Chocolate chip cookies made with Maracaibo 65% Felchlin chocolate

For me personally these are the best chocolate chip cookies!
I know you’ve probably heard this sentence way too many times, but that’s ok. I’m here to prove it otherwise ;)

I know everyone has their go-to recipe for chocolate chip cookies and there are millions...
I swear by this one and I use it every time chocolate chip cookies are in order.
I like my chocolate chip cookies on the chewy side and these are perfect because it has a beautifully soft center and a crunchy edge.
The best thing about them though is no doubtably the Felchlin chocolate used. It makes all the difference.

So definitely give these ones a try! I’m drooling already thinking about them :)

Add some sea salt for that nice contrast. Works wonderfully with the chocolate. (Note: Picture contains more salt than the amount in recipe. For visibility in photo)

RECIPE

Sea Salt chocolate chip cookies 

Cookie Dough:

375g flour
226g butter
70g sugar
270g brown sugar (muscovado for example- I like to use a moist brown sugar)
70g eggs
30g egg yolks
200g chocolate drops (Felchlin Maracaibo 65%- or any other dark chocolate)
7g baking soda (Natron)
5g baking powder
7g maizena (cornflour)
5g sea salt

Mix the butter, brown sugar and the sea salt with the paddle attachment.
Make sure to just mix the ingredients, you don’t want to whip.
Gradually add the eggs and the egg yolks. Mix until incorporated.
Mix together the dry ingredients and mix into the batter mixing only until incorporated.
(Don’t overmix the dough)

The dough will be quite wet. I roll the dough in baking paper creating rolls. I find that this is much faster and easier to portion. (You can also make scoops if you prefer)
Make sure the rolls are tight without many air holes. Refrigerate until firm about 2-3 hours. Cut into 1.5cm thick slices and lay onto your baking tray lined with parchment paper.
Bake at 175°C for about 12-13 minutes until golden brown. Let cool.

Happy Baking!

Dalgona Coffee made with cold coconut milk

I`m not really one to go along with these kinds of trends, but I had to try this one because....Coffee!
I love coffee and for me there’s nothing better than waking up to the smell of freshly made coffee and having that first cup in the morning.

So, I decided to give this one a go. The dalgona coffee seemed to me like a mix between a dessert and drink...perfect! I can now say that I’m a fan and will be making at again soon.

 Plus it was really easy to whip up.....literally.

I love the Alpro creamy coconut milk. Delicious!

I made these with icy cold coconut milk and the dalgona foam. The foam gives the coffee a nice intense coffee flavour. On its own it’s quite sweet and too intense but mixed with the milk, a great blend.

Marshmallow-like consistency

RECIPE

Dalgona coffee

2 tsp instant coffee grounds (for example Nescafé)
2 tsp sugar
2 tsp boiling water

Mix everything together and whip until you get a creamy, foamy, almost meringue like consistency.
(This amount is possible to whip up in the bowl of your mini KitchenAid if you have one. Otherwise a hand whisk will also do the job)
Dollop onto your coffee with any preferred milk that you like. Hot or cold.

Enjoy!

Happy coffee making!

Warm peanut butter to drizzle

This is one of those typical "damn, my bananas have gone too ripe!" kind of cake.
Bananas at this stage however have the best flavour for baking. They are sweet and full of flavour. So don't let them go to waste.

This recipe was inspired by @bromabakery. I tweeked the recipe a bit and made some changes and it is just so damn delicious! I definitely recommend you give it a try when you have those bananas lying around.
This cake is great to have at any time of the day, wether for breakfast or an afternoon snack.

So juicy and delicious...especially with the crunchy crumble

RECIPE

Chocolate Peanut Butter Streusel Cake

Streusel/Crumble:

200g butter
200g sugar
300g flour
1g salt
1tsp vanille paste

Mix the butter, sugar, salt and vanilla just until combined (don't whip)
Add the flour all at once and mix until you have a crumble-like consistency.
You can crumble the dough a little with your hands to get nice pieces.
 Set aside.

Chocolate cake base:

80g peanut butter (slightly warmed up in the microwave)
145g sugar
165g flour
70g cocoa powder
150g Felchlin Dark chocolate (I used Maracaibo Clasificado 65% - melted)
200g bananas (mashed, equals about 2 bananas)
125ml sunflower oil
1 tsp baking soda
1 tsp baking powder
2 eggs
1g Salt
1 banana sliced for the topping

(You can substitute the Felchlin Maracaibo chocolate for another dark chocolate if you are not able to get it)

Preheat the oven to 180°C.
Prepare your cake tin/loaf pan lined with parchment paper on the bottom. Butter and flour the sides of your baking tin/moulds to make sure nothing sticks. Set aside.
Mix together the eggs, sugar, oil and the peanut butter until well combined. Add the mashed bananas and the melted chocolate.
Once incorporated add the dry ingredients and mix well until you have a smooth and clump free batter. Fill into your prepared moulds.
Place the sliced banana on top and press it just slightly into the batter.
Cover the top with streusel and bake at 180°C for about 40-45 minutes (you can do a knife test if you like, it should come out clean).
Let it cool and enjoy!


Happy Baking!