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Cooking with TAY: Cookies!

Hello Hello! Good morning/afternoon/evening TAY welcome back to another sweet edition of Cooking with TAY! Today’s recipe was the first one I ever made, and the one that started it all, it’s easy enough for anyone to master it, yet so delicious! Just ask Aikage ^^;

A relaxed mood calls for a relaxing soundtrack, and what’s more relaxing than having hundreds of petals sailing in the wind?

This may be one of my favorite recipes to prepare. I’ve baked so many of these that I don’t even have to make an effort for them to taste good, and every single time I experiment with the recipe it comes out great!


Nach’s Tchaikovsky Cookies

(AKA Friendship Cookies/Curse-Lifting Cookies/Allergic Cookies/Chocolate Chip Cookies)

To prepare these cookies you’ll need:

  • 100g or 1/2 cup of unsalted butter (try going for quality here since the base for the cookies is the butter)
  • 200g 0r 1 cup of granulated sugar
  • 1 large egg
  • Vanilla bean or 1/2 Tsp. of vanilla extract
  • 190g or 1 - 1/2 cup of all purpose flour
  • Salt to taste (at least 1/2 Tsp, but I prefer adding almost a full teaspoon, if you’re using salted butter then add less than the suggested measure)
  • 1 teaspoon of baking powder
  • 80g or 3 Ounces of milk chocolate (@ 40%) chips
  • 120g or 4.5 Ounces of dark chocolate(@ 60%) chips

Setting the table and the ingredients needed to complet the recipe, my favourite knife and of course the protagonist of these cookies, high quality chocolate, no shortcuts or cheap replacements for these babies :3


So the first thing I do is chop the chocolate into small chunks, mix them together and put them in the freezer, the reason why I do this? It’s too hot where I live and I can’t afford to have my chocolate soften. Of course if you’re using chocolate chips you won’t need to chop the chocolate or chill it.

One last thing... notice those little shavings? Don’t discard them! They’re gonna come in handy later in the process!


So after that first optional step, here comes the real deal, time to mix the butter and sugar together. Some of you may notice I’m using a stand mixer for this recipe, turns out I didn’t prepare these at home, and luckily enough I had this beauty available.


Looking good! Time to add the only liquid ingredient of the recipe... that is, if you’re using vanilla bean instead of vanilla extract :P


Next step is sifting all the dry ingredients, that’s flour, salt and baking powder going through the strainer and break those lumps!


After two or three minutes of mixing in the flour the mix should have an homogeneous texture, and should be hard enough to be able to handle without sticking to your fingers. IF the mix is sticky try adding a bit more flour.


You might be wondering, what’s in the square container that was sitting next to the chocolate in the previous picture, well my friends, this is what sets my cookies apart from your standard chocolate chip cookie. I like to call this mix my secret ingredient, after experimenting for a long time I came up with a perfect mixture of ground nuts and oatmeal.


After throwing in the chocolate and the secret ingredient, the cookie dough should look like this, you noticed the brown tint the mix has acquired, this is all thanks to the shavings of the chocolate blending in ^^


So time to roll the dough into one-inch balls, place them on a greased cookie pan, and compact them into these lovely two-inches discs.


...and off to the oven at 180C or 365F, for 10 t0 15 minutes. Look how they rise, a few more minutes and they’ll evolve into treats full of love and joy!


Texture... Check!

Chocolate... Check!

Happiness... Check!

Stop wasting your time reading my post and get yourself a little bit of love from these cookies! Go on! You’ll thank me in 30 minutes! :P

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