Wake up Cookie monster! Chocolate chip cookies

Making a comeback to blogging with the most popular recipe ever! Everyone wants to try it and a few have mastered it, yes…. the perfect chocolate chip cookie, crispy on the outside soft and chewy in the inside; the one that melts like butter when you take your first bite, shows you a taste of heaven.
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Served in morning its breakfast, served with milk its dessert. Who can possibly resist the bittersweet indulgence!
Of course this is adapted from various recipes and it worked out well for me. With the right sugar, always the brown baking sugar for the gooey bite and measured amount of chocolate chip to keep you wanting more. And just like that I coined my very own version of chocolaty goodness that I hope to pass on to my future family.
Psst… I hear it’s the fav kinda cookie that even the cookie monster craves.
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Recipe
Crispy on the outside chewy in the inside Chocolate Chip Cookie.
Often missed the gigantic convention oven that is a common place in  most apartments in US but a Samsung microwave/grill/convection oven in India worked just perfectly. My cousin and I had fun baking this recipe together while in India in a microwave oven using the convection oven setting.

Ingredients
  • Self raising flour – 2 cups
  • Caster sugar – 1 and half cup
  • Brown sugar or Powdered organic dark jaggery or molasses – 1/2 cups
  • Butter 3/4 cup
  • Egg white 1, yolk 2
  • Baking chocolate dark/milk- 1 bar milk chocolate molten
  • Cocoa – 1.5 spoon
  • Baking powder 1/4 spoon
  • Vanilla essence – 1 spoon
  • Semi sweet Chocolate Chip 1.5 – 2 cup as preferred
Procedure
  • Preheat oven to temperature 160 C / 320 F
  • Melt baking chocolate in double boiler, I used a slab of large Dairy milk.
  • Beat butter, sugar into cream and add eggs one and add molten chocolate and mix well. The brown sugar, in this case organic jaggery gives the chewiness.
  • Sift flour into the mixture and add vanilla essence and blend. Lastly add generous amount of chocolate chip and fold the the cookie dough into smooth mixture
  • Refrigerated for at least 40 mins before baking or freeze it to bake later
  • Spoon 1/2 inch dough on baking sheets 3 inches apart on buttered tray or parchment paper.
  • Bake at 160 C / 320 F  20 mins to yield 30 cookies
  • Enjoy the deliciousness with a glass of cold milk
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