The CCC Quest: Episode Two

My sister made banana bread yesterday, which was great because I have been craving banana bread for quite a while (especially after seeing it on so many menus in Sydney!), although I did have it once on my trip.

What wasn't so great, though, is that she used up all the all-purpose flour that we have left in the house. And I wanted to bake Sally's salted-caramel stuffed chocolate chip cookies, especially after finding rolos in Australia! I don't think we have these in Singapore, so I was rather excited. Thankfully, I discovered a new pack of bread flour in the kitchen cabinet and a quick google search showed that Alton Brown's The Chewy recipe called for bread flour over all-purpose flour!


These cookies are my new favourite cookie. I'm so happy with how they turned out! They are incredibly close to being my ultimate chocolate-chip-cookie, but I feel that this experience had been somewhat affected by the addition of the rolo to give it that salted-caramel inside. They made the cookie too thick, and unnecessarily messy. My sister suggested that I add half a rolo instead of the whole thing next time, which is a great idea. The whole rolo in the cookie tasted great, though. Haha I'm really happy with these in general! 

Once again, I took it a step further and browned the butter. I swear I'm absolutely hooked on brown butter. It's so magical. I feel like once you've got the hang of it, you simply can't stop. Also, this time, I decided to exercise patience and chilled the dough for an hour before baking. I'm not very sure how much of an impact it made - next time I think I shall make one batch without chilling and another with, and compare them from there. 

bless the salted caramel insides

bless the salted caramel insides

I'm in a bit of a baking mood after watching seven episodes of the Great British Bake-Off on the flight back, and quite a number of Masterchef episodes while in Sydney. Yesterday, I went down to the library to borrow six cookbooks to browse through, and I can't wait to try out some of the recipes! With about two months of freedom left, I really want to make the best of my time doing what I love. 

ALSO, after a lot of pondering I've decided to move my site to squarespace! I really love the clean, minimalistic layout I can have with my blog, and I like how the images automatically fill up the width of the page. It was a peeve of mine back with wordpress. I'm quite happy with this investment I've made! 

<u>Alton Brown's The Chewy with a twist</u>


  • 113g unsalted butter
  • 33g white sugar
  • 67g brown sugar
  • half an egg + half an egg yolk*
  • 1 tsp vanilla extract 
  • 1 tbsp milk
  • 170g bread flour
  • 1 tsp baking soda
  • pinch of salt
  • chocolate chips
  • approx 10 rolo candies

*this odd measurement came about as i halved the original recipe. to get half an egg + half an egg yolk, simply crack one egg and one yolk into a bowl, beat it together and pour about half of it into another bowl.


  1. Brown the butter in a saucepan over medium heat. Let it cool while you prepare the rest of the ingredients.
  2. Whisk together the flour, baking soda and salt. 
  3. Whisk together the eggs, milk and vanilla. 
  4. Whisk the sugars into the butter, followed by the egg mixture. 
  5. Gently fold the flour mixture into the butter mixture, leaving visible streaks of flour before you pour the chocolate chips in. Mix everything until just combined.
  6. This is the part where you exercise patience! Chill the dough for an hour. Preheat your oven to 190 degrees celsius. Line your baking tray with baking paper.
  7. Weigh out approximately 50g of rolo plus cookie dough. Then, divide the cookie dough in half, and sandwich the rolo in between. Seal the edges by pressing the cookie dough around the rolo with your fingers, and roughly roll it into a ball. 
  8. Bake for about 15 minutes, let it cool, and enjoy!

Oreo Cheesecake Cookies

Processed with VSCOcam with hb1 preset This recipe has been a personal favourite of mine for years now.

But over the years, the cookies have evolved from a melty mess to cookies that stood up straight in the oven, withstanding the 190-degree oven temperature. While I am still trying to find out how to achieve that perfect round cookie shape that is just right, I think I have found a way to salvage their shape. And if anything, these cookies taste just as good as ever.

Cheesecake is one of my favourite things of all time. There's something simply magical about cream cheese that I can't quite explain - that beautiful balance between tangy and sweet; the texture that can be whipped and transformed into something as bewitching as a cheesecake. Or these cheesecake cookies. Oreo cheesecake cookies.

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I practically grew up on Oreos. Cookies and cream was (and still is, one of) my favourite ice cream flavour and for six consecutive years, I had island creamery's Cookies-and-Cream flavoured cake for my birthday cake. Loaded with Oreos, it was the best thing ever. Give me a tub and I could single-handedly finish the whole thing. Sorry not sorry.

These cookies are loaded with Oreos as well; the batter to cookie ratio may be a little imbalanced but who could complain about more Oreos?

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Oreo Cheesecake Cookies Recipe adapted from here


  • 113g butter, room temperature
  • 90g cream cheese, room temperature
  • 200g white sugar
  • 1 teaspoon vanilla extract
  • 125g all-purpose flour
  • 12 oreos (add more or less if you wish!)


  1. Take your butter and cream cheese out of the fridge to soften! Preheat your oven to 190 degrees celsius.
  2. Using a paddle attachment, cream butter and cream cheese on medium speed until well-combined.
  3. Add the sugar and vanilla extract, mix again until well-combined.
  4. On low speed, add the flour and mix until the flour is just incorporated.
  5. Mix in the Oreos using a spoon/spatula. Try not to eat the dough! This cookie dough is especially tempting given that there are no eggs in the batter, but try, ok? (read: eat limited tablespoonfuls.)
  6. I used a tablespoon to scoop balls of dough onto my baking sheet, before baking in the oven for about 12-15 minutes (I put mine in for 14). Basically, until your cookies brown a little around the edges.
  7. Cool on the pan for about 5 minutes before transferring to a wire rack. Enjoy!

[note: my cookies did not seem to be flattening, so at about the 10th minute I used a small fork to press them down, giving the cookies a nice fork-shaped imprint on the top of each cookie!]