Chocolate Chip Cookies
Holiday Season brings out the desire to bake cookies. I love to turn the music up loud and dance to the jingles while enjoying the aromas of some amazing cookies and biscuits being prepared. The house smells wonderful too.
There are probably a hundred types of Chocolate Chip Cookies to pick from!
Here is one that I share that I grew up with. Our family has been baking and enjoying these since before I was even born. It is fool proof and simple to make. My girls started their love of baking with this very recipe. They continue to be the choice each time they want something quickly to enjoy with a cup of tea or coffee with their friends coming over.
I hope you all will share some pictures with us over these next few weeks as you prepare them for your school, office gifts or just to share at home.
|A back of the cookie and the fronts of them too!|
4 oz/125gm / 1/2 cup soft butter
3/4 cup brown sugar
1 tsp vanilla
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup broken walnut pieces
3/4 cup dark chocolate chips
Cream together with an electric beater, the soft butter and sugar until light and fluffy. 3 to 5 minutes, Add the egg and let it beat another minute. Add the vanilla.
On the slowest speed add the flour spoon it in until just folded in. Do not over beat.
Stop the machine. Fold in the walnuts and chocolate chips. The batter will be thick and sticky.
Prepare two baking sheets with parchment paper. Drop the cookies on to the sheets with the help of two spoons, about 2 fingers apart. Should make 16 large or about 28 small cookies.
Bake in a preheated oven of 375F/ 190C for about 15 minutes until golden brown. They should be slightly soft and chewy.
Keep ample space between the cookies as they will spread while baking. Cool completely and store them in an airtight container to remain fresh.
Use the chocolate chip of your choice, white, milk, dark etc. If you do not have access to chocolate chips cut small pieces from a bar of your favourite chocolate.
Walnuts can be substituted for pecans or macadamia nuts.
White and brown sugar can be mixed or interchanged.
Sift the flour twice to make it perfect.
Use a large egg if possible.
For Parsi Food recipes click The Art of Parsi Cooking; reviving an ancient cuisine.
For more holiday recipes try this perfect Menu
Niloufer's Kitchen : Winter from read.amazon.com
Photo Courtesy Shamineh M