Sea Salt Chocolate Cookies

Ingredients:

• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cup (113.4g / 4oz) unsalted butter, room temperature
• 1 cup brown sugar
• ½ cup white sugar
• 2 large egg
• 1 tablespoon vanilla extract
• 340g dark chocolate chunks/chips
• 1 tablespoon sea salt flakes 

Method: 

1. Preheat the oven to 350°F.
2. Combine the flour, salt, baking powder and baking soda in a medium mixing bowl. Set aside.
3. Add the room-temperature butter, brown sugar and white sugar to a large mixing bowl, or the bowl of a stand mixer.
4. Cream the butter and sugar together on medium speed for 2 minutes.
5. Add the egg, egg yolks and vanilla extract to the butter/sugar mixture.
6. Beat on medium speed until combined.
7. Add the flour mixture and beat until all of the ingredients are combined.
8. Add the dark chocolate chunks and use a spatula to stir them into the cookie dough.
9. Use an ice cream scoop to scoop the cookie dough out onto a baking stone or parchment-lined baking sheet.
10. Place in the oven and bake for 12-14 minutes.
11. Remove the cookies from the oven and immediately sprinkle flakey sea salt over the cookies.
12. Allow the cookies to cool for 10 minutes, then transfer the cookies to a wire baking rack, or eat immediately.

Notes:

• Leftover cookie dough can be stored in the refrigerator in an airtight container for up to 2 weeks or in the freezer for 6 months.
• When baking cookies from frozen, either add 2-3 minutes to the cooking time or allow them to thaw in the refrigerator for at least 12 hours before baking them. 

Braised chicken feet with black beans

Ingredients:

- fried chicken feet, soaked in cold water for 1 hour

- salted black beans

- Chillies

- mushrooms

- sugar

- oyster sauce

- soya sauce

- onion

- garlic

- ginger

- cinnamon sticks 

- cooking wine

Optional:

- 5 spices

- corn flour

- fragmented tofu

Method:

Combine everything and stew in a slow cooker overnight or until the chicken feet are soft.