Chocolate Chip Cookies

Chocolate Chip Cookies non-veg

From   Firangi Tadka
easy

Prep: 50 minutes

cook

Cook: 20 minutes

easy

Method: Easy

snack

Course: Snack

Snack

Type: French

Children’s favourite, the grownups too love to munch on them

Ingredients

  • Refined flour (maida) 3 cups
  • Dark chocolate 250 gms
  • Soft butter 1 cup
  • Vanasapati ghee ½ cup
  • Brown sugar 1 cup
  • White sugar 1¼ cups
  • Eggs 4
  • Lemon juice 1 tsp
  • Baking powder 2 tsps
  • Salt to taste
  • Cinnamon powder 1 tsp
  • Rolled loats / broken wheat (dalia) ½ cup
  • Vanilla essence 1 tsp
  • Walnuts (akhrot), crushed 2 cups

Methods

  • Preheat the oven to 180º C
  • Take butter, ghee, brown sugar and white sugar in a mixing bowl and beat with a hand blender.
  • Break eggs into a bowl and beat lightly. Add 2 tbsps of egg at a time to the butter-sugar mixture and whisk well. The egg has to be added 2 tbsps at a time so that it gets mixed with the mixture well. Beat the mixture for 2-3 minutes more, add lemon juice and mix well.
  • Sift refined flour into this mixture and fold in well. Add baking powder and salt and mix. Add cinnamon powder and rolled oats and mix.
  • Roughly chop dark chocolate slab and add to the cookie mixture/ dough, followed by vanilla essence and walnuts. Mix gently.
  • Line a baking tray with butter paper and brush some butter on it till it becomes transparent so that cookies can be removed out easily after baking.
  • Put tablespoons of dough on it and give it them a shape of your choice. Keep at least 2 inches space between each cookie dough as they tend to spread while baking.
  • Place tray in the preheated oven and bake for 20 minutes.
  • Take the tray out of the oven, place the cookies on a wire rack to cool.
  • Serve or store in an airtight container.
  • The cookie dough can be kept for a day in the refrigerator and you can make upto 30 cookies.