Preparation Time : 25 minutes
Cooking Time : 12 – 15 minutes
Serving : 4-6 people
Description
Chocolate chip cookies . I don’t fancy cookies much but my daughter ANISHA likes cookies a lot . Good that a lot of things I would never attempt to try are liked by my kids , so I end up giving the dish a try . It’s helped me widen my culinary skills . These cookies are a delicate , alchemical infusion of flavours and textures . the best part is while baking , the surprising array of aroma that fills our home . It’s even better than eating the cookies . When hubby came home for lunch , he was like what have you baked ?? With a board smile on his face . These cookies had a crisp edges and a moist Center . Hubby does not like anything that’s too crisp so had to cook the cookies to his liking . Wanting to take a few cookies to my elder mother – in – laws( my father – in – laws elder brothers wife ) place as it was her birthday that day but nothing was left as we all gobbled the entire lot . The chocolate chips that bursts in between every bite is a surprise and makes you want to eat more . Truly an impeccable indulgent .
Ingredients
Ingredients | Quantity |
|---|---|
| unsalted butter | 1/2 cup |
| dark brown sugar | 3/4 cup , ( incase you don't have brown sugar use normal sugar ) |
| sugar | 3/4 cup |
| large eggs | 2 |
| vanilla essence | 1 teaspoon |
| chocolate chips | 1 cup |
| flour ( maida ) | 2 1/4 cups |
| baking soda | 3/4 teaspoon |
| salt- | 1 teaspoon |
Method
- Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. ( 180 degrees Celsius ) Line 2 baking sheets with parchment paper or silicone sheets.
- Melt butter in the microwave or a sauce pan . Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips .
- Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls.
- Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
