Tag Archives: chocolate chip cookies

Horlicks Cookie Cake

Now this recipe here is the one I have truly created, if there is such a thing. This woman baked some soft chewy cookies, shared the recipe with me, I baked those cookies with whole wheat flour and they turned out amazing. Next I know I am tinkering with the proportions and adding random stuff to the batter to give it the extra maltiness and crunch.

After a couple of tries comes out this Horlics cookie batter which can be baked into a thin sheet cake or baked in a pie pan or soft baked into cookies. I prefer the thin sheet cake version.

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Horlicks Cookie Cake

What you will need :

  • 1 cup butter, melted (I use Amul salted butter)
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 and 1/2 cup All purpose flour (Maida)
  • 1 teaspoon baking soda
  • 1/3 cup Horlics powder
  • 2 tsp Vanilla essence
  • 150 grams of chopped chocolate (see notes)

What to do :

  1. Take melted butter in a bowl and add the brown sugar and granulated sugar. Whisk well till it is all combined together.
  2. Add the eggs, one at a time, whisking after each addition.
  3. Add the Horlics and vanilla essence and combine.
  4. In another bowl sift together maida and baking soda.
  5. Add this to the butter and eggs mixture in batches and fold it in with a rubber spatula.
  6. Add chopped chocolate and combine well.
  7. Pre-heat oven to 170 C. Butter and line the bottoms with parchment paper of two pie pans or a brownie tray or two 9 inch cake round cake pans.
  8. Bake the batter for 15-20 mins till it is crispier on the outside and a skewer inserted in the centre comes out clean.
  9. Let it cool in the tray for 10 mins before removing and then let it cool on a wire stand for 10 minutes before cutting.
  10. Top it up with some whipped cream before serving.

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Notes :

  1. You can use either baking chocolate chips or chocolate chunks. I love the way Dairymilk melts into the batter while baking making it gooey and crisp at the same time.
  2. If you are using unsalted butter, add a pinch of salt to bring out the flavours.
  3. You can very well use this batter to make cookies. Freeze it for 20 mins and then make balls of 2 tablespoon batter and bake them on a tray as cookies.

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Cheers,

Rutvika

Nutty Chocolaty Salted Butter cookies

I have baked fat chunky chocolate chip cookies after a real long time now. And the salted butter and toasted nuts give it a very rich texture. Arjun my little one loves making cookies and chomping on them between meals. By now he can do the entire baking himself and just needs me to give directions and put them in the oven. Which is great, but  if he grows up and says I want to be a chef, I will definitely say “Beta, pehle engineering / medical karo”.

Heehee. Kidding. (Not really.)

But never mind, for now I leave with the recipe of these cookies adapted from David Lebovitz

Nutty Chocolaty Salted Butter cookies

Ingredients

  • 115 gram salted butter at room temperature (I use Amul)
  • 110 gram light brown sugar
  • 100 gram granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • a pinch of salt
  • 200 gram chocolate chips
  • 3/4 cup toasted nuts, coarsely chopped
  • 180 gram all purpose flour (maida)
  • 1/2 teaspoon baking soda

What to do :

  1. In a big bowl, take the butter + brown sugar + granulated sugar and whisk well.
  2. Add the egg , vanilla and a pinch of salt to it and further whisk.
  3. In another bowl sift together flour + baking soda
  4. Fold the flour mixture with the butter mixture in batches till it there are no streaks of flour.
  5. Fold in the chocolate chips and chopped nuts till combined.
  6. It will be a sticky dough, put it on a plastic wrap, cover from all sides and let it sit in the fridge for at least 2 hours till it becomes firm.
  7. Line two baking trays with parchment paper. Make coin sized balls of the batter and put them on the tray. Gently tap them down with a spatula.
  8. Pre-heat over to 180C.
  9. Put the baking tray in the oven for 5 mins, then flip it around and bake for another 5 mins. After that, take them out, gently tap them with a spatula and put them back in for 2-5 mins till they are slightly browned.
  10. Remove and let them cool on lined trays.

Notes :

  1. I used a mixture of almonds, cashews and walnuts. Be sure to toast the nuts before chopping.
  2. If you are using unsalted butter, add 1/2 teaspoon salt.
  3. The cookie batter can be kept in the fridge for upto a week and can be frozen for a month.

Bon Apetit! Enjoy.

Cheers

Rutvika

Crisp Chocolate Chip Cookies

I have a giant book borrowed from an aunt – The Taste of Home : Ultimate Cookie Collection, which has several hundred recipes and very useful directions to almost everything in the land of cookie making. How to store cookies, how to ship them, what if cookies spread too much while baking, what if they don’t, what to do if they are too tough/ too brown / too pale, etc etc. its a delight to read the book and experiment from there.

chocolate-chip-cookie-split

And my baby Arjun has a book where the cartoon Elmo is making cookies. So he wants to make cookies every weekend. It’s fun to bake with him (only if you ignore all the mess that he does). 😛

Crisp Chocolate Chip Cookies

What you will need :

  • 1 and half cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 150 gram butter at room temperature (approx 10 tablespoons)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 and 1/2 cup chocolate chips

What to do :

  1. In a bowl, stir in baking powder and baking soda in the flour and then sift it once. This ensures that the baking powder and soda get mixed evenly in the flour and it gets aerated once sieved.
  2. In another bowl, take butter at room temperature and whisk it with an electric beater. Add granulated sugar and brown sugar and beat till it becomes light, about 2-3 minutes.
  3. Add lightly beaten eggs and vanilla extract and beat for another 2-3 minutes. Let it all get incorporated well.
  4. Now add the flour mixture into the butter and egg mixture and whisk till it all comes together. Do not over-mix.
  5. Remove the whisk and then fold in the chocolate chips with a spatula.
  6. Take a baking sheet and line it with parchment paper.
  7. Now with a tablespoon, drop 12 heaps on the parchment paper, spaced well about 1 inch between two heaps.
  8. Put it int he fridge to chill for at-least 15 minutes.
  9. Meanwhile pre-heat the oven to 170 C.
  10. After 15 minutes chill time, put the tray in the oven and bake for 12-15 minutes, till the top gets slightly browned and the cookies get crisp on the outside. You can also rotate the pan once in between.
  11. Keep next batch ready for baking or if you have a bigger oven, you can bake two sheets at a time.

chocolate-chip-collage

 

Notes :

  • The cookies spread out once they go in the oven. So make small heaps and space them apart.
  • If you want very crisp cookies bake for a minute longer, if you want a chewy centre, bake for a minute or two less. Also individual ovens behave differently, keep a close watch while baking cookies.
  • You can also cut the cookies with a cookie cutter when they are fresh out of the oven. Like I did with a Christmas tree cutter in the picture above.

stack-of-choco-chip-cookies

Bon Apetit!

Rutvika

Chewy Chocolate Chip Cookies

I have been on a cookie researching and making mania for a couple of days. I’ve looked at so many cookies and their recipes in the last few weeks, that I can see round , colorful, chocolate filled, dark brown, white, chunky and M&M (Gems) filled cookies in my dreams. House of cookies, bed of cookies and did I even see my husband covered with cookies?  Maybe. 😉

There are different types of making cookies. The primary methods being :

* Drop cookies (runny batter dropped on a baking sheet and baked) like chocolate truffle cookies

* Filled cookies (cookie batter stuffed with a filling and baked ) – on my to-do list.

* Molded cookies (slightly frozen dough molded into balls) – like these chewy chocolate chip cookies

* Rolled ones (Rolled flat sheets of stiffer dough  cut with a cookie cutter) Shrewsbury biscuits

All these types are just variations created by altering the moisture and fat content. Different making methods yield into different textured cookies. Crisp, buttery, chewy, fudgey, soft, puffy, flat, thin or those bulky monster cookies. Personally, I like the chewy ones  a lot more than the rest. One bite into a fudgey cookie and there comes a melt-in-your-mouth burst of flavor.

C3 cookie

As kids, my brother and I used to go to a Subway or a Cafe Coffee Day just to get a cookie, slightly warmed in the microwave and eat it as fast as possible, or the other one might get a bigger share. We would’ve easily had 2 cookies, but then whats the fun if you don’t have to fight over a cookie with your sibling!

The batter for these chocolate chip cookies is thicker and holds together well. It is refrigerated overnight and then rolled into taller cylindrical shapes, so that while getting baked in the oven, they form nice puffy cookies.

Now if you are wondering how the chocolate chips on top don’t melt away, it is the magic of cold dough. The cookies get baked beautifully and still leave chunky chocolate chips on top to bite into.

The extra brown sugar in this recipe, increases the moist-factor and the chewiness in the cookies. The white sugar is required too, to induce slight spreading. The cornflour makes the cookies super thick, so though it is just 1.5 teaspoons, don’t miss out on it.

Chewy Chocolate Chip Cookies

Adapted from : Sally’s Baking Addiction

Yield : 20-22 cookies Time : 50 minutes + overnight dough freezing

Ingredients :

  • 2 and 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornflour
  • 3/4 cup butter, melted ( I use Amul butter, which is slightly salted)
  • 3/4 cup light brown sugar, loosely packed
  • 1/2 cup granulated sugar
  • 1 whole egg + 1 egg yolk, preferably at room temperature.
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips + some more for top
  • 1/2 teaspoon salt if using unsalted butter.

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