Peanut Butter Chocolate Chip Cookies

Processed with VSCO with f2 preset

It feels good to settle into routine in another country. The air is clean and fresh here, the experiences full. There are so many things that I easily take for granted on a daily basis, like walking in the public gardens nearby, or having access to clean water and delicious food at any moment. As much as I love the UK, Germany is beautiful, quaint and interesting in its own ways. Some things I’ve really been enjoying have been:

  • Grocery shopping in Germany. There’s always high-quality food at decent prices, even at the more ‘upmarket’ stores.
  • Evening reading with a drink
  • Of course, the bakeries here. Nussecken and Rosinenschnecken are a couple of my favourites, alongside the classic franzbrötchen.
  • The app Freedom which has (finally) allowed me to melt into phases of deep work on a daily basis, and I can’t recommend it highly enough.
  • This movie and this movie. I’ve learnt and remembered so much during each.
  • Making a page each, every month, for ‘Memories’, ‘Gratitude’ and ‘Recipes to Try/Recipes I loved’ in my bullet journal. They’re simple pages, lined at the border with the dates, 1-30/31, and it’s so fun to fill them in every day, even if there’s nothing or not much to write at all. The very act of putting it in the bullet journal is still fulfilling since it makes me want to fill up each day with something anyway. For the Recipes one so far this month, I currently have my boyfriend’s zucchini lemon pasta and these cookies on it…!

Processed with VSCO with f2 presetE09A67E5-C7CE-4A39-89BA-9D0448C4B0E4-A50F3D83-4D25-4127-9932-3AFCB16117D9Processed with VSCO with f2 preset

It’s a classic peanut butter chocolate party. I’ve played with many variations of this tight-knit couple over the years which you can find over at the recipe index. I have a lot to say about this cookie and I’m not sure why, perhaps it’s because I felt like a child making and eating it, with the simple use of white sugar and milk chocolate, no frills and no special ingredients. I didn’t even have baking soda, for goodness sake. But there I was standing in the middle of the kitchen, suddenly five again, happy to have made something delicious yet deceivingly simple.

My first bite was linked to this thought: wow, chewy reached a whole new level. Call me stupid or childish but breaking into one of these cookies was tantamount to tears-of-joy-ecstasy. I couldn’t explain it while standing there in a kitchen so I’ll just babble here. Made a small batch first to test and it came out beautifully, albeit one minor flaw, and I knew I had to share the recipe this week. Puddles of melted chocolate, a gooey, saturated, buttery centre, crisp and chewy edges. I originally planned to make something totally different, but I was craving and wanted to test this successful cookie again months after making them, and the happiness these cookies brought me sent me over the edge, so these are taking the cake this week.

The original recipe I wrote up uses brown sugar and olive oil, the latter of which I used for a more interesting depth of flavour. They’re less crisp around the edges and more of a dense, fudgy cookie, whereas these are slightly lighter with its use of the classic duo- butter and white sugar. The use of white sugar makes for a very craggy surface, which is both aesthetically pleasing and fun to bite into. In most of my recipes I like to use both white and brown sugar for flavour and a dense texture, but the use of solely white sugar here did not compromise on anything since the flavour focus falls on the peanut butter anyway. Try and use that natural, grainy, unsweetened peanut butter; the processed stuff would work well too but try and make sure it’s unsweetened. White sugar may be replaced with cane sugar and brown sugar, but you will end up with a less texturally complex cookie that’s less chewy overall. Finally, as with all good chocolate chip cookie recipes, coarsely chopping the chocolate will make for a more pleasurable eating experience, and the unevenly sized pockets of melted chocolate on a craggy white surface are a visual wonder to behold.

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset
one of the cookies, warmed up, with tahini, honey and mixed frozen berries, wow

Peanut Butter Chocolate Chip Cookies (makes 6 medium cookies, can be scaled up as needed)

*indicates a vegan or gluten-free substitution that is mentioned below the recipe

Ingredients

60g (1/3 cup) butter, unsalted (*vegan sub)

1 tsp fine salt

140g white sugar

1 egg (*vegan sub)

70g (1/4 cup) peanut butter (I used smooth, but you can use whatever texture you prefer)

130g (1 cup) all-purpose flour (*gf sub)

1 tsp baking powder

80g (almost a whole bar) milk chocolate, coarsely chopped (substitute with dark chocolate here if you prefer)

Coarse salt (such as Maldon) for sprinkling

 

*vegan sub: instead of regular butter use the same amount of vegan butter or margarine

*vegan sub: 1 flax egg: make this by mixing 1 tbsp ground flaxseed with 3 tbsp water in a small bowl, and let that gel for a while before you use it

*gluten-free sub: substitute the all-purpose flour for the same amount of gluten-free flour blend or 250g of almond flour (I don’t recommend using coconut flour here)

 

Directions

Preheat your oven to 180C (350F) and line a baking tray with parchment paper. In a small microwave-safe bowl, melt the butter on high heat for 30 seconds, or until melted. Let that cool for 2 minutes. Then tip the melted butter into a larger bowl, add the sugar and salt and mix well with a whisk. Add the egg and whisk that in well too.

In a separate medium bowl, briefly whisk together the flour, baking powder and chopped chocolate, then tip that into the wet mix. Stir well with a spatula or wooden spoon until everything is just combined. You should have a sticky, thick, but soft and pliable consistency.

Use your hands or a large spoon to scoop batter into golf ball-sized pieces and place them onto the prepared baking tray. You should get 6 cookies exactly. Flatten the cookies slightly and sprinkle with coarse salt. Place the tray in the oven and bake for 12 minutes exactly. The cookies should still look soft when you take them out of the oven, but the edges should look slightly darker- that’s when you know they’re done. If not, bake for 1 minute longer. Leave them to cool for at least 10 minutes before digging in. These are of course best enjoyed warm but can be kept for a few days in an airtight container or freeze and reheat whenever you want.

 

5-Ingredient Chewy Gluten-free Chocolate cookies

IMG_1487

“Life as we know it is merely an afterthought in the global scheme of the cosmos”- Avi Loeb.

It’s May and most of us are still under lockdown. It’s real easy to get caught up in the weirdness and pain of today, so estranged from the social entanglement, that milieu we are so familiar with. But as Avi reminds us soberly, we are a very small part of the universe and it’s easy to lose sight of the big picture– that is, the constant movement of the sun, of nature in general, the people who don’t have a roof over their heads (ever), the constant love we can show those closest to us, the constancy of human creativity which can be cultivated by indulging in our favourite hobbies– cooking, talking to friends, movies, knitting, whatever. This in itself is solace, to me.

Random thoughts and journal excerpts:

04/05: On a brighter note, pandemic solutions are also solutions for the environment. Prior to this current commotion, land clearing reduces biodiversity, which means that the species that survive are more likely to host illnesses transferred to humans.

24/04: Open your windows!! Virus aside, it’s very easy to have difficulty breathing because of too-high carbon dioxide levels in our own homes. Especially now of all times, when we’re all stuck at home.

03/05: There’s a new doughnut and sandwich place called Korio and they sell the fluffiest doughnuts (and cinnamon-sugar doughnut holes, the only thing I could get a hold of one sad Tuesday afternoon).

06/05: This girl’s channel is whack and I’ve started watching one of her videos after journalling almost every morning. I’ve really been savouring mornings, which are like pages of empty magic because nothing really happens yet, but I can sit and daydream and drink coffee and journal a bit before getting on with other things (exercise, work, etc). Talking about exercise, light weights can really transform a workout.

Processed with VSCO with f2 presetIMG_1488IMG_1486

I know a few people have requested a gluten-free recipe, and since I know a couple of gluten-intolerant people myself, why not! It’s one of the easiest recipes I’ve played with and takes just 13 minutes in the oven. Like many of my other recipes, you simply have to chuck the ingredients in one bowl, whisk them together and be done with it.

These cookies have an incredibly chewy exterior and moist, air-light interior richly studded with dark chocolate. They’re rich with gooey chocolate, yet light and melt-in-the-mouth. I originally just used the vegan egg for this, then experimented with actual egg, then just egg white which yields the chewiest texture out of all three options. It also makes the cookies shiny and glossy, while letting the chocolate stand out as the main ingredient, both in the form of the cocoa powder and chocolate chips. The chocolate added at the very end is optional (but not really).

Processed with VSCO with f2 preset

Chewy Gluten-free Chocolate cookies (makes 6 medium cookies)

Ingredients

150g (around 1.25 cups) icing sugar

60g (0.5 cups) cocoa powder

0.5 tsp salt

60-70g (large handful) chopped dark chocolate or chocolate chips

2 egg whites (vegan sub: use 2 flax eggs instead by mixing 2 tbsp ground flaxseed with 4 tbsp water and letting that gel in a small bowl for a few minutes before using)

Directions

Preheat your oven to 177C (350C). Line 2 large baking trays with parchment paper. If using vegan eggs, make that now with the ground flaxseed and water before using later. Whisk together the icing sugar, salt and cocoa powder in a bowl. If your icing sugar and cocoa have been sitting in your pantry for a while, then you’re better off sifting them together instead of just whisking. Add the egg whites/vegan egg and whisk together until smooth and glossy. Add the chocolate chips and use a spoon to fold those in until incorporated. Put heaped tablespoonfuls of wet batter onto the baking trays, leaving 2 inches of space between them because they will spread. Bake for 12-13 minutes, or until there’s a clear hard and glossy crust on the cookies. Enjoy alone or with a nice scoop of vanilla bean ice cream/yoghurt. Can be kept at room temperature for up to 3 days.

Brown Butter Chocolate Chip Cookies

5051011 Processed with VSCO with e3 presetNothing quite beats a café with ‘70s-‘80s music blaring everywhere. I do suck energy from my surroundings. A dearth of atmosphere, a tinge of something exciting, is sure to drain me. Don’t get me wrong, I love a deathly quiet, but I also like looking up from my screen sometimes, examine faces and bodies so different and unique, or sip a coffee without bothering the librarian. Here in London, the sun is shining. Yesterday it was pouring like every cloud was trying to squeeze out its last drops for all of eternity.

Diary excerpts:

9/6: Always looking for an excuse to start anew. But why not now? Why not on a Sunday? Isn’t Sunday the first day of the week in many parts of the world anyway?// dark turquoise is my new favourite colour.

10/6: Why does coffee everywhere in London have to be so expensive? Never mind, it’s worth it for all the café ambiences I soak myself in everyday// researchers can now use single-cell sequencing to detect differences in RNA expression in cells, thus showing when they decide to progress from neural crest cells to something more specialized.

After watching Chris Morocco speak sweet nothings in his video demonstration of Bon Appetit’s ‘best’ chocolate chip cookie, I decided to give it a go. The way he talked about the beauty of the mosaic made when ripples of unevenly chopped heap of chocolate melt and bake in a creamy batter, the way something as simple as a cookie is transformed upon a simple, short cook of butter… it was all too tempting. Having not made anything with browned butter in ages, I took the risk (I still tend to burn things, so yes this was considered a risk) and set to work. He states in this particular recipe to brown just half a cup of the butter first before adding the rest in, but I went ahead and browned all of it at once, which yielded (perhaps) not an identical result to Chris’, but nevertheless retained the toffee-like, smoldering notes of butter cooked down to an almost clear brown liquid.

4435158 Processed with VSCO with e3 preset

Secondly, the recipe specifies that one large egg and 2 egg yolks be used, but with exactly 2 eggs left in the fridge, I used that instead. Due to that alone, I was afraid of the cookies not turning out as dense and chewy as demonstrated, but I was proven wrong with my final, accidental amendment: So, Chris used dark brown sugar, and so did I. But unlike what I saw in the video, mine was dark. As in, straight-up camp molasses. Almost. It was therefore much harder to incorporate when mixing with the butter, because of how much stickier and clumped together it was. But that exact density and stickiness, although they did make the cookies darker in colour, also let them retain a most tempting, delicious density and chewiness all throughout its body.

5051011 Processed with VSCO with e3 preset

Brown butter chocolate chip cookies (inspired by BA’s Best Chocolate Chip Cookies– makes 16 cookies)

*= vegan substitution

Ingredients

200g (1.5 cups) plain flour

1 tsp fine salt (leave out if you’re using salted butter)

1 tsp baking soda

170g (0.75 cups) butter (*vegan butter or margarine)

50g (0.25 cups) sugar

200g (1 cup) dark brown sugar

2 tsp vanilla extract

2 eggs (*2 vegan eggs, made by mixing 2 heaped tbsp. ground flaxseed with 5 tbsp water in a small bowl, and letting that gel up for a minute)

170g dark chocolate, chopped

Directions

Preheat your oven to 180C (350F) and line two baking trays with parchment paper.

Place your butter into a saucepan and, on medium heat, melt the butter and continue to let it cook until it turns a toffee brown and looks almost clear. There will be some frothy, lighter bits on top. Swirl the pan occasionally while the butter melts. Once it is browned, set it aside for a while to cool. In a small bowl, briefly whisk together the flour, salt, chocolate and baking soda. Add the brown and white sugar to the browned butter and whisk until the sugar dissolves. Make sure there are no lumps. Add the eggs (or vegan eggs) and whisk to incorporate everything well, and you get a smooth, lump-free batter.

Add the dry mix containing the chocolate to the wet egg mixture. You should get a moist batter that still drops off a wooden spoon relatively easily.

Using an ice cream scoop or a tablespoon, place dollops of equally-sized batter on your lined sheets, making sure there’s at least 2 inches of space between each circle of batter. As the original recipe states, let the flour hydrate by letting the batter sit for a while on the trays for 5 minutes. Then bake the cookies (one tray before the other, or both at the same time), for 8 minutes. Let them sit for a while before eating up. Alternatively these can be made and frozen ahead of a time you want to consume them.

Tahini Chocolate Cookies

4328615 Processed with VSCO with f2 preset Processed with VSCO with e1 preset

A recent getaway. Copenhagen, Denmark. Krakow, Poland. Then cookies, to seal the whole package.

The getaway was exciting and almost necessary. Been feeling a little off lately and the short jetset abound with strange and foreign sights and experiences set my world into perspective– I’m just a small human being sitting on one tiny part of this huge amazing world with bigger problems to immerse myself in.

4328615 Processed with VSCO with f2 preset Processed with VSCO with e1 preset4328615 Processed with VSCO with f2 preset Processed with VSCO with e1 preset

Thin, crisp, and chewy like no other. An entire sweet day compressed into a disc, strewn with melted chocolate chunks big and small, aching in the wake of a heady river of tahini. And how easy!

I believe in the almighty simple chocolate chip cookie. But the twist of tahini offers something enigmatic and alluring. This alone will do you such good.

IMG_8924

Tahini Chocolate Cookies (makes 10-12 medium cookies)

Ingredients

120ml (0.5 cup) light tahini

1 egg (vegan sub: 2 flax eggs, make by mixing 2 tbsp ground flaxseed with 4 tbsp water and let set aside at the beginning)

115g salted butter, at room temperature (vegan sub: vegan butter). If your butter is really hard, microwave it for half a minute

180g sugar (I used a mix of light brown and white, you can do the same or stick to either or)

1 tsp vanilla extract

150g plain flour

0.5 tsp baking powder

0.5 tsp baking soda

150g dark chocolate, chopped into chunks

 

Directions

Line 2 large baking sheets with parchment paper and preheat your oven to 180C (350F). In a medium bowl, using a whisk or electrical whisk, beat together the room temperature butter and sugar until pale and fluffy. This will take less than a minute if your butter is relatively soft. Then add the egg, vanilla and tahini, and beat well until you get a smooth, creamy batter that drops off your whisk easily.

In a separate bowl, briefly mix together the flour, chopped chocolate, baking powder and baking soda. If you didn’t use salted butter, add a teaspoon of fine salt to this dry mix, at this point.

Add this flour mix to the wet tahini-egg mix and mix until well combined. Scoop heaped tablespoonfuls of batter onto your lined tins, leaving at least 2 inches of space between each spoonful of batter to let the cookies spread and look less ugly (but ugly ones are still okay).

Bake the cookies, one tin at a time or both at the same time, for 15 minutes. They will look light-golden on top but still wet in the middle. This will continue to set after you take the cookies out. Take them out and, with both hands holding each end of the pan, lightly drop them on the counter-top to let gravity drop the bellies of the cookies. This technique will create crazy-chewy cookies with crisp, browned edges.

These are best enjoyed warm, and can be kept at room temperature for up to a week.

Chewy Molasses Cookies (vegan, gluten-free)

Hello, 2018.

3657779 Processed with VSCO with a5 preset Processed with VSCO with f2 preset

Today’s mantra is to foil the decrees of fate. It’s a new beginning. A time to accomplish or start something crazy, something you’ve never perhaps thought of doing, something that challenges and awakens you. Though I’m not all one for resolutions, I do believe in constant improvement, be it beginning of the year or just to try for a week, and some of mine include meditation and dedication to spreading some creative plant-lovin’, delicious inspiration. All harnessed by wild flavours, backed by both the sheer fun of it and the constantly evolving, growing fields of scientific research to justify the increased consumption of plants.

This is long-awaited, you and me both. The day is waning and the night, calling. Sitting here in the cutest café in Brick Lane, one that, as usual, I’ve been meaning to visit for quite a while. How I’ve missed the abundance of vegan foodthings and places in London. I’ve found it easier to accommodate and adapt in Singapore and Japan, some of the most vegan-unfriendly places yet in Southeast Asia, but it’s nice to come back to a haven of cheap rice and gourmet goods galore, all of which make this endeavour to be a little more kinder and connected way more convenient. One thing I learnt, especially in the past year, is that it’s ok to not care what other people think. Kein stress.

Japan, the family’s most recent adventure, was a wild chase of dreams. We were caught in a blizzard (not so fun), I had the most amazing vegan kaiseki (darn fun), where they fried apples and braised five different species of yam just for me. Pitied the poor chef, but hey, maybe I helped expand his own creative horizons. Every little course was a magical bonsai garden, bursts of flavour, emotional flavour. It’s this refinement and creativity I wish to recreate in my own sweet, plant-based endeavours.

And here is a recipe that heralds both Christmas and the New Year, from me to you. I made this at the start of the Christmas week, and made it again two days later. And again here, trying to preserve the fire of the festive spirit that is now withering like the sun each day at 4.

Chewy treacly cookies, rounded and sugar-shelled. Spicy, hearty, dense. 

Here’s to defying gravity this 2018.

3519962 Processed with VSCO with a5 preset Processed with VSCO with f2 preset

Chewy Molasses Cookies (makes 8-10 medium cookies)

Ingredients

50g almond flour

60g cornstarch

pinch of salt

120g almond butter, store-bought or homemade

120g applesauce

50g coconut sugar

1 tsp ground ginger (optional)

1 tsp cinnamon (not optional)

1 tsp baking soda

1 tbsp lemon juice+1 tsp vanilla extract

3 tbsp sugar (I used coconut, but you can use white/brown)

Optional Icing: 1tsp lemon juice+ 5 tbsp icing sugar

Directions

Preheat your oven to 180C (350F). Line two baking trays with parchment paper. Tip all the ingredients in a bowl and whisk everything together with an electric mixer or a fork. Break off large chunks of the dough, roll into balls and place on the parchment paper. Press down lightly so that and bake in the preheated oven for 15-18 minutes. Once done, leave to rest on the counter to cool; they should be quite soft to touch, but don’t do that too much else they’ll just crumble and fall apart. Make the icing and drizzle onto the cookies.