“To do good is noble. To tell others to do good is even nobler and much less trouble.” ― Mark Twain
There’s nothing more exciting for a writer (even a lowly food blogger) than somebody appreciating your work. Thank you so much to everyone who’s ever bothered to call/ write in/ message words of kindness. You have no idea how much motivation it offers to someone who spends most of their time worrying about spoons and spatulas. It’s easy to feel stupid or like you’re wasting your time while everyone’s employed at something more lucrative but every compliment lights the way.To spread the sunshine, here are some food writers I love to follow, who are doing amazing things out there in the big, bad blogosphere:

1. Tongue Ticklers: Also run by someone who juggles foodblogging and a day job, this site has incredible vegan recipes with some mindblowing food photography. There are lots of Indian food blogs out there but very few with this level of aesthetic polish.

2. Sugar and Charm: An old favourite, I’ve been following Eden Passante and her beautiful family’s adventures in California for over 3 years now. A very pretty, very pleasant, very feminine blog filled with design inspiration, photographs and mouthwatering dessert recipes.

3. M Loves M: Mara puts together some really charming outfits, simple recipes along with some great photos on this simple but elegant blog.

4. Passionate About Baking: Another Indian blog and this one has some hardcore, over the top desserts! Delightful to look at but a little intimidating to try, a lot of these recipes are on my ambitious to do list.

5. Sinfully Spicy: I realize I gravitate towards girly, dessert blogs and since we can’t survive on cookies and cobblers alone, I’m going to end with this blog that has some seriously delicious savoury dishes.

One thing all these blogs have in common is the superlative food photography, I wish I could intern with one of them to figure out how they do it! These are of course just 5 out of the hundreds of food blogs out there and maybe I can make this into a more regular series where I get you more lovely links.

The only problem with the world wide web is that it stretches so far and while I’d like to send each of these talented blog owners a batch of these decadent chocolate cookies with gooey chocolate filling, I can’t. I made these for a lunch my parents threw and realized that you never grow out of the desire for a crumbly, chocolaty, overload. Or at least my parent’s friends haven’t. And I haven’t either. These are their own reward.


Makes about a dozen cookies
Adapted from Good Food magazineWhat you’ll need:

200g dark chocolate
2 tbsp butter
1 egg
¼ cup sugar
¾ cup flour
1 tsp baking powder
About a cup of NutellaHow to:

1. Preheat the oven to 170°C.
2. Melt the chocolate and butter together.
3. Whisk the egg and sugar till light and fluffy.
4. Stir the flour and baking powder together. Sieve it in batches into the egg mixture.
Chill the dough for 30 minutes to firm it up.
5. Now for the tough part, make 2 inch balls out of the batter and roll it into a fat little circle. Spoon the Nutella into the centre and fold it up like a gujiya. Try to ball the batter into a little bit of a circle so that it bakes into a cookie shape.
Foodnote: As you know, as I repeatedly say, there’s no great value in making food very pretty. It’s best to focus on making it delicious. This cookie is going to be a gorgeous, deep chocolate beauty and nobody is going to judge you if it’s not a perfect circle.
Try to work the Nutella in the best you can, the more you can fit in, the better the cookie will be. Don’t worry about getting the shape perfect. I started out trying to make a dimsum sort of shape but I wasn’t able to work that one out so I picked this half moon instead. Eventually I’d manipulate the half moon into a sort of circle but you can see the cookies aren’t perfectly round even in the end.
6. Seal your little chocolate dimsums and refrigerate them again for about 10 – 20 minutes.
7. Plonk the cookies on a greased baking tray and bake for 10 minutes.
8. Let cool completely before devouring.



  1. Hi lmade the choc cookies turned out amazing
    Yes it was difficult to fill with Nutella n form shapes
    I added the melted chocolate n butter to the egg n suga as it’s nt very clear in the recipe
    Any substitute for cooking choc like coco powder or Half n half

Comments are closed.