CHOCOLATE CHIP COOKIES originated in the United States of America. It gets its name from the semi sweet chocolate chips, the distinguishing ingredient used in the cookie dough. The chocolate chip cookies were developed by Ruth Graves Wakefield in 1930 at the Toll House in Whitman, Massachusetts. Wakefield is said to have been baking chocolate cookies when the baking chocolate ran out. So she substituted broken pieces of semi - sweet chocolate in the dough thinking it would melt and mix while baking. But they did not and chocolate chip cookies were born. And it has become an all time favorite among all age groups.
To me cookies are quick bakes. Simple ingredients nothing fancy, easy to follow steps and less baking time too. More importantly the first batch of cookies you bake are always there to munch on while you get on with the next batch ;) This recipe will make two dozen cookies. Of course, it may differ with the size and thickness you want them to be. The first time I baked these I made them a little thin. The second time I made those they were bigger and fatter, I got only 18 from the same quantity of dough. So, its totally up to you.
You Will Need:
Unsalted Butter - 113gms
Flour - 150gms
Caster Sugar - 70gms
Brown Sugar - 85gms
Eggs - 2
Baking Powder - 1 tsp
Vanilla Extract - 1 1/2 tsp
Pinch of salt
Semi - Sweet Chocolate Chips - 100gms (More or less its your choice)
First make sure all your ingredients are at room temperature. In a large bowl, beat the butter till its soft and fluffy. Then add the sugar and beat until its all well combined. Crack the egg and beat them well one at a time. Make sure all the eggs are completely beaten into the batter. Add the vanilla extract and mix well. At this stage the sugar would have completely dissolved into the batter. Sift in the flour two or three spoons at a time and gently fold in. Make sure there are no lumps or flour left unmixed. All the chocolate chips and mix one last time.
Line a baking try with parchment paper or gently butter the surface of the tray. Make lemon sized balls out of the dough and place them on the tray slightly flattening the top with spoon or your fingers. Bake in a preheated oven at 190c for 10 - 15 mins. Once they are done and come off the baking tray, let them cool on a wire rack. It can be stored in an airtight container for a week.
- Salted butter can also be used, but its always better to have the salt amount in our control.
- This recipe uses a combination of white and brown sugar. If white sugar is more in proportion then the cookies will be crisp. If the brown sugar is more in proportion then cookie will be soft chewy. Adjust this proportion according to your likes.
- The amount of chocolate chips you add to the cookie is your choice. You can add more if you want lots of chips in it or even less.
- Chill the dough for 30 mins so that it will be easy to work with.
- The baking time will vary with the size and thickness of your cookie. So make sure all are equal sized.
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