Ah – chocolate chip cookies. Who doesn’t love them? Freshly baked, with melting morsels of pure chocolate chips; better even when tasted warm, just out of the oven.
This is the very first product I baked. I remember my American friends trading it to me eagerly in exchange for a demonstration of the classic sheera – the semolina pudding we have all grown up eating. Seems fair, doesn’t it?
I have since mastered many recipes, and made versions of egg-free and egg-based cookies, with nuggets or chips of chocolate, cocoa and nuts added. The variations are astounding. I always rely on these cookies for a quick dessert option, or as a pick-me-up on a gloomy day.
This is my tested through time, recipe for chocolate chip cookies. Do try it and tell me how you like it!
CHOCOLATE CHIP COOKIES
Recipe yield: 20 / 22 cookies
- 95 gm whole wheat flour
- 90 gm all-purpose flour
- 1 tbsp oats, instant or rolled optional
- 3/4th tsp baking soda
- ½ tsp salt
- 75 gm brown sugar
- 75 gm caster sugar
- 120 gm butter, unsalted
- 1 egg
- 1 tsp vanilla extract
- 200 gm chocolate chips, dark
- 100 gm chocolate chunks, dark, cut by hand into ½ inch cubes
- Preheat your oven to 170 degrees Celsius. Lightly grease a baking tray.
- Sieve whole-wheat flour, all-purpose flour, baking soda and salt. Add oats and keep aside.
- Beat butter, brown sugar and caster sugar.
- Add egg and mix till light and fluffy.
- Add vanilla extract and blend well.
- Mix in all the dry ingredients. Combine the dough.
- Add 80 per cent of the chocolate chips, gently to the cookie dough and mix them in well.
- Make about 20/22 small balls from the dough
- Drop them in 2-inch intervals onto the baking tray, flatten slightly if needed.
- Dot each cookie dough ball with (the remaining 20 per cent) some chocolate chips and a few chocolate chunks.
- Bake in the preheated oven for 10/12 minutes or till golden on top. The cookies will spread out and take a larger shape.
- Loosen cookies slightly while they are still warm, using a palette knife.
- Place on a cooling rack until completely cooled.
- Store cookies in an airtight container.
Tip: Use couverture or pure chocolate chips for best mouth-melting results and the taste of real chocolate.