In The Metro

In The Metro: Chewy Cookies Class With Chef Aileen Anastacio

Chef Aileen Anastacio and I first met in 2008 as co-hosts on a dessert show called True Confections. God, I still adore the name of that show. My two co-hosts, even more!


I feel so lucky to have been flanked by chefs Jackie Ang-Po and Aileen Anastacio through all of True Confections.

I really lucked out with chefs Aileen and Jackie – they’re both excellent at what they do and are absolute sweethearts. Our hours were long but work was always fun. It was also during this time that I realized how generous chefs can be with their knowledge. I never once hesitated to call them in the middle of a baking disaster at home although in hindsight I should have because, you know, annoying.

And so it was with much excitement and not without a spirit of giving back that I recently signed up for a cookie class with Chef Aileen at her restaurant Marmalade Kitchen. She has a beautiful test kitchen space in back (can be rented!) that can transform into a private dining area or function room.



Chef Aileen hasn’t aged a day. Maybe it’s all those cookies.

Kids are not only welcome in her class, she will put them to werq! Only if they’re up for it, of course.


Big kids can also help.


Seemed to me small kids can tag along, too. There was a two-year-old behind me on this day who napped through most of the class only to wake up and claim she was tired. Hilarious!

Class is very casual and warm. It almost felt like I caught Chef Aileen baking at home and I decided to plop down and grill her about it. And once the chewy cookies hit the oven batch by batch and the smell of sweet dough filled the air, I wanted to live in that kitchen. Here are the chewy cookies that were in the ‘lesson plan’ that day:

Candy confetti cookies are sweet, mostly chewy but also a little dense around the sides.

Candy confetti cookies. Sweet, mostly chewy but also a little dense and crunchy around the sides.

Lemon crinkles are a refreshing take on the classic. We all loved this!

Lemon crinkles are a refreshing take on the classic. This was a unanimous favorite.

Bittersweet brownie cookies are a chocoholic's wet dream.

Bittersweet brownie cookies are a chocoholic’s wet dream. No really, they’re moist in the middle.

Red velvet cookies with the added richness of white chocolate are just as good as the cake.

Red velvet cookies with the added richness of white chocolate are just as good as the cake.

Green tea and chocolate chunk cookies - indulgent without being overly sweet.

Green tea and chocolate chunk cookies – indulgent without being overly sweet.

Of course, best part of class was getting to try every cookie that we learned to bake. We even got to take home the leftovers. I asked Chef Aileen if I could share one of the cookie recipes with you guys and she generously agreed so after thinking long and hard about which cookie to pick, I settled on the green tea one. Green tea cookies aren’t all that common and this is a really good one! To make them in your own kitchen and look like a sophisticated cookie maven, you’ll need:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup light brown sugar

7 T green tea powder (available in Japanese grocery stores, Unimart)

1 large egg

1 t vanilla

1 1/3 cups flour

1/2 t baking soda

1/2 t salt

1 1/3 cups bittersweet chocolate chunks (white chocolate works, too!)


1.  Combine butter and sugars in a medium bowl. If using an electric mixer, mix on low speed. 

2. Add green tea powder and mix. 

3. Add the egg and vanilla. Mix until well combined.

4.  In a separate bowl, combine flour, baking soda, and salt. Mix well.

5.  Gradually add to the butter mixture. Mix until well combined. 

6. Add the chocolate chunks. Reserve 1/3 cup to put on top of the dough before baking.

7. Place dough in an airtight container and refrigerate for at least one hour.

8. To bake: preheat oven to 190 C/375 F. Scoop cookie dough using 1 ounce scooper. Space dough 2 inches apart on a cookie sheet that has been greased or lined with a silicon mat. 

9. Place bittersweet chocolate chunks on top of the dough before baking. 

10.  Bake for 9-12 minutes. Cool and store in an airtight container at room temperature for about 4 days.

I think these were my favorite. I hope you enjoy them, too! And maybe even come to one of these classes next time so you can be part of a ‘class picture’ like this one:


Marmalade Kitchen is at Unit 2-5 Forum South Global 7th Ave. cor. Federacion Drive, Fort Bonifacio Global City, Taguig. For inquiries and reservations, you can call (02) 622 9196 or 0917 837 0959. For more information, you can also check out their Facebook page


1 reply »

  1. Hi sam! Will u be so kind to share the rest of the recipes? Especially the red velvet white chocolate chunk combi? Thank u so muchM

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