 For chocolate chip cookies:

 Put ½ cup of granulated sugar in to the bowl and then put ½ cup
of brown sugar in to the bowl. Put ½ cup of softened butter, then
mix well.
 After mixing, put 1 tsp of vanilla extract and then put 1 large egg.
Mix until well combined.
 Put 1 ¼ cup of all purpose flour, put ½ tsp of baking powder, and
then put ½ tsp of salt, then sift together. Mix well.
 Switch to rubber spatula to mix the dough well. (Your dough
should be not wet or to crumbly.)
 Put 1 cup chocolate chips, mix well.
 Cover with plastic or clean cloth, refrigerate for 30 mins.
 Scoop and shape into balls. Place in the cake pan with baking
paper. (Greased)
 Add some chocolate chips.
 Place a wire stand inside the preheated cooking pan (10 mins).
Then place the pan carefully. Cook it for 25 to 30 mins on low
flame. Chill the remaining dough.
 After 30 mins, let it cool completely then repeat the process on
the remaining dough. Cook it for 25 to 30 mins on low flame.
(Remember to preheat your cooking pan first at least 10 mins.)
 For the chocolate moist cake:
 Put 1 ½ cup of all purpose flour in to the bowl, put 1 cup of cocoa
powder, put ¾ cup of brown sugar, put 1 cup of white sugar, put 1
tsp. of baking powder then 1 tsp. of baking soda.
 ½ tsp. salt, then mix well. After mixing, put ¾ cup oil, 1 cup
evaporated milk, add 1 large egg, add 1 tsp. vinegar, 1 tsp. vanilla
and mix well.
 Dissolve 1 tsp. instant coffee in ¾ cup of hot water. Mix well until
combined. (Do not over mix.)
 Scrape side and bottom of bowl using rubber spatula. Grease pan
with oil. (8x3) Place parchment paper on the bottom of the pan.
 Strain batter mixture to remove lumps, tap to remove bubbles.
Bake in a preheated oven at 160C for about 40 mins or until done.