Chocolate Chip Cookie

You will never eat a Chocolate Chip Cookie as delicious, chunky and oozing with chocolate like these. They have a beautiful crispy shell and warm gooey centre. It’s almost too hard to resist these!

The cookie dough can be frozen in individual portions and baked whenever you feel like having a warm freshly baked Cookie. I like to add skinned and roasted walnuts to my recipe as they add a wonderful buttery flavour and a slight crunch to the texture of the dough.

Difficulty: Easy Makes: 14 Course: Snacks

Ingredients:

  • 190 gm unsalted cold chopped butter
  • 135 gm caster sugar
  • 135 gm brown sugar
  • 300 gm chocolate chips
  • 415 gm plain flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 eggs at room temperature
  • 100 gm walnuts (roasted and skinned)

Method:

  1. Chop cold butter in small cubes. Add both sugars and butter in your mixer. Start on a low speed and mix for around 45 seconds at the most. You will end up with little pieces of butter coated in sugar and thats exactly what we are looking for.
  2. Add chocolate chips and walnuts. Mix until they are all spread through the mixture.
  3. Combine and sift flour, baking powder and salt. Add it to the chocolate mixture and on low speed mix until you get a bread crumbs type consistency.
  4. Whisk the eggs a little and add it to the cookie dough. Mix until the dough comes together.
  5. Portion the dough into 80 gm balls each. Place them in an air tight container and freeze overnight or until solid.
  6. Preheat the oven to 180C with your baking tray lined with baking paper. Place your cookies on the tray and bake for 15 mins or until they are nice and golden.

Tips:

  • You can add all milk chocolate chips if you want the cookie to be on the sweeter side or you can put half milk chocolate chips and half dark chocolate chips.
  • These cookies are best eaten warm. You can always reheat them in the microwave for a few seconds.
  • Roasting and skinning the walnuts is very easy. Just put them in a skillet and stir for a few minutes until they turn golden. Then put them between two paper towels or tea towels and rub gently together to take the skin off. Chop them afterwards.
  • Very important to make sure you put the baking tray when preheating the oven for a perfect crunchy cookie bottom.
  • Make sure that the dough balls are frozen nice and solid before baking so they don’t spread as much when you bake them. It gives the cookie a crispy shell and a wonderful goey centre.
  • Freeze the leftover cookie dough balls in an airtight bag and just pop in the oven whenever you feel like having a freshly baked cookie. They can be frozen for up to three months.
  • It’s best that you don’t over mix the dough, we are trying to create a tear apart chunky style cookie and over mixing will not create that effect. You just have to combine the ingredients, no whipping or creaming. Also, don’t over bake these, so they retain a slightly fudgy centre.

Serving Suggestions:

These are perfect on their own but also go very well with a glass of milk at night for a very satisfying and fulfilling feeling. It tastes great as a mid morning snack with a cup of coffee or chai too. And if you’re feeling very cheeky then you can also turn it into a dessert by serving with a dollop of cream or ice cream and a drizzle of chocolate sauce or ganache on top. Yumm!!

Aa jao doston “Choc Chip Cookies” tayyar hain!!

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