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chocolate chip

Chocolate Chip Cookies

April 5, 2011

Chocolate Chip Cookie

Chocolate chip cookies are the kind of snack you should always have around the house. It makes people happy. And more so, when you dot them with chocolate chips right before baking.

When I discovered the thrills of baking, chocolate chip cookies were amongst the first things I tried. And I tried a lot of them. Let’s just say that they were versatile in their functions ranging from being a frisbee substitute to bird food.

The chocolate chip recipe I used in the past is lovely and wonderfully crispy around the edges, but a tad greasy. While the NYTimes one’s just way too frou frou: I want a cookie, and I want it right now. I’m really not going to wait for my cookie dough to rest in the refrigerator for a day (or three!). Just to make sure I wasn’t missing out on anything, I tried the recipe, and I think I’m okay with sticking to simpler recipes like this one. Although, I do enjoy the tip from NYT about sprinkling some sea salt on the cookie right before baking. It pleasantly cuts the sweetness.

This chocolate chip cookie recipe is the famous Nestle Toll House cookie recipe that came with a strong endorsement from a friend. And when I looked up the ingredients, it turned out to be very similar to the chocolate chip cookie recipe I’ve been using; difference being that I used baking powder instead of baking soda and made tiny variations in measurements.

Chocolate chip cookie tips:

  • Refrigerate the cookie dough for 20 minutes if you don’t want a cookie that spreads out too much.
  • Chocolate chips are engineered to stay firm despite the oven heat. Use feves/callets of dark chocolate instead if the tiny choco chips for chocolate that oozes in your mouth.
  • Cookie structure: For a rustic, irregular look (like the kind in the photo), scoop the dough on the baking sheet with an ice cream scoop, or two spoons. For more uniform cookies, roll it into a ball and place it on the baking sheet. Flatten it a little with two fingers.
  • This recipe works beautifully even when halved.

Chococolate Chip Cookie

Yield: 4 dozen

Ingredients

  • 2 ¼ / 270g cups flour
  • 1 tsp baking soda
  • 1 cup / 200g butter (add a tsp of salt to the flour if using unsalted butter)
  • 3/4th cup / 150g caster sugar
  • 3/4th cup / 150g brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups / 350g chocolate chips

Cooking Directions

  1. Combine flour, baking soda and salt in small bowl.
  2. Beat butter, both the sugars and vanilla in large mixer bowl.
  3. Add eggs one at a time, beating well after each addition
  4. Stir in flour mixture, followed by most of the chocolate chips.
  5. Drop the cookie dough on a baking sheet, leave an inch’s space between cookies. Dot with remaining chocolate chips
  6. Bake in preheated 175°C/350°F oven for 9 to 11 minutes or until golden brown.
  7. Let stand for 2 minutes; remove to wire racks to cool completely.

{ 23 comments }

Chocolate Chip and Banana Pancakes

May 13, 2009

Banana and Choc Chip Pancake

I don’t always have an elaborate breakfast; maybe a fruit or a milkshake at times. But when I’m feeling a little indulgent, and I want to sit down and relish my breakfast, I make myself banana pancakes – topped with maple syrup and lots and lots of butter.

The soft and fluffy pancakes are a breeze to make, and they require basic ingredients; so you can have these ready in no time and have them every other day for breakfast. Unless of course, you’re in the habit of dousing it in butter, like me. This time around I added some semisweet chocolate chips to the pancakes – chocolates are always a good thing in the morning.

Banana and Choc Chip Pancake

Chocolate Chip and Banana Pancakes
Yield: 4 pancakes

1 cup/125g all purpose flour
3 tbsp fine sugar
1 tsp baking powder
1 large egg
3/4th cup/ 175ml milk
3 tbsp melted butter
1 banana, sliced
2-3 tbsp chocolate chips

  1. In a bowl, whisk together the dry ingredients – flour, sugar and baking powder.
  2. Make a well in the centre and add the egg. Whisk the egg to break it up. Add the milk. Incorporate the dry ingredients slowly by drawing in the dry ingredients from the walls. Keep stirring till it forms a homogeneous mixture.
  3. Pour in the melted butter and stir till evenly incorporated.
  4. Let it rest for 10-15 minutes (I tend to skip this when I’m in a rush).
  5. Heat a non-stick pan. Brush with butter if the pan is a little old and not as non-sticky.
    A Tip: For the gorgeous pockets for holding your maple syrup pour the batter from a height of 15-18 inches.
  6. Pour a ladleful of the batter into the pan. Tilt the pan to spread the batter if you’d like thinner pancakes.
  7. Half a minute into cooking, top the partially cooked pancake with the banana slices and chocolate chips.
    Another tip: Refrigerate the bananas overnight or few hours before making the pancakes. This way the bananas won’t get mushy with the heat, but will remain firm.
  8. Flip the pancake over after 2-3 minutes (peek through to check if it’s nice and golden).
  9. Stack it up in a plate and serve it with honey or maple syrup.

{ 24 comments }