TRADITIONAL CHOCOLATE CHIPS COOKIES

chocolate chip cookie is a drop cookie that originated in the United States. The traditional recipe combines a dough composed of butter and both brown and white sugar with semi-sweet chocolate chips.Now it has many variations. The chocolate chip cookie was invented by Ruth Graves Wakefield.Here I tried to follow  the  basic  recipe as much as possible...it came out well.It was so crispy and chew....and delicious  too.

INGREDIENTS 
All-purpose flour-11/2 Cup
Baking soda-1/2 tsp
Salt-a pinch
Melted  Butter-1/2cup
White granulated sugar-1/2cup
Brown sugar(granuled )-1/2cup
Vanilla Essence -1tsp
Eggs-2 or 1/4cup milk (at room temperature )
Semi-Sweet Chocolate Chips-3/4 cup

METHOD 

Preheat oven to 375° F. Or 190 degree C

Take a bowl,combine flour, baking soda and salt in small bowl.

Beat butter, granulated  white sugar and brown sugar and vanilla essence  in a large bowl..mix until creamy. Add eggs( or milk) one at a time, beating well .

Gradually pour the liquid mixture  into  flour mixture.Add chocolate chips..stir with flour mixture.


Drop heaping tablespoon-size balls of dough about 2 inches apart on baking tray lined with parchment paper...if you dont have parchment  paper..just grease the tray with some melted butter.

Bake until  10 to 15 minutes or cookies are golden around the edges, but still soft in the centre. All Ovens setting are different  from each other.. time may vary..so  keep monitoring  while baking.

Remove from oven, and let cool on baking tray for a while. Transfer to a wire rack, and let cool completely.  Enjoy or can store cookies in an airtight container for 3 to 4 days.

Bird Shaped Sugar Cookies

                                         

                            Bird Shaped Sugar Cookies 

sugar cookie is a cookie made from sugar,flour, butter, eggs, vanilla, and either baking powder or baking soda.  They can also be cut into decorative shapes and figures by a cookie cutter.You can enjoy your sugar cookies plain or decorate them with icing  to make them special.

Sugar cookies are a buttery classic that make a delicious treat anytime.  Try this bird shaped sugar cookies.

PREP: 1 HOUR 30 MINS
BAKING TIME-15 MINS
SERVINGS-25-30

INGREDIENTS

3/4 cup butter (melted )
1 cup sugar
2 eggs beaten (if you want to  avoid  eggs then add 6tbsp milk instead of using eggs)
1 tsp. vanilla essence 
2 2/3 cup flour
2 tsp. baking powder
1/2 tsp. salt


METHOD

Preheat oven at 180 degree C  or 350 F

Soften butter (15 seconds in microwave). 

Cream butter; gradually add sugar. Cream until fluffy; beat in eggs or milk and vanilla. 

Toss flour, baking powder, and salt to mix; add to creamed mixture and combine well.

 Add the flour mixture and mix  until you have a smooth dough.

 wrap dough in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Remove  the chilled  dough from the refrigerator and knead it with hand again,and on a  floured surface,roll out the dough to a thickness of 1/4inch (1cm) (make sure the dough does not stick to the counter).

Cut out desired shapes using  a cookie cutter.I used  bird shaped  cookie cutter...


                     

For bird shaped cookies. ..you have to put one choco chips on top as eye.

 ..if you dont have cookie  cutter....give  shape according  to  your  choice. ..just make sure about the thickness  of the cookies. ..It should be 1/4 inch thick...

Grease the tray with butter. ..arrange  cookies 
Bake it for 12-15 minutes.... (depending  on size)or until the edges are just starting to brown. Remove from oven and let cookies cool for a few minutes.

                           

Choco Thumbprint Cookies

                                       

Chocolate Thumbprint Cookies

                               

The original recipe for these thumbprints calls for using your thumb to make the indentations in the middle of these cookies (hence, why they’re called thumbprints).

Preparation Time -15 minutes
Baking  Time-20 minutes
Servings: about 20 cookies




Ingredients

2/3 cup unsalted butter, softened

1/2 cup sugar

1/4 cup unsweetened dark cocoa powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 egg if you are vegetarian or want to avoid milk...then can add 2-3tbsp milk instead of using egg.

1 teaspoon vanilla

 1 and 1/4 cups all-purpose flour

• Chocolate Ganache
• ½ cup heavy cream
• 3½ ounces chocolate
• 1 tablespoon butter

Instructions

1. Preheat oven to 375 F or 180 degree C .  Line two cookie sheets with parchment paper or you don't have cookie or baking sheet just grease the tray with butter.

2. In a large mixing bowl, beat butter .

3.  Add sugar, cocoa powder, baking soda, and salt.  Beat until combined, scraping the sides of the bowl occasionally.

4. Beat in egg and vanilla until combined.

5. Beat in the flour.

6.  Your dough should be at ball-rolling consistency at this point.  If it’s not, let it chill in the refrigerator for a while to firm up a little.

7.Scoop 1 teaspoon of dough and then roll in between the palms of your hands until a ball, about the size of a walnut, has formed. Drop onto a tray.. Repeat until all dough has been use .

 8.Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool

9. Combine chocolate, 2 tablespoons butter, and cream in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. (Alternately, you can microwave the mixture on 50% power in 1 minutes, until completely melted and smooth.) Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.

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HAPPY COOKING