Category Archives: Fruits

Zesty Double Chocolate Chewy Cookies

Teacher’s Day is just round the corner falling on the 1st Friday. As usual the boys asked me to make their favourite chocolate chip cookies for their teachers as gifts. I thought chocolate chips…. how boring??? So I started pouring through my newly bought “GU Chocolate Cookbook“. For those who have liked me on Facebook-Ange’s Kitchen (Like me NOW if you have not) will know that I have purchased another 2 cookbooks to add to my collection recently.

Anyway I chance upon the Chewy Double Chocolate Cookies and as I read on, it got me excited that I can add the zest of an orange for that little subtle citrus flavour. So this was it.

ODCCCookies-1(adapted from Gu Chocolate Cookbook: The trick to making delicious chewy cookie is to make the dough the day before as the longer you leave it, the chewier the end result. If the dough is used straight away, you’ll have a crunchier cookie.)

Servings: 75 cookies


  • 150g unsalted butter, softened
  • 220g light brown sugar
  • 1 egg, lightly beaten
  • 1tsp vanilla extract
  • 220g flour, I used Top Flour
  • 4tbs cocoa powder, I used Valhorna
  • 1/2tsp baking soda
  • 3/4tsp baking powder
  • 1/8tsp salt (or a pinch), I used Himalayan Pink Salt
  • 270g chocolate chips
  • 1.5tbs orange zest, approx zest of 1 orange

Method (with step-by step photos)

  1. Cream the butter to incorporate air.
  2. Add sugar and salt, whisk till light and fluffy.
  3. Whisk in egg and vanilla extract.
  4. Sift in the flour, cocoa powder, baking powder and bicarbonate of soda.
  5. Fold in flour quickly till the mixture is well incorporated. Take care not to overmix.
  6. Mix in the chocolate chips and orange zest.
  7. Scoop them into 1tsp heap of dough balls.
  8. Place them on a bake tray and chill for at least 24 hours before baking.
  9. To store the dough,  freeze the raw ball dough in a single layer in an air tight container. This way you can keep the dough for up to 3 months.
  10. To bake, place the dough balls o the baking tray evenly space allowing the cookies to expand.
  11. Preheat oven to 170°C for at least 15mins. Bake the cookies for 14mins till crisp on top but still soft in the middle. Remove from oven.
  12. Transfer cookies to cool on wire rack.


There you have it. Beautiful, chewy double chocolate cookies with a lingering zest.



Verdict: My mum who usually don’t fancy chocolate, totally loves this cookie because of the gooey chocolate each time she takes a bit into it. And the lingering fragrance of the orange zest. (See the pink little arrow).

My Kitchen Experiments

For the 1st batch of test bakes, I was a little light handed with the orange zest (3/4 orange zest)for the fear of the citrus bring too over powering. It ended up not bringing out the orange in the cookie unless you savour it really leisurely and slowly

For the 2nd batch of cookies, I decided I will add the zest of the entire orange. That made the smell of orange stronger but not overpowering.

Bake straight from freezer (12 mins @170°C): soft, creamy & dreamy with not much crispy edge

**Bake straight from freezer (14 mins @ 170°C): Texture was the BEST. Cripsy at the edge, soft & chewy in the middle even after the next day.

Bake straight from freezer (16 mins @ 170°C): slightly hard with a crunch. A bit dry. The least preferred of all.

Final Product 🙂 (with the boys’ hand-made cards)ODCCCookies-7ODCCCookies-8


Linking to:
Daily Dish Magazine


Pork Ribs Papaya Soup

If there is anything I love most on the dinner table, it will be none other than a bowl of piping hot soup. After scrolling through my tons of food photo, I have decided to share this favourite soup as my 1st entry especially after seeing so many of my friends on facebook being a new mum, I hope this lactating soup will help them to produce more food for their new borns. Well for people without new babies or what so ever, this soup can also be drank because it nourishes the yin and benefits the kidney. 🙂 So… drink to your hearts contents. 🙂

Servings: 4


  • 500g Unripe Papaya (de-seed cut into cubes)
  • 1 Carrot (peel & cut into cubes)
  • 250g Pork Ribs (blanched in hot water)
  • 1tsp Sweet Almonds
  • 1 Dried Fig
  • 1 handful of Red Dates
  • 2.5L Water

Method (with step-by-step photos)

  1. Skin and de-seed the papaya, cut into cubes. Cut the carrot into cubes
  2. Blanced the pork ribs in hot water (this is to remove the blood from the bones), then rinse under running tap to stop the meat from cooking.
  3. Put the meat into the 2.5L of water and bring to a boil. Remove any scum with the ladle
  4. Put in all the other remaining ingredients, bring to a boil, lower fire to small, cover and simmer for 1.5 hour to 2 hours.


The natural sweetness of this soup needs little seasoning. However if you must, season it with a little salt and then drink to your hearts content. 🙂

Did I mention that cooking this soup brings me lots of happiness because I just love cutting the cross-section of the papaya where a STAR is revealed? Its just so sweet and pretty.