Easy Chocolate Chip cookie, and a prelude to a giveaway!

A food blog can never really be complete without at least one recipe of the 'perfect' chocolate chip cookie, or at least the journey to finding one. I was myself a bit surprised that the one that I had made many moons ago, was not posted yet on the blog. Partly because it wasn't that perfect soft, chewy, decadent, satisfying recipe that I had been on the lookout for. But it was a very very easy recipe . A simple one pot cookie recipe. I picked up this one from 'Two Peas and their pod' , who in turn had adapted it from the book 'The Weekend Baker'

One Pot Chocolate Chip Cookies
Adapted from Abigail Johnson Dodge in The Weekend Baker

Makes 26 cookies

8 tablespoons (4 ounces/113 grams) unsalted butter, cut in 4 pieces
½ cup (4 ounces/113 grams) firmly packed light brown sugar
1/3 cup (2 ½ ounces/71 grams) granulated sugar
1 ½ cups (6 ¾ ounces/191 grams) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
1 cup (6 ounces/170 grams) semisweet chocolate chips or if you are in Switzerland aka 'the-land-where-you-cant-buy-chocolate-chips', then a bar of chocolate broken into small chunks would be fine.

1 – Position an oven rack on the middle rung. Heat the oven to 350 degrees (180 C). Line 2 cookie sheets with parchment or nonstick baking liners( eg. Silpat)

2 – Put the butter in a medium saucepan and set over medium heat, stirring occasionally, until the butter is melted. Slide the pan from the heat and add the brown sugar and granulated sugar. Whisk until no lumps remain. Set aside to let cool, about 5 minutes.

3 – In a medium bowl, combine the flour, baking powder, and salt. Whisk until well blended. Once the butter mixture has cooled, add the egg and vanilla and whisk until blended. Pour in the flour mixture and stir with a rubber spatula until blended. Stir in the chocolate chips and the nuts, if using.

4 – Using a small ice-cream scoop (about 1 2/3 inches/4.25 cm in diameter) or 2 tablespoons, drop scant 2-tablespoon mounds of the dough onto the prepared cookie sheets, arranging them about 1 1/2 inches (4cm) apart. (At this point, the loaded cookie sheets can be slipped into the freezer until the cookies are frozen, about 1 hour. Then transfer the cookies to heavy-duty freezer bags and freeze for up to 3 months. To bake, remove from the freezer, arrange on lined cookie sheets, and leave on the counter to thaw slightly while the oven heats.)

5 – Bake 1 sheet at a time (make sure to use a cooled sheet for the second batch until the cookies are light golden around the edges and puffed, about 12 minutes. If these cookies are over baked, the won’t come out chewy. Transfer the cookie sheet to a rack to cool for about 10 minutes. Using a spatula, lift the cookies from the sheet onto a rack and let cool completely.

Stay tuned for a giveaway in my next post!

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Healthy whole wheat and oatmeal cookies

It is only on weekends that you can have the luxury of having warm, freshly baked, straight from the oven cookies with your evening tea(or coffee). I was in the mood for some chocolate chip ones, but they usually demand such a lot of butter that sometimes just the thought of pouring that amount of butter puts me off. Surely I would happily eat it up of I were to see it with my lunch at Subway or with a Starbucks'-so-called-espresso ;)

So I made up a batch of cookies. And guess the ingredients. Let me give you some clues. Its healthy. Its light. I'd happily eat them up for breakfast. All of'em.



So heres how its made. And this is not my recipe. I took it from the Whole Grain gourmet website with a few changes(http://wholegraingourmet.com/recipes/43-cookies/75-healthy-steel-cut-oatmeal-cookies.html).

1/2 cup sugar
2 eggs
1 cup applesauce
1 and 1/2 cups whole wheat flour
1 cup Steel cut Oats. You could add more but I didnt want it to be too oat-y.
1/4 tspn baking soda,
1 tspn baking powder
a pinch of salt, a tablespoon vanilla sugar(or vanilla essence if you have), a tablespoon cinnamon, 1/2 tablespoon cardamom powder.
a few chopped almonds. Walnuts would be better I guess, but I didnt have them on hand
Half a bar of 70% chocolate that I chopped up.

Then it is as simple as mixing it all up, and dropping my the tablespoon fulls on the cookie sheet. Bake it on 375 for 15 minutes. Share