Chocolate Chip Cookies Recipe
Chocolate Chip Cookies are soft, chewy and slightly crisp cookies made with flour, butter, sugar, eggs and of course lots of chocolate chips. It is one of the most loved cookies everywhere because of the gooey inside and the rich buttery taste. These cookies are quite addictive and goes very well with a glass of milk or even a cup of coffee.
Servings12 cookies
Ingredients
- ¾ cup + ⅛ cup maida
- ¼ cup white granulated sugar
- ⅛ cup demerara sugar
- ¼ cup unsalted butter
- ½ egg
- ⅓ cup chocolate chips
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon 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 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 ¾ 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 ⅛ cup flour and mix with a spatula. Now add choco chips.
- Preheat oven to 170 deg C for 10 minutes.
- 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.
Notes
- Butter melting – I usually melt butter just until it turns liquid, don’t overheat or it will change color and taste. Cooling it before mixing with sugar is important.
- Sugar choice – I have used both white and demerara sugar. You can even use soft brown sugar which makes cookies more chewy. Powdered sugar also works but the texture may change.
- Measuring flour – I always add the flour little by little and adjust. Dough should be soft and non-sticky. If it sticks to hand, you can add a spoon more flour.
- Cookie dough resting – Sometimes I chill the dough for 20 to 30 minutes if it feels too gooey. This helps in shaping and prevents over spreading.
- Baking time – Don’t be tempted to over bake. Cookies may look soft at first but they firm up after cooling. I usually check the bottom side, if it is lightly browned then it is done.
- Shaping cookies – I use a small spoon or scoop to get even sized cookies. You can roll them gently in palm and slightly flatten. If you want thinner cookies, press little more.
Nutrition Facts
Chocolate Chip Cookies Recipe
Amount Per Serving (25 g)
Calories 128
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 11mg4%
Sodium 49mg2%
Potassium 17mg0%
Carbohydrates 19g6%
Fiber 0.4g2%
Sugar 8g9%
Protein 2g4%
Vitamin A 119IU2%
Calcium 4mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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