Chocolate chip cookies are definitely not a sweet Indian tradition, but every ‘khoji-cook’ has to have a cookie recipe to impress! I’ve tried many chocolate chip cookie recipes, this is my best one since it has never failed me and plus I recognize all the ingredients! I always double the recipe and freeze the extra cookies to enjoy later. These cookies are not crunchy, rather they have a softer and chewier texture.
Recipe: Classic Chocolate Chip Cookies
Source: “Drop Cookies.” Bake with Anna Olsen. Food Network: 07/26/2012. Television.
Servings: Makes 18 cookies
- 1/2 cup unsalted butter at room temperature (I used salted, turns out fine!)
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 egg at room temperature
- 1 tsp vanilla extract
- 1 1/4 white all-purpose flour
- 1 Tbsp cornstarch (optional, use only if you want the cookies chewy, I’ve left this out)
- 1/2 tsp baking soda
- 1/2 tsp salt (if using salted butter, use 1/4 tsp)
- 1 1/2 cup chocolate chips (this is really too much chocolate for me, so I’ve used 1 cup)
- 1 cup of chopped pecans (optional)
- Cream the butter, white sugar and brown sugar together.
- Add egg and vanilla extract.
- Sift flour, cornstarch, baking soda and salt. Add to butter mixture and stir until well blended.
- Add chocolate chips and nuts, if using.
- Take about 2 Tbsp of the mixture and shape into balls. Place each in a tray.
- Chill in the fridge for about an hour. This is very important since it helps the cookie maintain its shape when baking.
- Line a baking tray with parchment paper, place cookie dough balls 3 inches apart. The cookies will expand so ensure they are well spaced.
- Pre-heat oven to 325°F. Bake in middle rack for 14-17 minutes, until light brown on the sides. Cool cookies on the baking tray.