Yay! I’m finally done with my exams! To celebrate, I’ve turned to my favourite pastime – obviously baking. Since I didn’t have much time for grocery shopping during the week, I just went through my pantry and found some left over desiccated coconut… hence the cookie of the week shall be coconut pretzel cookies! It’s really easy to make doesn’t take much time too. Hope that you’ll enjoy it! Preheat the oven to 170 degrees Preparation time: 15 min Baking time: 10-15 min (or when the cookie turns golden brown) Ingredients for the cookies 220g plain flour 120g caster sugar 140g butter 2 egg yolks 1 tsp vanilla essence 150g desiccated coconut 1 tsp baking powder Nutrition per cookie (one batch makes 60)  Click on the images for baking instructions

The thing about making cookies is that once you have a good cookie dough recipe, you can basically add any ingredient you like into your cookie. Since I’m a huge chocolate fan and I can’t make up my mind what chocolate to add in, why not include all three types of chocolate into one cookie? No one can resist that. Nutrition per cookie (one batch makes 24) Ingredients for the cookies 200g plain four 40g almond meal 140g unsalted butter (softened to room temperature) 100g caster sugar 2 egg yolks 1 tsp baking powder 1 tsp vanilla essence 50g milk chocolate chips 50g dark chocolate chips 50g white chocolate chips Directions Preparation time: 20 min Baking time: 10-15 min Cream the butter and sugar until light and fluffy Add in the two egg yolks and 1 tsp of vanilla essence and continue to cream Sieve the flour, almond meal and baking powder into the creamed mixture. Fold it in until a dough forms Add the chocolate chips into the dough. Mix it well then cling wrap it …

It took me quite a while to figure this out. For some strange reason I couldn’t understand why I can’t get the right texture for the cookies – I like my cookies to be crunchy on the outside but soft on the inside. I did a little research and read up about the difference between Dutch processed and natural cocoa powder from Sally’s baking addiction. Basically the bottom-line is natural cocoa powder is always paired with baking soda and dutch processed cocoa powder is paired with baking powder. It’s all about the science! Tips to make the best double chocolate chip cookies Make the cookie dough at least one day in advance and chill it in the refrigerator overnight Use real chocolate chunks – I buy blocks of cadbury chocolate and chop it up so that I get huge chunks of chocolates in my cookies Make sure that the butter is softened to room temperature Roll the chocolate chunks individually into the cookie dough to ensure that every piece of cookie gets an even spread …