Photos courtesy of Kris Aquino’s Instagram account (@krisaquino214)
Kris’ New Hobb

Random Tips: Don’t mix all the chocolate chips into your batter. Set some aside to be placed on top of scooped out cookie dough for visual purposes. Additionally, M&M’s may be used as an add-in or an alternative for chocolate chips.
As early as her Boy & Kris days, we’ve seen Kris Aquino cook everything from complicated recipes to the regular home meals in her cooking segments. Her all-in-one seasoning endorsement made branded segments within her shows the perfect venue to squeeze in a cooking tip or two for us viewers.
These days, as Kris’ tweets and IG posts would reveal, she seems to be exploring another culinary pursuit – BAKING! As we followed her timeline, it looks like she’s focused on perfecting her own classic chocolate chip cookies.
We’ll let you in on what we discovered as we looked in to her newfound love. Check out her mouthwatering treats and some random baking stuff:


Photos: Instagram (@krisaquino214)

Baking for Stress Relief ♥ 
Photos: Instagram (@krisaquino214)

Kris shared her cookies with the Kris TV studio audience on their 
first anniversary episode last June.
Requests for Kris’ cookie recipe flooded in as comments from her Instagram followers but it looks like the Queen of Talk is still trying to master her own version of the classic treat. She, however, shared this piece of information as a response to an inquiry:
Photo: Instagram (@krisaquino214)
Given that, you might want to explore any of these chocolate chip cookie recipes from Betty Crocker and Mark Bittman. In case you’re experienced and a bit adventurous, it might be a good idea to combine some of the recipe’s components.
by Betty Crocker and Mark Bittman

Photo and Recipe Source: Betty Crocker Cookbook for iPad

  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 cup butter or margarine, softened
  • 1 egg
  • 2 1/4 cups Gold Medal all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped nuts
  • 1 package (12 ounces) semisweet chocolate chips (2 cups)
    • Heat oven to 375° F.


  • Mix sugars, butter, egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips. 
  • Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack. 


Makes 4 dozens.


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Photo and Recipe Source: Betty Crocker Cookbook for iPad

Random Note: This version is said to have 21% fewer calories, 42% less saturated fat and 14% less fat than the original recipe.
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups Gold Medal whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup miniature semisweet chocolate chips 
    • Heat oven to 375° F. In large bowl, beat sugars, butter, oil, vanilla and egg with electric mixer on low speed until blended. Beat in flour, baking soda and salt until well blended. Stir in chocolate chips. 


  • On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart. 
  • Bake 7 to 9 minutes or until very light golden brown (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack.  


Makes 3 1/2 dozens.
Source: Mark Bittman’s official website

  • 1/2 pound (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups chopped good-quality semisweet chocolate                                                                                (about 8 ounces)
    • Heat oven to 375° F. Use an electric mixer to cream together the butter and sugars; add the eggs   one at a time and beat until well blended.


  • Mix the flour, baking soda, and salt together in a bowl. Add the dry ingredients to the dough, beat for a moment, then add the vanilla and stir in the chocolate chips. 
  • Drop tablespoon-size mounds of dough about 3 inches apart in rows and columns on ungreased baking sheets. Bake until lightly browned, about 10 minutes. Cool for about 2 minutes on the sheets before using a spatula to transfer the cookies to a rack to finish cooling. Store in a tightly covered container at room temperature for no more than a day or two.
  • For Chocolate-Chocolate Chunk Cookies: Melt 1 ounce each semisweet and unsweetened chocolate and add to the dough after combining wet and dry ingredients.


Makes 3-4 dozens.

Photos: Instagram (@krisaquino214)

Aside from the yummy-looking treats (yes, even the raw dough is drool-worthy!), we’re loving the heart-shaped silicone baking cups and brownie pan with slicer!  
Photos: Instagram (@krisaquino214) & Jenn McKinlay’s website
Kris’ love for baking went beyond the kitchen. A self-confessed nerd, she shared one of the e-books she read several weeks ago – Sprinkle with Murder. The book is the first title in the cupcake bakery mystery series by Jenn McKinlay, a New York Times bestselling author. 
History of the Chocolate Chip Cookie
Photo and Info Source: & Nestle Toll House website
The Sweet Accident

In the 1930s, Ruth Wakefield, owner of the Toll House Inn, used to prepare meals for her guests. One time, while preparing a favorite recipe back then, the Butter Drop Do cookies, Ruth chopped up a Nestlesemi-sweet chocolate bar. She added the chocolate chunks into her dough expecting them to melt with the batter. It turned out to be a surprise when the chocolate retained its shape but softened to a creamy texture.
After gaining popularity at the Inn, Ruth’s recipe got published in several newspapers and this resulted in a boost in sales of the Nestle semi-sweet chocolate bar. The Nestle Toll House Cookie recipe was eventually printed on the chocolate bar’s wrapper. Nestle soon introduced an easier-to-use version of the baking chocolate in the form of semi-sweet chocolate morsels 
The Classic Recipe
Photo and Info Source: Nestle Toll House website
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    • 2 1/4 cups all-purpose flour


  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter or margarine
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs 1 cup chopped nuts
  • 2 cups (12-oz. pkg.) Nestle Toll House Semi-Sweet Chocolate Morsels



Random Note: For the Chocolate Chunk Cookie version, replace the chocolate morsels with


1 3/4 cups (11.5-oz. pkg.) Nestle Toll House Semi-Sweet Chocolate Chunks
  • Preheat  oven to 375° F.
  • Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels (or chunks) and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 
  • Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 
Makes 5 dozens. 
For additional tips, see related story: Random Craving: Dra. Vicki Belo’s Chocolate Chip Cookies