My favorite food has always been chocolate! 😉 So it seems almost expected that the one baking dish I would excel in would be the choco-chip cookie. It gets done fast, and is a universal (almost) favorite with those surprise guests. 😉 You just can’t go wrong…
- Unsalted (or cooking) butter – 1/2 cup or 113 gms
- regular sugar – 3/4 cup
- buttermilk – 1/3 cup
- vanilla essence – 1 tsp
- all purpose flour or maida – 1.5 cup
- baking soda – 1/2 tsp
- salt – 1/4 tsp
- chocolate chips – 1 cup or as much as desired
- nuts and raisins (optional)
- Cream together butter and sugar. Try and ensure it becomes light and fluffy
- Add vanilla essence and buttermilk and beat till creamy.
- If the butter is not fluffy initially, this may take a slightly longer time. The buttermilk doesn’t blend in easily, so its ok to take time to ensure this step in completed properly.
- Mix the flour, baking soda and salt and sift to ensure proper mixture
- Add the sifted flour to the butter mixture and fold.
- Add the chips and nuts and mix well
- Refrigerate for 1 hour
- Preheat oven to 175 deg C.
- Make small lemon-sized balls from the dough and place about 1-1.5″ apart on a greased or butter-paper-lined baking tray. Flatten the top slightly to get a better cookie shape.
- Bake for 15-20 mins. Mine too exactly 18 mins to get done.
- The cookies should be dark brown on the outer edge and light brown on the top.
- Once baked, more them to a wire rack for cooling.
- Store in an airtight container.
These cookie are meant to last about a fortnight. However, they don’t last that long at my place, so I cant really say! 😉 😛