My go-to cookie recipe

Everybody has a swear-by choco chip recipe, right? After some tries, I made my own changes in a highly-rated recipe I found on the internet and ended up with a chewy-but-crispy cookie that isn’t too sweet and fills my heart with warm happiness at every bite.
Here is the recipe:



  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 unsalted butter
  • 1 cup packed brown sugar
  • 2 eggs
  • (optional) 1 tablespoon vanilla extract
  • semisweet chocolate chips to decorate
  • (optional) laminated almonds


  1. Preheat the oven in mediun to high heat
  2. Take the baking sheets and grease it or line with parchment paper
  3. Sift the flour, baking soda and salt together in a medium bowl, set aside
  4. Cream together the butter and brown sugar until well blended, set aside
  5. Beat the eggs and the (optional) vanilla extract until light and creamy
  6. Blend the ingredients from steps 3, 4 and 5
  7. Make small balls (about 2 inches) on the prepared cookie sheets 4 inches apart each other
  8. Decorate with the chocolate chips and (optional) laminated almonds on top (the dough will spread)
  9. Bake for about 17 minutes in medium heat or until the edges get lightly toasted
  10. Cool for a few minutes on the baking sheets (they’ll be a bit too soft in the beginning) and then transfer to wire racks to cool completely


Pancakes and music

Today I have an easy recipe for basic pancakes that goes perfect with any topping of your preference. After trying some (maybe a lot) of different recipes and making some changes, this is the recipe I go for when I want to eat something warm and sweet. Enjoy the food and use it as a time to treat yourself (at least for me, cooking is kind of a therapy).



  • 1 cups all-purpose-flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 cup milk
  • 1 egg
  • 2 tablespoons melted butter / a bit of vegetal oil
  • sugar (it depends on how sweet you want your recipe)
  1. Sift the dry ingredients, mix them together and make a well in the centre
  2. Pour the milk, egg and butter/oil in the well and mix everything together
  3. Heat a lightly oiled frying pan over medium high heat and pour the batter
  4. Wait until it’s possible to lift it with a spatula
  5. Lightly brown on the both sides, it’s ready to eat


Tips: I personally prefer a runnier batter in order to have smaller and thinner pancakes, but if your preference goes to a more fluffy texture, add a little more flour and an additional pinch of baking powder


EXTRA -> Some music for you to get to know (and maybe dance) while cooking

Hold Back The River (James Bay)
This Is Why I Need You (Jesse Ruben)
Cinnamon (Jome)
The One (Kodaline)

Wish you a really nice week 🙂