CHOCOLATE CHIP COOKIES

It’s 11:00 pm and here I’m still trying my best to finish editing a video and this.

From where I am, it’s a long weekend and so far it has been a rainy one. The reason why I decided to bake some cookies.

I have been doing this for quite some time already and would have to admit that there are days where I can’t seem to get it right and some days when I think I might have gotten it but then again, would end up failing just because… I’m really not a baker and maybe this isn’t really for me. I kid. But today, the gods of baking must’ve been on my side.

So here it goes.

Ingredients:


2 1/4 cups flour
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature (but I melted mine)
1/2 cup granulated sugar
1 cup packed brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs (room temperature)
2 cups semisweet and/or milk chocolate chips (I used dark chocolate chip)

Directions:


  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour, baking soda, and salt; set aside. In a bowl of an electric mixer fitted with a paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the vanilla and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in chocolate chips.
  2. Drop heaping tablespoon-sized of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. Bake until cookies are golden around the edges, but still soft in the center, 8-10 minutes. Remove from oven, and let it cool on the baking sheet for about 1 to 2 minutes. Transfer to a wire rack, and let it cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Well, at least that was the directions. But I might have tweaked it a bit. Instead of using an electric mixer, for some reason, I still find it better to be mixing all the ingredients using a whisk. Also, I added the eggs and the flour gradually. And instead of making the dough tablespoon-sized, I made it into teaspoon-sized. I also chilled the dough for about an hour before baking them. And lastly, mine didn’t bakeΒ for about 8 to 10 minutes, rather, it was in the oven for about 15 to 20 minutes. And the result? I might have perfected it this time!

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World Street Food Congress 2016

With over 72,000 attendees in 5 days, the World Street Food Congress held nowhere else but in our country, has made rounds all over the web. With 8 countries that participated and having a total of 25 booths, WSFC 2016 was truly a success.

Held in Bonifacio Global Street, last April 20-24 as expected, the place was was packed with thousands of people who are really into food. So what was it like? Here’s a short video of our experience.

We Filipino’s have been more creative and adventurous when it comes to food. And this event was truly an eye opener to everyone; from food bloggers, food enthusiasts, chef’s, culinary students and to those who were just simply curious. Till the next World Street Food Congress!

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