slowly mix.

3. In a separate small bowl, mix the egg, water, and vanilla extract. Add this to the butter-sugar mixture and slowly mix.

4. In another small bowl, mix the flour, baking soda, and kosher salt. Add the dry ingredients to your wet ingredients and slowly mix.

5. Add your choice of chocolate chips.

6. Wrap your chocolate chip cookie dough in cling wrap and keep it in the fridge until it’s a little more firm.

7. When your dough has firmed up, take it out of the fridge, and shape the dough into balls using two spoons or an ice cream scooper.

8. Freeze the chocolate chip cookie dough balls and take them out whenever you’re ready to bake so you get freshly-baked chocolate chip cookies every time.

9. If you’re ready to bake, line a baking pan with baking paper. Place around five balls on the pan.

10. When you start baking the cookies in the oven, it’s important to watch them so you know when to take them out to do the pan banging. When there’s a small rim around each cookie, take it out for the first time and bang the pan two to three times against a hard surface so that each cookies spreads. Put the pan back in the oven and do this two more times, every one to three minutes.

11. On the third time you take out the pan to bang it, before putting the cookies back in the oven, sprinkle some kosher salt on top.

12. Bake the cookies until their brown on the sides. This means you won’t overcook the center, because cookies will continue to bake even outside the oven when they’re cooling down.

Et voilà! The result is cookies that are crunchy on the outside and super moist inside. I like to serve them with milk with cinnamon on top.

Tag me when you try this! You can find more of my recipes on Instagram when you search the hashtag #SolennCooking. 🙂



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