Friday, March 23, 2012

Chocolate Chip Cookies


Last weekend my friend Allen was going home and i really wanted to send some home baked treats for his folks. So i decided to bake a batch of chocolate chip cookies and they were heavenly yummmm. But trust me, after having baked these chocolate chip cookies a numerous times now, i feel that these cookies do not require any excuse at all. These cookies come straight out of your dreams, they are soft, chewy, chocolaty and toffee like at the same time...heavenly, delightful oven fresh home made cookies! What else can i say ~ Life is good :)

So are you ready to find how to bake nice, chewy, golden batch of cookies with your favorite chocolate?

Chocolate Chip Cookies 
2 cups all-purpose flour / maida
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon cocoa
120 grams butter
2-3 tablespoons vegetable shortening / vanaspati ghee (our magic ingredient)
1-3/4 cups sugar (you can replace about ~1/2 cup with light brown sugar or "gud / jaggery")
2 teaspoons vanilla extract
3 eggs (use 2 if the eggs are large in size)
your favorite chocolate coarsely chopped or choco chips (i am using Nestle dark choco chips)

  • Sift together the flour, salt, baking soda and cocoa 
  • Cream together butter and sugars until smooth and fluffy 
  • Beat in the vanilla followed by one egg at a time and and then fold in the sifted dry ingredients in the batter. Mix in the chocolate chips using a wooden spoon or use your hands 
  • Refrigerate the cookie dough for 3-4 hours 
  • Heat the oven to 180°C. Line the baking tray with butter paper 
  • Drop the cookie dough by heaping tablespoons (1 tablespoon per cookie) onto the lined tray. Leave ~ 1-1/2 inches of space between them. If you like the cookies more chocolaty than chewy-toffee type, add some more choco chips on top of each scooped out cookie dough 
  • Bake for about 12 minutes, until a light golden brown. Cool on a wire rack

These cookies taste amazing when still warm from the oven, but you can cool them completely before storing in an air tight container for about five days. And for our magical ingredient, cookies made using some amount of shortening spread slowly when placed in the hot oven compared to cookies using only butter. So now you know how to make cookies which are thicker and puffy in texture.

Happy Cookie-ing :)


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