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I met pastry chef Aileen Anastacio years ago, when we were both invited to be guests in a cooking show. Since then, we have been inseparable. Our friendship goes beyond food trips and cooking demos. We’ve been there for each other even when personal matters were concerned, and for that I can’t be any more grateful.
Available in bookstores nationwide (PHP895)
As soon as I got back from culinary school abroad, we met up for coffee and crepes and ended up with a concept that eventually developed into a cookbook. It was mid-year and we had less than a month to produce all the pages to make it in time for the holidays. Luckily, the pressure and time crunch fueled us both to come up with something we are truly proud of: a cookbook of more than 60 sweet and savory recipes people can make at home and enjoy with their loved ones come Christmas time.
In 2011, we released our very first collaboration in print: the “Home-made for the Holidays” cookbook.
Signing books during the launch
This cookie recipe is among the delectable dishes that made the cut, along with Sugar Cookies, Caramel Popcorn, White Toblerone Cheesecake, Lemon Curd, Caviar Pie and Cheese Torta. Published by Singapore-based Marshall Cavendish and distributed internationally, the seasonal book landed in the bestseller’s list of the year.
It is still being carried and sold in National Bookstore and PowerBooks branches nationwide, and whenever I see it on the shelf, I can’t help but think back of how crazy the production of it was — and even crazier how our friendship has been. Cheers, Aileen!
Choco Chip Espresso Cookies
Makes 1 dozen 4-ounce cookies
Ingredients:
1 cup butter
2/3 cup granulated sugar
1 ¼ cups dark brown sugar
2 large eggs
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons ground espresso, coarsely ground
3 cups semisweet chocolate chips
Make:
1. In a mixing bowl, beat together butter and sugars.
2. Mix in eggs one at a time until completely blended.
3. Mix in vanilla extract.
4. In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
5. Gradually add flour mixture to butter mixture and mix just until well-combined.
6. Fold in ground espresso and semisweet chocolate chips.
7. Place dough in an airtight container and refrigerate for at least 1 hour or overnight before baking.
8. Preheat oven to 375ºF (190ºC). Remove dough from the refrigerator and thaw at room temperature for about 15 to 20 minutes.
9. Using a 4-oz ice cream scooper, scoop dough onto cookie sheets lined with parchment paper or silicon mat, spacing them about 2 inches apart.
10. Bake for 9 to 12 minutes or until edges are slightly golden and center is still slightly soft.
11. Allow to cool for about 5 minutes before serving. Store in an airtight container and keep at cool, dry area. Consume within 4 days.
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