Two years and two months, I had successfully put off the urge of making chocolate chip cookies at home. Finally I gave in and decided to make S happy by making his two favorite dishes – Sabudana Khichadi and Chocolate Chip Cookies. The debate still continues whether firm and thin or soft and chewy is the perfect texture but we both agree that fresh, warm, just-out-of-oven cookies with a glass of cold milk is a pure bliss!
It would have been a lot easier if there were one master recipe for each classic dish. After going through numerous websites I settled on Joy Of Baking recipe. I adapted the original recipe to make about 2 dozens cookies instead of 4.
For me soft and chewy choco chip cookie is always a winner!
- All purpose flour - 1 cup
- Sugar - 1/4 cup, white granulated
- Brown Sugar - 1/2 cup, firmly packed
- Buuter - 1 stick (4 oz)
- Egg - 1 large
- Chocolate Chips - 3/4 cup, semisweet
- Pure vanilla extract - 1 tea spoon
- Baking soda - 1/2 tea spoon
- Walnuts - 1/2 cup, chopped
- Salt - 1/4 tea spoon
- Beat the butter together with white and brown sugar until smooth, creamy and fluffy. I used the hand mixer on low speed.
- Then add vanilla extract and one egg at room temperature and beat it gently on low speed.
- Whisk all purpose flour, baking soda and a pinch of salt to ensure there are no lumps.
- Mix the dry ingredients into the butter and mix well.
- Fold in chopped walnuts / pecans.
- Preheat the oven at 350 F and keep the oven rak at the center.
- Drop 1/4" diameter balls on an ungreased cooking sheet, about 2 inches apart. I used the scooper, you can also use two spoons to get the balls.
- Press them down a bit with your fingers.
- Bake for 10-12 minutes!
- Use butter and eggs at room temperature.
- Once the cookies are out of oven, immediately transfer them on a cooling rack else they become soggy due to moisture.
- Store them in an airtight jar, microwave for 15 seconds before eating.
Sending it to Vardhini’s Bake Fest hosted by Mad Scientist kitchen