@cakbudiofficial: Malam hari paling enak santai sambil ngemil Taiko Krezz Guripang, mau? monggo di order #cemilanviral #taikokrezzguripang #taikokrezz

cakbudiofficial
cakbudiofficial
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Tuesday 30 June 2026 13:53:20 GMT
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🍫💚 - INGREDIENTS 120g unsalted butter, softened 80g brown sugar 80g granulated sugar 1 egg + 1 egg yolk 1 tsp vanilla extract 220g all-purpose flour 1 tsp (4g) baking powder A pinch of salt 70g dark chocolate chunks (50%) 70g milk chocolate chunks 25g chopped pistachios Pistachio spread (for the filling, 11 teaspoons) INSTRUCTIONS Spoon the pistachio spread into an ice cube tray or silicone mold (11 small portions) and place it in the freezer for at least 2 hours. For the dough mix the butter with the sugar until fluffy, then add the eggs along with the vanilla and mix. Add the flour, salt and baking powder, mixing until just combined. No need to overmix. Lastly fold in the chocolate chunks and the pistachios. Once ready, place it in the fridge for 30 minutes. Once the 30 minutes are up, take the cookie dough out of the fridge and start portioning them into 70g balls each. Flatten each portion into a disc and place the frozen pistachio filling in the middle. Wrap the dough around the filling and gently roll it into a ball. Optionally, and for a chunky cookie, I recommend chilling them for another 30 minutes before baking. Before the 30 minutes are up, you can start preheating the oven to 180C (fan). Place the cookies on a baking sheet lined with baking paper, leaving some space between them. Bake in the preheated oven at 180C for 10 minutes. Once ready, let them cool on a wire rack. Top with more pistachio spread and enjoy! #Recipe #EasyRecipe #dessert #dessertideas #FoodTok #baker #bakersoftiktok #baking #asmr #asmrsounds #asmrfood
🍫💚 - INGREDIENTS 120g unsalted butter, softened 80g brown sugar 80g granulated sugar 1 egg + 1 egg yolk 1 tsp vanilla extract 220g all-purpose flour 1 tsp (4g) baking powder A pinch of salt 70g dark chocolate chunks (50%) 70g milk chocolate chunks 25g chopped pistachios Pistachio spread (for the filling, 11 teaspoons) INSTRUCTIONS Spoon the pistachio spread into an ice cube tray or silicone mold (11 small portions) and place it in the freezer for at least 2 hours. For the dough mix the butter with the sugar until fluffy, then add the eggs along with the vanilla and mix. Add the flour, salt and baking powder, mixing until just combined. No need to overmix. Lastly fold in the chocolate chunks and the pistachios. Once ready, place it in the fridge for 30 minutes. Once the 30 minutes are up, take the cookie dough out of the fridge and start portioning them into 70g balls each. Flatten each portion into a disc and place the frozen pistachio filling in the middle. Wrap the dough around the filling and gently roll it into a ball. Optionally, and for a chunky cookie, I recommend chilling them for another 30 minutes before baking. Before the 30 minutes are up, you can start preheating the oven to 180C (fan). Place the cookies on a baking sheet lined with baking paper, leaving some space between them. Bake in the preheated oven at 180C for 10 minutes. Once ready, let them cool on a wire rack. Top with more pistachio spread and enjoy! #Recipe #EasyRecipe #dessert #dessertideas #FoodTok #baker #bakersoftiktok #baking #asmr #asmrsounds #asmrfood

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