Adapted from
Raks Kitchen
Ingredients
All Purpose Flour - 1 cup
Dark Chocolate Chips - 1/4 cup
Powdered Sugar - 6 tbsp
Unsalted Butter - 1/4 cup (at room temperature)
Baking Powder - 1/2 tsp
Baking Soda - 1/4 tsp
Vanilla Essence - 1/2 tsp
Milk - 1 tbsp
Salt - A pinch
Method
Preheat oven to 170 degrees C for 10 minutes.
Sieve together flour, baking powder, baking soda, and salt.
In a medium size bowl, beat butter until soft. Add sugar and beat with a whisk or a electric hand blender until you get a creamy texture.
Add vanilla essence, milk, and choco chips to this and mix until combined.
Add the sifted flour and mix to form a dough.
Divide the dough into even sized balls and flatten them on a baking tray lined with butter paper or parchment paper. Leave enough space between the cookies as they tend to expand on baking.
Place the cookie tray in the middle rack of the preheated oven and bake for 15-18 minutes. They should be baked to golden brown. Keep a watch after 12 minutes as baking time varies from oven to oven.
Leave them for 2-3 minutes inside the oven itself after switching off.
Remove from oven and allow to cool completely. The cookies will be soft when hot and be crisp when cool. Store in airtight container.
Notes:
I divided the dough into 20-22 gm balls and flattened them with my fingertips as cookies. I could get around 20-24 cookies from this measurement of ingredients. These cookies have turned to be an all-time favorite in our family and our neighbors too.
Please don't go just by the looks of it. They were indeed really crisp, crunchy, and yummy and the pic doesn't do much justice. I think I need to develop my photographic skills.
Raks Kitchen
Ingredients
All Purpose Flour - 1 cup
Dark Chocolate Chips - 1/4 cup
Powdered Sugar - 6 tbsp
Unsalted Butter - 1/4 cup (at room temperature)
Baking Powder - 1/2 tsp
Baking Soda - 1/4 tsp
Vanilla Essence - 1/2 tsp
Milk - 1 tbsp
Salt - A pinch
Method
Preheat oven to 170 degrees C for 10 minutes.
Sieve together flour, baking powder, baking soda, and salt.
In a medium size bowl, beat butter until soft. Add sugar and beat with a whisk or a electric hand blender until you get a creamy texture.
Add vanilla essence, milk, and choco chips to this and mix until combined.
Add the sifted flour and mix to form a dough.
Divide the dough into even sized balls and flatten them on a baking tray lined with butter paper or parchment paper. Leave enough space between the cookies as they tend to expand on baking.
Place the cookie tray in the middle rack of the preheated oven and bake for 15-18 minutes. They should be baked to golden brown. Keep a watch after 12 minutes as baking time varies from oven to oven.
Leave them for 2-3 minutes inside the oven itself after switching off.
Remove from oven and allow to cool completely. The cookies will be soft when hot and be crisp when cool. Store in airtight container.
Notes:
I divided the dough into 20-22 gm balls and flattened them with my fingertips as cookies. I could get around 20-24 cookies from this measurement of ingredients. These cookies have turned to be an all-time favorite in our family and our neighbors too.
Please don't go just by the looks of it. They were indeed really crisp, crunchy, and yummy and the pic doesn't do much justice. I think I need to develop my photographic skills.
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