Ultimate Chocolatey Cake Recipe

Happy 2016 to all our readers / baking recipe followers.

I've been consuming and drooling over dense chocolatey cake loaf in bakery and wondering how it is baked. Finally in 2016, this recipe solves the mystery! Ooooo...lalala! Only for Chocolate lovers out there! If you're not probably you might fall in love with chocolate after tasting this.

This recipe yields 2 Loafs of 3" x 6" baking pan.


Ingredients:
115g Butter
150g Sugar
2 Eggs
200ml Sour Cream / Greek Yogurt
245g Top Flour
55g Cocoa Powder
0.5 teaspoon Baking Powder
0.5 teaspoon Salt
1 cup of Chocolate Chips

Step By Step
1. Sift the dry ingredients (Top Flour, Cocoa Powder, Baking Powder, Salt), grease the loaf pan and set aside.
2. Cream Butter and Sugar together.
3. Preheat the oven to Top Bottom mode 170°C.
4. Add in Eggs and Sour Cream, beating until smooth and creamy.
5. Add in 1/3 of the dry ingredients and mix until will combined and repeat.
6. Stir in 3/4 cups of the Chocolate Chips.
7. Pour the batter into the baking pan and bake for 50mins or until when insert a cake tester it comes out clean.


Some Extra Tips Below:
- If the batter looks thick or too dry add 1 tablespoon of Full Cream Milk at a time, adding too much will reduce the density of the cake.
- To have a lighter texture cake use Greek Yogurt instead of Sour Cream.
- If you prefer sweeter add additional 50g of Sugar.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Giant Soft Cookie Recipe is similar to Subway Cookies (with different varieties ideas)

Getting your fresh baked soft cookie fix from Subway?

Hang in there. Why not bake some yourself! This is so much more easier then the Similar but better then Famous Amos Cookies Recipe

We're crazy Subway fans too, now I've found the recipe it's time to create all the flavors sold at Subway including new creations of ours!

This recipe yields 24 Giant Soft Cookies


Base Cookie Dough Ingredients:
1 Egg
1 Egg Yolk
2 teaspoons of Vanilla Essense
1 teaspoons of Coffee Emulco
170g Salted Butter
160g Brown Sugar (Sugar level suggestions in our creations listed below)
50g Sugar (Sugar level suggestions in our creations listed below)
0.5 teaspoon of Salt
150g All Purpose Flour
100g Bread Flour
10g Baking Soda

Step By Step
1. Beat Egg with Coffee Emulco and Vanilla Essence in a small bowl and set aside.
2. Sift All Purpose Flour, Bread Flour, Baking Powder and set aside.
3. In a mixing bowl, beat Salted Butter, Brown Sugar, Sugar and Salt until all the crystal melt and combine.
4. Pour in the beaten Egg mixture and mix well.
5. Pour in the Sifted Flour mixture and fold till well combine.
6. Pour in the ingredients you love (our suggestions below) and fold till evenly distributed.
8. Place in the fridge to chill for minimum 2 hours to let the flavor infuse.
9. Preheat the oven to Fan mode 160°C or Top Bottom mode 170°C.
10. Remove chilled dough from fridge and roughly roll the cookie dough and place on the baking sheet, leaving 2" apart. Do not press down, it'll turn out fine.
11. Place in the oven to bake for 15mins or until edges are lightly golden brown.
12. Cool completely before serving.

Some Extra Tips Below:
- Recommended to mix the dough and let it chill overnight in the fridge. This recipe the cookie dough must be chill if not the cookie will turn out flat.
- Shape and bake the dough immediately from the fridge. Don't Leave the dough on the counter top to bring it back to room temperature before baking.
- You can store the mixed cookie dough (well wrapped) in the fridge for up to 3 to 5 days.
- Bread Flour this an ingredient that will affect the structure and soft texture of your cookie.
- Coffee Emulco can be replaced with Vanilla Essence. However, this is the key ingredient that makes the cookie smell and taste better.
- If you're using a mixer, remember to do remove and manually fold in the ingredients you love (our suggestions below).
- Remember space it 2" apart to let the cookie have space to expand and brown evenly.
- To allow the flavor and fragrance to develop further, store cookies in an airtight container overnight before serving.
- Cookie Dough can last up to 2 months in the freezer.
- Store cookies in an air-tight container with a piece of bread or a slice of apple to retain the softness as the cookie will absorb the moisture from the bread or apple to stay soft longer.

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Below are my creations hopefully it'll inspire you. You may split the base cookie dough is 2 parts and half the portion as per suggested below for more varieties. Hope you all will love this recipe.

Chocolate Chips & Peanut Butter Chips Soft Cookie
1 cup Chocolate Chips
1 cup Peanut Butter Chips
Sugar level suggestion:
150g Brown Sugar
50g Sugar

Chocolate Chips & 9 Grain Blend Soft Cookie
1.25 cups of Chocolate Chips
1 cup of 9 Grain Blend (Brown Flax, Flakes of Wheat, Rye, Triticale, Barley, Sesame Seeds, Spelt, Millet, Quinoa)
Sugar level suggestion:
160g Brown Sugar
40g Sugar

Ginger Stem with Chocolate Chip
1 cup of Chocolate Chips (White or Dark)
1 cup of Candied Ginger Stem

M&M's Soft Cookie
2 cups M&M's
Sugar level suggestion:
120g Brown Sugar
40g Sugar


Coming Soon~
Butterscotch Chips with Pecan Cookie
1 cup Butterscotch Chips
1 cup chopped Pecan

Blueberry Pecan
1 cup of Dried Blueberry
1 cup of Pecan Nut (chopped)

Blueberry Pretzel
1 cup of Dried Blueberry
1 cup of Pretzel

Butterscotch Pecan
1 cup of Butterscotch Chips
1 cup of Pecan Nut (chopped)

Cranberries Almond Cookie
1 cup Dried Cranberries
1 cup chopped Almonds

Chocolate Chips
2 cups of Chocolate Chips

Chocolate Chips with Candied Ginger
1 cup of Chocolate Chips
1 cup of Candied Ginger

Chocolate Chips with Dried Cranberry
1/2 cup of Chocolate Chips
1 cup of Dried Cranberry
1/2 cup of Cashew (chopped)

Chocolate Chili
45g of Cocoa Powder
0.5 tsp ground Chili (or 20ml Tabasco Chili Sauce or Chili Oil)
0.5 tsp ground Cinnamon
Sift together with the dry mix.

Chocolate Chips with Pecan
1 cup of Chocolate Chips
1 cup of Pecan Nut (chopped)

Chocolate Chips Walnut
1 cup of Chocolate Chips
1 cup of Walnut Nut (chopped)

Chocolate Chips Cashew Nuts Cookies
1 cup Chocolate Chips
0.5 cup of Dried Coconut

Chocolate Chips Coconut Cookie
1 cup Chocolate Chips
0.5 cup of Dried Coconut

Double Chocolate Chips (Chocolate base cookie and Milk + White Chips)
Add 45g of Cocoa Powder. Sift together with the dry mix.
1 cup of Chocolate Chips
1 cup of White Chocolate Chips

Macadamia with Chocolate Chips Cookie
1 cup of chopped Macadamia
1 cup Chocolate Chips

Mango Cinnamon
1.5 teaspoon Cinnamon (Sift together with the dry mix.)
1 cup of Dried Mango (chopped)

Mango Cranberry Coconut Macadamia
Replace Vanilla Essence with Orange Essence (Optional)
0.5 cup of Dried Mango (chopped)
1 cup of Macadamia Nut (chopped)
0.25 cup of Dried Cranberry
0.25 cup of Coconut Flakes (chopped)

Mango White Chocolate Oatmeal
0.5 cup of White Chocolate Chips
0.5 cup of Dried Mango (chopped)
1 cup of Rolled Oatmeal

Oatmeal Raisin
1 cup of Rolled Oatmeal
1 cup of Black Raisins

Oatmeal Chocolate Chips Cookie
1 cup Rolled Oatmeal or Instant Oatmeal
1 cup Chocolate Chips

Peanut Butter
2 cups of Peanut Butter Chips

Raspberry Cheesecake
Add 100g Cream Cheese to the dough.
1 cup of Dried Red Raspberry
1 cup of White Chocolate Chips

Rocky Road
1 cup of Chocolate Chips
15-20 Large Marshmallows

Toffee Apple
1 cup of Toffee Chips
1 cup of Apple Compote

Triple Chocolate Cookie
Just add 30g of Cocoa Powder to the flour and sift to make the Base Cookie Dough Chocolate Cookie.
1 cup Chocolate Chips
1 cup of White Chocolate Chips

White Chocolate Macadamia Nut
1 cup of White Chocolate Chips
1 cup of Macadamia Nut (chopped)

White Chocolate Mango
1 cup of White Chocolate Chips
1 cup of Dried Mango (chopped)

Chocolate Ginger
1 cup of Chocolate Chips
1 cup of Candied Ginger

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

This Cookie Recipe is similar to but better than Famous Amos Cookies

Getting your fresh baked cookie fix from Famous Amos?

Hang in there. Why not bake some yourself!

We're crazy Famous Amos fans, however after I started baking this recipe we love it so much that we'll never get our cookie fix at Famous Amos unless I'm terribly busy. With our standard set high after consuming my homebaked version, we dropped by Famous Amos to get some when we're traveling, most of the time no much nuts or no chocolate chips or enough butterscotch taste!

Homemade is always the best, no matter there is labor required & the cost is way higher with the ingredients sourced~


Base Cookie Dough Ingredients:
1 Egg
0.5 teaspoons of Vanilla Essense
1 teaspoons of Coffee Emulco
250g Salted Butter
200g Brown Sugar (if you want the cookie sweet add 50g to 80g more depending on your preference)
0.5 teaspoon of Salt
100g Ground Nestum or Ground Almond or Ground Oatmeal
290g All Purpose Flour
10g Baking Powder
10g Baking Soda

Step By Step
1. Beat Egg with Coffee Emulco or Vanilla Essence in a small bowl and set aside.
2. Sift All Purpose Flour, Baking Powder, Baking Soda and set aside.
3. In a mixing bowl, beat Salted Butter, Brown Sugar & Salt until all the crystal melt and combine.
4. Pour in the beaten Egg mixture and mix well.
5. Pour in the Sifted Flour mixture and fold till well combine.
6. Pour in Nestum or Ground Almond and fold till well combine.
7. Pour in the ingredients you love (our suggestions below) and fold till evenly distributed.
8. Place in the fridge to chill for minimum 2 hours to let the flavor infuse.
9. Preheat the oven to 180°C.
10. Roughly roll the cookie dough and place on the baking sheet.
11. Place in the oven to bake until golden brown.
12. Cool completely before serving.

Full recipe:
0.5 teaspoon of cookie dough yields approx 160pcs. Bake for about 8 minutes.
1 teaspoon of cookie dough yields approx 80pcs. Bake for about 16 minutes.
1 tablespoon of cookie dough yields approx 50pcs. Bake for about 22 minutes.

Some Extra Tips Below:
- Recommended to mix the dough and let it chill overnight in the fridge.
- Leave it on the counter top to bring it back to room tempreture before baking.
- You can store the mixed cookie dough (well wrapped) in the fridge for up to 3 to 5 days.
- It's important that the 100g of Nestum or Almond or Oatmeal is Ground this an ingredient that will affect the structure of your cookie, as not grounding it will lead to a flatter cookie. My observations: Ground Nestum is light & cookies will turn out flat. Ground Almond is similarly light & cookies will turn out slightly flat. Ground Oatmeal is slightly healtier and heavier & cookies will turn out with beautiful cookie structure as per above picture.
- Coffee Emulco can be replaced with Vannilla Essence. However, this is the key ingredient that makes the cookie smell and taste like Famous Amos.
- If you're using a mixer, remember to do remove and manually fold in the Chocolate Chips and Macadamia.
- Remember space it slightly apart to let the cookie have space to brown evenly.
- To allow the flavour and fragrance to develop further, store cookies in an airtight container overnight before serving.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Below is my creations hopefully it'll inspire you. You may split the base cookie dough is 2 parts and half the portion as per suggested below for more varieties. Hope you all will love this recipe.

Butterscotch Chips with Pecan Cookie
1 cup Butterscotch Chips
1 cup chopped Pecan

Chocolate Chips with Pecan Cookie
1 cup Chocolate Chips
1 cup chopped Pecan

Cranberries Almond Cookie
1 cup Dried Cranberries
1 cup chopped Almonds

Chocolate Chips Cashew Nuts Cookies
1 cup Chocolate Chips
0.5 cup of Dried Coconut
This picture below is x2 of these ingredients out of greed. Just add as suggested here.

Chocolate Chips Coconut Cookie
1 cup Chocolate Chips
0.5 cup of Dried Coconut
This picture below is x2 of these ingredients out of greed. Just add as suggested here.

Macadamia with Chocolate Chips Cookie
1 cup of chopped Macadamia
1 cup Chocolate Chips

Oatmeal Chocolate Chips Cookie
1 cup Rolled Oatmeal or Instant Oatmeal
1 cup Chocolate Chips

Oatmeal Raisins Cookie
1 cup Rolled Oatmeal or Instant Oatmeal
1 cup Black Currant Raisins
This picture below is x2 of these ingredients out of greed. Just add as suggested here.

Triple Chocolate Cookie
Just add 30g of Cocoa Powder to the flour and sift to make the Base Cookie Dough Chocolate Cookie.
1 cup Chocolate Chips
1 cup of White Chocolate Chips


Coming Soon~
Blueberry Pecan
1 cup of Dried Blueberry
1 cup of Pecan Nut (chopped)

Blueberry Pretzel
1 cup of Dried Blueberry
1 cup of Pretzel

Butterscotch Pecan
1 cup of Butterscotch Chips
1 cup of Pecan Nut (chopped)

Chocolate Chips & Peanut Butter Chips Soft Cookie
1 cup Chocolate Chips
1 cup Peanut Butter Chips
Sugar level suggestion:
150g Brown Sugar
50g Sugar

Chocolate Chips & 9 Grain Blend Soft Cookie
1.25 cups of Chocolate Chips
1 cup of 9 Grain Blend (Brown Flax, Flakes of Wheat, Rye, Triticale, Barley, Sesame Seeds, Spelt, Millet, Quinoa)

Chocolate Chips
2 cups of Chocolate Chips

Chocolate Chips with Candied Ginger
1 cup of Chocolate Chips
1 cup of Candied Ginger

Chocolate Chips with Dried Cranberry
1/2 cup of Chocolate Chips
1 cup of Dried Cranberry
1/2 cup of Cashew (chopped)

Chocolate Chili
45g of Cocoa Powder
0.5 tsp ground Chili (or 20ml Tabasco Chili Sauce or Chili Oil)
0.5 tsp ground Cinnamon
Sift together with the dry mix.

Chocolate Chips Walnut
1 cup of Chocolate Chips
1 cup of Walnut Nut (chopped)

Double Chocolate Chips (Chocolate base cookie and Milk + White Chips)
Add 45g of Cocoa Powder. Sift together with the dry mix.
1 cup of Chocolate Chips
1 cup of White Chocolate Chips

M&M's Cookie
2 cups M&M's
Sugar level suggestion:
120g Brown Sugar
40g Sugar

Mango Cinnamon
1.5 teaspoon Cinnamon (Sift together with the dry mix.)
1 cup of Dried Mango (chopped)

Mango Cranberry Coconut Macadamia
Replace Vanilla Essence with Orange Essence (Optional)
0.5 cup of Dried Mango (chopped)
1 cup of Macadamia Nut (chopped)
0.25 cup of Dried Cranberry
0.25 cup of Coconut Flakes (chopped)

Mango White Chocolate Oatmeal
0.5 cup of White Chocolate Chips
0.5 cup of Dried Mango (chopped)
1 cup of Rolled Oatmeal

Peanut Butter
2 cups of Peanut Butter Chips

Raspberry Cheesecake
Add 100g Cream Cheese to the dough.
1 cup of Dried Red Raspberry
1 cup of White Chocolate Chips

Rocky Road
1 cup of Chocolate Chips
15-20 Large Marshmallows

Toffee Apple
1 cup of Toffee Chips
1 cup of Apple Compote

White Chocolate Macadamia Nut
1 cup of White Chocolate Chips
1 cup of Macadamia Nut (chopped)

White Chocolate Mango
1 cup of White Chocolate Chips
1 cup of Dried Mango (chopped)

Chocolate Ginger
1 cup of Chocolate Chips
1 cup of Candied Ginger

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Macadamia Chocolate Chips Cookie Recipe

Ingredients:
1 Egg
1.5 teaspoons of Coffee Emulco or Vanilla Essense
250g Salted Butter
200g Brown Sugar
0.5 teaspoon of Salt
100g Nestum or Ground Almond or Ground Oatmeal
290g All Purpose Flour
10g Baking Powder
10g Baking Soda
240g Chocolate Chips
1 cup of chopped Macadamia


Step By Step
1. Beat Egg with Coffee Emulco or Vanilla Essence in a small bowl and set aside.
2. Sift All Purpose Flour, Baking Powder, Baking Soda and set aside.
3. In a mixing bowl, beat Salted Butter, Brown Sugar & Salt until all the crystal melt and combine.
4. Pour in the beaten Egg mixture and mix well.
5. Pour in the Sifted Flour mixture and fold till well combine.
6. Pour in Nestum or Ground Almond and fold till well combine.
7. Pour in Chocolate Chips, Macadamia and fold till evenly distributed.
8. Place in the fridge to chill for minimum 2 hours to let the flavor infuse.
9. Preheat the oven to 180°C.
10. Roughly roll the cookie dough and place on the baking sheet.
11. Place in the oven to bake until golden brown.
12. Cool completely before serving.

Full recipe:
0.5 teaspoon of cookie dough yields approx 160pcs. Bake for about 8 minutes.
1 teaspoon of cookie dough yields approx 80pcs. Bake for about 16 minutes.
1 tablespoon of cookie dough yields approx 50pcs. Bake for about 22 minutes.

Some Extra Tips Below:
- Recommended to mix the dough and let it chill overnight in the fridge.
- Leave it on the counter top to bring it back to room tempreture before baking.
- You can store the mixed cookie dough (well wrapped) in the fridge for up to 3 to 5 days.
- If you're using a mixer, remember to do remove and manually fold in the Chocolate Chips and Macadamia.
- Remember space it slightly apart to let the cookie have space to brown evenly.
- To allow the flavour and fragrance to develop further, store cookies in an airtight container overnight before serving.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Nestum Cereal Chocolate Chip Cookies Recipe

The 1st new cookie recipe of Chinese New Year of 2014 will be this Cereal Chocolate Chip Cookies.


Ingredients:
235g sifted All Purpose Flour
1 teaspoon Baking Soda
1/4 teaspoon Fine Salt
240g room tempreture Unsalted Butter
165g Brown Sugar
1 room tempreture Egg
1 teaspoon Vanilla Extract
200g Chocolate Chips
120g Nestum Cereal

Step By Step
1. Place All Purpose Flour, Baking Soda and Fine Salt in a plastic bag and give it a few gentle shake to mix them up evenly. Set aside the Flour Mixture.
2. Beat Butter and Brown Sugar until all the Brown Sugar has desolve and the batter is pale.
3. Add in the Egg & Vanilla Extract until well combine.
4. Pour 1/2 of the Flour Mixture into the the batter and stir until mixed well. Add the other 1/2 and do the same.
5. Pour in the Nestum Cereal and mix until evenly distrubuted.
6. Lastly, fold in the Chocolate Chips.
7. Scoop the cookie dough mixture and store in a air-tight cointainer overnight in the fridge or 30mins in the freezer.
8. Preheat the oven to 200°C.
9. Drop 3/4 teaspoon of cookie dough onto your prepared cookie sheet with each arranged approx 3cm apart.
10. Bake 6mins or until golden brown.
11. After removing the cookie tray, let the cookie cool slight on the tray before transfering to the wire rack to cool completely.
12. Store in air tight containers.

Lesson Learnt from our 2 sets of baking:
- Chilled dough overnight in fridge does make a difference. First 3 photos are immediately baked, last 2 photos are chilled overnight before baking the following day.
- Do not over fold the chocolate chips if not the dough will be colored.
- Add additional All Purpose Flour to have a crispier cookie texture.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Soft Chewy Giant Chocolate Chips Cookie with slight hint of Coffee Flavour

Trying to bake the right Soft Chewy Cookies for the darling who loves it so much. Price paid for the soft cookies we have been buying is so expensive. This is my 1st recipe on it. :)


Mixture A Ingredients:
330g All Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1.25 teaspoon Table Salt

Whisk together the All Purpose Flour, Baking Powder, Baking Soda and Salt.

*** *** *** *** *** *** *** *** *** *** ***

Mixture B Ingredients:
225g Salted Butter
145g Brown Sugar
2 large Eggs
0.5 teaspoon Vanilla Extract
1.5 teaspoon Coffee Emulco

Cream together Salted Butter, Brown Sugar and Castor Sugar until light where all the sugars have generally melted. Beat in Eggs one by one. When smooth add in the the Vanilla Extract and Coffee Emulco.

*** *** *** *** *** *** *** *** *** *** ***

Mixture A+B Ingredients:
450g Chocolate Chips

Preheat oven to 160°C along with tray and your silicon mat.
Quarter by quarter of mixture A, blend in the flour mixture until no streaks of dry remain. Fold in the Chocolate Chips. Scoop 1.5 inch ball of cookie dough and keep 2 inches apart to allow the cookie to grow into giant ones. Bake them for 12 minutes until the cookies are lightly brown at the edges and set. Take it out of the oven, let the cookies cool on the baking sheet for 2-3 mins then transfer to a wire rack to cool completely before storing.

Note: Do not over bake the cookies to ensure that your cookies stay chewy, as they will continue to set when the come out of the oven.


Our 15 Oct 2013 Bake ^_^

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~