Bread

 Salt: The mineral that slows down the multiplication of yeast cells, regulates the fermentation process, and adds flavour to the loaf.

Wheat: The only cereal containing gluten, an elastic complex of starch and proteins that can retain carbon dioxide gas and stretch under pressure to form a structured loaf.

Water: The vital liquid that transforms starchy, powdery wheat into a glutinous framework that stretches during fermentation and coagulates during baking to form a loaf.

Yeast: A fungus that consumes sugars in flour and produces the carbon dioxide gas that makes bread rise: the agent of fermentation for a loaf.

Let’s talk about food.

I’m referring to the festival that we went today…and I had the whole family going too.

I was attracted by the series of talks and presentations by Boston’s top chefs and range of experts. Thankfully, we were I was in time for Jody Adam‘s session on tackling lobsters with Governor Deval Patrick while the rest of them went off to visit the various exhibitors.

We didn’t stay long at the festival. The family was done with their tour even before the talk was over. I quickly browsed the booths so that they didn’t have to wait too long though I really wanted to stay longer, better still, the whole day. The hubs had asked me to join my gfs who would be there the afternoon but I declined his offer. The next time? I would go with my foodie gfs but I’m afraid there’s no next time. =(

Food trucks galore!

Bagels various kinds

 

Rows of exhibitors

I survived!

After almost a year of not driving , I went on my very first time driving in US in an SUV – Ford Escape – and survived!

But it was not without any drama as we collected the car in the morning. For example, I did not exactly know how to operate an auto-car ( I know this sounds silly but I have been driving manual in all my years of driving) and needed to familiarize with the opposite side of driving which means the switches for the lights and wiper are differently located. But once I started driving for a while, it was really a smooth ride all the way, thanks to Ken AKA the human GPS.

We also chose the wrong vehicle for this morning. We thought the Ford Escape. could accommodate 6 people but in the end, it could only seat 5. Thankfully Sarah came, wanting to sit beside me to give me the moral support and guide me, but in the end had to drive her own car so that all 7 of us could set off to our destination comfortably. It was divine arrangement. =)

So to Wrentham Premium Outlets we went and I swooned over Kitchenaid’s standmixer with a new cherry red color and a glass bowl. Cool! Too bad I could not have it since the voltage difference would pose a problem if I bring it back to Singaland. At Le Creuset, I pondered real hard if I should get a 5.5 Q iron-cast Dutch Oven. Ken’s response was, “Don’t we have one already?” All pots look the same to him, doesn’t matter the sizes. I think only a person who cooks would understand why there is a need for a bigger pot, especially if we are boiling soup or baking a whole chicken or cooking for guests. We can’t always cook in batches, can we? Maybe if we have the time…Oh well, I can always get the pot when I go back home. =)

Exhausted. But it’s good to know that everyone survived!

And I have achieved another of my 2011’s to-do item: #1. Drive in Boston at least once on an outing. =)

Over the two days…

Poseur Dad wanted to be like Sir Stamford Raffles but this is John Harvard’s statue!

The two guys looking glum…outside the dean’s office. Reprimanded?

Attitude problem dude

Cannot tahan…15 minutes’ break @ Copley library

Supporting the kids in their project. Buy some cupcakes and cookies?

Ken cooking fried rice for the family. Superb!

The family arrives!

We thought they would suffer from jet lag and would rather rest than roam around.

We were wrong.

First day and we had much laughter and catching up. It’s gonna be great! Good to see laksa paste, G7 coffee…things so familiar! Yay!

Apartment hunting…and woes

Source: Straits Times

While many have been complaining about the exorbitant prices for the DBSS units at Tampines, the folks at home (one of them) actually went to view it and asked for an application form on my behalf.

I nearly flipped and breathed out fire.

It’s the time of the season when apartment-hunting is on my radar and making me frustrated and…hot-headed in these summer days. While staying in swanky new apartments is ideal, we really do not have the finances to fund it, unless my parents want to give it to me as a present, like what the New Yorkers are increasingly doing. Otherwise, it’s a big NO NO.

Anyone wants to donate to the Queks’ foundation?

At the end of the day, I believe the folks just want us to stay in a relatively new flat, free from the problems old apartments would give, which is absolutely understandable. They have our interest at heart, love them! But there are constraints too, or criteria which we need to consider when we think about purchasing a place we can call our own.

Let me attempt to list them, as the hubs has so often asked me to do.

Budget

No money, no talk. No matter how cool the place looks, if we are short of finances, there is really no point in discussing it. We looked into our savings and did our Math. Financial freedom is something we want to achieve in time to come and slaves to the bank we want not to be. Looking into the future, we want to be able to survive on one income and provide for our children in a comfortable way. Raising kids is no mean feat and we do need to consider the cost involved too. Bearing these in mind, let’s be realistic – we cannot afford a high-priced apartment.

Location

We ❤ the east! Thankfully, both of us grew up in Bedok and love the area to the core! My FIL’s place is just 20 minutes’ walk to the East Coast and we enjoy the morning jog every weekend. The church we worship at is about 15 minutes’ walk from both Ken’s and my place. Our primary schools are in the area and we want our kids to be schooled there too (either one will do). Ample amenities are available and we are spoilt for choice. The best thing is, we will be close to our parents if we can find a place there so Bedok is the place we want to reside eventually. At one stage, Punggol seems like a good choice because the flats are new and the area quiet. Besides, many of my friends stay there and it’s easy to meet up with them. However, I find the location a push factor and decide, in the end, that it is not a viable choice.

Type of apartment

This is related to the cost and location. I had adamantly wanted a 5-room apartment since I grew up in a space such as that and love the spacious area. Love having a dining room and a balcony to grow some herbs but because of the budget, a 4-room apartment might seem more feasible.

Since we want to reside in Bedok, we might need to be content with old flats. We went to view the flats in that area before and I was not in the least happy with what I saw; the apartment was in a dire state and in desperate need for a make-over. Think renovation cost!

…………………………………………. Stop for now……………………………………………..

 

Green Tea Financiers (David Lebovitz’s)

After a morning of being in the dentist and emptying the pockets of a few hundreds of dollars, a 5km run and a dinner of bak chor mee, all I need is zen, calmness, before the in-laws arrive in less than 24 hours. They are somewhere in the sky as I write.

These financiers are no-fuss but definitely a comfort to an exhausted soul. They look good as a welcome gift to the family too!

Financier (pronounced “FEE-nan-ci-AY) is a moist and extremely versatile cake. It has many virtues. The batter can be refrigerated and held up to 2 weeks- in fact it’s best made a day in advance. The cake stays fresh for days after it is baked. The cooled cake can be layered with fillings like curd and ganache.

The most outstanding attribute of financiers is its moistness. Only egg whites are used. They have the same stabilizing protein as the yolk but much more water. And while most cake recipes call for whipping air into the whites, creating a foam, in financier the whites remain liquid.

Butter also adds to the moist texture of this type of cake. While in typical cakes solid butter is creamed at the beginning of a recipe, here it is melted and added to the batter last.

The following recipe came from David Lebovitz’s Ready for Desserts

Sesame-salt mixture
2 tsp sesame seeds (white, or a mix of black and white)
1/8 tsp flaky sea salt

Financiers
2/3 cup (55g) sliced almonds (I used ground almonds)
1/2 cup (100g) sugar
1 tbsp white sesame seeds
5 tbsp (45g) all-purpose flour
2 1/2 tsp green tea powder (matcha)
1/4 tsp baking powder
Big pinch of salt
Grated zest of 1/2 orange, preferably organic
1/2 cup (125g) egg whites (about 4 large egg whites)
6 tbsp (85g) unsalted butter, melted and cooled slightly

1. Preheat the oven to 375F (190C). Butter a 24-cup mini muffin tin.

2. In a small bowl, mix together the 2 tsp sesame seeds and sea salt and sprinkle the muffin cups with two thirds of the mixture.

3. To make the financiers, in a food processor fitted with the metal blade or in a blender, pulverise the almonds, sugar, the 1 tbsp white sesame seeds, the flour, matcha, baking powder, salt, and orange zest until the nuts are finely ground. Add the egg whites and butter and pulse until the mixture is smooth, stopping to scrape down the bowl or blender jar as needed to ensure the ingredients are thoroughly combined. I gave up on my blender halfway through and transferring all the ingredients into a big bowl, I used a whisk to mix them together so that they are well combined.

4. Divide the batter evenly among the prepared muffin cups, then sprinkle the tops with the remaining sesame-salt mixture. I could only fill up to 23 muffin cups and each is filled to the half-mark. Rap the muffin tin on the counter once or twice to release any air pockets and level the batter. Bake just until the financiers feel firm when gently pressed with a finger, about 12 to 15 minutes.

5. Let cool completely, then remove the financiers from the muffin cups.

The batter can be stored in the refrigerator for up to 3 days before baking. Although financiers will keep for up to 1 week stored in a cookie tin, their crusts will soften.

Don’t you feel peaceful just by looking at them?

Beef and orange stir-fry

Serves 4

3 oranges
2 garlic cloves, minced
2 tbsp soy sauce
1 1/2 pounds trimmed boneless sirloin or rib-eye steak, cut into 1/2-inch-thick strips
1 tbsp cornstarch
1 to 2 tbsp canola oil
6 scallions, green parts only, cut into 1-inch lengths
White rice, for serving

1. Into a small bowl, finely grate the zest and squeeze  the juice from 1 orange. Add the garlic and soy sauce.

2. With a sharp paring knife, peel the remaining 2 oranges. Slice the oranges crosswise 1/2 inch thick, then halve the slices; push out and discard any seeds. Set aside.

3. In a medium bowl, toss the meat with the cornstarch until coated. Heat 1 tbsp oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown the beef on all sides, 3 to 5 minutes; transfer to a plate.

4. Pour the juice mixture into the skillet, and boil until syrupy, about 1 minute. Return the beef to the skillet; add the orange slices and scallions. Toss until coated and heated through. Serve hot, with white rice.

Basic white bread

Another happy moment for a successful attempt at baking bread. This simple white is soft and flavourful. My kitchen still smells of the bread although the activity had stopped last night. Nice!

Recipe
(A) 220g bread flour
3g yeast
130g water (preferably a little warm to the touch)
(B) 60g bread flour
15g sugar
1/2 tsp salt
10g milk powder
40g water
(C) 15g unsalted butter

1. Knead ingredients (A) together until it’s well combine and become a dough ball. Let it proof in a clean bowl cover with cling wrap for 90 minutes at room temperature.
2. Mix in the ingredients (B) to (A) and knead until a smooth dough then add butter.
3. Continue to knead the dough until it’s smooth and elastic. Proof for 60 minutes.
4. Punch down the dough and roll out the dough into a longish shape and roll up like a swiss roll. Place the dough in a grease standard loaf pan and cover with a (damp) cloth. Proof for 50 – 60 minutes until the dough fill up 90% of the loaf pan. 
5. Bake at 200’C/ 395F for 30 minutes. Remove the bread from the loaf pan and cool on a wire rack. Let it cool completely before slicing. 

Is there a royal wedding?

Rows of barricades lined the streets of Boston. Fans have been waiting (and partying) since dawn. The scene is just like that of the royal wedding in London. But no, there’s no wedding but the celebration of the Bruins’ victory over the Stanley Cup!

The hubs had wanted to be there in person to join in the celebration; it’s a big thing! After knowing that there will be a live telecast, we got lazy and decided to stay in. We missed the fun, no doubt about it, but we also know full well that we would not be able to witness any of the Bruins players in the duck boats unless we placed our spots the night before. We are that SHORT and will probably get a taste of those armpit smell (sry, crude). =p

It’s a whole Bostonian’s affair here. They have been waiting for 39 years for this cup to return! And this year IS the year! The crowd is amazing; it’s even better that those at the Boston Marathon. The city is packed to the core and the people are raring to have fun and to cheer for their heroes. That’s the spirit of Americans! Lively, fun-loving, spontaneous and so full of life! (ok, I know I’m repeating the same thing but you get the idea?)

I don’t know much about ice hockey and definitely not a fan in the first place but I ended up jumping up and down while watching them play (you know how excited I can get *roll eyes*). The Bruins did a splendid job indeed! Got to give it to them.

The sports scene here is just soooooo… amazing! When will Singaland ever reached this level?

And I think we are the only ones staying at home to watch the live telecast. Ok…I’m exaggerating but I seriously have the feeling that the whole of Boston is at the parade, minus the shopkeepers, cashiers, T-drivers, librarians, etc, etc.

Tribute to Boston, the City of Champions:
(ripped from Ken’s FB status)

‎2004: New England Patriots win the Superbowl
2007: Red Sox win the World Series
2008: Celtics win the NBA Championships
2011: Bruins win the Stanley Cup
Boston! Grand Slam of NA Sports Trophies over last 7 years!

Credits: Boston.com

Cashew Chicken

The Hoisin sauce flavour is rather strong which overwhelms that of the chicken. And I realised that chicken breast can be tender too! Expect more chicken breast recipes!

Serves 2, adapted from Food Everyday

3/4 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1/2 tbsp cornstarch
Coarse salt and fresh ground pepper
1 tbsp vegetable oil
3 garlic cloves, minced
4 scallions, white and green parts separated, each cut into 1-inch pieces
1 tbsp rice vinegar
1 1/2 tbsp hoisin sauce
3/8 cup raw cashews (2 ounces), toasted
White rice, for serving (optional)

1. In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with 3/8 tsp salt and 1/8 tsp pepper.

2. In a large nonstick skillet, heat 1/2 tbsp of the oil over medium-high heat. Cook the chicken, tossing often, until browned. Add the garlic and the white parts of the scallions and cook for about 3 minutes. Add the vinegar; cook until evaporated, about 30 seconds.

3. Add the hoisin sauce and 1/4 cup water; cook, tossing, until the chicken is cooked through. Remove from the heat. Stir in the scallion greens and cashews. Serve immediately over white rice, if desired.

Coffee buns

With what I have left with the water roux yesterday, I made coffee buns. Just a little problem – the dough refused to rise in the 40 minutes given in the recipe. Sigh, I just let it take its own sweet time while we went out for lunch and grocery. Even after we came back, the dough has not doubled in size. =(

But they turned out fine still. =)

Breakfast for tomorrow.

Beef Bulgogi

This Korean dish us usually eaten wrapped in lettuce leaves, but you could serve it over white rice instead. I added Dou Miao stir-fried with garlic to this one-dish meal.

Serves 2

3/4 pounds rib-eye steak, trimmed of excess fat
1/8 cup soy sauce
1/2 tbsp hot chile sesame oil*
1 tbsp dark brown sugar
3 garlic cloves, minced
1/2 tbsp finely grated peeled fresh ginger
1 medium red onions, halved and cut lengthwise into 1-inch wedges
1/2 green bell pepper, seeds and ribs removed, sliced into 1/2-inch strips
2 tsp vegetable oil
1 small head Boston lettuce, separated into leaves

1. Slice diagonally (across the grain) into 1/8-inch-thick strips. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, and ginger. Place the onions and peppers in a small bowl; toss with half the soy marinade. Toss the steak in the remaining marinade; let stand for 15 minutes.

2. Heat 1 tsp of the vegetable oil in a large nonstick skillet over  medium-high heat. Add the onions and peppers; cook until softened, about 5 minutes. Transfer to a plate. Wipe the skillet clean with a paper towel.

3. Heat the remaining 1 tbsp vegetable oil over high heat. Cook the meat, turning often, until browned, about 2 minutes. Add the onion mixture. Cook, tossing, until heated through, about 1 minute. Serve with rice and vegetables on the side.

* If you can’t find hot chile sesame oil, add a dash of red pepper flakes to 1/2 tbsp toasted sesame oil.

Cheese Bread

This is another bread item from the many selections in http://gracekitchencorner.blogspot.com/. This is made with Tang Zhong and this time, I made sure it is cooled and at room temperature before I start the baking process. There is a slight variation to the one in the blog; I added a slice of kraft cheese to each ball of dough and top it up with Gruyere and Parmesan cheese and dried parsley flakes on top.

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Chocolate Marble Bread

New England’s weather is so unpredictable. One moment, it’s searingly hot and the other, it’s pouring buckets. And when we thought it a rainy day this first day of the week, the clouds gradually disappeared.

We took no chance at all. It’s jogging time! Before that, today’s bake is Chocolate Marble Bread from gracekitchencorner.blogspot.com. I started with the cheese mixture by melting a slice of cheese kraft with 70g of milk in a pan at low heat. When the cheese has completely melted, add 20g of bread flour and keep stirring until it become a dough. Let the dough cool down on a plate and cling wrap it then tuck it into the fridge for about one hour.

So meanwhile, da man and I went for a short jog around the reservoir and I came back hungry! The cheese mixture was almost ready and it’s also time to prepare lunch!

To continue with the bread, knead 260g bread flour, 40g sugar, 1/4 tsp salt, 4g yeast and 130g water with the cheese mixture until the dough is smooth. Let the standmixer do the kneading and prepare lunch in the meantime! When the dough is ready, add 20g of unsalted butter (cut into small sizes) and then continue kneading.

Once ready, weigh 200g of out of the dough for the plain dough and the rest for cocoa dough. For the first 200g of the dough, mix in 25g of chocolate chips and knead until it is smooth. I didn’t have chocolate chips and replaced with dark chocolate chunks.

Next, mix 2 tbsp of cocoa powder with 2 tbsp of water and then knead the rest of the dough with it until it becomes a chocolate dough. Shape it into a smooth dough and let both doughs proof for 80 minutes.

I took more than 80 minutes because I decided that the dough can proof for a longer time while we go to the library for some books. More proofing time means more flavour!

Roll out the cocoa dough into 20cm square in shape and 16cm for the plain dough. Place the plain dough on top of the cocoa dough. Roll it up and place it into a greased loaf pan. Let it proof for about 60 minutes till the dough fill up to 90% of the loaf pan.

Bake in a 190’C/ 375F preheated oven for 30 – 35 minutes.

Random post

This is taken from ST (12 June 2011). I thought it’s a good question and the answer definitely worth taking note.

Q I’m a little confused by tart shell recipes. Some press the dough into tart moulds, then pour in the filling to bake. But most tell you to bake the shells till light golden brown, cool them, then add the filling to bake again. Is there any difference? Especially with regard to the texture?

As always with baking techniques, baking phases for tart shells are not arbitrary, but depend on the relative times needed for pastry and filling to cook through.

They are baked blind (that is, empty, but weighted down to prevent puffing) until fully browned and cooked, if their filling requires very brief or no cooking. These include lemon meringue pie, key lime pie and ice cream pies.

Shells are baked blind until partly done if their subsequent filling needs more prolonged cooking, during which the shells also reach doneness: for example, quiches, custard tart, bakewell tart, some kinds of fruit tarts and pecan pie.

Recipes sometimes instruct you to ‘waterproof’ the crust with brushed-on egg white before par-baking to make a barrier against moist fillings, preventing sogginess.

Some recipes based on shortcrust or flaky pastry begin with both raw pastry and filling, which cross the finish line together – such as free-form galettes, American-style fruit pies.

As long as cooking time and oven temperature are harmonised and controlled, there should be no major differences in texture between tart shells that have been baked with different phases.

Do note, however, that pastry shells will start absorbing moisture from wet fillings or humid air within a few hours of baking.

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And one day, I hope to be able to come up with my own design of a cake. One day.

From: Encyclopedia of pastry dough – 100 kinds of pastry dough and petit gateau (旭屋出版MOOK)

And some questions that popped up recently:

1) What makes a good wife? Answers vary from persons to persons, I believe (duh, of course). 

2) Do I really need a 5-room flat? Would I consider a 4-room? Need to think deeper. 

3) Running half marathon in October? This question doesn’t really need much thought. =p

4) Do you think we are more patient when we are over here? I think so…

one down.

My in-laws are coming soon! And we finally placed a deposit for the first few days of the stay in a townhouse.

It’s really not easy finding accommodation for them. There are different kinds of consideration and after about 2 months of searching for it (Da man did most of the work =p), we finally decided on one.

Ken and I went down to take a look at it and were pleased with what we saw. Let’s just hope that the family would find the place comfortable.

It’s my first trip with my in-laws and I hope things will go smoothly. *crossing my fingers*.

So what are some places/things to do in Boston that are recommended for tourists?

Sauteed chicken in mustard-cream sauce

This dish uses the classic French sauce which also makes an excellent topping for fish, such as seared salmon or trout. The original recipe calls for chicken breast but I prefer the tenderness of the thigh. Complement with roasted baby potatoes and steamed trimmed asparagus to make a full meal.

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Matcha Red Bean Buns

Something healthy and Japanese? Why not try matcha red bean buns? My buns came out real soft after cooling! Love it! They have very strong taste of matcha but the overall taste is not sweet. I did my own red bean paste and was careful not to add too much sugar during the process. I wonder if I should add more sugar to the dough so as to achieve a sweeter version of the buns. Room for improvement.
Anyway, ohayo gozaimasu!

Steamed chicken with coriander & Ginger dressing

I need a bigger kitchen and cool weather too! These days, Mr Sun has been shining so brightly and fiercely that one could easily be sapped of energy. We felt lethargic and even running for a mere 2km was a feat. It was too hot!

We did a 5km in the morning and upon returning home, I was hungry. It was 11am, just the right time to prepare lunch. I had wanted to prepare the steamed chicken with coriander and ginger dressing, a recipe I had kept in the blog for months. It was pretty easy to execute but it’s not just this dish that I’m preparing…I’m also stir-frying my favourite kang kong. So, my small stove-top can only accommodate small pans. Once the wok is in use, the other pots have to ‘squeeze’ in. My countertop is small too and while attempting mise en place, frustration set in.

I fully know I should be contented with this space since it’s considered relatively comfortable in apartments of this region. But it’s a far cry from the one back home. The real kitchen space is about 1/3 of the one at home and countertop space is soooooo limited! I know I shouldn’t complain but today I just wanted to rant! The hot weather didn’t help, nor did the very empty stomach. =p A hungry man is an angry man. Indeed!

But the dish is marvelicious! I…LOVE it! You would have extra sauce with the recipe and I think I would do a liang mian with it. Just nice for a summer day!

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Allspice crumb muffins

Muffins are those that fall under the category of Quick Breads because they don’t need the long fermentation time that traditional yeast- risen breads require. Instead, quick bread recipes rely upon chemical leaveners – baking soda and baking power – for their rise, and once the batter is mixed, it goes directly into the oven.

There are three mixing methods for quick bread and this recipe here uses the Muffin Method. It is sometimes called the quick-bread method and this technique involves blending the dry ingredients in one bowl and the other liquid ingredients in another and then combining the two just until moistened. You want to mix until no streaks of flour or pools of liquid remain. Don’t worry too much about lumps remaining in the batter; they’ll disappear during the baking process. Be careful not to overmix! Should you do so, the muffins or quick bread will be tough and chewy and you will see some tunneling in the crumb – a sure sign that too much gluten was developed during mixing.

Good muffins have a slightly uneven, coarse texture.

So, these are breakfast for today. What’s yours?

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shichimi-spiced pork ramen

I’m thankful, no doubt, that the hubs is a very easy-going person and does not demand a meal with a few dishes thrown in. Most of the time, I prefer to do a one-dish meal which has the carbo, proteins and fibre incorporated. At times, when I feel like it, I would prepare a few dishes but that’s rather seldom. A one-dish meal is good and prevents one from eating more than required. =p

I inherited a mini cookbook from Jac which has recipes of one-dish meals. One of them is shichimi-spiced beef ramen and it is really easy. I don’t normally deal with shichimi but since Jac also gave me her bottle of that spice powder, I thought why not prepare the dish. Well, I did a variation of it. Instead of beef, I used pork and I have run out of ramen noodles and used linguine instead. Works fine!

So, what you need to do is to rub the meat with oil and then season with shichimi togarashi and salt and then set aside to marinate for 5 minutes (whoah! so fast!). After that you can fry the meat for about 4-5 minutes on each side. Set aside and then keep warm. Next is the cooking of the noodles. For the stock, I used miso paste and add about 2 tbsp to the boiling water. Before assembling the meal, cut the meat into slices and then place on top of the noodle that is in the soup. Garnish with spring onion and seaweed.

Chocolate chunks and pecan nutty cookies

So, these cookies are birthed based on my two likes – chocolate chunks and pecan nuts. After knowing more about chocolates, store-bought chocolate chips are less seen in my cupboard of chocolates. I prefer dark chocolate anytime (72% preferably) and normally buy them in a block or a whole piece as compared to chips.

Ken and I love crispy cookies and when these cookies came out of the oven and then cooled, I realised this is the texture that we both desire. I also love the crunchiness of the pecan nuts, making this a to-keep in my list of favourite cookies.

Makes about 50 cookies

200g all-purpose flour
1 tsp baking soda
1/2 tsp salt
125g unsalted butter, at room temperature
105g firmly packed golden brown sugar
90g caster sugar
1 large egg
1 tsp vanilla extract
160g dark chocolate, chopped into chunks
140g Pecan nuts, chopped
140g milk chocolate chips (3/4 cup)

1. Preheat oven to 180C (350F). Line baking sheet with baking paper.
2. In a bowl, sift together the flour, baking soda and salt. Set aside.
3. In a large bowl, combine the butter, brown sugar and caster sugar. Beat on medium speed until smooth. Add the egg and vanilla extract and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed just until incorporated. Mix in the chocolate chunks and chopped pecan nuts using spatula.
4. Drop the dough by heaping tablespoons unto the prepared baking sheet, spacing the dough 5cm apart. Bake until the bottoms and the edges are slightly browned, about 15 minutes. Let the cookies cool on the baking sheet for 5 minutes and then transfer them to wire racks to cool completely. They can last up to 3 days in an airtight container at room temperature.