Choco Chip Cookies

“A balanced diet is a cookie in each hand.”

If you are an amateur baker, cookies are best to start with. Except for measurements there are no more skills required. The reason I chose “cookies” to start my blog with is because they are a daily snack. It’s not always like we eat because we are hungry. Sometimes we eat just because we feel like eating something or maybe we are bored or maybe we are sad or anything. A cookie is one of the best things to have in such situations.

This is my first experiment with cookies and I chose this recipe from the book “Baking – from my home to yours” by Dorie Greenspan.



1 cup all purpose flour

½ teaspoon salt

¼ teaspoon baking soda

4 ounces unsalted butter

½ cup white sugar

1/3 cup brown sugar

1 teaspoon vanilla extract

1 egg or 1 tablespoon powdered flax seeds

6 ounces choco chips



  • Preheat oven at 375ºF/ 190ºC.
  • Mix all dry ingredients well and keep aside.
  • Beat butter on medium speed until smooth.
  • Add both the sugars and beat until well blended.
  • Add the egg and beat for a minute or so.  (Or you can soak flax seeds powder in two tablespoons of cold water and let it rest for five minutes. Then add it in the mixture at this stage instead of egg.)
  • Add dry ingredients in small portions and mix it on slow speed.
  • Now the last and important addition. Add choco chips in batter with spatula. If you do not have spatula, then mix on low speed. Make sure that you do not over mix it but at the same time the batter should cover all the choco chips.
  • Now spoon the dough using a slightly rounded spoon onto the parchment paper spacing them about two inches apart.
  • Bake the cookies for 15 minutes or until the edges turn brown and golden in center.
  • Pull the tray from oven and allow cookies to rest for a minute. Then carefully, transfer them on a rack with wide metal spatula to cool at room temperature.

P.S. You can store cookie dough up to 3 days in the refrigerator and use it whenever required. Also, no need to defrost it.


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