Say the title fast on repeat.
Its monsoons in Mumbai and some afternoons it rains for hours. A cup of coffee and a cookie is the best indulgence ever. I was craving chocolate chip cookies one rainy afternoon. After a brief google search that really just included searching for Pioneer Woman's website- I found her Chocolate Chips Cookie recipe. I did not have all her ingredient so I just went ahead and made my own with what I had. I was missing white chocolate chips and unsweetened cocoa powder. But I did have extra large (hence chunky) dark semi sweet chocolate chips and Cadbury's drinking chocolate (slightly sweet-so be careful)
So here is what I did.
50gms butter (I used Amul butter) at room temperature
1/2 cup brown sugar
1 cup flour
1/2 cup Cadbury's drinking chocolate (slightly sweet)
1/2 tspn salt
1 tspn baking soda
1.5 tspn vanilla essence
1 cup Ghiradelli's extra large semi sweet dark chocolate chips (ok dont be fussy - use what you have)
If you have you can add a mix of white chocolate chips and dark. Also some chopped walnuts for crunch.
1 hour from start to finish
8 large cookies (3" diameter)
I also used all my new purchases from Crate and Barrel. My new spatuala, new egg beater (I dont own a Kitchen Aid mixer), my new cup measures. So exciting it was!
Preheat the oven at 175 Celcius
I mixed this using my eggbeater. The butter and sugar should not be lumpy. More like a smooth paste. Add the egg and keep beating till you have a smooth paste.
Lovely smooth mixture of egg, sugar and butter. Feel to check if there are any lumps of sugar.
In a separate bowl mix the flour, drinking chocolate, baking soda, and salt. (Love the packaging for the hot chocolate.
Sift a scoopful of the flour-cocoa mixture into the egg-sugar mixture and fold. I still used the eggbeater for a smooth batter. A proper upper-body work out.
So here is the tricky part. Its really yummy cookie batter. Yield to one lick maybe two. Or even better just lick the egg beater once you are done scraping the sides. Just be careful- its delicious you could finish half the batter!
Now for the yummy semi sweet dark chocolate chips.
I wish I had white chocolate chips as well. But never mind. These guys will give the cookie chunky chocolatey bites.
Mix well and gently. Notice the new red spatula. It is amazing how well it clears up the sides of the bowl. Nothing was stuck. I covered the bowl and put the cookie batter in the fridge for 20 min for it to firm up. Meanwhile Sous Chef Walter got a whole bunch of hearts from me.
Once the batter is firm- you got yourself some cookie dough. Now scoop a tablespoon amount on a baking dish. Decorate the mounds of cookie dough with some more chocolate chips- here I used milk chocolate chips- just cause I had some with me. Put the baking dish in the oven for exactly 10 min at
175 degree Celsius or 350 degree Fahrenheit
Remove from the oven in 10 minutes. The cookies will still be soft and partially baked. Let them cool on the counter. As they cool, their surface firms up and the inside is still soft and gooey. When they are nearly cool, scrape them off the baking dish and pile them on a plate.
Yep just like that. Perfection on a plate. These babies have a slightly harder exterior and are gooey soft inside. When hot the chocolate chips just melt in your mouth.
Well as Ree Drummond insists. MUST HAVE with a glass of cold milk. Its hard to stop at one or two or three. But no one has to know right.
This song goes so well these wonderfully indulgent cookies. It can be a secret right - no one has to know that you ate these lovely cookies. This is also a fun song though slightly morbid - perfect for rainy days outside.