Chewy Chocolate Chip Cookies

eatsgoodforme.wordpress.comOne of the reasons that urged me to learn how to bake is to be able to make those photo perfect chewy chocolate chip cookies that I practically see in almost all the foodie blogger out there. And since starting this blog – yes i have searched and tried many recipes out there that promises the best. And I have failed a lot of times too, I blamed my toaster oven and almost bought one of those fancy built-in ovens. I had to hold back many times because at this point, I live alone with my fur babies and do not fancy to remodel the kitchen until am ready to move to my own home. So I decided to stick it out with the oven toaster until I learn from my mistakes and rule over it instead. One of those mistakes I have been making it seems is belittling those preheat the oven at so and so degrees instructions, so I have at least been preheating it between 8-10minutes. And thankfully it has worked out well.

Funny as it may seem, this recipe would probably be the easiest for most of those pro bloggers, but since am a novice and self taught, this has been my most difficult with my most failures to make and replicate from reading blogs. Until I stumbled upon this recipe from pinterest – it has been my most successful in terms of taste, chewiness, and appearance. I just had to adjust the sugar requirement from the original recipe because most these recipes I truly find too sweet for my preference.

Before I usually share a recipe here, I have most likely tried and tested it at least 3 times before I can truly say – Hey! try this goodness – coz eatsgoodforme! Read on the original recipe here from – it has two versions to chose from a crispy or chewy chocolate chip cookie. It has some great tips/notes for both versions as well to better understand the science behind it.
Your cookie dough should look silky smooth but not runny.
My preference is to roll them into 1 1/2- 2inch ball sizes.
This is how they look after 12 minutes out of the oven.
Enjoy with a glass of milk!
I really like the taste of semi-sweet chocolate chips with chunky bittersweet chocolates!

Chewy Chocolate Chip Cookies – adapted from


  • 2 1/2 all purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup unsalted butter, softened to room temperature
  • 1 large egg + 2 egg yolk
  • 1 tbsp. vanilla
  • 2 cups of chocolate chips ( i prefer 1 cup semi sweet chocolate chips and 1 cup bittersweet chocolate bar – cut to bite sized chunks)


1. Cut into cubes 1 pack 200gms. unsalted butter and place into a medium bowl, leave to soften at room temperature.

2. Whisk together on a separate medium bowl the flour, cornstarch, salt, baking powder and baking soda.

3. Once unsalted butter is soft add the brown and refined sugar and cream together on a high speed mixer, approx. 3-4minutes. Then on a low speed, add eggs one at a time followed by your vanilla until fully incorporated.

4. Also in low speed, add the flour mixture in 3 intervals until all is incorporated. Now with a spatula add the chocolate chips and fold into the mixture until evenly distributed.

5. Cover bowl with a cling film and refrigerate overnight. (If in a hurry at least chill for two hours)

6. Preheat oven to 350 degrees F or 180 degrees C. Take out of refrigerator your cookie dough and let it stand at room temperature for at least 10mins. Meantime line your trays with wax/parchment paper.

7. Scoop your cookie dough into 1 1/2 to 3inch balls depending on your preference. But remember to keep them apart between 2-3 inches from each other. Bake for 10-12 minutes, and let cool for 20-30 minutes. Keep on air tight container for 4-5days.


Creamy Red Velvet Crincles

Hello December! With the holidays fast approaching I have been testing a few cookie recipes for my sweet loot bags to give as gifts.

I have tasted a lot of the red velvet cupcakes but never on a cookie so I was happy to chance upon this recipe from Chef-In-Training. As much as I enjoyed it warm after baking, I also enjoyed it the next day for breakfast with milk. Not so bad for my first attempt, It turned out chewy on the inside and crisp outside. Next time I will just practice how to keep their sizes in uniform until I get the hang of rolling dough – otherwise I enjoyed this recipe, it’s easy to make and eatsgoodforme!

creamy red velvet crincles | eastgoodformeCREAMY RED VELVET CRINCLES – adapted from Chef-In-Training


  • 2 ¼ cups all-purpose flour
  • 1 ½ cups sugar
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp baking powder
  • ¼ tsp salt
  • 8 oz cream cheese softened
  • 4 tbsp butter softened
  • 1 egg
  • 1 tbsp red liquid food coloring
  • 1/3 cup confectioner’s sugar


  1. In a large bowl – whisk to combine the dry ingredients: flour, sugar, cocoa, baking powder, salt and set aside.
  2. Cream together the cream cheese and butter until soft and fluffy. Add the egg and food coloring and mix together.
  3. Add your dry ingredients to the creamed ingredients – I added 1 cup at a time until you form your dough and integrate all the ingredients. Cover your dough mixture with a cling film and chill for 2-3 hours or overnight.
  4. Pre-heat your oven to 350 degrees F/180 degrees C and line your baking pan with parchment/wax paper and set aside. In shallow dish place your confectioner’s sugar and keep close. With a spoon, scoop enough dough and roll in your palms about 1inch balls and then roll into the confectioner’s sugar to coat. Continue until your baking pan is complete – I set the dough at least 1-2 inches apart and bake for 10-15 minutes.

Cocoa Meringue Swirls

This week my much awaited copy of Mimi Thorisson’s cookbook – “A Kitchen In France: A year of cooking in my farmhouse” finally arrived!

mimi thorissonI have many favorite personalities, but I fell in love with her passion in cooking and her fairy tale like life in Medoc France – her kids and dogs are lovable as well so without batting an eyelash I opened an Amazon account and bought her cookbook.

But am in Manila, Philippines – how does that compare? Zilch!

Am not here to compare or live in a pretentious life. Like her I will maximize what I can gather fresh around our area and enjoy cooking for myself and my friends.

And to kick-start my excitement – I picked the easiest recipe on the book, her Chocolate Meringue Swirls (page 198). Her version is divinely gorgeous so I have yet to perfect the swirls for next time. But for now here’s my version of the same recipe. As describe in the book ” it’s slightly soft in the middle, which is the Italian way…” true enough it turned out that way. I’ve always wanted to learn how to make these, but most recipes called for cream of tartar ingredient which I find challenging to find in our area or i’m just clueless which isle in the supermarket i should look. None-the-less – this turned out more that what I expected and eatsgood enough for me!

cocoa meringue | eatsgoodforme

cocoa meringue | eatsgoodformeIngredients

  • 6 large egg whites ( room temperature)
  • pinch of salt
  • 1 tbsp. cornstarch
  • 1 2/3 cups granulated sugar
  • 2 tbsp unsweetened cocoa powder + more for dusting


  1. Start to preheat your oven to 275 degrees F/135 degrees C. Place wax/parchment paper onto your tray.
  2. In a large bowl beat egg whites with an electric mixer until they can hold medium peaks. Add a generous pinch of salt and cornstarch and whip. Add the sugar 2-3 tbsp at a time and in between beating with the mixer until all the sugar has been added and the whites are glossy and stiff.
  3. Add the cocoa powder and gently fold to your meringue. With 2 spoons whip a generous portion and place in your prepared tray then gently swirl. When all is done simply dust over your excess cocoa powder.
  4. Bake for an hour – but once timer is done – open the oven door slightly for 10-15 minutes before taking out of the oven. Let it cool generously before taking out of the tray.

Next time if I can find the peppermint extract anytime soon – i would love to test it on this recipe for the coming holidays.

Salted Caramel Sauce: Adapted from Cookingclassy

Once I ran into this recipe on Pinterest, I truly got excited – just because I could already imagine many other sweet recipes I could use this sauce for. So here goes my research and trial from the internet, I found a truly easy and adaptable recipe from with really great and helpful step-by-step photos for guidance – especially for an idiot like me. Sometimes when I research on recipes, reading thru the process does not do it for me so thanks to this step-by-step photo guide, I truly understood and went thru the process myself with great ease.

salted caramel sauce |

Salted Caramel Sauce – for step-by-step photos refer to


  • 1 cup granulated sugar
  • 1/4 cup + 2 tbsp. water
  • 1/4 cup butter (diced into 1 tbsp. pcs.)
  • 1/2 cup all-purpose cream (I used Nestle)
  • 1/2 tsp. salt ( I used rock salt)


  1. Gather and prepare your ingredients beforehand and keep them close.
  2. As cookingclassy indicated – better to use a heavy bottom clear saucepan so you can see the difference easily but if you have none a stainless would most likely suffice. In a med-high heat combine water and sugar together and whisk continuously for the sugar to dissolve.
  3. Once you can see the sugar dissolved you can stop whisking and leave it to boil. At this point it is boiling vigorously so you can stop whisking and observe the changes in color but in between you can swirl the pan once in a while.
  4. Again refer to cookingclassy for photos in the changes in color as reference. Because from clear it slowly changes to amber to deep orange. This takes a while so patience is needed, I for one was doubting my first attempt if I was on track because i felt the heat could dissolve the water and sugar before it even changes color. But it really will change so just be diligent. From deep orange you can now add your butter and whisk to melt. Even if butter is half melting you can now take out from the heat at this point and whisk until butter is integrated with your sugar. At this point your mixture is thicker already.
  5. Slowly add your cream and whisk to combine and reach a shiny caramel color. You can now add your salt and again whisk to combine. Leave to cool before transferring to an air-tight container and refrigerate until your use.

For the cream though – originally it calls for a heavy cream but unfortunately am challenged to find this ingredient in our local groceries – am not even sure if it was going to affect the taste but for me – so far eatsgood enough. I’ll definitely be using this on some of the recipes I have been craving for and share my trials.