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 it to a mixing bowl – add demerara 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 the dough. If you still find it gooey keep in fridge for 30mins then start rolling them. I used my 1 tablespoon 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. 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 wire rack then store in airtight container.
Serve Choco Chip Cookies with milk for snack time.