These are classic cookies. If you look at a Martha Stewart recipe or a Betty Crocker one, they’re all the same with one or two minor tweaks. I stuck to my basic cookie dough recipe and added a whole lot of chocolate chips to it. It’s the usual butter and sugar mixture with flour and baking soda. Sometimes it’s best to stick to the classics. But you can still alter the taste and texture with sugar. I mixed white and brown sugar. The brown sugar makes the cookie more chewy and gives it a caramel like flavour. I made some hot chocolate to go with it, and might I say it was the best decision. I can’t stop recommending the hot chocolate powder from Mason & Co. It’s incredibly luscious and rich.
15 mins (per batch)
Flour – 1 cup
Butter – 1/2 cup at room temperature (1 amul butter pack)
White sugar – 1/2 cup
Brown sugar – 1/4 cup
Vanilla – 1 tsp
Egg – 1/2 (whisk one egg and use only half)
Baking soda – 1 tsp
Sat – a pinch (only if you’re using unsalted butter)
Chocolate chips – 1/2 cup
Preheat oven at 190 degrees C and line your baking tray with parchment paper.
Cream butter and both sugars till light and fluffy.
Add the egg and vanilla. Whisk some more.
Now tip the flour, salt and baking soda in. Mix till you get a dough.
Fold the chocolate chips in as well. Don’t over mix.
Make small lime sized balls, flatten the top and line them on your baking tray.
Bake at 190 degrees C for 15 mins.
They will seem soft in the beginning but will harden as they cool down.
The Mason & Co. hot chocolate is available on Amazon if you want to order. Just mix 3 tbsp of it along with a dash of cinnamon powder with hot milk. Dunk a cookie in it and experience true chocolate heaven!
You can bake the cookies for 12 mins if you like them softer.
Also, add nuts to the dough if you’d like.