Bake these Super Easy Chocolate Chip Cookies With Me!

Chocolate Chip Cookies are my favourite. And, I know I am not the Only one. Here is My Super Easy, Super special and No Fail recipe. I like my cookies crunchy outside and soft inside. This recipe works good for other kinds of cookies too, you can replace the chocolate chips with Walnuts to make wholesome walnut cookies.

Preparation Time: 1 hour 15 minutes 

Makes: 20 cookies, each of 5cm diameter

What You Need :

(in order of requirement in the method)

1 cup of Unsalted Butter, softened (not melted)

1 cup of Brown Sugar 

1/2 cup of White Sugar (regular sugar)

2 medium sized eggs

1/2 teaspoon of Vanilla extract 

2 cups of Flour 

1 tablespoon of Salt 

1 teaspoon of Baking Powder 

2 cups of Chocolate Chips or Crushed Milk Chocolate bits

1/2 cup of Crushed Walnuts or Cashews (optional) 

1 tablespoon of full fat Milk (optional)

Baking Paper 
Equipment Requirements:

Baking Oven

1 Large sized Bowl

1 Medium Sized Bowl 

Spatula, Table spoon and Tea spoon

Baking Tray 

Blender

Note:

I used Cadbury Dairy Milk Silk for the chocolate chips. Instead of Unsalted Butter, I used Regular Salted butter from Amul and skipped the salt in the recipe. Walnuts add crunch to the cookies.

Method :

1. Preheat Oven 320° c 

2. In a large Bowl, take the softened butter and add brown sugar and white sugar to it. Mix really well. Use a blender to form a creamy mixture. 

3. To the large bowl, add the eggs and mix thoroughly. 

4. Next, add in the Vanilla extract and mix again. 

5. In a separate bowl, combine the flour, salt and baking powder.  Add these to the large bowl, Fold by Fold. Mix thoroughly. 

6. Using a spatula or spoon, fold in the Chocolate chips, walnuts and milk. Do not use the blender in this step. Our cookie dough is ready.

7. Spread the baking paper over your baking tray. 

8. Place about a 2 tablespoon of the cookie dough on the tray. A two table spoon dough makes a single cookie of 5 cm diameter. So, make sure there is ample of space between each cookie dough. Don’t over overcrowd the baking tray.

9. Bake in the Oven at 320°c for 12-15 minutes. Keep an eye on the cookies in the oven for any burning, as ovens and their features vary – my oven directions may not be exact for your oven.

10. Once they are done, place the cookies in the chiller or just keep them out for a while. Allow them to cool off. 

ENJOY! 

You can save these cookies in a cookie jar for a munch later. They taste fresh and lovely even after 3 days.

Thank You For Reading !

Hope You find this helpful !
If you want to ask me any questions or give suggestions, please feel free to share your thoughts at thecontact pageor you can inbox me at wingsiwrote@gmail.com .

Bake The Best Mud Cake Ever with Me 😊

Hello Lovely Readers!
How are you doing? 
The Festive season seems to be over 😔, but you don’t need a festival to splurge over the mud cake I am talking about. 😇
Don’t worry this recipe is ‘No Fail ‘. You don’t need special baking skills, all you need is desire to bake, an oven and the ingredients. You will fall in love with the rich moist flavour and the softness of the cake – that I bet won’t be easy to share.😜

I know usually the recipes you find online are not reliable but this one is. I promise. And dont worry about expenses, its going to be pretty light on your pocket.

HEAVENLY CHOCOLATE MUDCAKE

What You Require :
An Oven: preheated at 300°F or 150°c
A Stove
Pan with a cup of water
Heat safe bowl: Big enough to fit over the pan
Measuring Cup, whisk etc.
Baking Dish: About 8 cm in diameter and 10 cm deep
Parchment paper/baking paper/the alternative*
A Knife, to check if the cake is done.

*The alternative: grease your baking dish with butter and lightly dust flour over it – A thin layer will be formed which will prevent the cake from sticking to the dish.

Ingredients :
(in order of need)
1 1/4 Cups or 250g – Unsalted Butter
8 ounces or 250g – Chocolate
2 3/4 Cups or 550g – Granulated Sugar
2 tablespoon – Instant Coffee Powder
3/4 Cup or 175ml – Hot Water

1/2 Cup or 125ml – Milk
4 – Medium sized Eggs

2 Cups or 300g – All Purpose Flour
1/2 Cup or 55g – Cocoa Powder
1/2 teaspoon – Baking Soda
2 teaspoon – Baking Powder
1 teaspoon – Salt
2 tablespoons – Vegetable Oil

Method:
Preheat your oven as mentioned before.

Step 1:
On the Stove, place a pan with a cup of water, keep it on low heat. Over the pan, place your mixing bowl.

This is done to create an indirect source of low heat, inorder to prevent the ingredients from burning or cooking. We just want the ingredients to melt.

Step 2:
To the bowl,  Add Butter, Sugar and chocolate. Let it all melt.

Step 3:
In a cup, add instant coffee to the hot water to create a solution. And, add this to your mixing bowl (step 1 and 2)

Step 4:
Once all the ingredients have melted into a uniform smooth mixture, take your mixing bowl off the Stove.

(Melting may take time, so to save time you can do step 7, while monitoring the bowl over the pan. You can come back to this, when you are done with step 7 )

Step 5:
Add Milk to the bowl and mix it in, let the mixture cool for a minute.

Step 6:
Now add the eggs and use a blender or a whisk to blend it in. Make sure you do this before you go ahead with the next step.

Step 7:
In a separate bowl, combine the dry ingredients – combine flour, baking soda, baking powder, cocoa powder,  salt. Mix well.

Step 8:
Add the mix from step 7, to the batter of step 6.

I prefer Adding a little amount of the dry mix and mixing it well. Then followed by little more amount and so on. This makes it easier to mix.

Step 9:
Pour in vegetable oil and use the hand blender one Last time for about 2 minutes.

This will make sure your batter is homogenous.

Step 10:
Keep your baking dish ready with baking paper (or the alternative). 
Add your batter to the baking dish, fill it about 1 cm less. This will prevent your batter from spilling out, when it begins to rise.

Step 11:
Place the baking dish in the oven and bake it for 1.5 hours maximum at 300°F or 150°c.

Keep a Check on your cake with a knife. For a perfect bake, your knife will come out clean, when poked deep in the cake at the centre point.

Step 12:
Once the cake is done, all it to cool for good 15 minutes. Take it out and enjoy! 
I covered mine in Chocolate Ganache cream.

HACKS :
Chocolate – I used Dairy Milk Silk which is fairly sweet enough, so I reduced the amount of sugar I put in the batter.
Butter – I used Amul Butter, which is salted. So I just skipped adding salt to the batter.

Love,
J

Thank you for Reading this Post!  Hope you find this helpful. If you have any questions, comments or questions, feel free to comment here or fill the contact form.
Have a Wonderful Day! 😊