Chocolate Chip Cookies

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Sitting in the rickshaw waiting for the traffic to ease so that I could drop him off, I looked at the boxes I held. A huge box filled with chocolate chip cookies and another one for chocolate fudge. Two of his favorites.

A quick glance at the surroundings and I knew I would never be able to live somewhere other than Bombay. This is my city.

I knew no other place. I belong here.

The bustling traffic, the pothole riddled road, the pollution, the grind of the city, the hopeless authorities. Nothing seemed too big now. I could ,can and will live with that.

He’s going to Delhi for a month and all I wanted for him was to take with him a little bit of Bombay , more of Bandragirl with him 😉

I saw him and handed over the boxes, his face gleaming with greed for the treats that awaited him. I waited for the train to chug along and saw him grow tinier and tinier as the train left the platform.

Back to home, and here I am typing this recipe that is so close to innumerable hearts, and me of course.

The cookies are crunchy and so rich, with a wonderful caramel flavor that is lent by the butter, gorgeous chocolate chips and walnuts to make them all the more heavenly.

Dunk em in a glass of cold milk, and your not gonna stop at one. I promise.

I say this, as I look at a message that gushes about how lovely these taste and make his travel so warm.wpid-IMG_20130830_215116.jpg

 

Ingredients:

  • 120 gms unsalted butter(salted will also work, just skip adding the salt in the steps ahead)
  • 170 gms all purpose flour
  • 1/2 tsp baking soda
  • 1 egg
  • 1/2 tsp salt
  • 150 gms brown sugar
  • 50 gms white sugar
  • 1 tsp vanilla extract
  • 1 cup chocolate chips
  • 1 cup additional mix-in of your choice(toasted nuts, dried fruit, etc)

Recipe:
Start off by browning the butter until you get subtle hints of a nutty aroma. Once browned, stick it in the freezer to firm up a little for a few minutes.
Sift together flour, baking soda , salt(if using salted butter, skip adding the salt) in a bowl and set aside.
Beat the sugars and butter until pale and fluffy.
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On low speed, add the egg and vanilla.
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Gradually add in the flour mixture until just incorporated.
Fold in the chocolate chips and nuts (if desired)
Cover the dough with a plastic wrap and keep it overnight in the fridge or for at least 4 hours.
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Preheat the oven to 170℃ when ready to bake and drop tablespoon by tablespoon on an un-greased cookie sheet.
Bake for around 12 minutes or until done.wpid-IMG_20130901_1.png
Don’t overbake as the cookies will still continue to cook whilst its on the cookie sheet.
Transfer to a wire rack to cool completely and store at room temperature in an airtight container.

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Here, have a bite!

Enjoy!

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5 Comments (+add yours?)

  1. Roxann Verkler
    Sep 22, 2013 @ 20:39:04

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