Cookies Recipes

Easy Choco Chips Cookies/Ulitmate Egg Choco Chips Cookies/How To Make Perfect Choco Chips Cookies.

#chocochipscookies #chocolate#cookies#egg#tasty
Do check the FAQ’S below.
Hi guys I am back with another Video.Who doesn’t like Chocolate.Today in my video lets bake some delicious mouthwatering choco chips cookies.I have named it as Ultimate Choco Chips Cookies as this cookies is filled with lots of choco chips in it.With a texture that is slightly crispy on the outside and chewy on the inside, it’s a favorite chocolate chip cookie recipe.
The ingredients which I have used is very simple and it doesnot takes much time to make .
Granulated Sugar-8 Tablespoon
Brown Sugar- 12 tablespoon {if you don’t have brown sugar you can omit it}
Butter-3 tablespoon {Amul Butter salted one}Ihave used salted butter so there is no need to add salt to cookies.
All purpose flour {Maida}-2 Cups {The best way to measure flour is to first seive the flour a bit before adding to batter.If you see your dough is slightly runny you can add extra flour accordingly}
Vanilla Essence-2 teaspoon
Choco Chips- I have used 1 cup if you want you can as much as you want.
Some FAQ’S:
1.Why i have melted butter and made it brown?
Browning butter gives rich nutty flavour to the cookies.
2.Why have i not used salt in it?
I have used Salted Amul butter so it does the work of salt also.
3.Is Brown Sugar Compulsory in cookies?
As in answer is NO its not compulsory.You can omit it.I have used brown sugar as well as White sugar in an equal amount will work fine, but your cookies will be a little crisper than if they had been made with brown sugar.
When we use only brown sugar in a cookie recipe, the cookies will have more moisture and typically be chewier.
4.What is granulated sugar?
Just grind the white sugar its called granulated sugar.
5.Why i have seive the flour?
As seiveing Maida helps in avoiding lumps.
6.Why not to overmix the dough?
As overmixing the dough can cause gluten into flour resulting in cakier cookies.
7.Why do we need to chill the dough ?
Because by chilling the dough we help the dough to enhance its flavour and all the fats which are there in the dough is absorbed as the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture.
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