Recipe Card – Chocolate chip cookie – serves – approximately 25
All-purpose flour – 384 gms
Salted butter – 227 gms
Granulated sugar – 200gms
Brown sugar – 220gms
Vanilla essence – 1tsp
Eggs – 1
Baking soda – 1tsp
Baking powder – ½ tsp
Salt – 1 tsp
Chocolate – 350 gms + 100 gms for the topping
1. Measure all the ingredients.
2. Preheat the oven to 180 degrees for 20 minutes. Heat the ‘conventional heating mode’ for the first ten minutes and then change the mode to ‘bottom element heating’ for the next ten minutes.
3. In a large bowl, whisk together flour, salt, baking powder and baking soda.
4. Line a baking tray with parchment paper.
5. Chop the chocolate bars into bit sized chunks.
1. Add butter and the sugars in a deep bowl and blend to cream until combined. Scrap the bowl at the bottom and blend again for a few seconds.
2. Add egg, vanilla and blend again until well combined.
3. Add the flour mixture in two portions and mix well with a spatula, just until everything gets combined. Do not over mix.
4. Add the chocolate chunks and mix well, reserving the topping portion.
1. Make balls of 1 tbsp out of the cookie dough and arrange them in the lined baking tray.
2. Make space between the balls as the cookie spreads while baking.
3. Top all the balls with a generous amount of chocolate bits.
4. Bake for 8 to 10 mins.
5. Remove the cookie tray from the oven and let the cookie sit on the hot tray for five minutes, then transfer the cookies to a cooling rack or a plate.
6. The cookie might look doughy and undercooked while taking out, but it gets firm in the time of being in the hot tray for five minutes.
7. Let the cookies cool completely before you take a bite or gobble up all.
**Very important notes**
1. Do not over mix. Blending just until the mixture gets combined is enough.
2. It’s extremely important to bake the cookies in the ‘bottom element heating’ mode. If you bake in the convention mode, the cookies will get burned.
3. The time of baking is very important. You need to keep watching after 5 minutes in the oven, after 8 minutes the cookies will start showing brown corners and that’s exactly when you should take out. It might take two more minutes in some oven but don’t exceed 10 minutes.
4. The doughy undercooked look of the cookie is just not that, it will get cooked in the tray, so be patient.
5. The cookie will be crispy outer, and slightly soft in the middle.
6. This cookie tastes unique with an evident trace of salt, if you don’t prefer salty taste, use unsalted butter, but don’t skip the salt.
1. You need not bake the entire batch. You may freeze the leftover dough, wrapped in a plastic cling wrap very well and then sealed in a zip lock.
2. When its time to bake the frozen portion, thaw the dough for two to three hours before you make the balls out of it.
3. You can use a wooden spoon in the place of electric mixer to cream the butter and sugars, but it might take more time.
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Original of the video here