Today, I have an important announcement to make. I’m thrilled to share with all of you that on the 25th of November 2014, my nephew was born.
This post was actually slated to be made on the last week of November but the welcome intrusion into our family and the duties it brought forth ensured that this had to be postponed. Needless to say, I was over the moon as I lay my eyes upon him and took care of him for the first week of his life. My prior experience with my little fellow ensured that I took to tending to a new born like a fish takes to water. It was not easy to leave my precious nephew on the day of my departure back to Mumbai, but since other duties beckoned, I had to make the slated move.
My chocolate chip cookies have been a huge hit with my friends and family and at my son’s birthday parties. These have a gorgeous cookie texture and the intermittently spaced chocolate chips give the palate the necessary chocolate delight.
You could make these crisp by baking your cookies for a few extra minutes or you could make them soft by baking them for a few minutes less depending on how you like your cookies.
My family prefers crispy cookies so I tend to bake them until crisp. If the texture of the cookies is very important to you then make sure you get your oven timing right and trust me it is not as difficult as it sounds. It involves just a little bit of trial and error and you would have arrived!
Before our little munchkin arrived on the scene, I hardly baked cookies as both Ro and me would rather prefer cake to cookies. I took to baking cookies in a big way only because of our son and his friends.
These cookies have been taste tested and approved by Hari’s friends but the biggest fan of these cookies has to be his friend Dhwanie, one of the sweetest little girls I have known.
She loves these cookies a lot and is quite vocal and uninhibited in expressing the same! And she happily posed for me when I offered her favourite cookie. Seeing these children relish the cookies made by me gives me a deep sense of satisfaction and make my efforts seem worthwhile.
And I look forward to feeding my little nephew his first cookie and many cookies thereafter!
These cookies will make great home made and personalized gifts for the holiday season. I do hope you and yours enjoy these cookies as much as my family and friends do.
Eggless Chocolate Chip Cookie Recipe
You can halve the recipe if you want to make a smaller batch. I always tend to make a large batch of these cookies as there are always people to share these with.
200 gm (1 cup) butter, at room temperature
440 gm (3 1/2 cups) icing or confectioner's sugar
2 tsp vanilla extract
560 gm (4cups) plain flour
2 tsp baking soda*
120 ml or 8 tbsp (scant ½ cup) milk
250 gm (1 1/3 cup) chocolate chips
In a large bowl, using a stand mixer or a beater cream the butter, sugar and vanilla extract until soft and creamy.
Mix in the baking soda into the plain flour and stir well. You could also sieve the mixture once to make it uniform.
Next, put in half the flour and half the milk and mix well. And then put in the remaining flour and milk and mix well until the cookie dough is smooth, about 3 to 4 minutes.
Finally, fold in the chocolate chips into the cookie dough so that they are evenly distributed in the cookie dough.
Preheat the oven to 180C/350F.
Divide the dough into round balls, depending on the shape you desire and then press them slightly like how you would press patties.
Now place them on a baking tray lined with greaseproof paper or on a tray with a non stick surface.
Bake for 15 to 20 minutes, until the edges are golden brown .
Cool completely, remove from the tray and store in air tight containers.
- In subsequent recipe testing, I have figured that 1 tsp of baking soda is enough for this recipe.
Makes 48 cookies large cookies or double the quantity of smaller cookies