” Choco-chip cookies are a favorite in our household, and I guess it’s the same in any household with kids. These ones are so simple and so yum, dense and chocolaty and not overwhelmingly sweet, that its difficulty to keep ones hands off them …”
Makes 24 small cookies or 12 large cookies
- 9 tbsp butter (at room temperature)
- 1/3 cup castor sugar ( or 75 grams)
- 2/3 cup firm-packed brown sugar
- 1 large egg
- 1 2/3 cups flour ( take half regular flour and half whole wheat flour)
- 2 1/2 tbsp unsweetened coco
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 2/3 cup bittersweet chocolate chips
- 2/3 cup white chocolate chips
- 2 – 3 nonstick baking sheets
- Pre-heat the oven to 180 degrees C ( 350 deg F)
- Mix in bowl butter and both the sugars with a wooden spoon or beater until the mixture looks soft and fluffy ( about 10 minutes).
- Add the eggs to the mixing bowl and beat the mixture well
- Shift the flour, cocoa, baking powder, baking soda, and salt into the bowl. Mix on low speed
- Then add all the chocolate chips to the bowl and mix in with a wooden spoon until everything is thoroughly combined
- Divide the mixture into 4 quarters, and then each quarter into 3 parts.
- Dip your hand in cold water, take one part mixture and roll into ball, similarly roll all the others.
- Put the balls on the baking sheet, making sure there is enough distance between each ( 1 1/2 inches approx)
- Bake in the middle shelf for 12-15 minutes, keep an eye and remove once the bottom seems just done, else you will overcook. ( the top will be soft and will harden once cool)
- Cool for 5 min, remove from baking sheet and eat hot for the best hot chocolaty cookies ever
- If you want to make individual cookies, then make 18 or 24.