No Bake Oreo Cheesecake

Sadly, I do not have oven anymore (insert cries and woes here) but nothing can stop me from making my own sweets and thanks to Claire Marshall of Hey Claire, I made a No Bake Oreo Cheesecake some time ago like nobody's business.

I actually also wanted to have Reese's version but I ran out of funds when I went to the grocery to buy ingredients (what a fail!) but if you have some then send them to me, just joking...you may also want to use choc nut as an alternative.  I think difficulty that I encountered in making this is that I do not have a beater/mixer so I just used fork which is a challenge because it took me a while before the cream cheese and condensed milk mixed together.

No Bake Oreo Cheesecake
adopted from Claire Marshall of Hey Claire

Ingredients:
(just eyeball everything)
around 100grams graham (for the crust)
melted butter or margarine (again for the crust) around half of the one in the photoo above
cream cheese (I used the whole package)
condensed milk (I recommend to just use 3/4)
oreo cookies
lemon juice from half of the fruit

How to:
1.  Combined the grahams and melted butter to form a crust.  Depending on your preference you can just make a big size crust or mini ones...I just use small bowls, and pressed the grahams-butter mixture into the bottom.
2.  I put semi-crushed oreos on top of the crust for some crunch and flavor.  Set aside.
3.  Next for the filling, mix the cream cheese and condensed mix until well blended.  If you have mixer then go ahead and use it so your filling would be fluffy.
4.  Add the lemon juice for some kick.
5.  Por the filling into the crust and put oreos on top (be creative on the design).
6.  Refrigerate for at least an hour or until the filling is "settled".
7.  Get a fork and fight with your brother in eating this hehehe.

Yummy!  Yummy!  Yummy!  If you happen to make this, share it on my social sites ~links can be found after the best, Arya below :)

Twitter | Facebook | Bloglovin | Google+ | Instagram | Email

Chocolate Chip Oatmeal Cookies

Here's another recipe that I got from Bake Happy Manila to change my usual salted chocolate chip cookies.  Surprise though that  it doesn't require a lot of oatmeal, so I increased the amount to almost a cup.  For the taste, I wouldn't lie: the first to two bites are like "meh, I'm not liking this" but as I and my family consume more the cookie tasted better and better and by the last bite we are happy, contented and full (though our hands wanted to grab for another).

The original recipe is for a coco one instead of oatmeal and it calls for a walnut not almond but hey, almonds are way cheaper and I made these cookies when I was on a very tight budget and don't know where to get my fundings for my bake goods.

Chocolate Chip Oatmeal Cookies

adopted from Ronald Donado's Coco Choco Chip Cookies

Ingredients:

1 cup butter, room temperature
1 ½ cups brown sugar
¼ tsp. salt
½ tsp. vanila extract
1 egg, room temperature
2 cups all purpose flour
1 ¼ tsp. baking posder
around 3/4 cup of oatmeal (I used two small pack of Quaker Oat's instant oatmeal)
1 cup or more semi-sweet chocolate chips
½ cup or more chopped almonds

How to:
1. Place butter and sugar in a bowl and beat until light and fluffy. Add vanilla and salt.
2. Beat in egg.
3. Add sifted flour, baking powder and desiccated coconut. Beat just to combine, do not overmix.
4. Fold in chocolate chips and chopped alomonds.
5. Drop tablespoon of mixture onto greased and floured baking trays and bake for 12-15 minutes at 180° C. 6. After baking, transfer into a wire rack to cool.

Grab a glass of milk and watch your favorite shows or read a book! 

Twitter | Facebook | Bloglovin | Google+ | Instagram | Email

Milk and Cheese Cupcake

I joined a baking community in facebook (Bake Happy Manila) wherein members share their achievements and woes in baking plus tips and recipes of course and Milk and Cheese Cupcake was just trending last quarter so I just got to try it and it was one of the simplest yet tastiest cupcake I ever tried (and everybody loves it).  The sweetness of the condense milk and the saltiness of the cheese are perfect match and the soft yet dense "cake" makes you forget about frosting that fansifies a cupcake.

Milk and Cheese Cupcake

Ingredients:
1 cup butter
1/2 cup white sugar
3 eggs
2 330ml cans condensed milk
2 and 1/2 cups all purpose flour
1 tsp. baking powder
1 tsp. vanilla
1 cup grated cheese

How to:
1.  Cream butter and sugar until light and fluffy.
2.  Beat in eggs one at a time.
3.  Add condensed milk and mix well.
4.  Sift in all purpose flour and baking powder and mix until combined.
5.  Stir in vanilla.
6.  Add 3/4 cups of the grated cheese and mix well (but don't overmix.)
7.  Pour into lined muffin/cupcake pans and sprinkle the remaining grated cheese on top.
8.  Bake on a pre-heated oven (350 degrees F) for 20 to 25 minutes or until cupcakes are golden brown and toothpick inserted comes off clean.
9.  Let it cool and dig in!

this batch needs more cheese on top

Pair with tea or black coffee!

Twitter | Facebook | Bloglovin | Google+ | Instagram | Email

Caramel Cake and Cupcakes almost like Estrel's

There's a time that I've been addicted to Estrel's Caramel Cake.  The cake looks simple but pretty and the taste is just light that before I knew it, I almost ate the half portion of the cake.  Now that I somehow know how to bake and have some tools to fluff an eggwhite, I made it for the first time for my bro's birthday.  I thought it was a total failure but after an hour, the caramel-y and yolky "frosting" sinked into the chiffon cake and it's so yummy I made another batch of mini cakes and cupcakes after a week.  All thanks to Heart of Mary for the recipe, please visit her site for the complete recipe and decoration of the cake.

VANILLA CHIFFON CAKE (recipe suitable for an 8” round, 3” high pan)

Ingredients:
(a) part one of the chiffon
1 cup plus 2 tablespoons sifted cake flour
1 ½ teaspoons baking powder
½ teaspoon salt
6 tablespoons white sugar

(b) part two of the chiffon
¼ cup corn/canola oil
4 egg yolks, from extra large eggs, at room temperature
1/3 cup water
½ teaspoon vanilla extract
(c) part three of the chiffon

4 eggwhites
¼ teaspoon cream of tartar
6 tablespoons white sugar

How to:
1.  Preheat oven to 170 degrees Celsius.
2.  In a large bowl, combine (a) well. Add in (b). Beat with electric mixer or by hand until smooth and well blended.
3.  In a separate bowl, beat eggwhites and cream of tartar on high speed until frothy. Gradually add in the sugar  and beat until stiff peaks are formed.
4.  Gradually and gently fold in egg whites into egg yolk mixture
5.  Pour batter into an ungreased 8” round, 3” high pan or to two cupcake pans. 
6.  Bake for about 50 minutes 8" pan or 15 to 20 minutes for cupcakes or until top springs back when lightly touched.
7.  Invert pan into wire rack immediately and cool completely before frosting.

I ran out of the caramel frosting, so I just put buttercream (which for me is just for decoration, it doesn't really have a special kick to it) on the other cupcakes instead.  And since I'm no expert in decorating cake, my minicakes have a messy but still decent look (like me).

CARAMEL ICING (enough to frost and fill 8” round cake)

Ingredients:
2 eggyolks
3/8 cup sugar, divided into 2 tbsp and 1/4 cup
1 1/2 cups plus 2 tablespoons full cream milk, divided into 1/4 cup and 1 1/4 cup
1 1/2 tbsp cornstarch
1/4 cup boiling water
1/4 cup butter
1 tsp vanilla extract

How to:
1.  In a small bowl, whisk the eggyolks with 2 tbsp sugar.
2.  Add 1/4 cup of milk and cornstarch.  Mix well and set aside.
3.  In a heavy saucepan; over low to medium heat, caramelized 1/4 cup sugar.
4.  When sugar is completely melted and already in a golden brown color, add boiling water.  Bring back to a boil making sure all the caramel is incorporated into the water by continously stirring.
5.  Carefully add the 1 1/4 cups of milk.  Heat mixture until it starts to boil.
6.  Without turning off the heat, pour a little of the caramel mixture into the eggyolk mixture to temper the eggs.  Mix until smooth.
7.  Pour the eggyolk mixture to the caramel mixture in the saucepan.
8.  Mix until icing reaches a thick but still pourable consistency.
9.  Off the fire, add the butter and extract.
10.  Let it cool just a little bit before pouring onto the cake.

Enjoy! And do check out Heart of Mary.

Twitter | Facebook | Bloglovin | Google+ | Instagram | Email

Yema Cupcake with Pastillas De Leche more like Milky Cupcake to me

photo by my brother

I thought that this cupcake will be wicked:  yema (which is yolky and sweet) with pastillas de leche (which is milky and sweet) combine together?  Sounds wicked and ant friendly to me!  But it's the first time that one of my siblings commented that frosting is needed for the cupcake to have it's taste (he's not a fan of frosting) in short this actually has a very light sweetness that the frosting is needed for the cupcake to have it's own identity (and if you are following me on instagram, this is not the cake/cupcake that I've posted lately...that one is super yummy).

I got the Yema Cupcake with Pastillas De Leche Frosting a.k.a. Cielitos from Adora's Box blog.  The cupcake is supposed to be my resurgence after my defeat with a bun which totally failed (my siblings/guinea pigs thought it was hopia/mooncake) and chocolate chip oatmeal cookies which is too salty and  sweet (and I haven't found the perfect recipe, all seems to be the same sets of ingredients and amount with the one I based my cookies).

I wouldn't be putting the recipe here since I didn't alter the ingredients and method or research for an alternative recipe, I'll just try to explain the texture and taste of this cupcake.  The "cake" itself is so dense like a pound cake but it's not yolky or sweet like yema, it's more on the milky side and it's almost bland that it's a must to put a lot of frosting.

The frosting on the other side do taste like the pastillas de leche, milky with just the right amount of sweetness.  Combined these two together and you will get a Milky Cupcake.

p.s. I still suck at cake decorating and putting frosting

Twitter | Facebook | Bloglovin | Google+ | Instagram | Email

Angel's Food Cupcakes...well almost!

Angel's Food Cupcake

Even if the frosting still haven't settled, I already put it on the cupcake because I'm very eager to eat like 3 of the above light and fluffy Angel's Food Cupcake.  In my entire life I haven't tasted one until I first baked  them last week of January and then made another batch last last week.

The frosting is a failure though because I can't find a whipping cream in the grocery :(  Decided to try these light cupcakes when I saw Emma's Birthday Cake over A Beautiful Mess.  I do not have a cake pan so why not make them in a cupcake form :)

the ones with toasted top are the best

Angels's Food Cupcake

Ingredients:
1/2 cup cake flour
3/4 cup plus 2 tbsp. granulated sugar
1/4 tsp salt
6 egg whites
1 tbsp warm water (you can omit this if you want your cake to be denser)
1/2 tsp vanilla extract
3/4 tsp cream of tarter

How to:
1.  Sift or dry whick cake flour and half of the sugar 2 to 4 times to make the cake fluffy and airy.
2.  In a large bowl, whisk together egg whites, water, vanilla extract and cream of tartar until wee combined (takes around 2 minutes).
3.  Swith to hand mixer and beat the mixture on medium speed while slowly adding the remaining sugar until medium peaks form.
4.  In 4 to 5 small batches, fold the sifted flour mixture into the meringue using a spatula.
5.  Fill lined cupcake pan with the batter and bake in a pre-heated oven at 350 degrees F for 15 to 20 minutes.

Top the cupcake with a light icing like whipped cream with powdered sugar and vanilla extract plus maybe your favorite fruit on top.

Thanks for reading. Till then. Bye!

Cookies in Sugar and Butter

NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

It's love month so even if it's cheesy, I still made a heart shape and a girl and a boy shaped cookies and if you want something to give that you made with your bare hands (literally!) to your loved ones this love month then why not bake some butter or sugar cookies.

The one in the above photo is the butter cookies which my family loves more than the below sugar cookies because it's less sweeter and well more buttery, what more can I say about that.  The sugar cookies is more colorful though because I added red colored icing on top of each cookie for a playful touch.

sugar cookies with icing

Both of these cookies almost have the same ingredients and procedure to make, the only difference is the amount in the ingredients.  Oh this is my first time to knead and roll a dough and at first it's really hard take out the cut -out shapes off the table, constant dusting and a good spatula is needed to prevent the shapes from deforming.

Butter Cookies

adapted from allrecipes.com

Ingredients:

3/4 cup and 1 tablespoon and 1 teaspoon butter

3/4 cup and 1 tablespoon and 1 teaspoon white sugar

1 medium egg

2-1/4 cups all-purpose flour

1/4 teaspoon salt

1-3/4 teaspoons vanilla extract

Sugar Cookies

adapted from allrecipes.com

Ingredients:

1-2/3 cups and 1 tablespoon all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup and 2 tablespoonsbutter, softened

3/4 cup and 3 tablespoonswhite sugar

1 small egg

1/2 teaspoon vanilla extract

cute cookie cutters

How to:

1.  Combine/stir the dry ingredients.

2.  Cream together butter and sugar in a large bowl until smooth.

3.  Beat in eggs and vanilla.

4.  Gradually blend in the dry ingredients.

5.  Roll the dough to half inch thick and then cut into desired shapes.

6.  Bake to a pre-heated oven at 375 degrees F for 8 to 10 minutes or until the edges are golden.

the elephant shape is my favorite

Perfect mate for your tea or coffee or milk :)

Thanks for reading. Till then. Bye!

Square No More: Salted Chocolate Chip Cookies

I'm sipping a cup of coffee (no sugar) right now and told myself "this could have been one of those perfect moments if only there's a cookie in my other hand to munch")...ohhh cookies they sometimes make my world (and my figure) go round and round.

Last December, instead of giving trinkets I gave cookies to my officemates and friends and I think it's a hit that on the very same day some of them are already ordering.  The cookies that I gave out is the salted chocolate chip cookies.  They say that the salt on top of each cookies balanced out the sweetness and chocolatey-ness.

I adapted my recipe from Bake Happy and just revised some of the ingredients depending on what is available in the grocery near our home.  This recipe is a keeper for me because the reaction of the people who tasted it is consistent (everyone loves it!).

Oh by the way my photos here sucks because I was in a hurry packing the cookies, I'm running late for work kasi.

Salted Chocolate Chip Cookies

Salted Chocolate Chip Cookies

Ingredients:

3 2/3 cups minus 2 tablespoons all purpose flour

1 1/4 teaspoon baking soda

1 1/2 teaspoon baking powder

1 1/2 teaspoon coarse salt

1 1/4 cups unsalted butter

1 1/4 cups brown sugar

1 cups plus 2 tablespoons granulated sugar

2 large eggs

2 teaspoon vanilla extract

1 cup chocolate chip cookies (or more)

1 bar (38 grams) dark chocolate, cut into chunks I used Goya

Sea Salt to be sprinkled on top of each cookie before baking

How to:

1.  Sift together all dry ingredients (flour, baking soda, baking powder, salt) until well combined. Set aside.

2.  Cream butter and white and brown sugar until light and fluffy.

3.  Mix in the eggs one at a time.  Then add the vanilla extract.

4.  Mix in the dry ingredients until just combines.  Don't over mix.

5.  Fold in the chocolates. 

CHOCOLATES!!!

6.  Wrap the dough with cling wrap and refrigerate for at least 24 hours (Bake Happy says 24 to 36 hours for a gooey and chocolatey cookies).
7.  After refrigerating, scoop the dough to form half balls (I used the 1/4 measuring cups).  I sometimes flatten the formed dough to make it look bigger before sprinkling salt.

and here's the shaped dough

8.  Bake to a pre-heated oven at 350F for 15 minutes.

By the way, you can make these cookies even with just a whisk and spatula on hand (I still don't have a mixer when I made 80 pieces of these sinful yummies!).

I can eat 5 of these cookies in one sitting, no wonder I (and my niece and nephew) gain weight last December hehehehe.

Thanks for reading. Till then. Bye!

Muffin, Cake? Basta Banana Chocolate for Thanksgiving

Happy Thanksgiving everyone!  We don't celebrate Thanksgiving here in the Philippines but since I work for a foreign company catering Americas, we (the employees) are allowed to take our vacation leave and bake! Ahahaha, I don't have any fun thing in mind to do since weekend so I decided to just bake and cook something new.

I like bananas.  Bananas is almost always present in the street where I live in.  We have banana plants in our backyard in the province so why not bake something with banana?  Actually,  I'm just trying to finish the cocoa powder that I bought some months ago since it's gonna expire na this December and it just so happen that I chance upon http://www.rachelcooks.com and it's Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting (oha choco na choco).

the cake

the frosting

My sister has this rectangular baking pan which she gave me when I decided to start baking as a hobby but looking at it before baking, I got lazy buttering it up or putting baking sheets to it for the cake not to stick so I just pulled a non-stick square baking pan and my green silicone cupcake tray (? ano daw) and my nephew keep saying "can I have some muffin".  Yeah, a failure in perception but people this creation of mine is suppose to be a cake hehehe.

Anyway here's the recipe with some of my notes and just a little warning:  this is so sweet!!!!

Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting
from http://www.rachelcooks.com

2 cups all-purpose flour
1.5 cups sugar  (this is too much for my liking, I'll just use 1 cup next time)
1.5 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 medium-sized bananas, mashed (I remembered my niece and use 4 instead)
1/2 cup buttermilk or sour milk (make your own by adding 1 tablespoon white vinegar to 1/2 cup of milk)
1/2 cup shortening (I used butter)
2 large eggs
1 tsp vanilla extract
1 cup mini semi-sweet chocolate chips (I can't find a semi-sweet chocolate in the grocery so I used regular chocolate chips and I think it contributed to the uber sweetness of the cake)

1. Preheat oven to 350*F.
2. Combine dry ingredients in a large bowl.
3. Add rest of ingredients to the dry ingredients and beat on low-speed until combined. (I don't have a mixer so I have lots of bonding time with my whisk (smiley))
4. Increased to medium speed and blend for 3 minutes. Fold in chocolate chips.
5. Spread into a greased 9″x13″ baking dish and bake for 30-35 minutes or until a toothpick inserted into cake comes out clean. (don't forget to insert the toothpick too on the center)
6. Cool completely before frosting.

Chocolate Cream Cheese Frosting:

one 8 ounce package of cream cheese, softened (I use spreadable cream cheese instead)
1/4 cup unsalted butter, softened (I'll stick with salted butter next time, I think the frosting has more character with it)
2 to 3 teaspoons of milk (maybe more)
1 teaspoon pure vanilla extract
1/2 cup cocoa powder
~4 cups of powdered sugar (I only use 3 cups, I tasted the batter so I already have an idea that the cake is just so sweet)

1. In large bowl, using an electric mixer, beat together cream cheese, butter, vanilla, and milk until smooth.
2. Add in cocoa powder and powdered sugar (one cup at a time) and continue to beat on low speed until frosting is smooth and to your desired consistency. Spread on cooled cake.

Just chilling with my sweet cake :)

sweet cake for an early early breakfast is awesome!

Thanks for reading. Till then. Bye!

Naked No More: Velvety Red Velvet

I couln't resist anymore not to post this because finally, I made a decent cupcake with a FROSTING (pronouncing in high pitch tone) that everybody (promise, I'm not exaggerating)  like!.  Introducing my very own, moist and yummy Red Velvet!

my very own red velvet cupcake

Funny how I panicked when I suddenly realize that my butter in the fridge is not enough so I search for another recipe that calls for a canola oil (thanks goodness we use canola oil in the house).  Also, funny that the main reason why I baked is to not to spoil a cup of sour cream.  I derived my red velvet cupcake recipe from Bake Happy and Yummy.Ph

red and moist

Red Velvet

1 cup sour cream

3/4 bottle red food coloring

1  1/2 teaspoons white vinegar

1 teaspoon vanilla extract

2 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cocoa powder

1 teaspoon salt

1 1/2 cups canola oil

1 1/2 cups white sugar

2 large eggs

1.  Preheat oven to 350ºF. Line muffin/cupcake pans with cupcake liners.

2.  Combine sour cream, food coloring, vinegar and vanilla extract.  Set aside

3.  Sift or dry whisk the flour, cocoa powder, baking powder and salt.  Set aside

4.  Combine canola oil and sugar until sugar is slightly melted, then with a whisk add in the eggs one at a time

5.  Add 1/3 of the dry ingredients (from step 3) and slightly mix using a spatula.

6.  Add half of the wet ingredient (from step 2) and again slightly mix

7.  Repeat steps 5 and 6 and slightly mix until everything is combined and free of lumps.

8.  Fill liners; 2/3 full, and bake for 15 to 20 minutes or until the toothpick inserted comes out clean.

Let it cool before topping these babies with frosting

As you can see in the above picture, I poked a lot of the cupcakes and they are so red.  Now for the frosting, I found a recipe from A Beautiful Mess.  Had a little hard time since I do not have an electric mixer, so my whisk (yup, it's now my whisk and not my brother's anymore bwahahaha) and I had a lot of bonding time with a little help from my sister (thanks for slowly adding the sugar and holding the bowl when I'm so tired to hold it)

this is a hit frosting in the office

Cream Cheese Frosting

250g cream cheese spread (it's the only cream cheese available in the grocery, Magnolia)

1 stick salted butter

2 to 3 cups powdered sugar (I have to use 3 cups in order for the frosting to "pick" a little)

1 teaspoon vanilla

1.  Soften butter and cream cheese then beat together until creamy.

2.  Add vanilla extract then beat again for a minute.

3.  Slowly add the powdered sugar while beating (thank goodness my sister helped me) or add 1 cup at a time then beat for 1 minute (if you do not have a companion).  Repeat until the frosting is smooth and creamy and a little fluffy or if already has the "pick".  I only used a whisk but if you have an electric mixer then congrats, the process will be much easier and faster.

At first I thought the frosting is too sweet but when I already put it in the cupcakes, the sweetness is "tamang tama lang" (just right sweetness).

And here I am practicing to put frosting.  Anyway the cupcakes and frosting is worth the effort.

I need to practice more!!!

Happy weekend everyone!

Thanks for reading. Till then. Bye!

Sinful Square Cookies

Who said that cookies should be circle???  No one right?  Perfect excuse for me sthen since my cookies became square/UFO (unidentified flat object) and that explains the square  in the name.  Sinful because this cookies have butter and sugar (usual), chocolate chips (still normal) and chocolate-hazelnut spread!!! (original recipe calls for Nutella but found a cheaper alternative for experiment)  Plus to add some more flavor and kick, salt is needed to this recipe).

Warning!  Picture below are...not the usual cookies that you usually in bakery counters but they are really good good good.

my precious~

I got this recipe from The Fat Kid Inside by Erwan (my sincere apologies Mr. Heussaff for not diligently following your recipe).  To be honest I didn't give my full attention when I watched the video, I'm focused reading the ingredients that maybe I missed an important part that can make my cookies perfect (so watch the video, okay?).  But aside from the shape everything is great and mind you I don't have any poper baking background plus I did everything manually so I'm positive that anyone with a happy mind can make these Browned Butter Sea Salt Nutella Cookie (the original Name).  So how good are these cookies?  Let's just say that a cookie monster attacked my cookies, seconds after I put them in a rack.  Just look at the picture below as an evidence.

Browned Butter Sea Salt Nutella Cookie by Erwan Heussaff
text in * are mine

Ingredients:
2 1/3 cup of sieved flour
1 tsp baking soda
1/4tsp of salt
1 cup brown sugar
1/4cup white sugar
1 egg
1 yolk
1 tbsb of sour cream
1 cup of mixed milk and dark chocolate chips (*more chocolate chips than milk)
Nutella (*I used Goya)
Sea Salt Flakes (*I used regular iodized rock salt)

Procedure:
Mix together, 2 1/3 cup of sieved flour,1 tsp baking soda, 1/4tsp of salt.
Brown 1 cup of salted butter (or why not maple or bacon butter????) on low heat, you’ll see the butter get brown as you tend to it with a spoon.

Combine 1 cup brown sugar, 1/4cup white sugar, 1 egg, 1 yolk, 1 tbsb of sour cream.  Put in mixer. Mix.
Add brown butter.
Fold in Dry mix.
Mix in 1 cup of mixed milk and dark chocolate chips.
Put in the fridge for about 30mins - 1hour.  (*or longer)

(*the messy part) Form some balls with your hand about 2 inches thick.  Flatten them out, put a tbsp of nutella in the middle and fold the ball over again.  Place on parchment paper.  Bake at 350 fahrenheit for 15mins or until desired texture is achieved. Shorter times for chewy gooey cookies. Full time for nice hard cookies. When done, cool them on a rack with some sea salt flakes on top.

I prefer to bake the cookies for a full a5 minutes since it has more cookie texture but still chewy on the inside because of the chocolate spread the chocolates.

Enjoy!

Thanks for reading. Till then. Bye!