The Chewiest Cookie EVER.


There are millions and millions of chocolate chip cookies out there. You can find some for crunchy, some for hard, some for milk chocolate chunks, some for white chocolate chips…

I like my cookies CHEWY. It just feels like there’s more to the cookie than just a crunchy bite. Maybe it’s just because I have sensitive teeth, or that I hate getting crumbs everywhere, but oh boy, if there’s a chewy cookie, it’s MINE.

You can use this cookie mix as the basis of any cookie recipe, just add whatever nut or chocolate you’d like in it, and it still has the same chewy goodness!


I adapted the ingredients from a White Chocolate Macadamia Nut recipe online. The change I made was the amount of time you bake it for, and when you rotate the pan while it’s baking (which is really important if you want your cookies chewy!)

So here’s my not-so-secret recipe. Enjoy! 😀

P.S. I just started a new Facebook page for RhythmNoms. Check it out, it’s at 500 likes already, woohoo! Thanks so much for your support 🙂 

Ingredients (Makes 4 Dozen Cookies):

1 Cup softened butter

¾ Cup light brown sugar (You can use normal brown sugar too, your cookies will just look darker)

½ Cup white sugar

2 Eggs

1 Tsp vanilla

2 ½ Cups all-purpose flour

1 Tsp baking soda

½ Tsp salt

OPTIONAL: Add anything you want for texture (chocolate chips, nuts, etc.). 1 cup of dry ingredients usually works, but I like my cookies with LOTS of chips and nuts 😉


1. Preheat the oven to 350 F

2. In a large bowl, cream together brown sugar, white sugar, and butter with an electric mixer

3. Beat in eggs 1 at a time and stir in the vanilla

4. Sift together the flour, baking soda, and salt on a separate sheet of parchment paper

5. Mix in the flour mixture into the creamed mixture 1 cup at a time

6. Using a rubber spatula (or your hand if you like to get messy), fold in the extra ingredients of your choice

7. Drop onto cookie sheet at least 1 inch apart. I used an ice cream scooper to make the shape of my cookies consistent and round


*IMPORTANT STEP* 8. Bake the cookies for 6 minutes. Rotate the pan. Bake for another 7 minutes or until lightly brown on the edges

*Of course, every oven varies in strength and temperature. This is just what works with my oven, so experiment with how your cookies turn out in your own oven!


Coffee Bean Cookies

Hello everyone! I hope you’re all studying hard for your exams. Although it’s important to make use of every minute to stuff that textbook in your memory, it’s always good to relax and get some oxygen into your brain!


You’re probably thinking, “How do you have so much time to bake during exam season?” Well, I’m “lucky” to have had all my exams within the span of 4 days, which ended last Tuesday. It was stressful, but at least now I’m stress-free to do whatever I want 🙂

So today, I bring to you my newest creation, Coffee Bean Cookies! Whether you’re on the go or needing something to munch on for late-night study sessions, this is the perfect treat to get your caffeine fix!



1/4 Cup Flour

2 Tbspn Cocoa Powder

1/4 Tspn Baking Powder

1 pack of Starbucks VIA Instant Coffee Powder

A pinch of salt

2 Tbspn Softened Butter

3 Tbspn White Sugar

1/8 Egg

*These measurements make 53 coffee bean cookies. The numbers look a bit weird because they’re actually cut from a recipe for regular cocoa cookies. Of course, you can always double or triple this recipe to make 100s of coffee bean cookies!


1. Preheat the oven to 375 degrees

2. Cream together the butter and sugar. Then, add the egg and mix well

3. Sift together the flour, cocoa powder, baking powder, instant coffee powder, and salt. Add the dry ingredients to the wet ingredients


4. Form the dough into tiny ovals on a baking sheet. *Be sure to size the ovals so that they are 3/4 as small as the size you want them to be after they bake. They WILL expand when they bake, so make them smaller just to be on the safe side

5. Using a tooth pick, lightly press on the surface of each oval to make the “dents” that coffee beans usually have. Since the cookies expand when they bake, make the dent at least half the thickness of the cookie


6. Bake cookies for 10-12 minutes. If your cookies expand too much and the dents end up being non-existent, you can take them out at the halfway mark (5 minutes) and remake the dents

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IMG_6332Happy studying and I hope these goodies help keep your mind awake! 🙂




“Do You Want to Build a Mudman?”: Baking with Siblings

It is often said that 2 brains are better than 1.

Making chocolate cookies and squirting Nutella on them, how hard can it be? Well, I spoke to soon.


My class ended late on Thursday and it wasn’t until 9:30PM that my brother and I started baking. It was supposed to be a quick treat, 30 minutes tops. I recently bought new cookie cutters that were made specifically for cookie sandwiches so I was glad I finally got a chance to use them.


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I found a chocolate cookie recipe online that asked for “2 sticks of butter.” Being the tired student I was, I automatically assumed that it meant 2 bricks of butter. Yeup. 2 BRICKS. 

There was a little voice in the back of my head saying “isn’t that a little bit too much?” But since I already started mixing the ingredients, I dismissed the voice and joked around, concluding that it was an American recipe anyway, and that lots of butter was normal. My brother agreed with me and didn’t question me at all.

My brother also managed to squish an egg until it exploded, splattering egg shells and egg whites every where (don’t ask me, I don’t know how he did that). But here’s a picture of him inspecting the dough to ensure that there were no egg shells in it:


After I finished mixing the dough, it was abnormally moist, but again, I justified my speculation by thinking it needed more chilling time. So I placed the dough in the fridge to chill, and went back to my computer to check on social media. Well, the website with the recipe appeared, and just to reconfirm the amount of butter, I looked at the recipe again…2 sticks….2 STICKS?!


My original plan was to make half the recipe, so I put in “1 stick” (aka one brick)* already in the cookie mix. So in the end, I had to QUADRUPLE every ingredient in the recipe since I put in 4 times the amount of butter. The math was killing me and I was so mad that I now had the amount of dough enough to make 160 cookies.

*Just a little bit of background knowledge, 1 stick = 1/2 Cup, while 1 brick = 2 Cups

And guess what Dynamic did? He made a mudman.


So that was just a quick summary of a very long night of baking. The cookies did end up being really good (yay!). Thank goodness I have a sibling who can give away cookies to his friends at school, otherwise, my house would smell like buttery mess. It was also good sibling bonding time to see how we could go through trials together, even in baking.

Lesson Learned: It’s helpful to bake with a partner who will actually ask you what you’re doing so that you catch silly mistakes like adding 4 times the amount of butter!

Nutella Cookie Sandwiches:

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Chocolate Cookie Fruits Tarts:

Because I had so much cookie dough and it was also Pi Day (March 14th)

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Midterm Stress Relief: Nga’s Peanut Butter & Bacon Temptations


I know, I know, reading break ended last week and I should really start studying now…but I just can’t!

For those of you who know me well, I’m a very fidgety person, and absolutely hate sitting down in my chair studying for 12 hours straight. It just feels so…so…LAZY.

I need to get up and running to work my energized muscles, and baking is just the perfect activity! It not only works out your arm muscles from hand-mixing, but it also requires you to always be thinking on your feet, running from the oven back

to the bowl, the pantry back to the kitchen.

Baking, if you think about it, is really EXERCISE! 😉

Of course…I don’t think my professors will buy into my logic. But, nonetheless, in order to get through this stressful week of studying, I have baked the most indulgent recipe of all:

Nga’s Peanut Butter & Bacon Cookies

Peanut Butter & Bacon Cookies

Peanut Butter & Bacon Cookies

What’s better than bacon for breakfast and peanut butter on toast? Well, BACON AND PEANUT BUTTER IN A COOKIE! The is the ultimate treat that will satisfy your craving for sugary food during crunch times like midterm week.

It only takes 3 major ingredients, some bacon, an egg, and some baking soda to create this treat. A very easy recipe if you want something quick!


Nga La is a WONDERFUL cook and baker who I met through a school organization called Enactus. Not only does she know how to make creative recipes and have a caring heart for helping out the community, but she also designs very innovative graphics. Check out her “365 Design Project” for some samples of her work.

If you’ve been studying hard this week, go treat yourself by baking up a batch! Thanks for stopping by, and good luck to you if you have exams this week! 🙂