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I love these cookies! I LOVE THESE COOKIES! If you’re going to make any cookies any time soon, make it these ones.

They have an amazing bite of ginger, coming from both the ground and fresh ginger that’s grated into them. They’re bright with cinnamon, have a delicate touch of cocoa, and the occasional chunk of milk chocolate. Ginger and chocolate, it’s a stunning combo in these cookies. They are the softest, chewiest cookies and just fall apart in your mouth. The granulated sugar they’re rolled in give a slight crisp to the outside, but the inside, especially when warm, is a gooey, tender, sweet cookie that is as delicious as any gingerbread cookie I’ve had.

These can be considered the perfect cookie. They’re definitely ideal for the holiday season, great to have during any cold, winter month and would probably be just as great in the summer.

I wanted to make sure I captured their photogenic nature, so ended up taking two sets of photos on different days. I found it interesting how different they looked with a different background and light, so even though this post probably doesn’t look very consistent, I’m going to include both anyway. I like how one shows the nice, gingerbreadesque colours, and how the others really demonstrate the texture of the cookies. Like Brownies for Dinner did, I upped the molasses from 1/4 cup to 1/2 cup and though it was the right choice.

Chewy Chocolate Gingerbread Cookies
adapted from Martha Stewart

7 ounces best-quality semisweet chocolate (I used milk chocolate and loved its sweetness in this cookie)
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.

4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

I usually make drop cookies, and I usually make ones that are filled with sweetness, decadence, chocolate and other tasty things. However, when I saw a recipe for a cookie that mixed lavender (something I’ve never baked with) with lemon (my favourite dessert flavour), I knew I had to try it. These cookies looked so attractive, I even stuck with the heart shape!

These cookies are a lot of fun. There’s a lot going on…the cookie is a mildly sweet, very buttery type of crisp shortbread, with dried lavender flowers tucked inside. They’re not very lemony on their own (probably because I used lemon juice, and not lemon extract).However, once dipped in the lemon-lavendar glaze, they are undeniably lemon cookies, tart, sweet and packed with the aroma of lavender! The lavender isn’t overpowering (though I’m happy I reduced the amount, as I feel they might’ve been had I used the full amount), but just gives a playful air of lavender that mixes so well with the lemony and buttery cookie.

This is what I would call an adult cookie – perfect for to have with tea, or a light way to end a meal. It’s more refined than your average chocolate chip cookie, and it certainly is pretty! I highly recommend these cookies, especially if you’re a fan of shortbread, lemon and/or lavender!

This is my adapted recipe, with slightly less lavender used:

Iced Lavender Lemon Shortbread Cookies
adapted from Wine Imbiber

COOKIES
1 cup unsalted butter, at room temperature
3/4 cup confectioner’s sugar (or more, depending on the consistency after you add the lemon juice)
2 tablespoons lemon juice (or 1/4 teaspoon lemon extract)
1–1/2 tablespoons freshly grated lemon zest (about 2 large lemons, preferably Meyer)
1/8 teaspoon salt
1/3 cup cornstarch
2–1/2 cups all purpose flour
1 tablespoon dried lavender flowers

ICING
1 cup confectioner’s sugar
3 teaspoons dried lavender flowers
2 teaspoons freshly grated lemon zest (about 1 large lemon, preferably Meyer)
1–2 tablespoons lemon juice

COOKIES
1. Cream together the butter and confectioner’s sugar until smooth. Mix in the lemon juice (or extract) and zest. Set aside.

2. Sift together the salt, cornstarch and flour. Add this to the butter mixture and stir until the flour coats the butter but isn’t completely worked in. Add the lavender flowers.

3. Using your hands, lightly rub the ingredients together until the mixture is no longer dry. You will know it’s done when it forms easily into a dough ball. Try not to overwork the mixture or you will end up with tough cookies.

4. Flatten the dough out into a disc and place in a plastic re–sealable bag. Refrigerate for 30 minutes (or up to three days).

5. Preheat the oven to 325° F.

6. Take the fully–chilled dough and place it on top of a piece of parchment or a Silpat. Using a rolling pin, roll the dough out to a thickness of 1/3 inch. Cut into desired shapes with cookie cutters. (This dough barely spreads, so don’t worry about leaving a lot of space between each cookie.) Remove the scraps from between each cookie and re–form into a flat disc. (If dough has become too soft or warm, re–refrigerate it for a few minutes before attempting to roll it out.)

7. Lift up parchment paper or Silpat and place on top of cookie sheet. Transfer sheet to upper third of oven and bake for about 15 minutes (or until the edges of the cookies just start turning golden on the edges). Allow to cool before icing. If you already decorated the cookies with colored sugar, you won’t need to ice them (although I did both to some of my cookies and they turned out extra–special!).

ICING
1. Whisk together first three ingredients. Start mixing in lemon juice by using one tablespoon at first, then continue adding in only enough to produce a smooth, fluid icing.

2. It is easiest to ice the cookies by dipping the tops into the icing and turning them over onto a wire rack (that has a paper towel under it to catch the drips). The icing will dry on the cookie and not stay sticky.

If you like this, you might also like:

Real Mint Chocolate Chip Cookies
Spicy Mexican Chocolate Chip Cookies

When my mother brought me back some Ghirardelli chocolate from the US, I knew I wanted to save it and bake something fantastic with it. At first I thought brownies, but I wanted the chocolate chips to really stand out and thought they might just get lost in too much chocolate. I’ve been hanging on to this cookie for a “Mexican” chocolate chip cookie.

I didn’t use any Mexican chocolate in the cookie, though that is a good idea…suggestions seemed to use 4oz Ibarra chocolate chunks an 8oz dark chocolate chunks. I decided to stick with just my Ghirardelli chips.

These cookies are quite interesting. They have a real depth of flavour and have many notes.They start off like any chocolate chip cookie, but with a oomph of cinnamon. Then there’s a distinct saltiness that plays well with the bitterness of the chocolate and the sweetness of the cookie. As you swallow the cookie, you finally get a hint of the heat of the cayenne pepper – it doesn’t taste spicy, it just feels spicy. All in all, these make for some pretty interesting and unique chocolate chip cookies. I loved the dark chocolate chunks, the sweet cinnamon and the overall flavour depth if them and would enjoy making them again. Their texture was nice too – not very cakey, but nice and dense, like chocolate chip cookies should be!

The only changes I made from the original recipe was to increase the salt and the cayenne pepper amount. I definitely approve of these changes!

Spicy Mexican Chocolate Chip Cookies
adapted from Epicurious

1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 scant teaspoon salt
1/4 teaspoon cayenne pepper
12 oz dark chocolate chunks or chips

1. Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time, then vanilla.

2. Sift next 6 ingredients over butter mixture; beat just until blended. Mix in chocolate chips. Refrigerate dough until cold, at least 1 hour and up to 1 day.

3. Preheat oven to 350°F. Lightly butter 2 large baking sheets. Drop dough by rounded tablespoonfuls onto sheets, spacing 1 1/2 inches apart.

4. Bake cookies until golden brown but still soft to touch, about 10 minutes (for crisper cookies, bake 12 minutes). Let stand on sheets 3 minutes. Transfer cookies to racks and cool.

If you like this, you might also like:

Real Mint Chocolate Chip Cookies
The Neiman Marcus Chocolate Chip Cookies
Mayan Chocolate Sparklers

I have always liked the idea of using fresh herbs in baking. While lemon-rosemary cookies are on my shortlist of things to bake, I figured I’ve done used enough lemon in recent times. Now that we have a nice balcony herb garden growing, I searched for something I can make with basil, cilantro, chives (okay, that might be a bit tricky) or mint.

Our mint plant has been growing with fervor, so I thought it best to try and prune it back by making these tasty-sounding chocolate chip cookies with real mint.

Mint and chocolate is an awesome combination I’ve always loved, so I knew these had to be good, which they were! I find mint extract leaves a sharp, minty taste in baked goods, so I was curious about how the fresh mint leaves would taste. It definitely does not have that minty bite of extract. Rather, the fresh mint is much mellower and perhaps sweeter, but still with all the flavour of mint. The cookie recipe itself is also a very good one, not cakey at all, and packed with dark chocolate chips.

If you have a mint plant that’s growing a bit too impatiently, I really recommend these cookies. It’s an excellent twist on the typical chocolate chip cookie!

Real Mint Chocolate Chip Cookies
adapted from Eatpress
Printable Recipe

1/2 cup butter, room temperature
1/2 cup firmly packed brown sugar
1/3 cup granulated sugar
1 egg, beaten
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup dark chocolate chips (or any kind you prefer)
1/4 c coarsely chopped fresh mint leaves (I chopped mine rather finely)

1. Preheat the oven to 180ºC (375ºF). Line a baking sheet with parchment paper.

2. Cream the butter and sugars. Add egg and vanilla slowly.

3. Sift together flour, salt and baking soda and then add to the egg mix and beat until just combined.

4. Add the chocolate chips and chopped mint and mix together.

5. Form the dough into 5cm (2 inch) balls. Place on prepared baking sheet and bake until golden, about 9 minutes for chewy and 12 for crunchy. Cool on rack. Store in airtight container. This recipe makes about 15 cookies, so not very many…I recommend doubling the recipe!

If you like this, you might also like:

The Neiman Marcus Chocolate Chip Cookie
Mayan Chocolate Sparklers
White Chocolate Raspberry Cookies

These cookies are great. Enough said?

No, I guess not. What can I say to convince you to make these? They are like little brownie bites – moist, super chocolately centres with a light crisp on the surface. They’re very rich, sweet, and the perfect (Christmas) cookie. The icing sugar on the outside adds extra sweetness, as well as giving the cookies a nice “snowy” appearance, as well as accentuating the crackles in the cookie.

I’ve seen lots  of recipes for this cookie, and I can’t claim this one is the best, seeing as I haven’t made all the versions of it. However, I know I love these…and given they’re so easy to make (and wonderful to eat!), they’re in my regular rotation of cookies.

Chocolate Crackle Cookies
adapted from Debbie Mum’s Old-Fashioned Cookies
makes approx. 4 dozen cookies

1/3 cup vegetable oil
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla
1 egg
2 egg whites
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar

1. Preheat oven to 350 degrees F. Place sheets of foil on countertop for cooling cookies.

2. Combine oil, granulated sugar and vanilla in large bowl. Beat at medium speed of electric mixer until blended. Add egg and egg whites. Beat until well blended. (I once added some chopped dark chocolate – I recommend it!)

3. Combine flour, cocoa, baking powder and salt. Add to sugar mixture and mix together with a spoon.

4. Place confectioners’ sugar in a shallow dish or large plastic storage bag.

5. Shape dough into 1-inch balls. Roll or shake in confectioners’ sugar until coated. Place about 2 inches apart on an ungreased baking sheet.

6. Bake at 350 degrees F for 7 to 8 minutes or until almost no indentation remains when touched lightly. (Do not overbake.) Cool on baking sheet 2 minutes. Remove cookies to foil to cool completely.

I joined the Cookie Carnival group! Every month, members are sent a cookie recipe and we have the month to bake it. At the end of the month, the kind hostess, Kate, posts a roundup of all the contributing members. What I like about this group is its laidback approach – we don’t have to participate every month and we can post our results any time during the month. So here’s October’s cookie: Mini Pumpkin Whoopie Pies.

I’ve never even tasted a whoopie pie before, so never mind baking them! So I was pretty excited when I saw this was the recipe, as it’s always fun to try something new.

I really liked these cookies. I wasn’t sure what they would be like, but I was pleasantly surprised. They’re very cakey, and moist. Admittedly, alone they are a tad boring…but when combined with the pumpkin cream cheese filling, they are delicious! The filling isn’t too sweet, and tastes remarkably like pumpkin. I upped the spice amounts in the filling and am happy I did – I love the pumpkin pie flavour it has. When combined with the chocolate, it makes for some tasty cookies. The combo of textures is also really nice, as the filling is very creamy and smooth; it balances out the cakiness of the cookie perfectly.

They did take a long time to prepare, mostly because I only have one cookie sheet and you end up having to make about 40 cookies. Note to self – buy a smaller ice cream scoop for making smaller drop cookies like these; it would’ve made them far prettier, I think. I used a plastic baggie with a corner cut off to pipe the filling onto the cookies. I was stingy with the filling at first, but no worries…the filling recipe makes enough to be plentiful!

All in all, I really enjoyed these cookies, and would love to try them a variety of flavoured fillings. But for these fall months, the pumpkin was an awesome choice!

Mini Pumpkin Whoopie Pies
Adapted from Martha Stewart

COOKIES

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract

PUMPKIN FILLING

4 ounces cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1/4 cup canned solid pack pumpkin
Pinch of cinnamon
Pinch of nutmeg

COOKIES

1. Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.

2. Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes.

3. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.

4. Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.

PUMPKIN FILLING

1. In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners’ sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.

2. Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.

The rumor going around is that the Neiman Marcus cookie is the best chocolate chip cookie in the world. Given that I really, really like chocolate chip cookies, and given that I have made about a dozen different recipes for them in my life, I figured I should give this one a try.

Am I ever happy that I did!

The variations between this cookie and any other cookie recipe are small, but those tiny changes make all the difference. The Neiman Marcus cookie is the perfect texture for all cookie lovers. You like them crispy? These have a crispy-ish edge, and a nice crust. You like them chewy? The centres are very chewy, dense and sweet. They have the perfect amount of salt, and a nice buttery overtone to them. The coffee powder (I used instant, as it’s hard to find espresso powder here) adds a whole other dimension, wonderfully balanced with the rest of the cookie.

I understand when people say the quality of chocolate used in cookies is important; I found some special dark chocolate chips and used those, and the end result was far superior to the normal chocolate chips I use. Next time, I’ll even step it up, using higher quality chocolate chunks in them.

They also seem like they would be quite versatile – I’d like to add some shredded coconut next time, and switch up the chocolates used. Perhaps M&Ms? Or white chocolate?

Watch the baking time though – mine only needed 15 minutes.

The Neiman Marcus Chocolate Chip Cookie
adapted from Neiman Marcus
2 dozen cookies

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips (I used dark chocolate)

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

2. Beat in the egg and the vanilla extract for another 30 seconds.

3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

It’s not often I see fresh fruits in cookies. Usually, it’s of the dried variety: raisins, apricots, cherries, cranberries. So when I saw One Bowl White Chocolate Macadamia Raspberry Cookies on Cookie Madness, I was greatly tempted and inspired.

I made them a few weeks ago, leaving out the macadamia nuts since the nut store near my house was out of them. Next time, I’ll be sure to add them, as I’m betting they give the cookies a great other texture, crunchy and different.

However, even without them, these cookies are a pretty tasty something! The white chocolate blends perfectly with fresh raspberries. The raspberries cut a bit of the sweetness of these, but not much – these are almost insanely sweet, rich and decadent cookies. They’re certainly not as pretty as those posted on Cookie Madness (I believe my raspberries were a bit too ripe, and ended up turning to delicious juicy mush), but they are one awesome cookie!

White Chocolate Raspberry Cookies
adapted from Cookie Madness
Makes 2 dozen

8 tablespoons unsalted butter (1 stick), softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
3/4 teaspoon vanilla
1 tablespoons heavy cream
1/2 teaspoon baking soda
1/4 teaspoon salt plus an extra 1/8 tsp
3 tablespoons cornstarch
1 1/3 cups flour
2/3 cup lightly salted macadamia nuts, barely chopped
4-5 ounces white chocolate, cut into chunks (I used Lindt)
1/2 cup (more or less) fresh raspberries , washed and dried

1. Preheat oven to 375 degrees F.

2. Cream butter and both sugars with an electric mixer. Beat in eggs, vanilla and cream, then beat in baking soda, salt and cornstarch. Add flour and stir just until blended. Stir in nuts and white chocolate. Drop dough by rounded tablespoons onto a parchment lined baking sheets.

3. Carefully slice raspberries into halves or quarters – this will vary, depending on how much raspberry you want in your cookies and how large your raspberries are. Gently press pieces of raspberry in cookie dough rounds

4. Bake for 12-13 minutes. Transfer to a wire rack to cool.

The smell of baking oatmeal cookies is pretty hard to beat. Except for eating them, of course.

This cookie recipe is fast and super easy and pretty delicious. The cookies get nice and crispy around the edges, and stay soft and thick in the middle. The cinnamon stands out well, and the amount of oats makes you almost believe you are eating something healthy. A handful of flax seeds thrown into the dough helps with that naive thought as well. This recipe is versatile enough to accommodate pretty much any ingredient you wanted to toss in.

Oatmeal Raisin Chocolate Chip Cookies
Cookie sheet, greased (or lined with silicone mat)
Preheat oven to 350 degrees F

¾ cup butter, softened
¾ cup packed brown sugar
1/3 cup granulated sugar
1 egg
2 tbsp water
2 tsp vanilla
¾ cup all-purpose or whole wheat flour
¾ tsp baking soda
¾ tsp cinnamon
2 ½ cups oats
1 cup chocolate chips
1 cup raisins

1. Cream the first six ingredients in a large bowl on medium speed of electric mixer until light and creamy.

2. Combine flour, baking soda and cinnamon.

3. Add to creamed mixture, beating on low speed, until blended. Stir in oats, chocolate chips and raisins (I also threw in 1/4 cup flax seeds at this point).

4. Drop dough by heaping tablespoons about 2 inches apart onto prepared baking sheet. Bake for 10 to 12 minutes or until light golden. Cool for 5 minutes on sheet and transfer to rack and cool completely.

I have a healthy collection of recipes that I am saving from other food blogs, and hopefully will be able to attempt all of them (though I collect faster than I bake). After the Orange Kiss-Me Cake, I was a bit hesitant to try another online recipe, but the Mayan Chocolate Sparklers from Under the High Chair. I loved the description and the photos, and desperately wanted to sample that chocolate-cinnamon-pepper-cayenne flavour combo.

I’m quite pleased with how my version of them turned out. The pepper lends a fantastic bite to the cookie, and the cayenne is a hot note that only resonates after you’ve swallowed most of the cookie. The cinnamon, as cinnamon tends to be with chocolate, is beautiful. The chocolate chips are a necessary component to the cookie, lent a bit of variety in the texture, as well as little niblets of pure chocolate bliss.

Oh – and the cinnamon-sugar coating adds a perfect crunch!

I halved the recipe, and used only butter, substituting for the shortening. I’m guessing it changed the texture of the cookie a little bit – while they were somewhat dense, they also fell apart rather easily. It also seemed to make the batter unworkably sticky, but thirty minutes in the fridge fixed that right up.
The flavour certainly didn’t suffer.

I will definitely be making these again!

Mayan Chocolate Sparklers
Adapted from Under the High Chair
Makes about 5 dozen

TOPPING
½ cup granulated sugar 125 mL
1 tsp ground cinnamon 5 mL

COOKIES
¾ cup vegetable shortening 175 mL
½ cup unsalted butter, softened 125 mL
¾ cup granulated sugar 175 mL
¾ cup brown sugar, packed 175 mL
2 large eggs 2
1 tsp pure vanilla extract 5 mL
1 ¾ cups all-purpose flour 425 mL
1 ¼ cups cocoa powder 300 mL
1 tbsp ground cinnamon 15 mL
2 tsp baking soda 10 mL
¼ tsp salt 1 mL
¼ tsp ground black pepper 1 mL
1 pinch ground cayenne pepper 1
1 cup semi-sweet chocolate chips 250 mL

Preheat oven to 350ºF (180ºC). Line cookie sheets with parchment paper or silicone mat.

TOPPING
Combine sugar and cinnamon for topping.

COOKIES
1. Beat shortening, butter, sugars and vanilla until creamy. Beat in eggs, one at a time.

2. Sift together flour, cocoa, cinnamon and baking soda. Stir in black pepper, salt, and cayenne pepper.

3. Gradually add dry ingredients to butter mixture, beating after each addition. Stir in chocolate chips.

4. Roll in 1” (2.5 cm) balls, don’t flatten. Roll into cinnamon and sugar topping. Place on prepared cookie sheets, about 2” (5 cm) apart.

5. Bake 7-10 minutes. Cookies should still be soft in center. Let cool on baking sheet for 3-5 minutes. Remove, cool on wire rack.