Tag Archives: Cookies

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

Spicy Crisp Masala Cookies

Spicy Masala cookies

I have been a fan of Daring Kitchen – Daring Bakers and Daring Chefs Challenges since a long time. Although currently with a baby and all his shenanigans, I find it difficult to make the challenge every month. But I sure bookmark them for whenever time permits.

These Indian Biscuits were hosted by Aprarna of My Diverse Kitchen somewhere back in August 2013. I had them written in a tiny little recipe book I maintain. And finally last week made these crisp yet flaky (and quite spicy) Masala cookies. The crisp crunch of the cookies as you bit into the them with the chillies is quite good.

When I made these biscuits the second time, I replaced the curry leaves and pepper with a generous amount of homemade garam masala and it tasted delicious.

Here is the adapted recipe from Daring Bakers . You can sure make your own variations.

Heart shaped cookies

Spicy Crisp Masala Cookies

What you will need:

  • 1 and 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon rice flour
  • 1 tablespoon corn flour
  • 1/2 teaspoon salt
  • 3-4 tablespoon cold yoghurt
  • 115 grams chilled butter, cut into cubes
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dry curry leaves powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon powder sugar
  • 2 red chillies, very finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoon white sesame seeds
  • Little oil

Method :

  1. Mix together all purpose flour, baking powder, baking soda, rice flour and corn flour.
  2. To that add diced cold butter cubes and mix it with a hand blender till the texture becomes like sand.
  3. Now add pepper, curry leaves, chilli powder, sugar, ginger garlic paste and yoghurt. Mix well with the blender.
  4. The dough should be moist, not wet.
  5. Pat the dough into a thick disk and place it in a saran or plastic wrap and keep it in the fridge for atleast 3 hours. I kept it overnight.
  6. Preheat oven to 160C and line a baking tray with parchment paper or silicone baking mat.
  7. Lightly dust your working surface with all purpose flour. Roll out disks of flour to 2-3 mm thickness.
  8. Cut shapes with a cookie cutter.
  9. Transfer to the parchment line baking tray. Spread on with some sesame seeds and press down.
  10. Gently brush with some oil and bake for 20-25 minutes till the brown from the bottom.
  11. Let them cool on the tray for 5 minutes and further on a wire rack. Once completely cool they should be crispy.

Notes:

  1. Baking time will depend on the thickness and size of your cookies.
  2. The first 8 ingredients form the base of the cookies. You can replace the next ingredients with spices of your choice. They will also taste good with Italian dried herbs and fresh basil.

Masala cookies