The Food Site

Do you ever get that sudden chocolate cookie craving which simply must be fulfilled, otherwise you feel all so irritable and down and depressed?

Well, I get that A LOT. Not because I am a very depressing person. Or that I eat loads of comfort food. But it is usually due to that time of the month when I’d have a sudden high craving for carbs and it would definitely be chocolate! And cookies. I am a cookie monster through and through.

Anyway, due to the recent melamine scare, I am staying off store-bought cookies for a while. Also, I can never find any GOOD commercial chocolate chip cookies. Most are total rip-off. Either it’s too sweet or just plain un-chocolatey. And too crunchy or grainy with barely any flavours too. Like biting into baked sand or something. Blearghh.

No wonder there’s this saying that some things are best done ourselves. It must definitely refer to baking cookies! To satisfy my cookie monster craving for some chocolate cookies, this is what I made..

Double Chocolate Chip Cookies

Trust me, it is as good as it looks and so chocolatey, the cookies didn’t last long before it was gulped down by the cookie monster who baked these, Mr Picky and wonders of wonders, The Food Critic! Yep, this is an all-time favourite at home. Hah! It’s bye-bye Chipsmore and hello, Foong’s Cookies!

Anyway, I got this recipe from Baking Bites (whose site I simply love as she has SO many great baking recipes to chew on…) and did some minor modifications. Very, very minor modifications this time around.

So, here’s the recipe…

Double Chocolate Chip Cookies

Ingredients

1 1/4 cups flour

1/2 cup cocoa powder

1/2 tsp bicarbonate of soda (baking soda)

1/4 tsp salt

1/2 cup butter

1 cup soft brown sugar (I know, I know, I use A LOT of brown sugar in everything!)

1 egg

1 tsp vanilla

1 tsp coffee essence

1 cup chocolate chips

1/2 cup chocolate buttons

Instructions

1. Preheat oven to 350 F / 180 C. Line cookie pan with baking paper.

3. Place the butter and brown sugar in another bowl

4. Cream the butter and sugar

5. Add the egg and beat it in thoroughly

6. Add the vanilla essence

7. Then, add in the coffee essence and mix well

**Note: You will notice that I have a fork in the mixing bowl…that’s because I use good old fashion ‘manual power’ for all my mixing with only a fork as I don’t have a mixer….yet! But you can use the electric mixer, it will definitely be faster.**

8. Gradually stir in the dry ingredients

9. Mix the ingredients well and the mixture should become like this

10. Throw in the chocolate chips

11. Being a typical chocoholic, I had to add more chocolate so I added chocolate buttons too

12. After stirring it all in, the batter is now ready

13. Drop the batter on the cookie pan, about half a tablespoon size each

14. Bake the cookies at 180C for about 10 minutes or up to 15 minutes (depending on your oven).

15. When it is done, it should look like this

These cookies are a cross between crunchy and chewy so it is a perfect combination of chocolates with a rich, soft-crunchy texture. And I am glad I added the chocolate buttons as it has given these cookies some chocolatey creaminess due to it’s half-melted texture inside the cookies. Yummy!

Here's another look at the double chocolate chip cookies

I love these so much, I think I am going to bake it again pretty soon!

Anyway, I also tried out another cookie recipe (yes, it also has chocolate in it) and I will post it up as the Cookie Monster Bakes Part 2 soon. Wait for it!

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I had an emergency yesterday.

Not a serious-life-and-death emergency but a completely different kind! I was hit by a sudden craving for chocolate cake. So, what do I do?

Well, I went on over to Jessie’s blog for her 5 minute chocolate cake recipe and also checked out this recipe at Dizzy Dee’s blog. I simply must try out one of the recipes. I chose Dizzy Dee’s recipe first.

And in typical Foong-style, I messed up changed it a bit and substituted some of the ingredients and changed my mind and decided to also use Jessie’s recipe.

That’s right.

I ended up combining both recipes and sorta wing it from there. Heh.That’s what I call typical Foong-style. I always had to change recipes I found and substitute some of the ingredients. Maybe it’s part of my non-conforming gene or something. Or I was just plain lazy to refer to the recipe at every turn and depended on memory and since my memory isn’t all that good, I tend to forget some steps and somehow have replaced some ingredients and steps in my mind.

Hmmm…maybe my brain likes playing tricks on me. Or maybe I just like playing around with different ingredients in my little kitchen experiments. heheh. The Food Critic and Mr Picky should be so lucky that they have not been poisoned by any of my kitchen experiments.

Okay, okay, I know you want to know all about the 5 minute chocolate cake.

This is the result.

The 5 minute chocolate cake served with ice cream and a drizzle of chocolate sauce

Looks pretty good eh? Trust me, it tastes WAY better than it looked. It is moist, rich, dense and so chocolatey, it satisfy my midnight chocolate craving at first bite.

Here’s the modified recipe:

5 Minute Chocolate Cake in a Mug

Ingredients

1 large mug

4 tbsp flour

4 tbsp soft brown sugar

1 tbsp baking powder

2 tbsp cocoa powder

2 tbsp cocoa essense

1 tsp coffee essence

4 tbsp unsweetened soya milk with 2 tbsp chocolate sauce stirred in

1 egg

3 tbsp oil

1 tbsp natural unsweetened peanut butter

5 tbsp chocolate chips

Instructions

1. Place the flour into a mixing bowl (or directly into the mug)

2. Add in the brown sugar

3. Then, add in the cocoa powder

4. Stir and mix the dry ingredients

5. Add in the egg

6. Then, add in the soya milk. Stir and mix it all around.

7. Add in the chocolate and coffee essense

8.Mix in the oil

By now it is pretty smooth already. Just make sure it is all well combined.

This is the chocolate chips I use for this cake

10. Then pour the mixture into the mug

11. Make sure the mixture is well combined

12. I sprinkle some sunflower seeds on top for decoration

13. It is now ready to be zapped. Just place the mug into the microwave and zap it high for 3 minutes. My microwave oven is 900w.

14. It came out looking like this...

It is mishappen and hardly presentable in the mug. So, I did the next best thing…I cut it and took a picture.

Here's a look at the 5 minute chocolate cake

You can actually see some of the peanut butter and some of the unmelted chocolate chips. I love it that some of the chips didn’t melt so in the end, I was biting into chocolate chips within the cake. Ahh…that is so darn satisfying.

Here's a closer look of the cake

It goes really well with vanilla ice cream

So, my verdict…5 minute chocolate cake is the best thing ever since sliced bread simply because it takes so little time to prepare and yet has all the chocolatey richness we expect from any chocolate cake.

Melted ice cream and the 5 minute chocolate cake

A note of warning though. This cake could be a tiny bit rubbery so do not overcook if your microwave has a higher wattage. Also, since some of the chocolate chips have not melted, when you bite into it, sometimes you’d find yourself biting into the chips. I really like this as it gave the cake a bit of a chocolatey crunch in the centre.

That’s what I call chocolate chip 5 minute chocolate cake!

But if you prefer it to be smoother, just reduce the amount of choc chips and use mini choc chips instead so that it will be easier to melt.

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