Skip to main content

Thick and Chewy Triple Chocolate Cookie

I don't know what possessed me to make these. But all I know is that Hubby bought back a couple of mega chocolate cookies from Subway a few nights ago and we are hooked. By we, I meant our princess and me. Hubby is a savoury person.

Making cookies is not really as challenging as bread, but still the process feels slightly foreign to me. While creaming the butter, I started to worry if I am doing the right way. Yes, I am a worrier. I worry about almost everything. Just like how one would feel driving again after a long break away from the wheels. Perhaps I haven't baked cookies for too long.

If you are considering making this cookies, don't expect a dough. It is more like a fudge that is scoop-able. And that's how you portion the cookies, scooping it onto the baking sheets as you would scoop ice cream.

While sticking the chocolate chips and cranberries onto the cookies, I kinda feel festive. Maybe I should churn a batch of this out for Christmas or Chinese New Year. The cranberries are my own addition.

For me, the recipe yielded about 32 cookies which were as sinful as the devil himself. Not that I am acquainted with the devil nor wish to. The cookies have a soft interior that taste like mini cakes but the exterior is slightly crisp, much like a good brownie. Actually I am suspecting if this is close to those Chocolate Brownie Cookies that I have came across on the Internet.

While portioning the cookies, we had this conversation:

Hubby: "Looks sinful." He was eyeing the cookies.

Me: "Yeah, I can't imagine why would anyone invent such stuff."

Hubby: "Demand and supply." Sorry, we are both finance people so we seek to explain everything in economics term.

Me: "You mean that there are people who wants to eat such decadent stuff?"

Hubby: "Of course, if not why would you be making it?" Giving me a quzzical look.

Me: "I was just hoping to make some chocolate cookies so I thought I give this a shot since the increase in cost of ingredients from a double chocolate cookie and a triple is marginal." We are finance people, remember?

Hubby: "True. Are you intending to open a bake shop? Why are you baking so much?"

Me: "You mean be a hawker?" I gave him a horrified look.

Hubby: "Yeah, think Famous Amos."

Me: "Yeah, think Mrs Fields." Mrs Fields was in bankruptcy for 45 days.

A bit of background: Hubby is forever thinking of making a business from anything. During the pre-Chinese New Year period, he was standing in queue for the bak-kwa (pork jerky) and he could even tell me his business plan for making some money from this crazy queuing situation, which by the way was absurd.

Hubby: "But these look and taste good." He pinched off a corner of a cookie.

Me: "Huh?" Remember Hubby is a savoury person? To make him say that this is good, these cookies must be worth its sugar.

The recipe for the cookies can be found on Baking Blonde. Ultra rich, ultra decadent and utterly satisfying.


Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre