DARK CHOCOLATE CHIP COOKIES

Dark Chocolate Chip Cookies

If you do not fancy dark colour, 

you can lighten by replacing part of the cocoa powder with plain flour.

Dark Chocolate Chip Cookies

105g brown sugar

100g salted butter

1 tsp vanilla essence

1 large egg

140g plain flour 

15g cocoa powder

1/4 tsp coffee granules

1/4 tsp baking soda

150g chocolate chips

1) preheat oven 175'C and line 2 baking sheet with parchment

2) cream butter, sugar & vanilla essence until well blended

3) beat in egg

4) fold in sifted flour, cocoa powder, coffee granules & baking soda

5) add chocolate chips

6) chill dough for 15-30min

7) scoop 1/2 Tsp dough onto the baking sheet

8) bake for 15min

9) cool completely before storage.

SELF-RAISING CHOCOLATE CHIP COOKIES

I have adapted this
Self-raising Chocolate Chip Cookies Recipe
from King Arthur Flour

The edges are light and crispy
in contrast of the soft, chewy middles!

For best results
chill the cookie dough for 15-30min

Self-raising Chocolate Chip Cookies

90g light brown sugar

100g salted butter

1 tsp vanilla

1 medium size egg

156g self-raising flour

150g chocolate chips

1) preheat oven to 175'C & prepare 2 lined baking sheet

2) cream butter, sugar and vanilla essence together until blended

3) beat in egg, and make sure everything is well combined

4) sift in self-raising flour, then add chocolate chips

5) chill dough for 15-30min

6) spoon onto the baking tray & bake for 15min

7) cool completely before storing

8) you may need to freeze for storage more than a week or so!

ONE BOWL CHOCOLATE CAKE

One Bowl Chocolate Cake

If you want a simple chocolate cake

in the shortest possible time

and 

with minimum washing and cleaning up,

I will recommend you this cake.

This is in fact a Traditional Butter Cake

with Cocoa powder added.

After getting ready the ingredients,

Just follow these normal cake making steps:

One Bowl Chocolate Cake

250g butter

180-200g caster sugar

4 large eggs

220g self raising flour

30g cocoa powder

1/2 tsp double action baking powder

125ml milk

Method:

1) cream butter and sugar until light & fluffy

2) while machine is still running, add eggs one at a time

3) off the machine once the last egg goes in

4) using a spatula, fold in the sifted dry ingredients in 3 additions

5) while doing so,  slowly mix in the milk to combine

6) DO NOT OVER MIX as by doing so you will get a cake with doomed or cracked top.

7) scrape batter into a lined cake tin

7) bake in preheated oven 175’C for 45-60min depending on the size of pan used.

THE ULTIMATE CHOCOLATE BROWNIE

The Ultimate Chocolate Brownie

Fiona Lau

calls it 

Death by Chocolate Brownie.

It is her best chocolate brownie 

that her friends and family never get tired of.

She said, "Look! The chocolate is oozing from the inside.....

isn't it perfect? ...."

I gonna make this brownie 

My Ultimate Chocolate Brownie

Perhaps you may like to try making one, and here is her recipe:

The Ultimate Chocolate Brownie

240g butter, melted

30g vegetable oil

260g white sugar (I reduced to 200)

200g light brown sugar

4 large eggs, at room temperature

1/4 tsp salt

1 Tbsp vanilla extract

130g all purpose flour

100g good ccocoa powder

200g roughly chopped chocolate or large chocolate button

1. preheat oven 175'C

2. line a 8x12" square pan with parchment paper

3. whisk together melted butter, oil and sugars

4. add vanilla and eggs, one at a time; beat until lighter in colour

5. gently fold in sifted (flour, cocoa powder and salt) Do not over beat!

6. fold in 3/4 of the chocolate pieces (leave 1/4 for topping)

7. pour batter into prepared pan, smooth the top evenly

8. scatter the remaining chocolate pieces on top of the cake

9. bake for 30min until the centre no longer jiggles and is set to the touch

10. allow to cool in pan for 10min before removing to cool on rack

Optional:

If you like some crunch or additional flavour, add some crushed walnuts, peanuts,

almonds, pecans or some dried fruits like cranberries, raisins etc.

Shelf life

1. store at room temperature for 3 days

2. if refrigerated, up to 5 days

3. if frozen, up to 3 months

To serve, either

1. bring to room temperature or

2. reheat lightly in toaster oven

CHOCOLATE CHIP SPONGE CAKE

Chocolate Sponge Cake 

is nothing new to us

What attracted me in this cake is its appearance.

It is topped with so much chocolate chips!

"The cake texture is light and moist"

This is the findings of the owner of the recipe,

Rumbling Tummy 

Chocolate Chip Sponge Cake

A) 65g cake flour      ) sifted with

     25g cocoa powder) and leave aside

     5 egg yolks

     50g oil

     90g fresh milk

B) 5 egg whilte

     1/8 tsp vinegar

     70g sugar

C) 100g chocolate chips

1. preheat oven 150'C & prepare bain-marie baking. Line a 8X8" square pan

2. heat oil to warm, add sifted flour mixture. Mix until incorporated & free of lumps

3. add fresh milk & egg yolks. Mix until batter is smooth & leave aside

4. In another clean bowl, whisk egg white & vinegar until foamy

5. add sugar in 3 additions. Whisk until stiff peaks

6. fold meringue into yolk batter in 3 additions also

7. pour 1/3 batter into baking tin, scatter some chocolate chips on top.

8. repeat the next 1/3 and the next. Sprinkle all remaining chips over the cake

9. steam bake 30 min. Dry bake another 10 min until cooked, test with a skewer

HERMAN TANZHONG CHOCOLATE SWIRL BREAD

This Herman Tanzhong Chocolate Swirl Bread

is soft & fluffy

and

has great chocolate taste.

I have taken the recipe from

Asian Herman Recipe Sharing group

shared by

Kim Lean Leow

Herman Tanzhong Chocolate Swirl Bread

(A) Tanzhong 

       50g bread flour

       250g water

1. cook over low fire & stirring until you see the bottom of the pot

2. remove from heat & let cool

 (B)  Bread Dough

        all of the above tanzhong

        340g bread flour

        150g herman starter

        30g sugar

        4g salt

        24g milk powder

        1 egg

        30g butter (add after few minutes)

  

        egg wash: 1 egg beaten with 1 tsp water

1. all ingredients, except butter, into bread machine, bread dough cycle

2. after 2 minutes, add butter & continue kneading to a smooth & soft dough

3. put dough into covered container to rest until dough rise to double (4-5 hours)

4. gently deflate proofed dough & roll into a rectangle 8" X 14"

5. place chocolate sheet on the dough & enclose it, seal all edges

6. roll out into a rectangle again, fold into 3 layers

7. roll out again & repeat No.6

8. roll out into a rectangle, roll dough up lengthwise as if a swiss roll

9. divide dough into 2 lengths & place onto lined baking tray

10. let dough rise till almost double (1-2 hours)

11. egg wash bread & bake in preheated oven 175'C for 30-35min

(C) Chocolate Paste

50g chocolate

20g butter

20g bread flour

10g cocoa powder

5g corn flour

60g milk 

20g castor sugar

1 egg white

1. mix all ingredients & cook over low heat until it forms a soft dough

2. sandwich the dough between 2 sheets of cling film & roll into a 6" square

3. leave in the fridge to firm up before use

AMERICAN CHOCOLATE CHIPS COOKIES

I have no idea why this is called 

American Chocolate Chips cookies.

To me, it is simply Chocolate chip cookies.

Why American?

Anybody out there can tell me?

I am not a fan of cookies
I made these for my daughters & grandchildren.

After baking, I couldn't help but taken 4 pieces!
Is it because these were crunchy?
Yes, very crunchy!
Also,
I think it must have been fresh from the oven!

This recipe originated from Quay Po Cooks,

modified by Sonia a.k.a Nasi Lemak Lover

and now

I simplified the method.

Haha, lazy me!

American Chocolate Chips Cookies

(A) 300g all purpose flour

       2 Tbsp corn flour

       40g roll oats, blended fine

       1 tsp baking soda

       1 tsp salt

(B) 230g butter

      70g caster sugar

      150g soft brown sugar

      1 tsp vanilla

      2 eggs

      160g semi sweet chocolate chips 

1. mix well ingredients (A) & set aside

2. cream butter & 2 sugars until creamy, add vanilla essence

3. add eggs, one at a time

4. fold in dry ingredients & chocolate chips

5. cover & leave in fridge for 1-2 hrs to firm up the dough

6. preheat oven to 170'C & prepare line baking tray

7. use a small ice cream scoop (if you have one) to scoop the dough onto the tray

8. bake one pan at a time in oven centre rack for 20min 

9. cool cookies on wire rack

Note:

1. can use spoon if you do not have an ice cream scoop

2. if you want a chewy cookie. scoop a bigger portion

       

EASY SOURDOUGH BROWNIE

This Sourdough Brownies
recipe is shared by 

Teresa L Greenway from northwestsourdough.com

It is quick and easy to whip up

and 

taste superb too!

113g unsweetened baking chocolate, chopped

200g sugar

113g melted butter

1 tsp vanilla extract

2 large eggs

1/4 tsp salt

1/2 tsp baking soda

160g sourdough starter, can use discard

1. melt chocolate, stir well & remove from heat

2. whip in sugar, melted butter, vanilla, eggs & soda

3. mix in sourdough starter, until just combined

4. pour batter into a lined baking pan

5. bake in preheated oven 175'C for 25-30min

Note:

These brownies are quite tender, so must wait until cool to firm up!

CHOCOLATE FUDGE CAKE

Chocolate Fudge Cake

Chocolate Butter Cake is one Chocolate Cake that I usually bake.

I heard about Steamed Chocolate Fudge Cake

but never tried baking one

I was curious when I came across 

this Baked Chocolate Fudge Cake 

shared by rumblingtummy23 

I wondered whether the cake would set

with that large amount of liquid in the batter...

 I tried, and it did!

A dense and flavorful Chocolate Fudge Cake!

If you are thinking of a simple, fail proof chocolate cake to bake,
I mean simple and easy to follow steps,
try this!

Chocolate Fudge Cake

(A) sifted together: 300g plain flour

                                100g cocoa powder

                                1 tsp baking powder

                                1/2 tsp baking soda

(B) whisk until double: 3 large eggs

                                      300g caster sugar

                                      1 tsp vanilla extract

(C) 250ml evaporated milk

      250ml corn oil

      2 Tbsp condense milk

(D) 250ml boiling water

1. At low speed, add (C) to whisked egg (B)

2. add dry ingredients (A) & whisk to combine

3. lastly, add boiling water (D), whisk until smooth

4. pour into lined 8" square pan

5, bake in preheated oven 175'C for 40-60min on the lowest rack

6, cool cake in pan for 10min before transferring to rack to cool  

ULTIMATE CHOCOLATE CHUNK COOKIES

Why is this called Ultimate Chocolate Chunk Cookies?

It is crispy when you first bite into it,
and as you chew,
you will feel the soft chocolate melting in your mouth.
This is what my children and grand children like!

The soft melting chocolate makes it special!

I have mostly adapted this recipe from Eileen

Ultimate Chocolate Chunk Cookies

 270g plain flour

30g cocoa powder

1/2 tsp baking soda

1/2 tsp salt

170g butter

110g brown sugar

60g caster sugar

1 egg

1 egg yolk

1 tsp vanilla

250g chopped chocolate

1) sift together flour, cocoa powder & baking soda. Add salt & mix well.

2) melt butter, remove from heat & add sugar

3) stir until sugar has dissolved. Leave aside to cool

4) add egg to butter mixture & whisk until combined

5) add vanilla, 

6) fold in sifted ingredients & mix in chocolate chunks

7) spoon onto lined baking sheet

8) bake in preheated oven @ 175'C for 15-20min

9) store in air tight containers

DOUBLE CHOCOLATE BROWNIE

Brownies

are easy to make and nice to eat

whether on its own

or

warmed & added a scoop of ice-cream

My grand daughter's all time favourite

I have adapted the recipe from Asiya Gal's

Double Chocolate Brownie

A: 200g dark chocolate, chopped

     80g salted butter

B: 2 large eggs

    120g brown sugar

    1/2 tsp vanilla essence

C: sifted together

    86g plain flour

    34g cocoa powder

    1/2 tsp baking powder

1) double boil (A), stir until chocolate has dissolved, let cool

2) beat (B) until creamy

3) slowly add (A) to egg mixture

4) slowly fold in sifted ingredients (C)

5) spread evenly in 6" lined square pan and bake in preheated oven

    of 160'C for 40min.  Leave brownie in oven with oven door slightly

    ajar for another 10min 

6) cool well before cutting

WHITE CHOCOLATE BROWNIES

White Chocolate Brownies

a white version of Brownies

These are soft and fudgy

You will love it if you have a sweet tooth

The recipe is from Broma Bakery

Ingredients:

1/2 cup butter

1 cup white chocolate chips

1 large egg

1 can sweetened condensed milk (14oz)

1 Tbsp vanilla extract

1 tsp salt

1.5 cup all purpose flour

1 tsp baking powder

Topping (optional)

powdered sugar

Method:

1) preheat oven to 170'C & line 8" square tin with parchment

2) double boil to melt butter & white chocolate chips in a bowl

3) when completely melted, add condensed milk, vanilla extract and salt

4) add in beaten egg, combine well

5) fold in flour (sifted with 1 tsp baking powder)

6) spread in the baking tin & bake for 30min

7) allow to cool in pan for 10min when done (soft to handle)

8) cool completely on wire rack before cutting & sift powdered sugar as topping

ALMOST FAMOUS AMOS CRUNCY CHOCOLATE COOKIES

Mama, can you please buy me a packet of 

Famous Amos Cookies?

Can you tell me what is so special about Famous Amos Cookies?

Hmm... crunchy, sweet and chocolately

I just love it!

Thanks to Luksunshine 

for sharing this recipe in Youtube

A) 1 egg, beaten with

     1/2 tsp vanilla &

     1/2 tsp coffee extract and leave aside for 2 hours

B) 45g quick oats, ground finely & mix with

     60g ground almond

     1/8 tsp salt 

C) 275g plain flour, sifted together with

     1 tsp baking powder &

     2 Tbsp cocoa powder

     and combine with (B)

D) 226g butter 

     175g castor sugar

E) 175g chocolate chips/chopped chocolate

     175g nuts (optional)

     

Method:

1) cream butter & sugar till fluffy

2) beat in egg mixture

3) fold in dry ingredients and chips

4) spoon onto lined baking sheet

5) bake in preheated oven 170'C for 25min

BUBBLE RICE POPS

Chinese New Year 

is just around the corner

Having plans of what to bake for the coming celebration?

Crispy Rice Pop 

is one that you can consider

170g plain flour sifted with
1/2 tsp baking soda & add
pinch of salt

130g butter creamed with
60g sugar until light, add
1 large egg

80g rice bubble
70g chocolate chips

1) fold in flour to butter cream
2) mix in rice bubble and chocolate chips
3) spoon onto lined baking tray
4) bake in preheated oven 150'C for 25min

Thanks to Ann for sharing

THE BEST CHOCOLATE BANANA MUFFIN

Thanks to thedomesticgoddesswannabe

for this super moist muffin

The Best Chocolate Banana Muffin

1) 187g plain flour sifted together with

               30g cocoa powder

               1 tsp baking powder

               1/4 tsp baking soda

                & mix in 100g chocolate chips

          

2) 450g mashed bananas mix with

       80g vegetable oil 

       1 egg

       100g sugar

3) fold in dry ingredients to mashed banana mixture

4) DO not overmix

5) scoop into 12 muffin cups 

6) bake in preheated oven 175'C for 20-25min

7) cool in pan for 15min before removing 

DOUBLE CHOCOLATE CHIFFON CAKE

I like light cakes

like Chiffon and Sponge

but 

not my hubby

he prefers heavy butter cakes to these

I adapted the recipe from here

Double Chocolate Chiffon Cake

1) 95g cake flour sifted together with

          15g cocoa powder

         1/2 tsp baking powder

         1/2 tsp baking soda
          pinch of salt

2) 70g dark cooking chocolate, double boil to melt

3) 5 AA egg yolks beat with
           50g sugar, then mix in

           75g oil 

          100g fresh milk & melted chocolate

           fold in dry ingredients, leave aside

4) 5 AA egg white whisk with

           1/2 tsp cream of tartar

           80g sugar

5) mix 1/3 of egg white to egg yolk mixture, mix until well combined

6) fold in carefully, egg yolk mixture to remaining egg white

7) pour into unlined 10" cake pan

8) drop cake pan onto table top to remove air bubbles

9) bake in preheated oven 160-170'C for 60-70min

10) overturn tin on wire rack to cool before turn back

Ganache: (adapted from Enne's)
if frosting the cake
1) melt 200g semi sweet cooking chocolate 
    with 100ml whipping cream
2) when chocolate has fully melted, stir in 20g butter
       

          

PEANUT BUTTER CHOCOLATE CHIP COOKIE

I received a big jar of organic, hand made peanut butter from

one of my nephews

who brought it all the way from New Zealand

It has no preservative and colouring 

and it tastes really good

so

I cannot help but try this recipe
from bakingtaitai

This newphew of mine has gone on a cruise

so cannot taste the cookies I just made
If time permits
I will bake another batch
just for him

His thoughts are well received with special thanks

Peanut Butter Chocolate Chip Cookie

1) 130g organic unbleached flour sifted with

      1/4 tsp cream of tartar

      1/4 tsp baking soda

      

      and combine with

      80g chocolate chips

      1/4 tsp salt

2) 55g butter creamed with

     100g castor sugar

     40g corn oil

     then, beat in

     1 egg

     40g peanut butter

     1 tsp vanilla extract

3) fold in dry ingredients to butter mixture

4) make small balls and place on lined baking tray

5) lightly press to flatten before baking in preheated oven 

6) of 160'C for 15min

7) let cookies rest in baking tray for 5min before removing

8) store in air-tight container

            

CRISPY CHOCOLATE CHIP & ALMOND COOKIES

Another copycat Famous Amos?

Not sure

but got the recipe from a friend

1) 125g plain flour sifted together with

     1/2 tsp baking soda

     1/2 tsp baking powder

     and add in

     1 cup rolled oats, blended

     1/2 tsp salt

     200g chocolate chips

     50g almond flakes

2) 125g butter creamed with

     45g castor sugar

     25g brown sugar

     1/2 tsp vanilla essence

3) add 1 egg to creamed butter, beat well

4) fold in the rest of the dry ingredients

5) make into small balls of 1" diameter

6) place on lined baking tray, lightly press to flatten

7) bake in preheated oven of 175'C for 15min

8) cookies will turn hard and crispy when cooled

CHOCOLATE SWISS ROLL

Heard that it is not easy to roll up

A Swiss Roll

I confirm so

 especially when I am handling it

for the first time

See the end result?

I need to roll it upside down

The top is spoilt

Thanks to kitchentigress for the recipe

15g cake flour

10g cocoa powder
pinch of salt

15g corn oil

10g water

30g egg yolk

15g castor sugar

70g egg white

30g castor sugar

75g whipping cream, whipped

Method:

1) sift together cake flour & cocoa powder, add salt

2) beat together oil, water, sugar & egg yolk 

3) when sugar dissolved, fold in sifted flour

4) whisk egg white & sugar until stiff

5) fold egg white into egg yolk in 2 batches

6) pour mixture into 10X14" lined pan, level

7) bake in preheated oven @200'C for 10min

8) remove from oven & tap pan on table top

9) peel off parchment & cool on wire rack

10) when cooled, spread a layer of cream 

11) roll up & chill before serving

POUND CAKE

Pound Cake 

is baked with 3 main ingredients in equal weight,
i.e one pound each of  flour, sugar & butter

These days people are more health conscious,
I have reduced the amount of sugar used
in the recipe below:

Pound Cake

125g salted butter

90g caster sugar

1/2 tsp vanilla extract

2 large eggs,AA

125g Self raising flour or (cake flour+1 tsp baking powder)

2-4 Tbsp fresh milk

Method:

1) cream butter and sugar until fluffy

2) add vanilla extract

3) add eggs, one at a time until well mixed

4) fold in flour, adjust batter to dropping consistency with fresh milk

5) pour into a lined bread pan

5) bake in preheated oven 175'C for 40-50min until skewer inserted comes out clean

Variation:

1. Chocolate Pound Cake:

    - replace 18g self raising flour with cocoa powder

2. Chocolate rice can be added to batter

Notes:
1) To avoid cracking & hard crust, do not fill more than 1/2 the height of pan
2) Gluten is produced if batter is over-mix, this cause domed top
3) Do not use black pan as it cause over-browning of side & bottom of cake