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Brinjal Gothsu (Curry with Brinjal)

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Easy Chocolate Chip Cookies


These chocolate chip cookies are a classic and a must try for a reason. They are the perfectly chewy, chocolatey, answer to those intense sweet tooth cravings. Nothing beats a good batch of freshly baked cookies coming out of the oven. It has a perfectly golden brown exterior and the loveliest chew
which good cookie needs to have. This cookie recipe is one of the easiest and delicious one.
They’re made with basic ingredients most people have in their kitchens most of the time, no crazy expensive or hard to find ingredients are needed for this recipe!
The method is also straightforward. In short anyone can bake these cookies!

Few things to note before we jump into the recipe:
  1. I have used brown sugar and white granulated sugar in this. Both are needed for a cookie with depth and perfect sweetness. But if you can't find brown sugar, can do with just white sugar as well. But I would still suggest brown sugar too for those perfect cookies
  2. Eggs are the binder for this recipe. If you’d like to go egg free you can substitute this for 1/4 cup of unsweetened apple sauce. I have tried both and it gives the same results. 
  3. Both baking soda and baking powder are used as the leavening agent in this chocolate chip cookies to make them tender.
  4. Chocolate chips which I used are semi sweet but you can feel free to use whichever chocolate chips you like, chocolate chunks , M& M's 
  5. I used all purpose Flour for this recipe. You can substitute gluten free flour at a ratio of 1:1 if you’re looking for gluten free.
 
More Tips and notes at the end of the recipe. Do check them out too for a perfect cookie (**)
Makes : 20 large cookies 
Ingredients: 
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup butter, unsalted (melted)
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 1 cup brown sugar, light
  • 2 medium eggs, room temperature
  • 1 tsp vanilla extract
  • 2 cups chocolate chips, or chunks
Method: 
  1. Combine the dry ingredients, flour, baking soda, baking powder and salt into a bowl and set aside.
  2. Using a hand mixer with a paddle attachment, cream the melted butter and sugars until light and fluffy. It would take about 3 to 5 minutes. 
  3. Reduce speed and mix in the eggs, then add vanilla. 
  4. Slowly add the dry ingredients, mixing until just combined. Here use a spatula instead of your mixer to keep from over mixing.**
  5. Fold in chocolate chips by hand. 
  6. Chill the dough for 30 mins**
  7. Preheat oven to 375°F or 190 ℃. 
  8. If dough is chilled, remove dough from refrigerator and allow to come to room temperature.
  9. Drop spoonfuls (about 2 tablespoons or a small ice cream scoop) of dough onto a baking sheet or parchment paper.  
  10. Bake for 10 – 12 minutes.
  11. Cool on a wire rack before serving.
Notes: 
  • Chill the dough in the refrigerator for 30 minutes, this solidifies the fats in the dough, keeping them from spreading too much when baking.
  • Be sure to store these in an airtight container at room temperature and your chocolate chip cookies will last for 2 – 3 weeks! This will ensure you keep the cookies soft and will prevent them from turning hard. 
  • Chocolate chip cookies are perfect for freezing. You can either wrap them individually or place them together in an airtight container. They will last in the freezer for 3 months, just warm them back up in the oven and enjoy.
  • You can refrigerate cookie dough for 3 to 5 days.
Some tips and tricks
  • DO NOT over mix cookie batter. It will turn to be tough and hard. 
  • Always use butter and not margarine.
  • Do not ever grease your cookie sheets. I always line them with parchment paper 
  • Use a medium ice cream scoop to form your cookies perfectly.
  • Make sure you DO NOT over bake your cookies. Keep in mind that they will continue to bake once you take them out of the oven.
  • If you find that the dough is too sticky, add a little bit more flour. You should be able to form it into a ball with your hands but they should still be easy to handle.
  • You can add toffee bits as well as chocolate chunks instead of chips.



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