What kind of chocolate chip cookie do you dream about when a craving surfaces? Mine’s soft and chewy, buttery and chocolatey all in the same bite. Warm out of the oven, I can never resist sneaking one before it has cooled down. I especially love having multiple kinds and sizes of chocolate bits in it with it all melting differently, resulting in gooey chocolate yumminess.
How flat they go will depend on how warm the butter in the mixture is – the colder it is, the rounder and perkier the cookies will be. Better even, leave the dough in the fridge for 48 hours before baking and they will be perfect. You can add any nuts, chocolate or goodies you like to this recipe – just be creative!
- 250g butter, unsalted (room temperature)
- 1½ cup brown sugar (firmly packed)
- 1 teaspoon vanilla paste
- 2 eggs, size 8
- 2½ cups plain flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped up good quality chocolate (into a variety of sizes)
- Preheat oven to 200c fan bake.
- With a stand mixer, beat together butter, brown sugar and vanilla until well combined.
- Add the eggs and beat until the mixture is well combined.
- Sift flour, baking soda and salt together in a separate bowl and stir with a whisk to combine.
- Add flour mixture to the stand mixer and mix well.
- Stir in the chocolate bits.
- Using a small ice cream scoop, portion and place cookie dough about 5cm apart on a baking tray lined with baking paper.
- Place dough in the fridge for a minimum of 30 mins and up to 48 hours to firm up. (You can even freeze them!)
- Bake in the oven for about 8-10 minutes. If using two trays at the same time, switch the trays around half-way through to ensure even cooking.
- Cool the biscuits on the tray for about 5 minutes, then transfer to a cooling rack. Eat them warm then make some more!
They are good as ice cream sandwich cookies too!
We had several reasons for cookies coming up and not wanting to make the same old chocolate chip cookie, I turned to the Momofuku recipe book for ideas. Knowing it would be something different, I tested the ideas with Miss 8 first.
“How does cornflake marshmallow chocolate chip cookie sound?”
She was sold at marshmallow.
We proceeded to make the cornflake crunch first. It was the most delicious element since feuilletine and easily made too! I can also vary the flavours by mixing in cocoa powder or malt powder. This is going to be something we have ready made in the kitchen from now on.
I have adapted the recipe here so that I don’t end up with half a cup of corn flakes at the bottom of the box, and also adjusted the ratio of ingredients to suit our taste. If you want more toffee-like shards in your cookies, by all means add another 15g of marshmallows in.
- 210g plain cornflakes
- 55g full fat milk powder
- 55g caster sugar
- 6g salt flakes
- 160g butter, melted
- Preheat the oven to 130C.
- Pour the cornflakes in a medium bowl and crush them with your hands till they are about 1/4 of their original size.
- Add milk powder, sugar and salt. Toss to mix.
- Add butter and toss to coat. The butter will bind the dry ingredients and create clusters.
- Spread the clusters on baking paper and bake for 20 mins till they are crunchy and buttery.
- Cool completely before using.
These could be folded into ice creams, sprinkled on top of milkshakes, as a crunchy layer in my entremets, as decoration on cakes…nomnomnom.
- 225g butter, room temperature
- 250g caster sugar
- 150g brown sugar
- 1 egg
- 1 tsp vanilla paste
- 240g flour
- 2g baking powder
- 1.5g baking soda
- 5g salt flakes
- 270g of Cornflake Crunch mix
- 125g mini chocolate chips
- 50g mini marshmallows
- Cream butter and sugars for 3 minutes.
- Scrape down sides of bowl, add egg and vanilla paste, and beat for 7 minutes.
- Add in flour, baking powder, baking soda and salt slowly as the mixer is on low speed. Mix for no longer than 1 minute.
- Scrape down the sides of the bowl. Add in cornflake crumb and chocolate chips and mix for 30 seconds. On low speed add in marshmallows. (It would seem like there is a lot of marshmallows – I have reduced the amount here to keep the toffee taste.)
- Scoop with a small teaspoon to form small balls. These cookies spread like no other so keep them small.
- Place on trays and freeze them for 1 hour at least. Do not bake without freezing first or they will spread too thinly. These can be frozen for 1 month.
- Preheat the oven at 175C.
- Place on baking paper-lined cookie sheets, well-spaced. Bake at 175C fan-forced for 16 minutes as they puff up, crackle and spread. Marshmallows should have melted. (Watch as they burn easily.)
- Let cool completely on cookie sheet before transfering.
- Cookies will be fresh for 5 days and keep for a month in the freezer.
After years of trial and error, I’ve finally got a fail proof chocolate brownie that appears to satisfy the fussiest and hardest-to-please of all critics (aka Miss 8). These brownies are fudgey and chewy, just how we like it. Best served warm with cold milk or ice cream!
- 125g unsalted butter, chopped
- 150g good quality 70% dark chocolate, chopped
- 3 eggs, whisked
- 290g caster sugar
- 115g plain flour, sifted
- 35g Valrhona cocoa powder, sifted
- 1/2 teaspoon vanilla paste (not essence)
- Pinch of salt
- Cocoa nibs, hazelnut praline, extra chocolate chips (optional)
- Preheat oven to 180C fan forced. Grease a 20cm square cake pan and line with baking paper.
- Place butter and chocolate in a heatproof bowl over a saucepan of simmering water.
- Stir with a heatproof spatula until melted.
- Remove from heat and quickly stir in all your ingredients, except the toppings, until just combined. Pour into the lined pan.
- Sprinkle in your choice of cocoa nibs, hazelnut praline or extra chocolate chips.
- Bake for 28 to 30 minutes or until the toothpick test comes out with moist crumbs on the stick.
- Set aside to cool completely before removing from pan.
The secret here is the combined use of dark chocolate and cocoa powder, and with less sugar than normal brownies. This makes it distinctively brownie, not cake.
I hope you will love this as much as we do. These are perfect for school bake sales or bases of entremets. You can easily make more and freeze whole slices in two layers of foil and an air-sealed bag.
On our recent trip to Melbourne, Australia, we came across many bakeries and stores selling traditional Vietnamese sandwiches – Bánh Mì. These are the result of French and Vietnamese cuisines coming together, and boy, what a glorious effort.
Bánh mì sandwiches are different to the normal western sandwiches. The bread is crunchy on the outside and pillowy inside, serving as a light encasement for the delicious fillings inside. More on that later.
While watching our sandwiches being made, I duly noted what was included – the ingredients all play a part in achieving the balance of sweet, sour, savoury, spicy, umami, warm, cold, softness and crunch. That’s a lot achieved in one sandwich.
Here are the list of ingredients for you to create your very own bánh mì!
- Bread – choose a light bread with pillowy centre and light crusty crumb. (J’s wanted to make sure I mention not to get bread that is so crunchy that it scrapes the roof of your mouth. Coz that will hurt. Noted, darling 😊) Baguettes or Ficelle from Paneton French Bakery would be my choice (in New Zealand).
- Mayo – adds a creamy flavour to the sandwich.
- Pate – this is essential to any good Bánh Mì, giving it the umami flavour.
- Cucumber – Cucumber adds freshness and crunch, juxtaposing the other soft elements of the sandwich. Slice them lengthwise for even layering.
- Herbs – for freshness and an earthiness, coriander leaves and sliced spring onions are added. I would also suggest Thai basil as well, if you wish.
- Pickles – this is a must! Easy to make: 1:1.5 ratio of white or apple cider vinegar to caster sugar to fill to just over half of a glass jar. Warm jar and sugar slightly in microwave to dissolve the sugar. While it is cooling, sprinkle a bit of salt over thin batons of carrots/daikon/rings of onions. Massage and squeeze the carrots the diakon (no need for the onions) to get rid of their juices. Pat dry and add to the cooled jar of pickling liquid. Ready to use in just an hour.
- Protein – you have lots of choices here: vietnamese ham, lemongrass pork or beef, grilled pork, chinese BBQ pork, chinese roast pork or even grilled tofu. Champagne ham works too if there is nothing else!
- Sauce – You can add squirts of hoisin sauce or Maggi Seasoning for extra flavour. For me, a good grind of black pepper was enough.
- Fresh Red Chillies – a spicy element is a must and thinly sliced red chillies are commonly added to taste.
- Fried shallots for extra crunch.
- Add more meat if you wish.
- Close the sandwich and enjoy!