Choco Chip Cookies is a staple of cookie diet! Made with chocolate chips, these cookies hit all the right notes.
A balanced diet is a Cookie in each hand.
Couple of V’s friends had been reminding me of cookies that I once gave them over a year ago. They had absolutely loved those. I have not been able to recreate the same ones but I made another batch using a basil cookie recipe which I shared last year.
The recipe is simple and why I went back to it was because it doesn’t use butter for cookies but olive oil or any oil of your choice. A batch of this duly went to the friends and rest were thoroughly enjoyed by my kiddos.
The cookies are soft and chewy with just a little hint of garam masala for the flavour. I think I would add a little bit more of garam masala next time. Over to the recipe now.
Choco Chip Cookies
- 2 cup all purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1¼ cup chocolate chips
- ½ tsp all spice powder garam masala
- ½ cup sugar
- ½ cup light brown sugar packed
- ½ cup +1 tbsp olive oil
- ¼ cup +1 tbsp water
- In a large bowl, whisk together all purpose flour, baking powder, baking soda, all spice powder and salt. Now add the chocolate chips to the dry ingredient mixture and gently toss to coat.
- 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.
- Preheat the oven to 170°C. Line a cookie sheet with parchment or butter paper, alternatively you can grease the pan.
- 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.
- 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.
- Freezing the dough balls, really helps in retaining the shape of the cookies, so do not skip this step.
- I would have liked adding more all spice powder. You can safely increase to 1 teaspoon or even more.