Chocolate Chip Cookies

I found a lot of good comments about the book and decided to try the recipe for Chocolate Chip Cookies.

I would highly recommend this recipe to those who love soft sweet thin chocolate cookies. They are crispy at the edges and soft in the centre. It is so nice to dip them into a cup of milk early in the morning...yumm...

I did however, make some modifications to the recipe.

I reduced the granulated sugar from 1/2 cup to 1/4 so that the cookies will be less sweet. It is quite nice if you replace the semi-sweet chocolate chips with dark chocolate chips to add that bit of bitter chocolate taste to your cookies.

Chocolate Chip Cookies

2 cups flour
1 tsp salt
1 tsp baking soda
1 cup, 225 g unsalted butter, softened
1 cup dark brown sugar
1/2 cup granulated sugar (I used 1/4 cup of granulated sugar)
2 large eggs
2 tsp pure vanilla extract
2 2/3 cups semisweet chocolate chips (I used 2 cups of dark chocolate chips)

Instructions :

1. In a large bowl, cream the butter, and then the sugars too, until light and fluffy.
2. Add the eggs one at a time, beating between additions.
3. Put in 2 tsp of vanilla essence.
4. In a small bowl, sift together the flour, salt and baking powder.
5. Add dry mixture to the creamed mixture , mixing between additions.
6. Fold in chocolate chips.
7. Refrigerate for atleast 6 hours (I refrigerated half for 3 hrs and another half for about 12 hrs to see the difference. There's quite an improvement in terms of the texture of the dough and crispiness of the cookies)
8. Line a cookie sheet with parchment paper, preheat oven to 180 C.
9. Make rounds of cookies as per your size preference, and bake accordingly (I baked for abt 10-12 minutes. Do not be surprised when you see the dough start to spread in the oven. Remember to line your cookies about 2 inches apart)
10. When the edges start browning, and the middles lose their sheen, they are ready to be out of the oven.
11. Cool cookies on a wire rack