Dorie Greenspan World Peace Cookies

Prep time: 20 mins plus 3 hour chilling time

Bake time: 12 mins

Makes 30 cookies

Ingredients:

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Directions:

1. Sift the flour, cocoa and baking soda together.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
3 Add flour mixture and pulse at low speed for 3-5 seconds each time. Pulse until all flour has been incorporated. Mix on low speed for an additional 20 seconds.
4. Split the dough in half and roll each into 1 1/2 inch logs. Refrigerate for at least 3 hours before baking. (The dough can be refrigerated up to 2 days or frozen for up to 2 months)
5. When ready, slice the logs into 1/2 inch thick slices and bake on the center rach for 12 mins at 160C.
6. Let cookies cool on baking sheet for 2 mins before transferring to a cooling rack.

Chocolate Chip Cookie Bars

Prep time: 20 mins

Bake time: 40 mins

Makes 32 bars

Ingredients:

1 1/2 cups unsalted butter, room temperature, plus more baking sheet
4 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips

Directions:

1. Preheat oven to 180C. Generously butter a 12-by-17-inch rimmed baking sheet; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Add flour mixture; beat on low speed until just combined. Beat in chocolate chips.
3. Spread dough on prepared baking sheet. Bake, rotating sheet halfway through, until edges are brown and top is golden, 40 minutes. Transfer to a wire rack; let cool completely on baking sheet. Use a serrated knife to cut into 1 1/2-by-4-inch bars.

Fig, tomato and blueberry rocket salad

Prep time: 10mins

Makes 2 servings

Ingredients:

2 figs
4 large cherry tomatoes
1/2 cup blueberries
3 tablespoons olive oil
3 teaspoons balsamic vinegar
Pinch of salt and pepper

Directions:

1. Whisk together the olive oil and balsamic vinegar and season.
2. Arrange the figs, tomatoes, blueberries and rocket on two plates.
3. Drizzle with the dressing and serve.

Korean Cold Spicy Noodles

Prep time: 10 mins

Cook time: 5 mins

Makes 4 servings

Ingredients:

14 oz (1 pack) jjolmyon noodle
1 egg, hard boiled
1/4 carrot thinly sliced
3 pieces korean instant seaweed sliced
2 tsp toasted sesame seeds

Spicy sauce
2 tbsp Korean chili paste
1 1/2 tbsp sugar
1 tbsp rice vinegar
1/2 tsp minced garlic
1/2 tsp sesame seeds
1 tsp sesame oil

Directions:

1. Boil around 5 cups of water in a large pot and cook noodles according to package instructions.
2. When noodles are cooked rinse with cold water several times until the noodles are less sticky.
3. Soak in ice cold water for 3 mins.
4. In a medium sized bowl, make the spicy sauce.
5. Strain the noodles, getting rid of as much of the water as possible.
6. Mix the sauce with the noodles, top with carrot, seaweed, egg and sesame seeds.

Jacques Torres Chocolate Chip Cookie

I have finally found my go-to chocolate chip cookie recipe.

Prep time: 15 mins (plus 24-36 hours for dough to chill)

Bake time: 16 mins

Makes 24 cookies

Ingredients:

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons Kosher salt
2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate chips
Sea salt

Directions:

1. Sift flours, baking soda, baking powder and Kosher salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 180C. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 16 mins. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.