Baking | Chocolate Chip cookies

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Its Bake – athon !! For some reason, I need to have a baked cookie, cake or a brownie lingering around in my kitchen. Once the Peanut butter cookies got over at home, I needed something else.. Yes Its a confession here !

Just like V – my boy , his mama also needs something delicious and a treat.These cookies are a result of this craving 😉 I admit. Milk and some cookies ! Gobble Gobble.. One for every day. One or may be two after school everday.

A quicky search on the internet, led me to this no fail cookie recipe. Find the link here.

While I  was making the dough for this cookies, I had baked the my instant fairy cupcakes for Tea and Brownies for the week!! Isnt it a Bake -a-thon home , now! The recipe for my own invented Brownie recipe is to follow in the coming posts.When this post gets live in my blog, I will be holidaying in India with friends and families. Having no intention to keep my dear readers, friends and family to think I have vanished again , this post will cover for all my absence.

This recipe also had a few substitutions to suit the available ingredients. I have replaced the muscovoda sugar with another portion of granulated sugar.Also just used about 100 g of Chocolate chips, when the recipe called for 200g. Also the cookie dough requires no chilling, as per the original recipe.

CHOCOLATE CHIP COOKIES
Prep Time: 10
minutes
Chilling Time : 1
hour+
Baking Time : 9
minutes each batch
Yields: 35-38 cookies
INGREDIENTS:
225g Plain Flour
160g Granulated Sugar
150g Unsalted Butter
2 Large Eggs
2 tsp Vanilla Essence
½  tsp Bicarbonate Soda
100g Chocolate chips
DIRECTIONS:
  •  
    Whisk
    the butter and sugar until pale and fluffy using a handheld electric mixer.
    Add the egg, beating it well, scrapping the sides until it’s all clean.  Reduce the speed to low and beat in vanilla
    extract, until well incorporated.
  •  Stir in the flour, bicarbonate of soda and mix
    until smooth dough is formed. Mix the chocolate into the dough until evenly
    mixed. Roll the dough into a log, wrap it in a cling film and chill it for an
    hour+ until firm.
  •  Preheat
    the oven to 190C/ fan assisted oven to 170 F, gas mark 3. Line 2 baking trays with a greaseproof sheets
  • Get the dough log from
    the fridge and cut them into equal pieces. Arrange 6 equal amount of the
    cookie dough on the prepared baking tray. Make sure to space the cookies
    apart , allowing the cookies to spread whilst baking. Bake in the preheated
    oven for 9 minutes until the edges start to turn golden brown. Leave the
    cookies to cool in the tray for another 10 minutes, before turning them out
    on a wire rack to cool completely.
  • The cookies turned out
    to be soft and chewy!
NOTES:
The recipe did
not call for chilling the dough. Since I have had disasters with the dough
going really flat and not getting the desired result, I have chilled the
dough.
You could cut
the cookie dough log into equal sizes and place them as it is, or roll them
in the middle of your palm and place them on the prepared tray.

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