Day before yesterday was really special for me! I was almost ready for the office and in the mid of my breakfast and hubby had left for the office as usual. Suddenly I heard the regular text tone of my mobile and was a bit surprized after checking the text…. It’s hubby!! “Open the door Dumbo!! There’s a delivery boy outside from Amazon”.. And there was a surprize outside the door.. A supercool OTG! Murphy Richard’s 28 Lit RCC … which I was planning to buy as I am not at all satisfied with the baking quality of my Convection Oven and I used to borrow my land lady’s age old OTG every now and then… and Aunty is such a nice lady ….I was really excited with the new toy in the kitchen! And was not able to decide what to prepare at inauguration! I finally decided to bake some amazing “Chocolate Chip Cookies” or “Choco-chip Cookies”. Since, it’s a special occasion I never thought to cut the calories except less use of Choco-chips as Pasta is going to be the main eater and she is blessed with only 8 teeth by the tooth fairy till date..
Making Chocolate Chip Cookies is actually very easy and those tastes fabulous. Though I sometimes opt for replacing Butter with Oil and All Purpose Flour with Whole Wheat Flour but these time I have not opted for any substitution. It was a pleasure baking with my new OTG and it worked superb. My little pumpkin enjoyed her portion of Chocolate Chip Cookies with milk and praising by blinking her little eyes.
- All Purpose Flour / Maida: 2.5 cup
- Baking Powder: 1 Tsp.
- Baking Soda: 1 Tsp.
- Salt: 1 Tsp
- Unsalted Butter: ½ Cup
- Castor Sugar: 1.5 Cup (half of the sugar can be replaced with brown sugar)
- Chocolate Chips: 50 g (extra can be used; I have used dark chocolate chips; other flavour also would do)
- Egg: 2
- Vanilla Essence: ½ Tsp.
- Mix all the dry ingredients i.e. All Purpose Flour, Baking Powder, Baking soda and Salt in a bowl.
- If unsalted butter is not available then normal salted butter can be used but in that case no need to add extra salt in flour.
- In a bowl take Butter in room temperature and add Sugar powder and start beating to get a fluffy creamy mixture.
- Now add one egg and again beat and then add another egg and the vanilla and again beat to get the wet mixture done.
- Now it’s time to mix dry ingredients with the wet ingredients.
- Don’t add entire flour at a time but add the flour in three parts and mix with the wet ingredients using cut and fold method. Don't over mix.
- Finally add Chocochips to the mix and the end product should be semi-soft Cookie dough.
- Cover the dough using a Cling film and transfer it to refrigerator for 2-3 hours.
- Pre-heat the oven in 180 degree C for 10 minutes.
- Take the dough out of the refrigerator and make small 1.5” rounds out of it and place them on a baking tray and bake for around 10-12 minutes in 180 degree C.
- There should be a gap of 3” between the cookies.
- Do check after 8 minutes the condition of the cookies since every oven is different!
- Take the cookies out in a wire rack and give a standing time of 10 minutes.
