Classic Chocolate Chip Cookies

Arjun's summer holidays are almost coming to an end and I have to admit,I am gonna miss having him around all through the day.I do crib about clutter all around and tripping and falling on toys at any given point of time or answering about 100 questions a minute,so on and so forth.But the fact is,he is bored.He wants to meet his friends and do 'activities' with his teachers and play in the swing and slide in his school.

I was pleasantly surprised when one day while watching Peppa Pig,he asked me to make some Chocolate chip cookies because Mummy pig was making some for Peppa and George.How could I say no to such a request,in fact I was yearning for the day he starts asking me to bake stuff for him :)

So I have made a couple of Chocolate chip cookies before.But when do we ever stop searching for 'the best recipe'.I made this one a while back and I have to say,this one is 'my best version'.Perfect texture,even better looks and tastes absolutely delicious.I hope you give it a try too!

Classic Chocolate Chip Cookies

Recipe courtesy - Oh Yum by Anna Olson

Ingredients

Butter - 100gms /1/2 cup [I used Amul salted butter]

Sugar - 1/2 cup

Brown sugar - 1/2 cup

Egg - 1

Vanilla extract - 1 tsp

Instant Coffee powder - 1/2 tsp [optional]

Flour - 1 1/4 cup

Cornflour - 1 tbsp

Baking soda - 1/2 tsp

Salt - 1/2 tsp

Chocolate chips - 1 cup [ I used equal amount of chocolate chunks - half milk and half dark chocolate]

Method

In a large bowl add butter and beat for a minute.

Mix in sugar and brown sugar and beat well for 2-3 minutes or until creamy.

Add in the egg,vanilla and coffee powder and beat well.

Sift[or stir] together flour,cornflour,baking soda and salt.Mix into the creamed mixture and beat well.

Add the chocolate chunks and give a final mix.

Use a tbsp to measure out the cookies and place them on a greased tray[I got around 30 medium sized cookies with this measure].

Refrigerate the cookies for at least an hour.

Preheat oven to 175C.Place the cookies on a greased tray with at least a 2 inch gap on all sides.

Bake for 15-18 minutes.The cookies should be browned at the edges and soft in the middle.Cool the cookies on the baking tray.

Step by Step Method

In a large bowl add butter and beat for a minute.

Mix in sugar and brown sugar and beat well for 2-3 minutes 

or until creamy.

Add in the egg,vanilla and coffee powder and beat well.

Sift[or stir] together flour,cornflour,baking soda and salt.

Mix into the creamed mixture and 

beat well.

Add the chocolate chunks and 

give a final mix.

Use a tbsp to measure out the cookies and place them on a greased tray[I got around 30 medium sized cookies with this measure].

Refrigerate the cookies for at least an hour.

Preheat oven to 175C.

Place the cookies on a greased tray with at least a 2 inch gap on all sides.

Bake for 15-18 minutes.

The cookies should be browned at the edges and soft in the middle.Cool the cookies on the baking tray.

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Eggless Tutti Frutti Cookies | Karachi Biscuits

I had planned to blog this recipe well before Christmas because well,it is festive and quite apt for gifting.Now no excuses as Christmas came and went,but at least I can post this for New Years!!So how's your planning going on for the New Year party?Well,if you ask me,our plan is a good dinner at home,movie and cake cutting at 12.Oh,we are quite boring that way :)

So this recipe today,I made it first while we were visiting a new born and I had to whip up something quick for the family.The cookies were a hit and I was asked from where I brought it.If that isn't compliment enough,I don't know what is.It is a very simple recipe but requires a bit of time to chill so that you get perfectly shaped cookies.

Moving on to the recipe.

Eggless Tutti Frutti Cookies | Karachi Biscuits
Recipe source - DesiTadka

Ingredients

All purpose flour/Maida - 1 1/2 cups
Custard powder - 1/2 cup{I used Vanilla flavored}
Baking powder - 1 tsp
Tutti Frutti - 1/2 cup
Chopped Cashewnuts - 1/4 cup
Butter - 1/2 cup,softened
Powdered sugar - 1 cup
Pineapple essence - 1/2 tbsp
Milk - 3 tbsp

Method

Sift together flour,custard powder and baking powder well.

Mix in tutti frutti and chopped cashews and keep aside.
Cream together butter and sugar till pale and fluffy.Mix in the essence and milk and give a good stir.
Slowly start adding the flour mix till you get a smooth dough.Add a tsp or so of milk if you feel the dough is not coming together.
Divide the dough into two.Roll the dough into logs,cling wrap and refrigerate for at least 3 hours.
Preheat oven to 160C and lightly grease your cookie tray.
Remove the cling wrap and using a sharp knife cut out about 1/4' slices.
Arrange them on the cookie tray and bake for about 15-20 minutes or until the cookies turn slightly golden on the sides.
Cool on a wire rack and store in an airtight container once it cools down completely.

Step by Step Pictorial

Sift together flour,custard powder and baking powder well.

Mix in tutti frutti and chopped cashews and keep aside.

Cream together butter and sugar till pale and fluffy.Mix in the essence and milk and give a good stir.

Slowly start adding the flour mix till you get a smooth dough.Add a tsp or so of milk if you feel the dough is not coming together.

Divide the dough into two.Roll the dough into logs,cling wrap and refrigerate for at least 3 hours.

Preheat oven to 160C and lightly grease your cookie tray.
Remove the cling wrap and using a sharp knife cut out about 1/4' slices.
Arrange them on the cookie tray and bake for about 15-20 minutes or until the cookies turn slightly golden on the sides.
Cool on a wire rack and store in an airtight container once it cools down completely.

Wishing all of you a very Happy New Year!!

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Chocolate Chip Cookies

I've been baking for about 7 years now and it is strange that I have not yet tried "the" chocolate chip cookie.I love it actually,so many new variants available in the market these days.But I've never tried making it on my own.Long back I did try an eggless version and liked it but the fact is,it never crossed my mind to try the original recipe.

It could be due to one reason,for a long time I was averse to baking cookies with eggs.I was okay with adding eggs to my cake batter but not cookies.Over a period of time however I realized that I shouldn't have such preconceived notions if I am to try/better a recipe.It was when I tasted homemade chocolate chip cookies made by a friend that I felt I should make some too.Yup,as easy as that I decided I should make it myself.Aversion goes out of the window:)

I looked around for recipes which did not call for copious amount of butter and chocolate chips and zeroed in on this recipe from JoB.As always,the recipe didn't disappoint.The cookies were chewy in the middle and crisp on the edges and loaded with chocolate chips.I messed up with the size the first time I made it though.My ice-cream scoop yielded massive palm sized cookies which in turn required more baking time.But I tried it again and used a spoon to measure out the dough and it gave me perfect sized cookies.

Chocolate Chip Cookies

Recipe source - JoB

Ingredients

Butter - 1 cup/ 2 sticks /226 gms

Granulated white sugar - 3/4 cup / 150gms

Brown sugar - 3/4 cup /160gms

Eggs - 2

Vanilla - 1 1/2 tsp

All purpose flour - 2 1/4 cup/295gms

Baking soda - 1 tsp

Salt - 1/2 tsp

Chocolate chips - 1 1/2 cups

Method

Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.

 
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). 

 
Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

Scrape down the sides of the bowl as needed.

 
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).

 
For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10 -14 minutes, or until golden brown around the edges. Cool completely on wire rack.

 
Makes about 4 dozen - 3 inch round cookies.

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Orange Cream Biscuits | Christmas Baking

So how are preparations going on for Christmas,have you soaked the fruits for the fruit cake?Have you decided what you're adding to the home-baked goodie boxes to gift or like me,are you still wondering where to start.I hope at least some of you are like me and yet to decide on the course of action for the upcoming festival season,it'll make me a bit relieved.

Christmas for us is indeed a festival of joy.Though we don't celebrate it in its full splendour,things like hanging the star up and baking a fruit cake and gifting goodie boxes of baked stuff among friends has become a small tradition of sorts.Just like Diwali.

This year somehow,everything is in slow motion.I am still chopping up fruits and nuts for the fruit cake,now got to soak and then bake.The blog has never seen so much of silence as it has in the last couple of months.Every post I seem to promise I'll come back with a bang but it doesn't seem to happen.

To cheer up the blog as well as my blog readers who never fail to visit the blog and leave comments,I decided to bake one of my favoritest-est biscuits-Orange Cream biscuit.I can finish up a packet of cream biscuits(only Orange)in record time and for the same reason,rarely stock it up.So when I saw the recipe for the same,it excited me.Never in my dreams I thought I could whip up cream biscuits from scratch..so hey never say never again..:)

The recipe is very similar to Yo-Yo biscuits,but this one uses egg yolk for added richness.Folks like me who worry about the eggy smell,let me assure you there is none.Flavorful Orange Zest completely takes over and you can taste only Orange flavor in this and nothing else.

Orange Cream Biscuits

Ingredients(makes 14-16 pairs)

Butter - 100 gms,at room temperature
Caster Sugar - 100 gms
Golden syrup - 2 tbsp
Orange zest - of one Orange
Egg yolk - 1
All purpose flour - 1 1/2 cups
Custard powder - 1/4 cup
Salt - 1/4 tsp
Cream of tartar - 1/2 tsp
Baking soda - 1/2 tsp

For the filling/cream

Butter - 40 gms
Icing sugar - 2/3 cup/75 gms
Juice and Zest of one Orange
A pinch of Orange food colouring(optional)

Method

Preheat oven to 160C.Grease and line a cookie tray.
 
Sift together flour,custard powder,salt,cream of tartar and baking soda.
 
Cream butter,sugar and orange zest until light and fluffy.
 
Mix in the golden syrup and egg yolk and beat well.Work the sifted flour mix into the creamed butter mixture and mix till you get a smooth dough.(I started mixing with a wooden spoon and then kneaded with hands)
 
Roll into balls the size of a small walnut and put onto the baking sheets allowing room for spreading.Dip a fork into some flour and make small markings on top of the cookies.Bake for 20-22 minutes or until the cookies turn golden brown.Remove carefully to a wire rack and let it cool completely.
 
For the cream filling-cream together the butter,sugar and orange zest.Mix in enough orange juice to give a thick spreading consistency.Add a ppinch of orange food colour.
 
Use the orange cream filling to sandwich the cookies together.

Recipe source - Cakes & Cake Decoration by Rosemary Wadey

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Torcettini di Saint Vincent ~Sugar Crusted Twisted Cookies from the Valle d’Aosta | We Knead to Bake # 4

I was a bit amused and happy when I saw this month's bake at 'We knead to bake!'.It was not a bread but a cookie which involved the same process of baking a bread-yeasted dough,rising and prooving but a cookie,not a bread.As always,this almost seems like a pattern now,I was among the last ones to try it in the group.I don't know why I kept delaying,this is one easy recipe and a delicious one at that too.

Torcettini are smaller versions of Torcetti (meaning small twists), and these pear/ teardrop shaped twists are made of a dough of flour, yeast and butter which are shaped and then rolled in sugar before being baked. These biscuits are synonymous with the town of Saint Vincent in Valle d'Aosta, a small mountainous region in North-Western Italy, even though they’re well known throughout the Piedmont region as well.(source Aparna)

I chucked the food processor this time and made the dough with hand since the quantity was little.The dough came together very well,silky smooth and shiny and puffed up quite well too.I baked two batches simultaneously in the Microwave as well as the OTG and the only visible difference is the colour.The ones in the OTG have crisped up and browned well than the ones in the MW.I love the taste of the browned cookies with an extra bite to it,so kept the MW batch in the OTG on the broil mode for 2-3 minutes and voila,got the same look and texture.

The cookies are a bit puffy with a soft interior and a lovely brown crust.Reminded me of those little heart biscuits though these are way less sweet.They pair well with cold milk,hot chocolate,coffee or tea are a delicious served warm.

Torcettini di Saint Vincent
Recipe source - Aparna ; (Adapted from A Baker’s Tour by Nick Malgieri)


Ingredients

1/2 cup warm water, about 110F
1 1/4 tsp active dry yeast (or 1 tsp instant yeast)
1 1/2 cups all-purpose flour
1/4 tsp salt
1 tsp lime/ lemon zest (replace with orange zest for the chocolate version)
40gm unsalted butter, cold and cut into small pieces
about 1/3 cup sugar for rolling the cookies


Preparation


 
Dissolve the yeast in the warm water, in a small bowl and keep aside.
 
Put the flour and the salt in the food processor bowl (or a largish regular bowl if kneading by hand) and pulse a couple of times to mix. Add the butter pieces and pulse until the butter is well mixed and the flour-butter mixture looks powdery.
 
Add the lime zest and work into the flour using your fingertips.
Add the yeast-water mixture and pulse till it all comes together as a ball. Do not over process or knead. Place the ball of dough in a oiled bowl, turning it so it is well coated with the oil. Cover the bowl, and let the dough rise quite a bit.
 
This dough does not really double in volume, but it should look “puffy” after about an hour or so. When you pinch off a bit from the top you can see the interior looking a bit like honeycomb. Press down the dough and deflate it, wrap it in cling warp and refrigerate it for at least one hour or up to 24 hours.
 
When ready to make the cookies, take the dough out and lightly roll it out into an approximately 6” square. If the dough feels sticky, scatter a little sugar on it. Using a pizza wheel cut the dough into four strips of equal width. Cut each strip into 6 equal pieces, by cutting across, making a total of 24 pieces. The measurements are not very critical in this part because this just makes it easier to have 24 equal sized bits of dough, as compared to pinching of bits of the dough.
 
Roll each piece into a pencil thick “rope” about 5” long. Sprinkle a little sugar on your work surface and roll the “rope” in it so the sugar crusts the dough uniformly. Form the “rope” into a loop crossing it over before the ends.
Place the Torcettini on parchment lined baking sheets, leaving 1 1/2" between them. Leave them for about 20 minutes or so till they rise/ puff up slightly.  
Don’t worry, they will not “puff up” much.
Bake them at 160C (325F) for about 25 minutes till they’re a nice golden brown. Cool the cookies completely, on a rack. Store them in an air-tight container at room temperature. This recipe makes 24 biscuits. 

Yeastspotted

Crispy and crunchy cookies which taste great on their own,If you like chocolate flavored torcettini,remove 2 tbsp all purpose flour and add 2 tbsp unsweetened cocoa powder and proceed with the recipe.Skip the lemon zest and add oranze zest along with instant coffee powder for added flavor.

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