Chocolate Chip Cookies - Crispy and Crunchy

You won't believe it when I say that I still say Biscuits for Cookies every once in a while :) Yes, the term that we used since childhood (BRI english) doesn't go away easily :) Now I have a kid who corrects me instantly so I am getting better by the day :) Here in USA, biscuits are buttery fluffy bread made with buttermilk, butter and flour.

My kid is my motivation when it comes to baking cookies of any kind. He loves all sorts of cookies- crunchy, chewy, soft, brittle, shortbread- just about any kind. He can live on Oreos for all I know. So yesterday before he went to sleep he tells me, "mom will you please bake me some yummy chocolate chip cookies tomorrow?" Now who can deny that sweet little request? Right?? And as a ritual I have to save a little dough for him to taste. :)

The aroma of freshly baked cookies have a way of melting your stress and giving your brain that instant dose of happiness! House smells fantastic. I have made C C C many times before using store bought packets. But in the past couple of years have been making it at home with fresh ingredients. So here is one such crispy and crunchy recipe of chocolate chip cookies. Just realised the title of my post has 5 C's :)

Let us take a look at the recipe of Crispy Chocolate Chip Cookies:

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon fine salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter (1 stick), at room temperature
• 3/4 cup fine sugar
• 1 large egg, at room temperature
• 1 tbsp pure vanilla extract
• 1 cup semisweet chocolate chips

Preparation:

• Preheat the oven to 400F/200C. Line 2 baking sheets with parchment paper.
• Whisk the flour, salt, and baking soda in a medium bowl.
• In a large bowl, beat the butter and sugar with a hand held mixer until light and fluffy, about 4 to 5 minutes. 
• Beat in the egg and then the vanilla. Gradually add the dry ingredients to the butter mixture, to make a soft dough. Fold in the chocolate chips.
• Either spoon a heaping tablespoon of dough onto the prepared baking sheets, spacing them about 3-inches apart or make a small balls of the dough and press gently to form a disc of 2-3 inches.
• Bake the cookies until brown around the edges, about 12 to 14 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

njoY!! happY bakinG!!

You may also like:

Eggless Coconut Cookies

Eggless Saffron Cookies

Nankatai

Crinkled Cookies

Chocolate Chip Cookies made by Scooping with a spoon

And I have a happy little camper at home enjoying these bites from chocolate chip cookies with his milk :)
Thank you for stopping by this post!

Eggless Coconut Cookies

I am in a baking mood these past few days as my house is set up for holiday season with a Christmas tree (we celebrate it for the holiday spirit) stockings, lights, wreaths etc. Peppermint goodies, hot chocolate box stuffed and stored, only thing remaining is to get gifts and gift wraps :)

Cold wind and air is slowly creeping in, my yard is going all dry and can view naked trees all around the neighborhood. Waiting for a light snow shower to get that magical moment during holidays! (Many may not agree with me, but I am all that oh so predictable cheeeesy gal out there :))

 So my son comes up with a request of wanting freshly baked cookies for him. Now my motherly instincts instantly kicked in big time:) Had to tell my husband like 10 times, my son has asked me to bake him some cookies :) and as usual he nods his head and brushes off my enthusiasm :).  I frantically start looking for some cookie recipes.
Came across these lovely eggless coconut cookies from blend with spices blog. I had to try it and I am glad I did. Just tweaked a little. They taste awesome. Goes perfect with your hot cup of tea or coffee and yes milk for my kiddo.

Let us take a look at these eggless coconut cookies.

Ingredients:

• 1/4 cup wheat flour
• 1/4 cup all purpose flour
• 1/4 cup Sugar
• 1/4 cup unsweetened dessicated coconut
• 1/4 cup unsalted butter, melted and at room temperature
• a pinch of salt
• 1/2 tsp vanilla essence
• 1 tbsp milk or as needed
• 1 & 1/2 tbsp unsweetened dessicated coconut for garnish
• 2 tbsp crystal sugar (optional)

Yields around a dozen cookies. Double the measurements to get more...

  

Preparation:

• In a mixing bowl, add the butter and powdered sugar and mix it until light and creamy.
• Add the vanilla and salt and combine.
• Now add the wheat flour, all purpose flour, and dessicated coconut to it and mix everything.
• Then sprinkle the milk little by little over it and mix well to make smooth dough. The dough should be very soft.
• Preheat the oven to 350F/180C.
• Divide the cookie dough into 10 -12 round balls and flatten them with your palms to give the shape of your liking.
• Sprinkle the top of the cookies with coconut and crystal sugar and place them on a baking tray lined with parchment paper spacing about 1 inch apart.
• Bake the cookies in the preheated oven for anywhere between 16-18 minutes.
• Remove them from the oven and let them cool down for 5 minutes. Place them on a wire rack and allow them to cool.
• They will be soft when taken out, but will firm up once they cool.
• Store in an airtight container.

you may also like -

Crinkle Cookies

Saffron Cookies

njoY!! happY bakinG!!

Crinkle Cookies

One doesn't need any excuse or occasion to indulge in some goodness loaded with chocolate/cocoa. Here is an awesome recipe to make these gorgeous crinkle cookies, the name because of its appearance:) It will take a 'pretty' spot on your coffee table while you entertain your guests at home and these crinkle cookies may just be the star of your conversation :) :) I promise you will love these.

Baking cookies automatically puts you into that happy mood space. The aroma that lingers in your kitchen/home is very pure and very holiday-ish :) I simply love cocoa flavor. Be it in the milk, cake or cookies. That richness, smoothness, beautiful texture- it's pure romantic :P

Try these cookies for any holiday season (or not), make it anytime you feel like!


Let us check out the Crinkle Cookies recipe:

Ingredients:

• 1 cup all purpose flour (Maida) 
• 1 tsp baking powder 
• 1/2 tsp any coffee powder 
• 1/4 tsp salt 
• 1/2 cup cocoa powder (I use hershey or godiva) 
• 3/4 cup sugar 
• 2 eggs (room temperature) 
• 1/4 cup vegetable oil 
• 1 tsp vanilla essence 
• 1/2 cup powdered sugar

Preparation:

• In a bowl whisk together flour, baking powder, salt and keep aside.
• Beat together cocoa powder, sugar and oil in a bowl till it forms a black sticky mass. 
• Add 1 egg at a time and beat well in a bowl. Add coffee powder and vanilla essence and beat again.
• Add the flour mixture little by little slowly to the liquid ingredients and mix well with a spatula until incorporated. Do not overdo it.
• The dough will be super sticky. Cover the bowl with a lid and chill it overnight or for at least 4 hours in the refrigerator, you can leave overnight if possible.
• Make small balls from the dough and keep it ready.
• Preheat the oven at 350F/180C.
• Take the powdered sugar in a bowl and roll the balls in the sugar ensuring they are well coated and fully covered with the powdered sugar.
• Place the balls on a greased baking tray leaving 2 inch gap between them and bake for 15 minutes- 18 minutes.
• Take out the tray and leave it on a wire rack for 5 minutes. Crinkle Cookies are ready to be relished.

njoY!! happY bakinG!!

You can bag it and give away as goodies to your friends, neighbors and relatives!!

You may also like other recipes like: 

NanKhatai, 

Saffron Stamped Cookies, 

Lemon Pound Cake, 

Creamcheese Pound Cake etc.

Recipe courtesy: Radhika Subramanian.

Saffron Cookies (stamped and eggless)

Yes! people, they are eggless! It doesn't make a difference to me but I know many of them who will jump with joy when they see an eggless recipe :) When you bake these, your house smells rich with saffron aroma...Umm love it! My new stamp did a debut on these cookies, so I am super excited. A surprise for my kiddo when he gets home :) Freshly baked cookies in a jar on the counter, will definitely give you a sense of accomplishment and happiness :) You can make these on special occasions too. The message on it is pretty loud and clear, what say? :) You can make these without using stamps too!


Without any further ado, let us take a look at the recipe:

Ingredients:

• 1 & 1/2 cup all purpose flour (maida)
• 1/2 cup sugar (or +2 tbsp more if you like it sweet)
• 1/2 cup ghee (can use butter too)
• 1/4 tsp saffron*
• 2 tsp (warm)milk to dissolve the saffron
• 1/4th tsp cardamom powder
• pinch nutmeg powder (optional)
• 1/2 tsp baking soda
• handful pistachios, crushed or coarsely chopped
• A few drops of milk while making the dough(optional)

Preparation:

• In a bowl add flour, baking soda and keep aside.
• In another mixing bowl add ghee, sugar and mix together with a hand mixer or stand mixer. 
• In warm milk add saffron and using mortar and pestle crush the saffron, see it leave rich orange color to the milk. 
• Add saffron milk, cardamom powder, nutmeg, pistachios to the sugar and ghee mixture. Mix everything nicely. 
• Now add in parts the flour mixture to the sugar mixture, mix it with a spatula. Knead it with a light hand. It will be crumbly, add few drops of milk if needed. Keep aside for 10 minutes.
• Preheat the oven to 350F/180C.
• In the meantime, divide the dough into 4 equal parts and roll out into a circle. Using a cookie cutter cut the cookies. Repeat the process until no dough is left. 
• Line it up on a parchment paper on a baking sheet. Taking the stamp, make a mark on each cookie, gently but firmly.
• Bake the cookies for 15 minutes. Keep an eye on it after 13 minutes, because every oven is different. 
• Let it cool for 5 minutes before you pop it in your mouth! :) Yummy cookies are ready to be enjoyed! They have a crunch to it and soft.
  
  
  
  

Note:* If saffron is not of a good quality you may not get a great color and aroma, use a pinch of organic yellow food color.
You can also keep the thickness of the cookie more if you wish.
If the stamp is not firmly pressed, after baking it may not show.

njoY!! happY cookinG!!

made with love :)

This same recipe can be used to make cookies without using the stamp. All you have to do is add more crushed pistachios on top of the cookies and press it gently before you bake them. 

Nankhatai (Indian shortbread cookies)

These are our own Desi shortbread cookies. Vegetarians can do a happy dance:) as these beauties are eggless. The best part I like about nankatai is, it is a very quick recipe. Did you know that the word Nankhatai is derived from Persian word Naan meaning bread and Khatai from an Afghan word meaning Biscuit. I didn't know either, it's a wiki information Shhh...:). You can make these and store for few days. The aroma while baking these Nankhatais takes me back to my sweet childhood days. I used to take nankhatais and donuts to school for lunch on the days we had early dismissals :)
I say bake them and make some happy memories with your kids at home :)
Here is the recipe:

Ingredients:

• 3/4th cup all-purpose flour (maida)*
• 2 tbsp chickpea flour (besan)
• 1/2 cup ghee (clarified butter) 
• 1/2 cup castor sugar (powdered sugar)
• handful chopped nuts (cashews, pistachios or almonds)
• 1/2 tsp baking soda
• 1/4th tsp cardamom powder
• 1/2 tsp vanilla essence (optional)

Preparation:

• In a mixing bowl add all purpose flour, besan, baking soda, cardamom powder.
• In another bowl, whip ghee and powdered sugar together with a hand mixer till it becomes a smooth mixture (1 minute on low speed and 2 minutes on high speed). Add vanilla essence if you like that flavor and whip again for few seconds.
• Slowly fold the flour mixture into the sugar mixture and knead together. Add 1/2 the portion of chopped nuts in the mixture while kneading. You basically get a crumbly mixture. 
• Now make small size balls and press on top with your palm to flatten it a bit, and place the remaining nuts on top as a garnish if you like.
• Place it on the baking sheet with 1 inch gap. You approximately get around 24-25 Nankhatais.
• Bake at 350F/180C for 10-12 minutes. Keep a close eye after 9 minutes. It can burn easily. 
• Take it out and let it rest for 5-10 minutes cause they are very soft and can break if you try to eat it immediately. 

njoY!! happY cookinG!!

Note*: You can make it using whole wheat flour and all-purpose flour taking 1:1 proportion. It tastes yum but comes out less flaky.