Chunky Chocolate Chips Cookies12:27 PM
I hope you all had a nice weekend. And if you are in India, had a nice long weekend (Happy belated Republic Day by the way)
We spent all of yesterday lazing around, watching a bit of the parade on TV in the morning and just plain chill axing the rest of the day. The weather in Mumbai was really pleasant and mid morning I realised that all that was missing to that bliss was a batch of freshly baked cookies.
I have an easy choco chips recipe that just about does the trick. Though, choco chunk would be a more appropriate name for them.
I have heard many expat complain about the non availability of chocolate chips in India over the years. I always found that a bit puzzling as far as complaints are concerned.
You see, in Switzerland, growing up, we didn't have these infamous chips. What we did, and what I still do, is just crush a regular chocolate tablet into small bits. And, it works awesomely to say the least.
What you gain from doing this, is some large chunks that retain a gooey center once the cookie is backed. Give that method a try, I as an guarantee you that you won't turn back or even consider buying ready made cookies.
Here is what you'll need to make them:
200g butter at room temperature (it makes about one cup of butter chunks)
1 cup Demerara sugar
1/2 cup caster sugar
2 cups flour
150 g dark chocolate (I use Amul Dark Chocolate)
1 tbsp cocoa powder
1 tsp vanilla essence
1tsp baking powder
1) Cream the butter, Demerara sugar and caster sugar together using an electric beater (or a fork if you don't have one)
2) Beat in the two eggs and vanilla essence to form a nice batter.
3) Take a rolling pin and bash the chocolate still in its wrapping foil. For best result chill the chocolate before hand, it will break more easily
4) Add the chocolate chunks, flour, cocoa and baking powder to the wet ingredients mix and stir to combine evenly. The dough will be a bit coarse and chunky, this is normal.
5) Preaheat your oven at 200 degrees Celsius. Meanwhile, using a spoon, place little piles of dough on a baking sheet lined with baking paper. Do not worry about the shape, the piles of dough will flatten and expand while cooking.
Bake for about 10 minutes and let them cool down on a cooling rack before eating them.
The recipe will yield you a fair amount of cookies, store them in an airtight container of a cookie tin.