Chocolate Chip Cookies

February is a special month isn't it, it's the month of love - Valentine's Day!  And.., it also happens to be my better half's birthday month! Well, this means only one thing ... lots of baking all month long !! Hence I decided to do a cookies series here on my blog... starting with our family favourite - Chocolate Chip Cookies!

These warm, deliciously chewy cookies are such a delight, they can instantly make anyones day special! Whats more!?! they freeze good too, so you can make a large batch! 

Ingredients 

(makes 18-20 good sized cookies)

1) Muscavado sugar - half cup ( or brown sugar)

2) White Sugar - half cup.

3) Salt - half teaspoon

4) melted butter - 3/4th cup

5) 1 egg

6) vanilla extract 

7) all purpose flour - 1 cup 

8) baking soda - half teaspoon

9) 100 grams milk chocolate chips (milk chocolate bar)

10) 100 grams dark chocolate chips ( dark chocolate bar)

Method

1) in a whisking bowl take white sugar, muscavado sugar, salt and butter and whisk well. There should be no lumps and must be a homogenous mix.

2) now crack an egg into this and add vanilla extract and whisk well until light ribbons fall off the whisk.

3) now use a seive to shift in the flour and soda.

4) using a spatula nicely fold the flour into the mixture making sure you do not overwork the flour. (if you overwork the flour, gluten gets formed and cookies get too cakey)

5) if you are using chocolate chips, add it now and fold it in evenly..

6) if you are using chocolate bars chop them up into chunks and fold it in evenly

7) now chill the dough in the refrigerator for atleast 1 hour.

I generally leave it in the fridge for 24 hours ( 24-hour chocolate chip cookies). The longer the dough rests , the more complex the flovours will develop (you get a more toffee/caramel like flavour and a deeper hue).

8) pre heat oven to 180 degree C 

9) now scoop the dough using an ice cream scooper ( spoon) onto a baking sheet lined tray. Please leave enough space for the cookies to spread. I bake around 9 cookies on each tray.

10)  bake for 10-12 mins until the edges are barely brown and let them cool completely before you serve. 

 

11) if you are freezing them for later, at step 9, once you scoop them onto the baking sheet you will have to chill them for an hour again and then place them in a zip lock bag and pop them in the freezer for later. You can bake them whenever  you feel like a warm cookie!

 

 

P.S Although at 1 hour they taste great, our favorite is the 24-hour chocolate chip cookies, the flavours are just amazing ! Do try!