As someone who loves to bake, cookies are perhaps at the same level as cakes! Mastering cookies is one of the ultimate aims.
Now, there are a number of ways to bake a cake, right from the oven to cooker to even a pan. But Cookies…they are sacrosanct. They only deserve the best treatment. So here’s a recipe that is fail proof even for the amateur baker.
The recipe can be modified to make it with chocolate chips, chocolate chunks or double chocolate!!
Go ahead and face your cookie fear, bake ’em without the fear of failing !
Watch The Video
Makes 6 cookies
All purpose flour – 160 gms
Baking Powder – 1/2 tsp
Salt – 1/2 tsp
Unsalted Butter – 90 gms
(at room temperature)
Caster Sugar – 60 gms
Brown Sugar – 60 gms
Egg – 1 large (Substitute the Egg with 50 ml Milk)
Vanilla Essence/Extract – few drops or 1/2 tsp
Chocolate Chips – 200 gms
Level all the dry ingredients while measuring and sieve it into a mixing bowl.
In another bowl, whisk the caster sugar, brown sugar and butter together until it is light and fluffy.
Beat the Egg separately with a few drops of vanilla essence. Pour it into the Butter-Sugar Mixture and mix.
Add the Dry Mixture into the Butter-Sugar Mixture in parts and fold gently until fully combined. Fold in the chocolate chips.
Line a baking tray with baking paper, spread the cookie dough, cover and refrigerate. A minimum of 2 hrs to maximum of overnight refrigeration works best.
Once you remove it from the fridge, grease your palms and make equal sized dough balls of about 50 gms each. Put it back into the refrigerator for another 2 hrs.
Pre-heat the oven.
Remove the cookie dough balls and bake at 170°C for 10-12 mins. In a convection oven, it may take about 13-15 mins depending on the make of your oven.
Keep enough space on the baking tray for the cookie dough balls to flatten and spread while baking.
Cool it completely before storing in air tight jars.
You can easily double this recipe to make a dozen cookies.
Guaranteed to not last the week!! 😀