Wednesday, May 9, 2012

Back to Basics - Chocolate Chip Cookies

I was looking around Deezert and noticed that I had a very important thing missing! I have no idea how I could have forgotten such an important part of the dessert world!

Yes, you've guessed it:

Chocolate Chip favorite kind of cookies!

Photo Credit: Deezert

Crunchy on the outside, goey and moist on the inside.

I found this amazing recipe on (my go-to site for recipes) and tweeked it a bit to suit my chocolate-y needs. You'll find the recipe at the end of this post. 

Photo Credit: Deezert
Photo Credit: Deezert

Photo Credit: Deezert
Cookies and a cup of milk!

What You Need:
  • 1 cup butter at room temperature  (around 225 g)
  • 3/4 cup white sugar
  • 1 1/4 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 2 tsp. hot water
  • 1/2 tsp. salt
  • 2 cups semisweet chocolate chips

What to do:

  1. Cream together the butter and sugars till light and fluffy.
  2. Add the eggs - one at a time - and beat the mixture. Stir in the vanilla using a spatula.
  3. Dissolve the baking soda in the hot water and add to the mixture along with the salt.
  4. Sift and add the flour. Drop in the chocolate chips. Mix using a spatula. DO NOT over mix the dough. Work it just until the flour disappears.
  5. Cover the mixture and refrigerate it for at least an hour. (The longer you wait - if you can wait (I never can) - the yummier the cookies will turn out to be). The reason for this is that if you directly bake the cookies, the mixture will get soggy and directly start melting. It's better to let the dough rest and then bake the cookies.
  6. Scoop up 1 tablespoon of dough (I use an ice cream scoop) at a time and place them around 2 inches  apart on a baking sheet or an ungreased pan (the dough already contains lots of butter and should not stick). Recipe will make around 2 dozen cookies.
  7. Bake the cookies for around 10-12 minutes in a preheated oven (170 degrees Celsius), or just until the edges brown.
  8. Directly transfer them to a cooling rack in order to let them toughen up a bit (if they're crumbly, let them cook for a minute or so on the pan)
  9. After they've cooled down, DIG IN! (Don't forget to place the rest in an airtight container to keep them fresh - if there was any left!)

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1 comment:

  1. Crunchy on the outside, goey and moist on the inside mmmmmmmmmmm
    I like cookies :P
    nice pictures you took!
    Keep it up ya banoot :)


Thank you for leaving a comment!!! It's what gets me excited to go into the kitchen and bake again! =D