Chocolate Chip Cookies

17 Apr

It sure has been awhile since I last baked cookies. In fact, it’s almost as long as half a year since Eid celebrations. Since we got ourselves a new fridge and freezer from Fisher & Paykel, I now have more compartments to store the baking needs. And lately, I have been buying more stuff even without checking if it’s still available at home. My bad 😦

So, you can definitely imagine the look of surprise when I realised that I have two bags of Hershey’s Mini Chips Semi-Sweet Chocolate Chips. So, I decided to head back to Nigella Kitchen and look for a good ole recipe, her Chocolate Chip Cookies. It’s almost puuurrrfect 🙂

Ingredients

  • 140 gm soft unsalted butter
  • 2/3 cup firmly packed light brown sugar
  • 1/2 cup caster sugar
  • 2 teaspoons vanilla essence
  • 1 large egg plus one egg yolk, refrigerator-cold
  • 2 cups plain flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 bag (340 gm) Hershey’s Mini Chips Semi-Sweet Chocolate Chips

Directions

Preheat the oven to 160 degrees Celsius. Grease the trays with a little bit oil.

Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together. Beat in the vanilla, the cold egg and egg yolk until your mixture is light and  creamy. Slowly mix in the flour, baking soda and salt until just blended, then fold in the chocolate chips.

Scoop the cookie dough unto a 1/4 cup round ice-cream scoop and drop onto the prepared trays about three inches apart.

Bake for 15 – 17 minutes in the preheated oven, or until the edges are lightly toasted. Let cool on the tray for five minutes before transferring to wire racks to cool completely.

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