When you google “Recipes for coffee biscuits”, what you usually get are recipes of shortbread/sugar cookies that you normally eat with a cuppa coffee (for you to dunk your cookies in) when what you really want are coffee-infused cookies! So ta-dah, here’s what I have for you today! Coffee-flavoured cookies. That’s right, it’s not for you to dunk, it’s for you to get all that coffee goodness WITHOUT A CUPPA!

I love the taste of coffee and at Starbucks, my all-time favourite drink would be their White Chocolate Mocha Frappe. But my body has a very low tolerance for caffeine (and I will go into fits when I drink too much coffee), so I had to change to Chocolate Chip Cream (decaf) and Ice Shaken Lemon Green Tea (which are both delish btw). However, once in awhile I need my coffee fix, and what better than crunchy coffee biscuits?

So to all you coffee-holics, have a go at this: (yields about 30 1.5in cookies)

2 cups plain flour

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

1/3 cup unsalted butter

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1.5tsp vanilla essence

2 tbsp milk

1 tbsp hot water

2.5tbsp coffee powder (preferably instant, but any works!)

1. Sieve together your flour, baking powder, baking soda and salt. Set aside.

2. Add the hot water to your coffee and keep aside. (If you’re using ground coffee powder and not instant, what you’ll get is this lump of coarse coffee grains which will be infused in your milk later! If you are using instant coffee powder, this should be a smooth liquid mixture.)

3. Cream butter, brown sugar, white sugar together until creamy and well-blended.

4. Beat in vanilla essence and egg until well-combined

5. (For those with the coarse ground coffee grains) mix your milk into the coffee mixture. Add about 2 tbsp of milk to the mixture, and sieve the coffee + water + milk mixture into the batter. You should get a little bit of the milk-coffee solution. Stir in a bit of the coffee grains if you wish.

6. They should come together into a nice, roll-able dough! (Add more flour if it’s too water, this is however, at your own risk because the texture/taste MIGHT be affected!)

7. Roll the batter into balls, and space them out evenly on your baking tray (with a silicon mat/parchment paper!). Flatten the balls using the bottom of a glass jar that has been dipped in some sugar.

8. Sugar the tops of your cookies (optional)

8. Bake at 200degC in your oven for about 10-12 minutes or until the edges are slightly toasted!


– Yun



best chocolate chip cookies ever!

best chocolate chip cookies ever!

So, Math IA was due today and it was just so so so (SO) tiring because I have had only 30 minutes worth of sleep? Well, but there’s nothing like stress-baking. I was so tired that I fell asleep on the couches right after school (LOL) and was woken up when Carina threw her jacket over my face because we were late for a meeting. But oh well, now that I’m home, it’s time to fill this blog up with old recipes.

I have been searching for the best chocolate chip cookies for awhile, and so far, this one is my favourite because of how the cookies turn out. I absolutely hate it when my cookies come out too think or when they don’t sink at all and form this typical brown-dome shaped cookies that taste like caramelized sugar and the after-effects of the Maillard reaction in general (sorry for this science term, I’m studying the science of baking for my EE so ha ha bear with me).

But hey, don’t you absolutely love it when your chocolate chip cookies come out perfectly round? Nothing beats a good ol’ chocolate chip cookie that looks as good as it tastes! So here ya have it:

2 3/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 1/2 sticks unsalted butter, softened

1 3/4 cups packed dark brown sugar

1/4 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

2 cups semisweet chocolate chips

  1. In a  bowl, whisk together the flour, baking soda, cornstarch (tapioca and potato starch should work fine as well! Ok perhaps google it, it SHOULD work!) , and salt. Set aside.
  2. In a large bowl, beat together the cooled melted butter and the sugars with a handmixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
  3. Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
  4. Cover and refrigerate the dough for 30 minutes to an hour. (Usually I skip this step because I’m super impatient but if you batter is too runny, this step is essential! It’s is pliable, heck it.)
  5. Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven.
  6. Scoop some cookie dough at a time and roll into balls and place it on a silicon mat/baking sheet, making sure the cookies have plenty of space to spread. Add chocolate chips on top to have a better finish!
  7. Bake for about 12 minutes, rotating half-way through (or not, up to you), or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Let cool on the baking sheets until the cookies are firm enough to remove.

(Adapted from

– Yun