Soft Choco Chip Cookies Recipe

Soft Choco Chip Cookies Recipe a delicious soft chewy chocolate chips cookie.

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Soft Choco Chip Cookies Recipe

Soft Choco Chip Cookies Recipe a delicious soft chewy chocolate chips cookie.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Servings13 cookies

AuthorSharmilee J

1x2x3x

Ingredients

• 3/4 cup + 1/8 cup maida
• 1/4 cup white granulated sugar
• 1/8 cup demerara sugar
• 4 tbsp unsalted butter 1/4 cup tightly packed
• 1/2 no egg *
• 1/3 cup chocolate chips
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/2 tsp vanilla essence

I whisked an egg, measured in weighing scale and took half

Instructions

• Take butter in a pan , just heat it for few seconds when it starts to melt, switch off and set aside for it to melt completely but the color shouldn’t change.Cool down completely.then transfer to mixing bowl – add demeraara sugar.
• Add white sugar.Whisk it well using a hand beater for 1 minute.
• Now add vanilla essence, egg and whisk again for 10 seconds, do not overdo.
• Now add 3/4 cup flour and beat again just till it comes together.Now the cookies dough is ready.
• It will be a little goey at this stage.Now add remaining 1/8 cup flour and mix with a spatula.Now add choco chips.Preheat oven to 170 deg C for 10mins.
• Just bring together.If you still find it goey keep in fridge for 30mins then start rolling them.I used my 1 tbsp measuring spoon to measure each ball to get uniform sized cookies.Meanwhile roll them using your palm and slightly flatten them – if you want more thinner cookies flatten them thin. I wanted a bit thicker so made it like this.Stud few choco chips on it.
• Line a butter paper in the baking tray and arrange the cookies.Bake the cookies for 10-12mins. If its thinner keep an eye at 10mins itself. Turn over to check the browning at the backside as the front view may mislead you to bake longer.Cool on wirerack then store in airtight container.
• Serve with milk for snack time.

Notes

• The cookies spread out so leave spacing while arranging to bake.
• Melt butter just to make it in liquid form, do not overdo.
• The cookie dough should not stick to your hands, if it does then add little more flour.
• The quantity of flour to be added extra may vary, so add little by little until it forms a nonsticky cookie dough.
• I recommend adding fine white sugar or powdered sugar so that its easy to dissolve.
• The number of cookies depends on the size and thickness of cookies.
• Do not be tempted to overbake, the cookies will become harder.So check the backside if you are not sure whether its baked.
• This cookie dough can be freezed, just cling wrap it and store in freezer.When you want the cookies, just leave the dough in room temperature for sometime then roll it and bake them.
• You can make smaller cookies too.
• I whisked an egg, then measured in weighing scale to half it.

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Method:

1. Take butter in a pan , just heat it for few seconds when it starts to melt, switch off and set aside for it to melt completely but the color shouldn’t change.Cool down completely.then transfer to mixing bowl – add demeraara sugar.
   
2. Add white sugar.Whisk it well using a hand beater for 1 minute.
   
3. Now add vanilla essence, egg and whisk again for 10 seconds, do not overdo.
   
4. Now add 3/4 cup flour and beat again just till it comes together.Now the cookies dough is ready.
   
5. It will be a little goey at this stage.Now add remaining 1/8 cup flour and mix with a spatula.Now add choco chips.Preheat oven to 170 deg C for 10mins.
   
6. Just bring together.If you still find it goey keep in fridge for 30mins then start rolling them.I used my 1 tbsp measuring spoon to measure each ball to get uniform sized cookies.Meanwhile roll them using your palm and slightly flatten them – if you want more thinner cookies flatten them thin. I wanted a bit thicker so made it like this.Stud few choco chips on it.
   
7.  Line a butter paper in the baking tray and arrange the cookies.Bake the cookies for 10-12mins. If its thinner keep an eye at 10mins itself. Turn over to check the browning at the backside as the front view may mislead you to bake longer.Cool on wirerack then store in airtight container.
   

Serve with milk for snack time.

My Notes:

• The cookies spread out so leave spacing while arranging to bake.
• Melt butter just to make it in liquid form, do not overdo.
• The cookie dough should not stick to your hands, if it does then add little more flour.
• The quantity of flour to be added extra may vary, so add little by little until it forms a nonsticky cookie dough.
• I recommend adding fine white sugar or powdered sugar so that its easy to dissolve.
• The number of cookies depends on the size and thickness of cookies.
• Do not be tempted to overbake, the cookies will become harder.So check the backside if you are not sure whether its baked.
• This cookie dough can be freezed, just cling wrap it and store in freezer.When you want the cookies, just leave the dough in room temperature for sometime then roll it and bake them.
• You can make smaller cookies too.
• I whisked an egg, then measured in weighing scale to half it.