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Twist Cookies

Jhuls @ The Not So Creative Cook

My childhood was not as colorful as the others. There are some things worth remembering… but most them, best to forget. The thing is, forgetting is not a headache that will go away after taking a pain reliever. There are some things in our lives that we don’t want to remember or some situations that we are not ready to face. Sometimes, we think that getting away from it is a solution. Well, maybe not facing them for some time helps – but one day, we have to face the monsters.

To make the story short –

Long years back, there was one thing that happened to me that made me lost my trust to everyone. I kept the hatred for too long, the anger. There were many questions that left unanswered. I forgave, but I did not forget. One day, I woke up like a new person – hatred was gone, anger was gone. Since then, I felt that I am ready to face whatever monster comes my way. When I took my time-off, aside from reuniting my with relatives and other loved ones, I also took the risk to see if I can handle the situation I was once scared of. Blessedly, no unwanted situations took place.

During my absence, I got the chance to spend time with my loved ones – chat and cook for them. There were relatives that I haven’t seen in years… meaning, that became our reunion. The last time we saw each other was more than eight years ago and I was a different person that time – let’s say I choose the people I want to socialize with. (Well, I had reasons why – a valid one.) Anyway, when they saw me and we sat together for a chat, they were surprised how funny I was and how we got along so well. Hmm, I am a changed person now. 😀 Of course, cooking for them was one of the best things I did. I fed more than 2 dozens of people and I was really stunned when 2 kg of pasta was gone in less than 30 minutes, as well as when I cooked dishes with 2 kg of beef and 2 kg of chicken. Whew! I was always tired… uh, let’s make that EXHAUSTED… but I was happy – happy to see the smile on their faces, happy to hear their laughs.

My point is –

Life is unpredictable. We all have our dark days, ups and downs… but just keep a little prayer on your pocket and nothing is impossible.

You don’t always get what you want. You won’t always want what you get.

Life is twisted. Life is black and white.

Cookies are sometimes black, sometimes white. Unlike the monsters in real life, cookie monsters are the only monsters we should not be scared of especially when they take all these cookies I have – which dark ones are not as dark as the darkest days of life. And oh well, the white ones are just as happy as sweetest days. <3

These are cookies with white and dark – vanilla and chocolate in one. Can they get any better?? These are so good when you can’t choose between chocolate and vanilla cookies coz you’ll have both. These are not to sweet and perfect with a cup of tea or a glass of milk. 😀

I am one of those cookie monsters, but you are lucky as I am sharing these and bringing these over Angie @ The Novice Gardener for Fiesta Friday #40 which, btw, I and Margy @ La Petite Casserole are co-hosting today! Wohooo! 😀 😀 😀

And it’s time to pass what you have to me and Margy… uh, I mean put it on the table. 😀

Happy FF#40!

(New to Fiesta Friday? Click here for the guidelines.)

Margy is one of the best people I have met in the blogging world – she has a soft heart that makes us love her even more. To add, her blog is AH-MAH-ZING! Really, you should bumped into her and take some of her foods. 😀

Okay, let me just take my drink and chat with you, FF people. 😉 Enjoy the party!!!

Twist Cookies

Ingredients

For the white chocolate cookie dough: 

  • 7 tbsp butter, softened, unsalted
  • 2/3 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 1/2 cup white chocolate chips
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup dark chocolate chips

For the dark chocolate cookie dough: 

  • 7 tbsp butter, softened, unsalted
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3 tbsp milk
  • 1/2 cup dark chocolate chips
  • 2 cups all-purpose flour
  • 2 Tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup white chocolate chips

Instructions:

For the white chocolate cookie dough: 

  1. In a bowl, combine flour, baking powder, baking soda and salt. Take about 1 tbsp and place in another bowl with the dark chocolate chips. Set aside.
  2. In another bowl, add in butter and sugar. Beat until pale and fluffy (about 3 minutes). Add in egg, vanilla and milk. Mix well.
  3. In a heatproof bowl, add in white chocolate chips. Microwave at low for 1-2 minutes (or until melted), mixing every after 15 seconds interval. Add this to the wet ingredients and combine well.
  4. Gradually add dry ingredients and mix until well combined.
  5. Add dark chocolate chips and mix again until just combined.

For the dark chocolate cookie dough: 

  1. In a bowl, combine flour, baking powder, baking soda and salt. Take about 1 tbsp and place in another bowl with the white chocolate chips. Set aside.
  2. In another bowl, add in butter and sugar. Beat until pale and fluffy (about 3 minutes). Add in egg, vanilla and milk. Mix well.
  3. In a heatproof bowl, add in dark chocolate chips. Microwave at low for 1-2 minutes (or until melted), mixing every after 15 seconds interval. Add this to the wet ingredients and combine well.
  4. Gradually add dry ingredients and mix until well combined.
  5. Add white chocolate chips and mix again until just combined.

Baking the cookies: 

  1. Preheat the oven to 350 F. Prepare 2 (or more) baking sheets with parchment paper.
  2. Using different scoops, scoop 1 tbsp white cookie dough and chocolate cookie dough. Glue them together and re-shape them into balls.
  3. Place them on the prepared baking sheets, flatten them slightly. Make sure not to overcrowd the pan, leaving two inches away from each other.
  4. Bake for about 10-12 minutes.
  5. Remove from the oven and leave in the baking pans for two minutes and transfer to a cooling rack to continue cooling.

Recipe from Cooking Classy

 

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