Just under a month left before we move and I’m still trying to declutter my baking ingredients. With a jar of nutella in one hand and a container of chocolate chips in another, there was only one thing I could think of to make… Chocolate Chip Nutella Cookies – Soft and extra chewy just the way I like them. Best served warm with a glass of whisky.. kidding! I mean milk or coffee.
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
1/2 cup nutella , divided
3/4 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In the bowl cream the butter, granulated sugar, and brown sugar until fluffy with a wooden spoon. This should take about 2 minutes.
Add the eggs and vanilla and mix until combined.
Next add in the flour, baking soda and salt, mix until just combined.
Add 1/4 cup of the nutella and mix until just combined. There will be streaks of nutella.
Fold in the chocolate chips.
Add the remaining 1/4 cup of nutella. Mix until nice and marbled.
Roll a heaping tablespoon of dough into a smooth ball and place on the prepared baking sheet, about 2 inches apart.
Bake for 8-10 minutes, until the cookies are very lightly browned. They will have a crackled top and appear soft and puffy, but it’s ok, it is done despite the appearance of looking underdone.
Allow to cool on the sheets for 5-10 minutes on top of the stove, where the residual heat will cook the cookies a bit more. After 10 minutes, move to a cooling rack to cool completely. Store in a airtight container.
Yield: about 3-4 dozen cookies
Hope you enjoyed this recipe.
Chinese Chicken stew with black fungus is a classic Cantonese dish that can be whipped up by anyone. Most Cantonese dishes are this effortless. Simply toss all the ingredients together, quick stir, and cook.
330 grams boneless skinless chicken thighs, cut into bite-sized pieces
1 tablespoon Oil
10 grams ginger
1 garlic clove, smashed
25 gram black fungus (cloud ear) soaked in warm water, and cut into bite-sized pieces
1 1/2 tablespoon oyster sauce
2 teaspoon soy sauce
1 teaspoon Shaoxing wine (optional)
1/2 teaspoon sesame oil
2 pieces rock sugar sugar (3g)
3 dashes white pepper
1/3 cup water
1 tablespoon water
2 teaspoon cornstarch
2 stalks scallions, cut into 2 inch lengths
1. Heat up the skillet on high heat. Add the oil. When the oil is heated, add the ginger and garlic. Stir fry until aromatic.
2. Add the chicken and stir continuously until the meat is no longer pink.
3. Next add the black fungus, stir to combine well.
4. Add the oyster sauce, soy sauce, shaoxing wine, sesame oil, rock sugar, white pepper, and water, stir to coat well. Turn down the heat to low, cover the pot and simmer on low heat, for about 8 minutes. Add water if needed to dilute sauce.
5. Make the slurry with the 1 tablespoon water and cornstarch, add to the pot and stir until thick.
6. Right before serving, stir in the scallions. Serve warm with steamed rice.
Hope you enjoyed this recipe. Let me know your thoughts below.
Arrowroot is a huge root vegetable. Growing up in my household, my mother often made this soup for me. It is a Chinese soup that is frequently served at Chinese restaurants as their daily soup(例汤). It’s actually really simple to make.
I love soup. A home cooked meal is not complete without it. In my family, we end each meal with a bowl of soup. I think there are quite a few methods in brewing this soup. However, mine doesn’t have the cuttlefish, pearl beans, or black eyed beans.
1 medium-sized arrowroot, peeled and cut into chunks
1 carrot, peeled and cut into chunks
1 honey date, rinse with water
1 tbsp apricot seeds, rinse with water
3 pieces of pork neck bones, cleaned and parboiled
2.5 quarts of water
Salt to taste
1. Parboil the pork neck bones. This will keep the soup clear and clean. Rinse the bones with water and place into a clean pot.
2. Add the carrot, honey date, apricot seeds, and water
3. Bring to a boil and then simmer for about 3 hours. Salt to taste and serve in a large bowl.
Hope you enjoyed this recipe.