Choco Chip Cookies

Choco Chip Cookies

I have been baking these choco chip cookies for 3 years and they have never failed me. I have made various versions of it – Basil Cookies, All Spice  Cookies, Double Chocolate Cookies, Cranberry Cookies, Granola Cookies and they all tasted equally amazing.

Choco Chip Cookies

If you are looking for an easy, no fail recipe, then this is the one. I never got around to posting a basic recipe which I have adapted many times here on the blog. Rectifying that error and here it is.

Basic Choco Chip Cookies.

Choco Chip Cookies

Everyday ingredients come together beautifully for making these cookies.

Apart from the basic version, my favourite version is Basil in it. These just taste awesome. Must make recipe.

Choco Chip Cookies

2 dozen cookies Conversion Chart Print

Choco Chip Cookies

Ingredients

2 cups of all purpose flour
1 teaspoon of baking powder
¾ teaspoon of baking soda
¼ teaspoon of salt
¾ cup of chocolate, coarsely chopped
¼ cup of granulated sugar
½ cup of (packed) light brown sugar
½ cup of olive oil and additional 1 tablespoon
¼ cup of water and additional 1 tablespoon

Preparation

1.In a large bowl, whisk together all purpose flour, baking powder, baking soda and salt. Now add the chocolate chips to the dry ingredient mixture and gently toss to coat.
2.In a separate large bowl, whisk together both the sugars with the olive oil and water until smooth and thoroughly mixed, about 2 minutes. If there are sugar lumps, you may need to break them up before whisking. Add the flour (dry) mixture to the sugar (wet) mixture, and then stir using a wooden spoon until just combined. No flour should be visible but do not overmix. Cover the bowl with a plastic wrap and refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step. I usually refrigerate overnight.
3.Preheat the oven to 170°C. Line a cookie sheet with parchment or butter paper, alternatively you can grease the pan.
4.Remove dough from the refrigerator, using a spoon or an ice cream scoop, place dough into 2-inch mounds on the prepared pan. It is recommended to freeze the balls of dough (after placing them on cookie sheet) for 10 minutes before baking as the cookies retain their shape better during baking.
5.Remove the dough balls from the freezer and sprinkle the dough balls with coarse-grained sea salt, and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake. Let cool completely before serving.

Notes

Adapted from here.

Freezing the dough balls, really helps in retaining the shape of the cookies, so do not skip this step.

You can even use white or dark or milk chocolate chips, I didn’t have them so I used chopped chocolate.

Choco Chip Cookies