Tag Archives: brown sugar

Brown Sugar Chocolate Chunk Cookies


Brown sugar chocolate chunks cookies

Brown sugar chocolate chunks cookies

Brown sugar chocolate chunks cookies

Brown sugar chocolate chunks cookies

Brown sugar chocolate chunks cookies

Brown sugar chocolate chunks cookies

What’s the definition of a good chocolate chip cookie?

For us, it has to be crunchy on the edges and chewy in the middle. It has to be flavourful, with a molasses aroma and of course, lots of good CHOCOLATE. In fact, puddles of it will be excellent.

Dark brown sugar provides for a stronger molasses aroma, resulting in a deep complex, toffee-like flavour. It also makes for a chewier cookie. If you want even chewier cookies, try swapping the plain flour for bread flour (i. e. High gluten). We tested this so trust us.

Use the best chocolate you can afford, high in cocoa mass (70% minimum) and use ones you like to eat, perhaps with interesting flavour profiles? Here I’ve used bars of Valrhona my Dad got for me when he was on a trip. It had notes of berry and it will come through to the end when you are biting into the cookie, especially if they are semi melted. I would also use my favourite Foundry Chocolate bar made with single origin beans from Masidu Farms, Vanuatu or their top-of-the-class new bar from Anamalai Estate, India.

To achieve the ultimate unctuousness, you’ll need to add the chocolates in two timings: when mixing the cookie dough, and then half way through baking.

Then right at the end, when you pull the cookies out of the oven, add flakey sea salt for another dimension to the cookie. This salt + sweet combo tickles your palate, making this an even more amazing tasting.

Ingredients

Makes 35 medium sized cookies

  • 230g butter, unsalted, room temperature
  • 200g dark brown sugar
  • 160g caster sugar
  • 1 egg, size 7
  • 4g vanilla extract
  • 360g plain flour
  • 10g baking soda
  • 5g baking powder
  • 3g salt
  • 230g 60-70% dark chocolate, chopped
  • 100g 70% dark chocolate, broken into 2cm pieces
  • Flaky sea salt

Instructions

  1. Cream butter and sugars in a stand mixer with a paddle attachment on medium speed, for about 3 minutes. The mixture should be pale in colour and fluffy.
  2. Add egg and vanilla, mix on low to combine.
  3. In a separate bowl, mix together flour, baking soda, baking powder and salt.
  4. Add to the cream mixture and mix on low till just combined. Add chopped chocolate in, mix until evenly combined.
  5. Using a small ice cream scoop, place small scoops of dough onto a baking tray. You can keep them placed close together, as this needs to firm up in the freezer for 1 hour. This ensures a chewy and nicely flavoured cookie. (You can freeze the dough for baking later. Just keep them in a sealed container for up to a month. Bake the cookies straight from frozen, for 2 mins longer.)
  6. Preheat oven at 175C and line 3 baking trays with baking paper. Place dough balls on the baking sheet, well spaced.
  7. Bake for 8 minutes and remove from the oven. The cookies will be rather puffed at this point and I like to bang it a few times against the bench to flatten it slightly. This is also when you add a few pieces of broken chocolate on top of each cookie. Rotate trays 180 degrees and return the trays to the oven and bake for another 7 minutes.
  8. Once they are golden brown, remove from the oven and let them cool on the baking trays. To make the cookies look rounder, you can use a large glass or metal cookie or tart ring to spin each cookie inside the ring for a few seconds. Learnt this from Erin from @cloudykitchen!
  9. Sprinkle sea salt flakes on the warm cookies and serve! Once cooled, you can store in an airtight container for up to a week.

Brown sugar chocolate chunks cookies

Brown Sugar Iced Milk with Boba Pearls


Brown sugar milk with boba pearls

Brown sugar milk with boba pearls

Brown sugar milk with boba pearls

Brown sugar milk with boba pearls

My favourite boba/bubble drink used to be Taro milk tea. In my uni days there weren’t many Taiwanese tea houses in Auckland and I considered these a treat, rather than for a weekly consumption. I remember purchasing big bags of the drink mix to make bubble teas for friends at a gathering. It was manic having to brew so much tea and the pot of tapioca pearls took forever to cook through.

Fast forward to 2014, J was 6 and had been introduced to these milk tea drinks, but prefers chocolate milk with rainbow jelly. She said tea wasn’t really her thing and much preferred chewing on flavoured jelly rather than a tasteless blob.

Then came the Brown Sugar Milk drink in 2018. These were nick named “dirty” as warm brown sugar syrup were drizzled around the insides of cups, and when mixed with cold milk, it created a streaky effect, hence “dirty” illusion. It was a relatively simple drink, pearls cooked till tender and then soaked in unrefined brown sugar syrup to give the pearls a caramel taste. The best thing was the fresh milk that was used in the drink, no tea at all and is the reason why J didn’t mind trying it at first. In fact she drank most of that first introductory cup of brown sugar milk and was reluctant to share the rest with me 😅

One problem I have with the current tea houses selling such drinks: there seems to be no uptake of reusable cups for boba drinks. I guess the marketing strategy relies on customers seeing the layered drinks and contents. It makes me crinch everytime I buy one. At least I bring my stainless steel straw now, (the surprised look on the staffs’ face when I refuse their straw and pull out my own though) but one day I will bring my glass bottle or jar to the tea house and see if they will sell a drink to me in those. For now, this recipe to make these at home will suffice.

It’s really important to point out here that the quality of your milk makes or breaks this liquid delight. Use your favourite one, with fat retained. We used the gold class milk from a Jersey breed, by Lewis Road Creamery, from Waikato, New Zealand.

If you can, choose milk that has no permeate, a by-product of milkprocessing, which waters down milk. Jersey milk is naturally higher in butterfat and milk solids, making it a creamier milk with a full bodied taste.
This was perfect for this recipe. (this post is not sponsored nor have I been gifted the product. We truly love the milk).

Have fun making! (feel free to double or triple the amount of sugar syrup – you can easily use it on ice cream and desserts.)

Ingredients (makes 3 glasses)

  • 1 cup tapioca pearls
  • 5 cups water, boiling
  • 1 cup Mascovado sugar (or brown sugar)
  • 1/2 cup water
  • 600ml Lewis Road Creamery Jersey Milk
  • Ice cubes, optional

Instructions

  1. In a small saucepan, bring 5 cups of water to a boil. Add the tapioca pearls to cook for 10 minutes, stirring from time to time.
  2. Cover with lid and turn off the heat, to keep it slowly cooking in the residual heat for another 40 minutes.
  3. While the pearls are cooking, place sugar and water in a separate pot. Bring to a slow simmer till thick and sticky, and turn off the heat. Pour about a third of this syrup into a small squeezy bottle. Reserve the rest in the pot.
  4. Once the pearls are cooked, strain them into the pot with the sugar syrup. Let it sit for 30 minutes before using.
  5. When ready, scoop the boba pearls into 3 glasses. With the glass on a tilt, rotate the glass so that the syrup from the pearls glide onto the sides of the glass. From about one cm from the top of the glass, squeeze a line of syrup from the bottle along the insides of the glasses, while rotating the glass.
  6. Pour cold milk over the warm boba pearls.
  7. Give the drink a good stir before drinking.

Brown sugar milk with boba pearls