Recette des biscuits de Penn Station

This is a crunchy and delicious copycat recipe for the famous Penn Station Cookies. It’s so easy to make at home, and the results are so satisfying.

I like many Penn Station dishes, such as their Chicken Teriyaki and Turkey Avocado. But for dessert, their cookies are my favorite. I found that many people on Reddit feel the same way, so I thought making a copycat recipe of Penn Station Cookies would be a great idea.

I made these cookies as simple as possible using just chocolate chips. The other ingredients are classic and it is easy to make any cookies. I also kept the cooking process straightforward. I believe that by following my recipe, anyone can make these Penn Station Cookies at home.

The taste of these cookies is amazing, crunchy with bold flavors from the ingredients and a delicious touch of chocolate chips. They pair so well with a cup of Sangria aux mûres de l'Outback. The blackberry flavor complements the cookies perfectly, so be sure to have them with a blackberry dessert.

What is Penn Station Cookies?

This is a yummy chocolate chip cookie you can order at Penn Station, made with soft butter, sweet sugar, and lots of chocolate chips. The directions are so simple and after you bake, You will have golden crunchy cookies on the outside but soft on the inside. They taste so delicious and are perfect for a dessert after your meal, or enjoy them as a sweet snack with a favorite drink.

Ingrédients

• 2 1/4 tasses de farine tout usage
• 1/2 cuillère à café de bicarbonate de soude
• 1 cup unsalted butter, room temperature
• 1/2 tasse de sucre cristallisé
• 1 cup packed light-brown sugar
• 1 cuillère à café de sel
• 2 teaspoons pure vanilla extract
• 2 gros œufs
• 2 cups semisweet and/or milk chocolate chips

Besoin de matériel de cuisine

• Tasses et cuillères à mesurer
• Medium and large mixing bowls
• Fouet
• Hand or stand mixer
• Spatula or wooden spoon
• Feuilles de cuisson
• Papier sulfurisé
• Grille en fil de fer

How to Make Penn Station Cookies?

Étape 1 :

Dans un bol moyen, mélanger la farine et le bicarbonate de soude. Cela permet de répartir uniformément le bicarbonate de soude dans la farine.

Étape 2 :

Dans un grand bol, utiliser un batteur à vitesse moyenne pour battre le beurre, le sucre blanc et la cassonade ensemble. Continuez à mélanger jusqu'à ce que le mélange devienne léger, ce qui devrait prendre environ 3 minutes.

Étape 3 :

Régler la vitesse du batteur sur faible, puis ajouter le sel, l'extrait de vanille et les œufs au mélange de beurre. Mélangez jusqu'à ce que tout soit homogène.

Étape 4 :

Slowly add the flour mixture to the butter mixture a little at a time. Stir just until the flour is. But Don’t mix too much.

Étape 5 :

Incorporer les pépites de chocolat jusqu'à ce qu'elles soient réparties dans la pâte.

Étape 6 :

Déposer des cuillerées de pâte sur une plaque à pâtisserie recouverte de papier sulfurisé. Faites en sorte que chaque cuillerée soit à peu près de la même taille et laissez un espace d'environ 5 cm entre elles.

Étape 7 :

Put the baking sheet in the oven and bake for 8-10 minutes. The cookies should be golden around the edges but still soft in the middle. Turn the baking sheet around halfway through baking.

Étape 8 :

Take the cookies out of the oven and let them cool on the baking sheet for a few minutes. After that Enjoy.

Quelques conseils !

• Try to Take the butter out of the fridge an hour before baking. Soft butter mixes better with sugar.
• Remember to Crack each egg into a small bowl first to make sure there are no eggshells, then add it to the big bowl.
• Use a cookie scoop to make all the cookies the same size. This helps them bake evenly.
• Don’t forget to Leave about 2 inches of space between each cookie dough ball on the baking sheet.

Comment conserver les restes ?

The recipe makes about 24 cookies. If you don’t eat them all, put the leftovers in a container with a lid and leave them on the counter for up to a week. If you want to keep them longer, put them in the freezer for up to one month.

What to Eat with Penn Station Cookies?

If you have kids, You can serve these Penn Station Cookies with a cold glass of milk, My kids adore this combination in the morning, or maybe with a scoop of Mamey Ice Cream if you want to enjoy it as a refreshing snack, They’re also great with a warm cup of chocolat chaud. Or, You can even try them with a fruit smoothie vert or a sweet fruit like strawberries. The taste of these cookies pairs so perfectly with fruity drinks.

FAQ

Can I use margarine instead of butter?

No, The texture might be different, and the flavors will be changed

Can I use dark chocolate chips?

Yes, Dark chocolate chips will work well with these cookies.

How do I know when the cookies are done?

They should be golden around the edges but still soft in the center.

Can I add other ingredients like dried fruit or nuts?

The classic Cookies served at Penn Station do not include any nits, But you can add up to a cup of extras like dried fruit, nuts, or even candy pieces if you want to make your cookies more unique for you.

Why did my cookies turn out flat?

This could be due to overmixing the dough or using warm butter.

Can I refrigerate the dough before baking?

Yes, chilling the dough for at least 30 minutes can help prevent the cookies from spreading too much.

Conclusion

Why Not make these Penn Station Cookies with Chocolate Chip, is a rewarding experience for sure. They’re perfect for sharing with family and friends, and make a good meal with a drink of your choice for breakfast or in the evening. If you enjoyed this recipe, don’t forget to share it with others and subscribe to my blog for more delicious recipes.