Science can be pretty sweet 

I love TED videos and I just saw this one, which is made for my blog: I am a former scientist and I love baking cookies! If you ever wondered what’s happening when you bake cookies, have a look at this.

You stick cookie dough into an oven, and magically, you get a plate of warm, gooey cookies. Except it’s not magic; it’s science. Stephanie Warren explains via basic chemistry principles how the dough spreads out, at what temperature we can kill salmonella, and why that intoxicating smell wafting from your oven indicates that the cookies are ready for eating.

Triple-chocolate cookies

To make you happy even though holidays are over: those cookies are chocolate bombs. Your brain will love them.

Triple chocolate cookies

  • 150 g brown sugar
  • 180 g wheat flour
  • 125 g soft butter
  • 1 egg
  • 2 tbsp almond powder
  • 1 tsp vanilla essence
  • 100g coarsely chopped white chocolate
  • 100g coarsely chopped dark chocolate
  • 100g coarsely chopped hazelnut milk chocolate
  • 10 g baking powder



  1. Preheat the oven to 200°C.
  2. In a medium-sized bowl, mix butter and sugar.
  3. Add the flour, the baking powder, the almond powder, the vanilla essence and the egg. Mix until you obtain a homogeneous dough.
  4. Add the chocolate chips. Mix.
  5. Drop cookie dough in ~4cm diameter balls on a sheet pan covered with bakery paper.
  6. Bake during 8-12 min in the oven.
  7. Let cookies cool on a wire rack.


Delicious tips:

It’s even better when cookies are a bit soft. I bake them until the edges are golden brown. Then let the cookies out, on the sheet pan for a couple of minutes and then, put let them cool on a wire rack.

These cookies are beautiful with vanilla ice-cream!