Momofuku's Milk + Compost Cookies.

I'm a sucker for the new Momofuku Milk cookbook. It's brilliant, well thought-out, and simple. By simple I mean the flavors, some of the ingredients are fairly challenging to source especially when you're needing corn powder and other stuff like that. But Christina Tosi* swears by amazon.com and says you could probably source most of the ingredients from there. 

Recipes like corn cookies, kimchi and blue cheese croissants, red velvet ice cream, and crack pie are just some of the intriguing things that the cookbook has to offer.

The mess that was the kitchen that morning. Coffee grounds, Cheetos, and oats all went into the cookie. It was something. 

Into the cookie dough now. I know it seems like this whole heaping mess of God knows what but trust me, it was dang great and imaginative.

Heavenly Snickerdoodles

I had the insane need to bake cookies yesterday.

I started baking at 11:30pm, and finished at 1:00am.

You'd think nothing good would come out of baking at that time.

But you're wrong.

It was good, real good.

The Snickerdoodles were mind-blowing.

Perhaps they're even the best cookies I've baked to date.

They had that crackled crust from the dusting of sugar and cinnamon on top.

They were chewy.

They were moist.

They were perfect, well, even more than perfect with that tall glass of fresh skim milk.*

My cousin described it as the cookies you'd put out for Santa the evening before Christmas.

Then she was like, no, they're Santa's babies.

It was 1:00am, that explained everything. 

A blur of cookies

So I really ought to be reading up on my Sociology-Anthropology notes right now for the BIG EXAM tomorrow, but I'm (clearly) NOT!

The other day, my sister and I made enormous batches of three different cookies-- the prerequisite Chocolate Chip, a very sweet take on Peanut Butter Cookies and something we tried out of the blue, Carrot Cookies with Orange Icing.

You are about to be bombarded with a lot of disordered pictures.

Back to Cookies

The plan of cooking 3 different cookies this week is such a fail.

It's Saturday, and I've only made 2. 

And it's not like I'll make any tomorrow just because I'm lazy.

So here's the second cookie for the week, White Chocolate Macadamia Cookies.

White Chocolate Macadamia Cookies

makes 3 dozen mini cookies

1/2 cup butter

1 cup brown sugar

2 tbsp milk

1 large egg

1 tsp vanilla extract

1 3/4 cup all purpose/plain flour

1/2 tsp baking soda

pinch of salt

1/2 coarsely chopped macadamia nuts (better if it's slightly roasted)

1 cup white chocolate chips

Preheat oven to 175C.

Melt butter in a small saucepan until it is golden and slightly brown, this will take around 5 minutes.

In a mixer, beat brown sugar and cooled melted butter on a medium setting for 2 minutes. Add the egg and beat for another minute then proceed with the milk and vanilla until it is just incorporated.

Turn off the mixer, add the flour, baking soda, and salt. Beat with a spatula until just incorporated. Fold in the nuts and white chocolate chips.

I used a tablespoon as the size for each cookie that I made. Cook in the oven for 7 minutes. 

Let it chill for a few minutes in the baking tray before moving it to the cooling rack. 

I'm such a big fan of cookies, but they're really mean to my thighs and butt. That's probably the only reason that's stopping me from eating them every single day. And the combination of the white chocolate and macadamia is such a classic, and I just couldn't resist making them. SCRUMPTIOUS. Oh, and you could also add in some dried cranberries which would make it a tad tangy!:)

It's mid-sem break, and I dub this week, COOKIE WEEK.

With a lot of schoolwork on my back, I should be getting to it rather than spending my time online squandering and daydreaming about food. There wouldn't be a day that would pass without me uttering something about these bare necessities. Lately, I've been craving and craving for cookies but I haven't bought any because I know that the packaged stuff just isn't any good at all. Mrs. Fields and other cookie shops are way overpriced. I'll accept no compromise because I'm sure that if I make my own, it'll be the BOMB. 


A month ago or so, I made chocolate chip cookies and they turned out to be a fail because I thought they were too soft so I left them in the oven for a couple more minutes. They hardened a bit too much after cooling, but it was all good cause it was damn tasty. Because of my crazy craving, no matter what I'd eat, cookies will still be on my mind. I've researched a couple of cookie recipes that I'm very much keen to try out. I'll be baking cookies thrice this week since I have the luxury of time. I'd want to bake them everyday but it would just stock up here at home and everybody will gain so much weight.

To start things off, I made OUTRAGEOUS CHOCOLATE COOKIES by Martha Stewart today. They sort of resembled crinkles cause they were cracked. They have a shiny exterior and moist soft centers.

Lovelies waiting to be scooped onto the cooling rack

Still waiting, waiting, waiting.

Outrageous Chocolate Cookies by Martha Stewart- adapted
makes 2 dozen mini cookies


230g semi-sweet chocolate, roughly chopped

4 tbsp unsalted butter

2/3 cup all purpose/plain flour

1/2 tsp baking powder

1/2 tsp salt

2 large eggs, preferrably free range

1/2 cup brown sugar

1 tsp vanilla extract

340 g chocolate chips


Preheat oven to 175C. Line your baking trays with parchment. Heat the roughly chopped chocolate and butter in a microwave-safe bowl- 20 sec increments and stirring in between. Don't worry too much if the mixture starts looking like nutella, that's NORMAL.

In a separate bowl, combine flour, baking powder, and salt.

And in another bowl, beat your eggs, brown sugar, and vanilla on high speed with the handheld mixer. Make sure this becomes light and fluffy! Reduce the speed to low and blend in the butter and chocolate mixture. Once incorporated, beat in flour until it is just combined. Stir in chocolate chips.

Scoop your cookies unto your lined baking trays then shove them in the oven. Make sure you rotate your cookies halfway through the baking process. Bake for 12-15 minutes!:) Don't worry if they look a bit soft and gooey cause they do harden up as they cool down!:)

Voila, wasn't that easy? The results are crazy satisfying, so if I were you, I'd go to my pantry and check the ingredients and get started! It took me around 30 minutes including the washing up, which was quite fast really!:)

A glass of milk with this cookie and telly flicked on How I Met Your Mother makes me a happy lady!:)

This is what I call bliss