I love to cook, so this Saturday I decided to take my iPhone and film me making green Serrano pepper salsa, steak and chocolate chip cookies.

My Meal

The salsa was delicious but very spicy. You are forewarned.
The steak was done medium, with 2 minutes in either side. Next time I'm gonna cook them 1;30 per side. I like my meat a little more red than that. As for the chocolate chip cookies....they are amazing. I added the recipe in the description YouTube, but so that you don't have to go and open the their website, I'll add it below the video.

Recipe

Ingredients

• 1 cup (8oz/240g) butter, melted and cooled to room temperature
• 1¼ cup (10oz/300g) brown sugar
• ¾ cup (6oz/180g) white sugar
• 2½ cups (12½oz/375g) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 large eggs
• 2 teaspoon vanilla extract
  Classic Chocolate Chip Cookie
• 2 generous cups of semi-sweet chocolate, (or rough chopped chocolate from a bar)

Instructions

1. Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
2. Whisk both sugars in a large bowl and make sure to break up any large chunks. Add the melted butter and whisk vigorously for about 1 minute, until light fluffy and fully incorporated.
3. Whisk in one egg to the sugar-butter mixture, stirring until it's fully mixed in. Scrape the sides of the bowl with your spatula. Whisk in the second egg and the vanilla and scrape the sides of bowl again.
4. Add the dry ingredients to the wet and stir with the spatula to fully combined. Chill the dough for a minimum of 30 minutes to 2 hours before scooping.
5. Using a quarter scoop measure scoop the cookie dough base into roughly 19 cookies.
6. When ready to bake preheat the oven to 375ºF (190ºC). Place the cookies on a larger parchment lined cookie sheet about 4 inches apart. Bake for 13-14 minutes until you can still see it is doughy in the center but browning around the edge. Resist the urge to bake for longer as you will over bake it and lose that gooey center.
7. Let cool on the sheet for 5 minutes then enjoy. Store in an air tight container for up to 3 days.