Chocolate Chip Cookies are one of the most easiest and fool proof cookies that is there. It is fudgy chewy yet crispy. It is favourite among kids and adults.
The schools are closed for Summer and my boy wants to do something exciting everyday.
Baking is one such activity that he loves. So I get him to bake at least twice a week. We did Vanilla cupcake just few days back and today it was Chocolate Chip Cookies. It is one of his favourites and he doesn’t like any changes made in the recipe 😀
So here is a simple, quick recipe that I have been using from almost a decade.
Ingredients
150gms – Soft unsalted butter
125gms – Light brown sugar
100gms – Caster or superfine sugar
2 tsp – Vanilla extract
1 no – Egg, fridge cold
1 no – Egg yolk, fridge cold
300 gms – All purpose flour
1/2 tsp – Baking soda
320 gms – Choco chips
Method
Preheat the oven to 170°C.
In a saucepan melt and cool the butter.
Line your baking tray with grease proof paper.
Sift flour and bicarb together in a bowl.
Take both brown and white sugar in a bowl.
Pour the slightly cooled butter onto it and beat it together.
Beat in the vanilla, cold egg and cold egg yolk till its light and creamy.
Slowly mix in the flour and soda mixture till just combined. Fold in the choc chips.
Scoop the cookie dough into a measuring cup (1/8th cup ) or an ice cream scoop and drop it onto the baking paper with 2 inches distance between each.
Bake for 15 to 17 mins or until the edges are lightly toasted.
Cool for 5mins and transfer it onto a cooling rack. Store it in an airtightcontainer, if at all it doesnt get consumed directly from the cooling rack…
- 150gms - Soft unsalted butter
- 125gms - Light brown sugar
- 100gms - Caster or superfine sugar
- 2 tsp - Vanilla extract
- 1 no - Egg, fridge cold
- 1 no - Egg yolk, fridge cold
- 300 gms - All purpose flour
- ½ tsp - Baking soda
- 320 gms - Choc chips
- Preheat the oven to 170°C.
- In a saucepan melt and cool the butter.
- Line your baking tray with grease proof paper.
- Sift flour and bicarb together in a bowl.
- Take both brown and white sugar in a bowl.
- Pour the slightly cooled butter onto it and beat it together. Beat in the vanilla, cold egg and cold egg yolk till its light and creamy.
- Slowly mix in the flour and soda mixture till just combined. Fold in the choc chips.
- Scoop the cookie dough into a measuring cup (1/8th cup ) or an ice cream scoop and drop it onto the baking paper with 2 inches distance between each.
- Bake for 15 to 17 mins or until the edges are lightly toasted.
- Cool for 5mins and transfer it onto a cooling rack. Store it in an airtightcontainer, if at all it doesnt get consumed directly from the cooling rack...
How to store the cookie dough? You will be able to make 3 batches of 12 cookies each. While one batch is in the oven, scoop and drop the cookie dough into a plate and keep it in the refrigerator. As soon as one batch is baked you can immediately place these prepared scoops and bake them. You can even freeze these scoops and bake it whenever you want and serve them warm.
Recipe by Nigella lawson
hi madhuri…look so tempting ..when you put that mixture ..does it spread automatically during baking oryou need to flatten it??
thanks jyoti
Hey jyoti, thanks 🙂 do not flatten it as the butter melts the mixture will flatten beautifully on its own. Just try and use a roundish scoop like a icecream scoop while making them.. 🙂
Another question…did you cover your baking tray with foil from below or butter paper alone does the job! Last time I tried baking cookies with another recipe n dint cover the baking tray with foil they got burnt from below and foil did the job well. Also can I use the foil method in place of baking paper if that’s the purpose it serving…thanks again;)
Baking paper does the job but if foil works better for your oven, then even that is ok.