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C for Celebrate – Flourless Mocha Pistachio Cookies

Christmas is just around the corner, and it means BAKERS GOTTA BAKE. Therefore, the upcoming posts are going to be Christmas-themed. These flourless Pistachio Chocolate Cookies are possibly the easiest baked goods that you can give to bribe your friends and family *smirk* . They cannot be simpler to make. Also, there’s something about pistachio that makes these cookies look extra festive. The pistachio crumbs are like sparkles; just a small amount of them already gives the cookies a vibrant character and another layer of luxury.


I made these cookies for a party with a newly met friend who’s also crazy about baking (we literally forgot to have lunch that entire afternoon). She’s very passionate about vegan baking and feel free to check her works out here . I am not sure if you can relate, but It felt amazing to me to work with another baker in my kitchen; when we baked, we understood each other’s mind pretty well and fast that things were finished in no time. Looking back, I realise how many precious friendships have developed and been improved due to my fervour for baking and food in general. How funny things work huh?


Back to the star of this post. This recipe is adapted from the chocolate crinkle cookies by Anna Olson.  As always, I decreased the cookies’ sweetness to suit the taste of my friends and family. And I also added coffee and coffee liqueur as the favour booster. In my opinion, these cookies taste best when freshly taken out from the oven, as the chocolate would literally melt in your mouth. However, if you intend to pack them nicely for others, it’s alright, because when they’re cooled, they’d simply turn to some fudge-like cookies that are equally addictive. Make these cookies. Make people around you happy.

: )



Make 24 cookies (around 25g per cookie)

  • 270 g 70% dark chocolate, melted
  • 2 whole eggs + one egg yolk at room temperature
  • 30g granulated sugar
  • 1 tsp coffee liqueur (or vanilla extract)  
  • 2 tbsp instant coffee powder, ground, melted in 2 tbsp hot water
  • 2 tbsp milk
  • 1 cup (130 g) icing sugar, plus extra for rolling cookies
  • ½ cup (60 g) cocoa powder
  • 1 Tbsp (7 g) cornstarch
  • ½ tsp (2.5 g) salt
  • 50g pistachio, chopped


(adapted from https://www.youtube.com/watch?v=UJmewcEnlJY):

Baking directions:
1. Preheat the oven to 375 ºF (190 ºC). Line 2 baking trays with parchment paper.

2. Melt the chocolate in a metal bowl placed over a saucepan filled with an inch of barely simmering water, stirring gently until melted. Set aside.

3. With electric beaters or in a stand mixer fitted with the whip attachment, whip the eggs with the granulated sugar, coffee liqueur, coffee mixture and milk  until frothy and light, about 3 minutes (it doesn’t have to hold a “ribbon”). Whisk in the melted chocolate.

4. Sift in the icing sugar, cocoa powder, cornstarch and salt and stir in by hand until well combined. The batter may seem very soft at first, but just give it a minute – it will tighten up.

5. Place some icing sugar in a shallow dish. Use a small ice cream scoop to scoop the batter and drop it directly into the icing sugar (I measured each cookie as 25g and it’s a good size), rolling to coat each scoop fully. Arrange these on the prepared baking trays, leaving 1 ½-inches (4 cm) between them. Gently press each cookie flat with the palm of your hand. Press pistachio crumbs onto the cookies. Bake the cookies for 10 minutes (do not overbake) and cool the cookies on the tray just until they can be lifted off (1-2 minutes) then cool on a rack.


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Back to Basics – Bakery-Style Almond Butter Coconut Soft Chewy Cookies

It feels SUPERB to be back in my baking mood after surviving an emotionally intense week. Lots of things happened recently; probably too many. People always say baking helps elevate our mood, but I realise I can only bake well when feeling fully energised – does it make sense? Anyhow, let’s just focus on something fairly simple to make, yet truly satisfying to enjoy today, shall we?


In fact, I’ve had this cookie recipe – success-guaranteed – in store for a while, but I just didn’t have the right opportunity to share it with you until now. It’s my all-time comfort recipe as it simply turns out perfect every. single. time. I used peanut butter the first time I made it (which was marvellous), and I substituted almond butter this time as I still got a whole jar of waiting to be gulped down at home.


Similar to the brookies I previously shared in August, these cookies are soft, chewy, and sweet, yet their slightly crispy outer layer can now better withstand the passage of time. Yeap, we’re talking about one of those insanely tempting over-sized cookies seducing you through those timeless, nostalgic bakery windows. What’s the secret? A right amount of brown sugar and don’t overbake them. Pssss, If you want them to be extra evil (and make all your friends jealous of your little kitchen triumph), don’t hesitate to add in dark chocolate chips so that the cookies would literally melt in your mouth.



Make 18 largecookies 

  • 1 1/2 cup (188g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (115g) butter
  • 1/3 cup (75g) white sugar
  • 1/2 cup (100g) brown sugar
  • 1 large egg, room temperature
  • 60g almond butter
  • 1 tsp vanilla extract
  • 3/4 cup (100g) almond, roughly chopped
  • 1/4 cup dessicated coconut


  1. Preheat the oven to 350F (175C)
  2. In a mixing bowl, thoroughly sift in and combine flour, baking soda, and salt. These are your dry ingredients.
  3. In another mixing bowl, using an electric beater, beat white sugar, brown sugar, and butter on medium high speed for 4-5 mins until pale and creamy.
  4. Add egg, vanilla and almond butter to the mixture, and continue to beat at medium speed until well mixed. 
  5. Slowly add the prepared dry ingredients. Beat for another 1-2 mins until well incorporated.
  6. Finally, with a spatula, gently stir in and mix well chopped almonds and desiccated coconut.
  7. Line a baking sheet with parchment paper.
  8. Roll the dough into balls, and space each one about 2-inches apart on the sheet to allow space for spreading. Flatten the dough a bit with a spoon or your palm.
  9. Bake for 12 mins (don’t overbake). Remove from the oven and let cool.
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Tray of Salted Double Dark Chocolate Brookies
Broken Salted Double Dark Chocolate BrookieIt’s a Sunday morning, why don’t we talk about cookies? And by cookies, I actually mean “brookies”, a term made popular by a late night snack challenge on Australian Master Chef. This recipe is adapted from said Master Chef Australia 2016 recipe with some minor modifications. Oh, it’s the ultimate treat for chocolate lovers (i.e. everyone). I am not always down for such absolutely indulgent desserts but, seriously, when taken out fresh from the oven, these cookies look just like they taste – INSANE. They’re sweet, soft, rich, gooey, and the chocolate chips will just ooze out upon touching. In short, it’s magic, except it’s pretty dark and all too real.

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