Hot Chocolate Cookies

 adapted from https://www.lovefromtheoven.com/hot-chocolate-cookies/

INGREDIENTS

• 1 cup butter softened
• 1 cup sugar
• 2/3 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3 1/4 cups all purpose flour*
• 4 packages hot cocoa mix** or 3/4 cups hot cocoa mix – NOT SUGAR FREE VERSIONS
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• 1 cup chocolate chips

INSTRUCTIONS

• Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.
• In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips Cover and chill for at least 30 minutes and up to 24 hours.
• When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.

Chinese eggplant

 

Ingredients

• 2 (10 oz. / 300 g) small Chinese long eggplant , chopped to bite-size pieces (*Footnote 1)
• 1 teaspoon salt
• 1 tablespoon cornstarch

Sauce (*footnote 2)

• 1 tablespoon light soy sauce (or soy sauce)
• 1 tablespoon water
• 1/2 teaspoon dark soy sauce (*see footnote 3)
• 2 teaspoons sugar
• 1 teaspoon cornstarch

Stir-fry

• 2 1/2 tablespoons peanut oil (or vegetable oil)
• 1 teaspoon ginger , minced
• 3 cloves garlic , chopped

1. Heat oil in a pan, add stir fry ingredients until fragrant

2. Add in the eggplant and stirfry until it starts to get soft. Add the sauce and continue to stir.

3. I also added half a package of Trader Joe’s, roasted corn for color and in the future will probably add tofu for a bit of protein. I just didn’t have any today.

I served it with garlic broccoli and sticky rice