Sunday, 31 March 2013

Chocolate Chip Cookies

This is my favorite recipe for making dark chocolate chip cookies that are soft on the inside, yet crispy on the outside.

The whole recipe takes less than 1 hour from start to finish, and made ~60 mini bite-sized cookies:


  1. 2+1/4 cups all-purpose flour
  2. 1/2 teaspoon salt
  3. 1 teaspoon baking soda
  4. 1/3 cup cocoa powder (*** Omit this if you don't want double chocolate cookies***) 
  5. 3/4 cup granulated sugar
  6. 1 teaspoon vanilla extract
  7. 1 cup (= 2 sticks) butter, softened
  8. 3/4 cup packed light brown sugar
  9. 2 eggs
  10. 2 cups semi-dark chocolate chips (I like using Guittard's or Ghiradelli)

  1. Preheat oven to 375 F.
  2. Stir together the flour, cocoa powder, salt and baking soda.
  3. Beat together the butter, granulated sugar, brown sugar and vanilla extract until creamy.
  4. Add eggs to the liquid mixture, and beat well.
  5. Gradually add the flour mixture, and mix well. (The dough will become rather stiff)
  6. Stir in the chocolate chips until evenly mixed.
  7. Drop by rounded teaspoon-fuls onto an ungreased cookie sheet. (Or use your hand to pinch off and round off a small chunk)
  8. Bake the cookies for 8-10 minutes, or until lightly browned, or the top has hardened and cracked.
  9. Remove from oven and allow to cool.
Enjoy! The cookies will look like little round mochi balls.

Friday, 1 March 2013

It's all about the crockery

The size of the plate and cup determines how much you will eat and drink.

I greedily choose a large cup for my juice and now I'm bloated.

Also a good principle to remember for those on a diet. It affects how much you perceive yourself to have eaten!