Chocolate Chip Cookies

One of the most popular of all cookies is in limelight now. If your heart is pondering for some crispy, chewy and subtle sweet cookies, then this is for you. These cookies are loaded with chocolate chips and chunks and what else do we need?

Fascinating thing is, these are eggfree and chemical leavening agents free (Baking soda or Baking powder) and yet yielding the best chocolate chip cookies ever.

Did you say crispy edges and chewy center cookies?

These cookies are baked to perfection. Brown sugar (white sugar + molasses) is more acidic and hence it retains moisture and adds slight softness to cookies. Ah uh! Don't forget that brown sugar adds that beautiful brown coloured cookies.

Creaming softened butter and brown sugar incorporates air into it which eventually expands to heat leading to lighter texture and crispy cookies.

High protein flour such as whole wheat flour, nut flour etc leads to crispier and brown cookies. So use a mix of low and high protein flour to have a perfect balance of chewyness and crispness. Here I have just sticked to all purpose flour.

Baking for extra 2 min gives you crispier cookies. On the other hand, pulling out cookies couple minutes earlier leads to soft and chewy cookies. I have chosen to bake crispy cookies.

Love for chocolate!!

Flavour that chocolate gives has no match. It elevates the cookie's taste to next level. When you bite into small bits and pieces of chocolate here and there in cookie, that is simply heaven on earth.

How do you like to eat?

Chocolate chip cookies are best when munched on as is if you ask me. Some say, it is best when dunked in milk. Well, I will leave that for you guys to decide. Let me know which team are you?

When do you like to eat?

Theme is all about having these scrumptious cookies in your breakfast. So, these are breakfast cookies. You can have them during evening with your regular cuppa of coffe/tea/milk. Are you team breakfast cookies or tea time cookies?

Recipe:

Serves 16 - 18 large cookies

Prep time: 15 min

Bake time: 30 min

Total time: 45 min

Ingredients

• All purpose flour - 130g or 1 cup

• Room temperature unsalted butter - 100g or 1/2 cup

• Light/Dark Brown Sugar - 125g or 3/4 cup

• Semi-sweet chocolate chips - 40g or 1/4 cup

• Dark Chocolate chunks - 60g or 1/2 cup

• Vanilla extract - 1 tsp

• Milk - 1 tbsp

• Salt - 1/4 tsp

Steps

• Pre-heat the oven to 180 degrees for 10-15 min.

• Line cookie sheet or baking sheet with parchment paper.

• In a large mixing bowl, cream butter and brown sugar with hand held mixer until light and fluffy. (See Notes)

• Add in vanilla essence and give it a quick mix.

• Sieve flour and salt into mixing bowl. Using lowest possible speed of mixer, blend the mixture until well incorporated.

• Mixture turns out to be dry and crumbly. Splash in some milk and it will be of a dough consistency.

• Using spatula, fold in semi-sweet chocolate chips and dark chocolate chunks. (See notes)

• Scoop out cookie dough into balls and place them on lined cookie/baking sheet with enough space in between them.

• Bake them for about 12 - 15 min. Keep an eye on them after 10 min. It is baked completely when sides of cookie starts browning on the edges.

• Take them out and let it cool for 5 min and they are ready to be served with some hot milk.

Notes

• Do not replace brown sugar with white sugar. White sugar yields super crisp, less moistened and less caramel flavoured cookies. But if you are okay with it, go ahead and replace.

• If you are dark chocolate lover, replace semi-sweet chocolate chips with dark ones. Instead of chocolate chunks, you can use chocolate chips. Calibrate quantity of chocolate as per your liking. So, combinations are many and choice is yours.