Tag Archives: Cookies

Bake Along #41 – Chocolate Cookies

 

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Every time I pass through a cookie shop, the aroma of freshly baked cookies pulls me to the shop. I check out all the names of the cookies being displayed. And finally don’t buy any and walk off with total joy. Joy of being able to bake any cookie that is named over there.

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But when it comes to the cookie family, there has to be chocolate in it, atleast for me to be able to consume it. It’s a chocolate thing! So I decided to make something that is over dosed with chocolate. What I liked about this recipe is, there is no cocoa powder in it and its not the normal creaming method. Fascinating!

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I baked till the cookies got crisp, because at times I like it that way. But cookies are described the best if they are chewy. You need to reduce the time of baking to get a chewy version. I’m in love with the look of how these cookies have turned out and I’m still in awe at them. Loads and loads of chocolate you will be surprised if they will take the shape of a cookie.

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Ingredients:

  • Dark Chocolate – 250 gms
  • Butter – 70 gms
  • Eggs – 2
  • Pure vanilla extract – 1 teaspoon
  • Light brown sugar – 3/4 cup
  • All-purpose flour – 2/3 cup
  • Baking powder – 1/2 teaspoon
  • Salt – 1/4 teaspoon
  • Chocolate chips – 350 gms

Method:

  1. Pre-heat oven to 180 degree C. Line baking tray with butter paper/silicon mat.
  2. Chop butter and chocolate in a microwave safe bowl.

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3. Melt butter and chocolate in microwave for about 1 minute until completely melted without any lumps

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4.  Add both the eggs in a large bowl.

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5. Beat both eggs on medium high speed for about 3 minutes until it becomes pale, creamy and thick.

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6. Add light brown sugar to the eggs.

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7. Beat again on medium high speed for about 3 minutes until the mixture becomes thick and fluffy. Add pure vanilla extract and beat well.

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8. Now add the melted butter-chocolate into the eggs mixture.

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9. Beat well until everything combines well together.

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10. Add flour, baking powder and salt into the liquid mixture.

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11. Beat just until the flour combines. Do not over beat.

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12. With out hesitating add that whole bunch of chocolate chips into the batter like dough. Trust me!!

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13. Fold the chocolate chips using your spatula or a wooden spoon. The batter like, will slowly cease and get close to a dough, still not yet, don’t worry.

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14. Use a teaspoon, or a scooper to scoop out the dough onto the prepared cookie sheet. Place them about 3 inches apart. They spread well. Alternately, you can cling wrap the dough and refrigerate it. After an hour, you will be able to scoop out. Then you can make balls, flatten it and then place them on the baking tray. I scooped them fresh.

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15. Bake in pre-heated oven for about 15 minutes for a crispier version and 10 to 12 minutes for a chewy version. Cool on wire rack.

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They are ready to be eaten while warm. Once they are cooled down completely, store them in airtight containers. They are great for 3 to 4 days at room temperature, about a week in the refrigerator. You can also freeze them, place in ziplocks if you are planning for huge numbers to be baked few days in advance. They make really nice return gifts, best seller in bake sales, school snacks, evening coffee and a bite of these and many more such times.

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You can play with it by adding any nuts of your choice. Walnuts!, almonds or cashews. You can also add white chocolate chips in place of the dark ones. A tablespoon or less of instant coffee powder addition is going to make it divine!

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This has been baked for Fondbites, Bake Along, a group of enthusiastic bakers, bake one recipe every week along with me. To join the group, send a join request in the facebook group and I will add you to the group.

Recipes of previous Bake Along can be viewed here

Members – Once after you finish baking, post the link of your finished picture below using the linky tool.

Bake Along #34 – Orange Cream Biscuits

 

 

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I am always inclined towards something that has orange flavour. As a kid I remember I used to gobble a whole pack of orange cream biscuits as an after school snack. The flavour, aroma and yes licking off the cream by separating the pair of biscuits. Every one of you as kid would have done that, I am sure. This is such a simple baking dish even a kid can pull it off but the bliss of completing the whole thing and seeing the finished babies is bliss. You should also experience that.

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I was totally elated when I was piping the biscuits with the orange cream. Break up of the highly excited elements were, when I added the golden syrup ( I used caramel syrup instead), the colour of the syrup, custard powder that was added to the ingredients, again the colour of it, the final dough and how soft it was to touch, when I rolled it out to balls and pressed, Dang!!! This is such a blissful baker’s feeling.

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Cookies were totally crisp from outside to inside, such a pleasant orange flavour and then the cream. I didn’t leave these alone. I opened them apart and yes licked 😀 😀

It is nothing but buttercream but the ratio is a bit different. Beauty was it set really well and held both the cookies very firm. And why I was totally surprised and excited was that the flavour out of the natural orange is far far better than the ones we used to buy off the supermarket counters. I don’t deny those packs also have made our days when we were cranky for hunger. But then you will realize after taking a bite of what different this fresh orange zest and juice is making to this home made relishing divine heaven piece of yummm 😛

 

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Ingredients:

  • Unsalted butter – 115 gms
  • Caster sugar – 115 gms
  • Egg yolk – 1
  • Golden Syrup/Honey/Caramel syrup – 2 teaspoons
  • Orange zest – 2 teaspoons
  • All-purpose flour – 150 gms
  • Custard powder – 25 gms, vanilla flavoured
  • Cream of tartar – 1/2 teaspoon
  • Baking soda – 1/2 teaspoon
  • Salt – 1/4 teaspoon

For cream –

  • Unsalted butter – 40 gms
  • Icing sugar – 75 gms
  • Orange zest – 1 teaspoon
  • Orange juice – 1 teaspoon
  • Orange food colouring – 4 drops, optional

Method:

 

1. Pre-heat oven to 180 degree C. Line up baking tray with baking paper or silicon mat. Sift together flour, custard powder, cream of tartar, baking soda and salt. And here goes my credit to original recipe. It is a book that has stopped publishing and is dated 1979. A lovely friend/student of mine gifted me a copy of the book, and that’s why it is black and white at the BG. The name of the book is, ‘Cakes & Cake Decorating by Rosemary Waday’. And every single step would be mentioned what is now called secrets and tricks is so easily available in the book and I was amazed to see how baking has happened in olden days. Am so blessed to have a copy of this book 🙂

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2. Add butter and caster sugar in your bowl and beat at medium high speed for about 3 to 5 minutes until the mixture is creamy, paler and fluffy. If doubtful about the consistency, keep a timer and beat for 5 minutes.

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3. To grate the zest of orange, use only the outside layer, dont get to the second layer of the skin, you might make the cookies bitter. Add the zest, golden syrup and yolk to the butter mixture and beat on medium speed for about couple of minutes until they are incorporated well.

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4. The mixture after beating in yolk and syrup is fluffy pale yellow. Add the sifted flour mixture and beat just until the flour gets incorporated.

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5. It will be a crumbly mass, and that’s how it should be now. Use your hands to give it a rough knead and make a soft dough. Don’t worry about making it very neat or pliable.

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6. Take a lemon sized portion of dough and roll it in your hands to make a smooth ball and then press to flatten it. Place them on the prepared baking tray leaving room between the cookies to spread while baking. Bake in pre-heated oven for 18 to 20 minutes until the top is golden brown. Let cool on wire rack. Remove each cookie using a spatula and transfer the cookies while warm onto the cooling rack. That will allow air to circulate from the bottom of the cookies enabling faster cooling. Let it cool completely to room temperature.

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7. For cream – Add butter and icing sugar in a bowl and use beater and mix it up well. Add zest of orange and orange juice and beat on medium speed for 3 minutes until the mixture is creamy and fluffy. Add orange food colouring and mix well until well combined. Transfer cream into a piping bag and snip off the tip of the piping bag with opening that is half an inch diameter. To half the number of cookies that have been baked, pipe the cream in the center. Be very liberal with the cream, oh come on don’t worry about calories, lets jog a bit and indulge here for now 😛 . Try to use up the entire quantity to half the number of cookies, so you will know how much you need for each pair. Now using the other half number of cookies, close the cream topped cookies on top and press it lightly so the cream is just about the diameter of the cookies. Do not press beyond that point, or use that as an excuse to lick it up 😀 , Let the cookies rest for a while. Oh yes, you need to wait, to really see the magic happen of how that creamy thing sets up. 15 minutes will look like forever. But be patient. 🙂

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Now try to bite into directly with both pieces intact, then try to twist and separate the pair, lick it. No don’t feel shy, lick it I insist 😀

I’m sure you don’t want to read any more of my yapping 🙂 but run into your kitchen to figure out if you have all the ingredients. Here is one last picture you would really want to see, so the rushing into kitchen is done in fast forward mode 😛

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One more final

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Go !! Run!!!

This has been baked for Fondbites, Bake Along, a group of enthusiastic bakers, bake one recipe every week along with me. To join the group, send a join request in the facebook group and I will add you to the group.

Recipes of previous Bake Along can be viewed here

Members – Once after you finish baking, post the link of your finished picture below using the linky tool.

Bake Along #21 – Melting Moments (Whole Wheat)

 

 

Melting moments were in my mind for quite sometime, wanted to really taste how something will melt in my mouth. And I thought probably its just faking out and not really true.

And this is a special week for the group as we successfully manifested our first ‘Bake Along Meet’. It was so fun and lovely to meet everyone. Most of them were known to me so well, we met over some coffee and the best part was we got to share some delicious stuffs from each other. We planned in such a way we will get individual packs from home and distribute across so all of us will take home everything and share with our family :D,

We had pineapple upside down cake, home made laddus and samosas, eggless brownies, home made chocolate sweet, Lemon loaf, neapolitan refrigerator cookies, vanilla cupcakes with chocolate frosting, lemon cookies, blueberry muffins with orange oats streusel topping.

I decided to bake something that I haven’t baked before and I decided to share the recipe with the group and what more fun can it be, if we baked that thing along. Melting Moments in my wish list and sounded so perfect to carry with me. And I decided to finish baking it the night before the meet. And I literally found out I was running out of all-purpose flour and that easy born whole wheat melting moments, I thought let me compromise on the texture and I can be happy about it. But you got to trust me, this was the best. I dont even want to test try all-purpose flour and this will for ever remain my melting moments.

Here you got to excuse me for not any great pics. I was running out of time, packing, preparing to go with kids and all and the individual pictures were clicked during night and not a great clarity, but still its such an easy recipe that any one would hardly go wrong.

Recipe:

Source : Joyofbaking

Ingredients:

  • Whole wheat flour – 1 1/2 cups
  • Cornflour – 1/2 cup
  • Salt – 1/4 teaspoon
  • Icing sugar – 1/4 cup
  • Unsalted butter – 1 cup, at room temperature
  • Pure vanilla extract – 1 teaspoon
Topping:
  • Icing sugar – 1/2 cup

Method:

1. Pre-heat oven to 180 degree C. Line up baking tray with parchment/butter paper. Add butter into your bowl of beater and beat well for few seconds until butter is soft. Now add icing sugar and beat on medium high speed for about 5 minutes until the mixture becomes creamy, fluffy and pale yellow in colour. This process is important because this is when air is incorporated into your dough.
2. Sift together the flours and salt and add it into the butter mixture and beat just until the flour has incorporated into the dough.
3. Its a very soft dough, transfer the dough into a plastic wrap and cover it completely and refrigerate for about 1 to 2 hours.
4. Once you know the dough is firm enough, take it out of refrigerator, remove the cling wrap and scoop out small lemon sized dough and make a nice smooth ball using both your hands and place them on the prepared baking sheets spaced apart by one inch. Bake in pre-heated oven for 15 to 17 minutes just until the edge of the bottom of the cookie turn brown. The top doesn’t change too brown or not even golden yellow. Take them out of oven and wait just few seconds until you are able to bear the heat of cookies. Transfer cookies one by one on a cooling rack with a paper or any sheet underneath. Now dust the icing sugar for topping liberally on top of the cookies while they are still warm. Let them cool completely and store them in airtight containers.
Repeat the same to the whole batch. They store really well at room temperature for a week, refrigerated for more than a month. It is important to use good quality butter because the flavour comes only from the butter, as that’s the major portion of the recipe.  Also the dough has very little icing sugar and the sweetness will be compensated on the icing sugar that’s used for topping.
Those looking for the real melting moments and want to give it a shot, just replace whole wheat flour with all-purpose flour and follow the recipe as is, no other change.
You can follow variations like adding orange zest/lemon zest/ choco chips/ dry roasted chopped nuts/ chocolate chunks/ crushed biscuits/blueberries/blackcurrants/ rice krispies/ butterscotch crunchies/ and the list could go on.

This has been baked for Fondbites, Bake Along, a group of enthusiastic bakers, bake one recipe every week along with me. To join the group, send a join request in the facebook group and I will send you a confirmation message, after you confirm that you will bake every recipe with me each week, I will add you to the group.

Recipes of previous Bake Along can be viewed here

Members – Once after you finish baking, post the link of your finished picture below using the linky tool.

 

Bake Along #19 – Scottish Oatcake

 

 

 

Oatcake is a kind of flatbread, similar to crackers made with oatmeal and sometimes with some flour too. They are cooked on a griddle or they are baked. There is another variety of oatcake which is cooked like pancake, but this one is more like a cookie which will be cut into shapes and baked.

 

There are 2 main reasons why I chose oatcake for this week. One is to cut down all-purpose flour in our recipe, as we have had enough from the caramel cake last week :), and again to add some healthy ingredients to compensate. But why oatcake? there are quite a bunch of healthy bakes out there!

I was going through certain diet formula and most of them stuck to low-carb food, which releases energy slowly. This helps to balance blood sugar levels and decrease frequent hunger cravings. So even a dish which has whole wheat is considered full of carbohydrate and we are looking at lowering the carb here. And additionally, it is advised to eat less but frequent meals if needed, in place of filling up our stomach in one meal. But mid meals have to be really interesting to give us time till the main meal again.

What you think might happen to eating bunch of desserts out of hunger craving in between main meals. The point is lost. Its also advised that when ever there is craving for dessert munch on nuts/fruits and the like and we are good to go. I wont be boring you all with the new diet strategy I just finished reading :D, havent started following it yet !! But that I thought ‘OatCakes’ have come in a heavenly plan for my mid meal snack which I have saved for my entire week!

 

These are good to go with variety of dips, here is a link to few Mexican Salsa Recipes and few other interesting dips. You can make any kind of dips and enjoy these oatcakes by cutting down your calories and carbs when you are craving something really bad and fight your odd time hunger cravings!

I have added wheat flour and cornflour in the recipe, but you can choose not to add them, make the whole lot with just oatmeal. I have processed oatmeal into powder, you can choose not to powder it and have it with its original texture. Today am serving it with just tomato sauce and it was too good and I cut down my mid morning tea and I was able to comfortably manage until my lunch! 😛 😛

These are not looking pretty as there is texture, not a great colour and it does not call us asking to have more!, But trust me, go creative on the dips and have these for your mid meal snacks and you dont know how much good you are doing to yourself!

 

Straight into the recipe now!

Ingredients:

  • Oatmeal – 1 1/2 cups ( I used Quaker oats)
  • Whole wheat flour – 6 tablespoons
  • Cornflour – 2 tablespoons
  • Granulated white sugar – 1 tablespoon, ( you can use brown sugar )
  • Salt – 1/4 teaspoon
  • Baking powder – 1/4 teaspoon
  • Butter – 1 tablespoon, melted
  • Hot water – 1/2 cup

Method:

1. Pre-heat oven to 200 degree C. Line up your baking tray with parchment/butter paper/heat resistant silicon mat. Process oatmeal in your food processor on high for about a minute until it has powdered well

 

2. In a bowl add the powdered oatmeal, wheat flour, cornflour, sugar, salt and baking powder. Whisk them together until the ingredients are combined.

3. Make a well in the center and pour the melted butter and mix well using your finger tips until combined well. Now again make a well and pour hot water. Use a spoon and mix it well.

4. Use your hands and knead well, combine them all together and make a dough. Do not add more water. It will combine together. Now place the dough in the bowl and cover it up with a damp cloth and let it rest for 15 minutes. This will soften up the oats with the hot water.

5. Now flour your work counter/ board with cornflour, as I did ( lazy me didn’t process some more oatmeal for this). You can use powdered oatmeal to dust your counter. Roll out the dough about 3 to 4 mm thickness and use cookie cutters to cut them into shapes. Transfer them onto the baking tray with 1 inch apart. They are not smooth dough so you will have cracked edges. Combine the scraps again and cut them into shapes.

6. Bake them in pre-heated oven for about 20 to 25 minutes until the edges are nice and brown. Here I didn’t manage to roll them equal thickness so the thin ones are too brown.

Cornflour makes it crisp, you can try by cutting it down and also try with all oats and no other flour. Everytime you will end up having a slightly different version. You can add some finely chopped nuts, or even add nut meal into the flour and increase the richness. Choco chips are also a cool idea to be added in the dough. Or you can can choose to decorate the top of the cut cookies with nuts/ choco chips/ gems or something that sounds interesting to serve them to kids.

Once cooled, transfer to airtight container. Will keep good for a week in room temperature, 2 weeks refrigerated. You can make in bulk, divide them into portions and freeze fewer packs and use as and when needed. Freezes for months.

This has been baked for Fondbites, Bake Along, a group of enthusiastic bakers, bake one recipe every week along with me. To join the group, send a join request in the facebook group and I will add you to the group. You got to keep up to the spirits of the group by baking along with us each week.

Recipes of previous Bake Along can be viewed here

Members – Once after you finish baking, post the link of your finished picture below using the linky tool.

 

 

Cookies

 

Choco Chip Cookies

Vanilla Malted Cookies

Shortbread Cookies

White Chocolate Cookies

Millet Cookies

Peanut Butter Cookies

M&M Cookies

M & M Cookies

Butter Cookies

Butter Cookies

Cashew Cookies

Cashew Cookies

Chocolate Cookies

Oats Raisins & Almond

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

White Chocolate Cookies

White Chocolate Cookies

White chocolate cookies are in another way special than the chocolate chip cookies. Brown sugar is used to increase the flavour of these cookies and the white chocolate blends in so well, melts inside the cookies when they are baked. They have crispy edges and soft and chewy centers.

Ingredients:

  • 1/2 (110 gms) cup unsalted butter, at room temperature
  • 2/3 ( 140 gms) cups brown sugar
  • 1 large egg, at room temperature
  • 1  3/4 (230 gms) cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 1/2 (125 gms) cups white chocolate, chopped
  • 1/3 cup roasted nuts, chopped (Walnuts and Almonds)

Method:

  1. Preheat the oven to 180 degree C (350 degree F).
  2. Place the oven rack in the centre of the oven.
  3. Take 2 baking trays and line them up with parchment paper.
  4. Sift the flour, baking powder and salt to get them mixed well.
  5. Place  butter in the bowl of your electric mixer (You could as well use your electric hand mixer).
  6. Beat the butter till light and fluffy.
  7. Add the brown sugar and beat until creamy. Takes nearly 4 to 5 minutes in medium speed. Do not worry if the brown sugar seem to remain without dissolving fully. They melt at the time of baking.
  8. Add the egg and beat well again.
  9. Add the pure vanilla extract and beat until combined well.
  10. Add the flour mixture and beat again just until incorporated.
  11. Remove the bowl from your beater and fold in the chopped white chocolate and nuts and mix well using a rubber spatula or a wooden spoon.
  12. Once combined, make balls and press them firmly to make a flat cookie 2 inches diameter and 1/2 inch thickness.
  13. Place the cookies in the prepared baking sheets atleast 2 inches apart.
  14. Bake them in the oven for around 10 to 12 minutes or until the edge starts to brown.
  15. Remove from oven and cool on a wire rack.
  16. Pack them in airtight containers and use for 3 to 4 days. You could refrigerate and use for almost a week.

Adapted from: Simply Baking, Parragon Books

Cashew Cookies

Cashew cookies are nothing different than chocolate chip cookies. The dough preparation is almost the same, instead of the chocolate chips roasted cashews are added, to bring in the real cashew flavour. The flavour of light brown sugar enhances the taste and the roasted cashews make it crunchy.

Ingredients:

  • 2 1/4 (300 gms) cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (220 gms) cup unsalted butter, at room temperature
  • 3/4 (150 gms) cup granulated white sugar
  • 3/4 (160 gms) cup light brown sugar
  • 2 large eggs, at room temperature
  • 1 1/2 cup roasted cashews, chopped

Method:

  1. Preheat oven to 180 degree C ( 356 degree F).
  2. Place the oven rack in the middle of the oven.
  3. Line up 2 baking trays with parchment paper.
  4. Sift the flour, baking soda and salt to get them mixed well and to remove lumps if any.
  5. Place the butter in the bowl of your stand mixer (You could as well use your electric hand mixer).
  6. Beat until it becomes light and fluffy.
  7. Add both the sugars and beat until creamy. This process will take nearly 4 to 5 minutes on medium speed.
  8. Add the eggs one by one and beat well after each addition.
  9. Add pure vanilla extract and beat until combined.
  10. Add the flour mixture and beat just until incorporated. Do NOT overbeat after the addition of the flour mixture.
  11. Take the bowl from the beater, scrape down the sides.
  12. Add the chopped cashews and mix well using a rubber spatula or a wooden spoon.
  13. Scoop the dough and place doom shapes on the prepared baking sheets. Make sure there is atleast 3 inches space in between the cookies.
  14. Bake them in the oven for 10 to 12 minutes or until the edges start to brown.
  15. Remove from oven and cool on a wire rack.
  16. Keep covered in airtight container and use for 3 to 4 days. You could as well refrigerate and use for almost a week.

Butter Cookies

Butter Cookies

Butter cookies are favourite of all cookie lovers. The mild sweetness and the rich buttery taste of the cookie make it irresistible to eat just one. The dough is simple to prepare with minimal ingredients. You could impress kids by making different shapes they like and blend in your creativity with the dough.

Ingredients:

  • 2 1/4 (300 gms) cups all-purpose flour.
  • 1/4 teaspoon salt
  • 1 (220 gms) cup unsalted butter, at room temperature
  • 2/3 (135 gms) cup granulated white sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

Method:

  1. Preheat oven to 180 degree C (356 degree F).
  2. Place the oven rack in the middle of the oven.
  3. Take 2 baking trays and line them up with parchment paper.
  4. Place the butter in the bowl of your stand mixer (You could as well use your electric hand mixer).
  5. Beat the butter until light and fluffy.
  6. Add the sugar and beat until creamy. This process will take nearly 3 to 4 minutes on medium speed.
  7. Add the egg and beat well again.
  8. Add pure vanilla extract and beat until combined.
  9. Add the flour mixture and beat until just incorporated. Do NOT overbeat after the addition of flour mixture.
  10. Divide the dough in 2 equal halves and wrap them separately in 2 plastic sheets.
  11. Refrigerate until firm.
  12. Flour a surface and place one half of the dough on it. Knead well to make it softer.
  13. Flour the roller as well and roll it flat to 1/4 inch thickness.
  14. Place cookie cutters on the flattened dough and cut into shapes as desired and carefully arrange them on the prepared baking sheets.
  15. Re-roll the remaining dough and cut using cookie cutters if needed.
  16. Bake each tray in the oven for 8 to 10 minutes or until the edges start to brown.
  17. You may bake the second half of the dough following the first. Or you could as well freeze it and use it later and the dough keeps good for nearly a week in the freezer.
  18. Remove the baked cookies from the oven and cool on a wire rack.
  19. Keep cookies airtight for 3 to 4 days, or refrigerate and use for almost a week.

Adapted from: Joy of Baking

Chocolate Cookies

Chocolate cookies have crisp edges and soft chewy centers. The chocolate flavour comes from the flavour of the cocoa powder. To make chocolate cookies real chocolaty, enough chocolate chips are added into the batter so these are amazingly irresistible to pick just one.

Ingredients:

  • 100 gms (1/2 cup) unsalted butter, at room temperature
  • 100 gms ( 1/2 cup) light brown sugar
  • 50 gms (1/4 cup) granulated white sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 130 gms (1 cup) all-purpose flour
  • 30 gms ( 1/4 cup) cocoa-powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups chocolate chips

Method:

  1. Preheat the oven to 150 degree C (300 degree F).
  2. Place the oven rack in the middle of the oven.
  3. Line 2 baking trays with parchment paper.
  4. Sift flour, cocoa powder, baking powder and salt.
  5. Place butter in the bowl of your electric mixer and beat well until fluffly.
  6. Add both the sugars and beat until creamy.
  7. Add the egg and beat well and add the pure vanilla extract and beat well for 2 to 3 minutes.
  8. Add the flour mixture and beat just until incorporated. Do not over beat.
  9. Remove the bowl from the mixer and fold in the chocolate chips and mix well using a rubber spatula or a wooden spoon until the chocolate chips are combined well.
  10. Using ice creams scoops place the dough on the prepared baking sheets, spaced well. (You could as well cover the dough in plastic wrap refrigerate for 10 minutes and make balls using your hands and place them on the prepared baking sheets).
  11. Bake the cookies for nearly 5 minutes or until the edges start to get firm.
  12. Cool on a wire rack and store the cookies in airtight container and this keeps well for nearly a week.

Adapted from: Joyofbaking

M & M Cookies

M&M Cookies are one of kids’ favourites. The dough is prepared the same way as the chocolate chip cookies. Instead of chocolate chips, M&M candies are mixed to make it colourful and bring in new texture to the cookie.

Ingredients:

  • 2 (260 gms) cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2/3 (130 gms) cup granulated white sugar
  • 2/3 (140 gms) cup light brown sugar
  • 3/4 (170 gms) cup unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup M&M candies or cadbury gems

Method:

  1. Preheat oven to 180 degree C (356 degree F).
  2. Place the oven rack in the middle of the oven.
  3. Take 2 baking trays and line them with parchment paper.
  4. Place butter in the bowl of your stand mixer (You could as well use a normal bowl and your electric hand mixer).
  5. Beat the butter until light and fluffy.
  6. Add both the sugars and beat until creamy. This will take nearly 4 to5 minutes.
  7. Add the egg and beat well.
  8. Add pure vanilla extract and beat until combined.
  9. Add the flour mixture and beat just until incorporated. Do NOT overbeat after the addition of flour.
  10. If the dough is very soft, wrap it in a plastic sheet and refrigerate it for few minutes.
  11. Once firm scoop the dough and form doom shapes in the prepared baking sheets. Arrange the M&M candies on top of the cookies very close to one another.
  12. Bake each tray for nearly 10 to 12 minutes until the edges start to get firm and brown
  13. If you find the M&M candies cracking or burning do not place the candies in the dough before baking, instead, during half the way of baking, remove the tray and place the candies pressing firmly and bake for the remaining time.
  14. Remove from oven and cool on a wire rack.
  15. You could use the cookies packed in airtight containers for about 3 to 4 days or refrigerate for nearly a week.

Adapted from: Joy of Baking