Tuesday, June 25, 2013

Chocolate Chip Cookies. Popina's



Long before I realised that you could actually bake a chocolate chip cookie at home, I'd already settled on my favourite brands of cookies - Dominos Chocolate chip were my favourite Indian brand while I would wait for someone to get me a box of Chips Ahoy whenever someone travelled.

And I suppose watching so many American sitcoms and movies didn't help my case. I'd see people dunking cookie in glasses of plain milk and try the same at home. Now anyone who knows the taste of plain old fashioned Mother Dairy milk by the token, would know how watery and well, terrible plain milk tasted back in the day. But still, I would think of how all those yankees kids enjoyed their midnight treat, and grimace and   do the same.

Yet, over time, I developed a taste for ice cold plain milk and was able to drink it happily. But when the tetrapak revolution finally happened in India, I realised what I'd been missing all this while. Thick, flavourless milk tasting milk. Not something that needed to be boiled. Not something that needed to have the cream removed from the top.



I'd go through cartons and cartons of plain milk (as long as it was cold) in a week and I suppose that's when I finally figured that you could actually make your own cookie to go with it.

The first cookie I ever made was a chocolate chip cookie. Except it was really a chocolate chunk cookies, coz you couldn't really get chips a decade ago. But ever since that I've been searching for my favourite chocolate chip cookie recipe. I haven't really posted that many on this blog (I've just posted Joy the Baker's and an oatmeal chocolate chunk ) but this one is by far my go-to recipe when it comes to chocolate chip cookies.

I can bake these with my eyes closed. And even though Popina says you get 12 cookies from this, I have never got anything less than 24 (ok 23 once but I ate the cookie dough that time).

You can soft bake these cookies, if you like them like that. Or bake 'em a little longer if you prefer your cookie crunchier. Either way you'll get a great cookie bursting with chips.

Try them. Then you'll understand why I love them.



Chocolate Chip Cookies
Mildly adapted from Popina's Book of Baking

Ingredients

120g butter at room temperature 

165g of soft light brown sugar
1 TBS golden syrup (can use golden corn syrup)
1 tsp vanilla
1 large egg
210g of plain flour
1/2 tsp baking powder
1/2 cup dark chocolate chip
1/2 cup milk chocolate chip
Generous sprinkling of sea salt

Directions

1. Cream together the butter and sugar until light and fluffy. Add the syrup, vanilla and egg, beating it in well. Sift together the flour and baking powder.
2. Stir this into the wet ingredients, mixing in well. Stir in the chopped chocolate. 
3.Shape the dough into two rolls. Wrap in clingfilm and chill for 1 hour.
4.Preheat the oven to 170*C. Line several baking sheets with baking paper. Set aside.
5.Remove the dough from the fridge and unwrap. Cut into 12 equal slices. Two times over
6.Arrange the cookie dough discs onto the prepared baking trays, leaving plenty of space in between for spreading. 
7. Sprinkle the sea salt on each cookie.
8. Bake for 20 to 25 minutes until the cookies are pale golden brown. 
9.Remove from the oven and allow to cool for several minutes. Serve warm for a real taste treat. Store in an airtight container for up to one week.



Sending this to Bookmarked Recipes at Jacqueline's Tinned Tomatoes

1 comment:

  1. They look so good, I can understand why you love them. thanks for entering them into this month's Bookmarked recipes. The roundup is now live. A tad late :(

    ReplyDelete

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