Tuesday, February 4, 2014

Tuesday Treat: yummy, chewy Chocolate Chip Cookies.

Chocolate chip cookies are my weakness...
they are probably the only cookies that I like, and which I seldom get to indulge in, (knowing my never-ending fight with the bulge)
But it is a favorite in my household- with my kids as well as husband whose sweet tooth has been squished since I have taken over his life!
These cookies are yummy -just warm from the oven, or cold, or dunked in warm milk at night, or in icecreams or even in dough form... 
I've tried this cookie a few times with different variations and this time it has finally come out just the way we like it!

The only thing is, because I live in the back of beyond, (where I dont get most stuff)  I was kind of a little thrifty with the chocolate chips... please be generous with the chocolate chips and these cookies will come out awesome!

oh and the secret to the yummy chewiness and depth of flavor is the brown sugar used in the recipe and the cornflour!
(this recipe will make about 15 cookies)

3/4 cup of unsweetened butter (softened at room temperature)
1 large egg at room temperature
2 tsp vanilla essence
3/4 cup brown sugar
1/4 cup normal white sugar

2 cups all purpose flour (maida)
2 tsp cornflour
1/2 tsp salt
1 tsp baking soda
1 cup chocolate chip cookies


1- In a large bowl, beat the softened butter till creamy and smooth (at least a minute)
Add both the sugars (brown and white) and beat at medium speed till it become light in color and fluffy. 
Add the vanilla essence and egg. and beat till well mixed- but not much.

2- Now sieve the dry stuff- the flour, cornflour, salt and baking soda

3- Mix in the wet ingredients and the dry ones at very low speed till combined- the dough will be heavy n thick.

4- Add the chocolate chips to the batter and mix well so that the chips are evenly distributed all over.

5- Cover the dough with plastic wrap and chill for at least a couple of hrs or even a couple of days.
Chilling is a VERY important step in making the cookies. 

6- Take the chilled cookie dough out of the refrigerator and allow it to come to room temperature (appr. 10 minutes)

7- In the meanwhile- preheat the oven at 160 C and grease a baking tray.

8- Once you take the dough out- you will have to kneed it a bit to get it to stay together coz it will be a bit crumbly. Roll the dough of about 1 tbsp into individual balls and place them on the baking tray.

9- Bake for about 8 minute, till they become slightly brown around the edges. They will appear very soft when removed from the oven and if they are too puffy- dont worry-they will deflate as they cool.
Cool for 5-10 minutes or if you are too eager... till 5 minutes,
if they are still too warm they might just disintegrate in your hands.
And you wouldn't want that would you?  :-)
You can keep these covered at room temperature for upto 1 week....
and you can also freeze the cookie dough balls and use within 3 months- whenever you have a craving for fresh home baked chocolate chip cookies!  

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