Chocolate chip Cookies originated in United States around 1938.
There are many variations of making these chocolate chip cookies using chocolate chunks or M&Ms.
Depending on proportion of ingredients, mixing and baking time, this recipe produces soft and chewy cookies while some people produce a crunch and crispy cookies.
I made cookies that have soft and melt in mouth texture in the middle and crispy on the edges.
Do try out this method and you will make the cookies often and love to follow the same procedure, I have given here.
Easy to follow, tasty to enjoy as perfect for tea time at any season.
Ingredients:
Unsalted Cow butter @ room temperature 200 gm
Icing Sugar 125 gm
Brown Sugar 65 gm
Bourbon Vanilla extract 1/4 tsp
Egg one
All purpose flour 250 gm+ 65 gm+ 60 gm+55 gm
Baking powder 1/2 tsp
Baking soda 1/2 tsp
Powdered Salt 1/2 tsp
Chocolate chips 100 gm
Procedure:
In a dry mixing bowl, add butter at room temperature.
Blend for a while.
Now add white sugar Powder/Icing Sugar
Add Powdered Brown Sugar.
Blend until light and fluffy.
Add vanilla extract and one egg.
Beat using a hand blender or electric blender until smooth and fluffy.
Sift all purpose flour 250 gm with baking powder, baking soda and powder salt directly onto the butter contents.
Mix to combine everything together.
Add all purpose flour in 3 batches of given quantity to get nonstick and soft dough.
Add Chocolate chips.
Fold in the chocolate chips until well incorporated.
Roll one tspful of dough into a ball rough shaped.
Place the cookie dough balls onto the parchment paper 1.5 inch apart.
Place the tray in the preheated oven for about 17.10 minutes @180 ° C.
Take out and let it cool down
Ready!
The baked cookies will be fresh for about a week.
Celebrate the winter season of joy with Chocolate Chip Cookies.
Happy baking!
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