Wednesday, April 29, 2015

Chocolate Chip cookies

Keeping in mind my last post about a a messy kitchen being a happy kitchen, i unleashed all my suppressed messiness to bake extremely simple, delicious chocolate chip cookies.

With this i have also started using all my recipe books gathered over the year and till date sitting prettily atop my kitchen shelf.
This recipe is Pooja Dhingra's first recipe in her book - "My big book of treats."

I have modified it very little to suit the ingredients i had at home, and it turned out heavenly. So, it is true - if you focus on the little details of the recipe and the consistency of your batter, and the method of mixing, rather than fretting about the mess created, and the cleaning up to be done, you can bake amazing treats and enjoy the process too :)


(original recipe in the book makes 20 cookies, i modified it to make 10 cookies)

1. Butter - 30 grams (roughly 2 tablespoons, and maybe a little more. Extra butter never hurt anyone). Ensure the butter is at room temperature - which means it is soft, but still hold its shape if cut through. If it is too gooey / liquidy, that will be a problem. Also it is right out of the refrigerator, you will get a crumbly mixture. I used Amul butter.

2. Sugar - 57.5 grams (which is roughly 1/4th cup + 1 tablespoon) (The original recipe indicated castor sugar and brown sugar, i have used normal granulated sugar and it works just as well)

3. Egg - 1

4. All purpose Flour (maida) - 88 grams (roughly 3/4th cup)

5. Dark chocolate - chopped into tiny pieces - 175 grams (roughly 1/2 cup)

6. Baking soda - 1/2 teaspoon

7. Extra butter for greasing the baking tray / use a baking sheet

8. Vanilla essence - 1 tea spoon ( i do not particularly enjoy this ingredient, so i skipped it. You can add it to your list of ingredients.


1. Add butter and sugar in a bowl. Beat till fluffy. (Which means 2-3 mins with an electric mixer and 5-6 minutes with a hand beater.
I have a hand beater at home and it took me 5 mins. Thankfully i am ambidextrous, so this step is not very physically challenging for me !

2. Add the egg and whisk for 3-4 minutes (hand beating). 1 minute with an  electric mixer. Now would be the time to add your vanilla essence too. As mentioned i am skipping this ingredient.

3. Sieve the flour and baking powder together and add to the butter-sugar-egg mixture in lots. Maybe 2-3 tablespoons at a time and fold it in. Be very very gentle and use a spatula for this, holding it gently and folding the mixture in. Folding should always be done in one direction only.

Do not miss out on the sieving step. It doesn't sound very important, but make a difference to the recipes. Also sieve baking powder and flour together, so that you don't get the powder clumped only in some parts of the dough.

4. Add the chopped chocolate chips and fold them in too.

Leave the chocolate out for 10 mins and it should soften enough to enable rough chopping

5. Cling wrap the bowl and refrigerate for 2 hours.

Use the resting time to clean up!

6. Preheat over to 165 degree Celsius.

7. Take one tablespoonful of the batter and make round balls. The first batch i made with perfect round ball and cookies came out smaller in width but taller. The second batch i made, i rolled the dough into a ball and pressed down, making it a slightly flatter oval shape. These came out nice and flat. Both the batches taste the same, anyway!

8. Bake for 15 minutes. Take out of the oven. Do not immediately touch them. They will be warm and crumbly. Give them 10 minutes to cool down and firm up. Transfer to a serving dish or straight into your tummy!

These lovely cookies also make an amazing present.
I made a batch for my little niece to enjoy :)

1. Recipe and techniques inspired from - Pooja Dhingra's Big book of treats.
2. Some ingredients are substituted as per availability
3. The book is simple enough to understand, however pictorial presentation of the method is not included in the book. And sometimes that is important to get things right.

No comments:

Post a Comment