Double Chocolate-Chip Cookies
Hi, People!
It's been a long long time since the last time that I posted something on this blog. A lot of things were going on so I wasn't really able to give it time. Recently, somebody said something and it made me realize that you guys were actually using these recipes and benefiting from these! So I decided to start updating it again. I will be uploading recipes weekly from today onwards Inshallah and maybe some other stuff too.
SO NOW ONTO TODAY'S RECIPE!
My very favorite DOUBLE CHOCOLATE-CHIP COOKIES *_*
I have been trying different recipes and I started using the cookie mixes because they turned out to be super-chocolaty and super-moist every single time.
Now, I wanted something that was exactly like them, so I watched a lot of tutorials and came up with my version of these.
Here it is =)
INGREDIENTS:
1/2 Cup Butter
1/2 Cup Brown Sugar
1/2 Cup Granulated White Sugar
1 Tsp Vanilla Essence
1 Egg
1/2 Cup Coco-Powder
1-1/2 Cup Flour (Maida)
1 Tsp Baking Soda
1 Table Spoon Corn Starch
1 Cup Chocolate Chips
1/2 Cup Crushed Chocolate
METHOD:
1. Beat butter, granulated sugar and brown sugar together. Make sure that the butter is at room temperature it helps in the creaming.
2. Add the egg and vanilla and beat again.
3. Sift the coco, flour and baking soda together.
4. Add it to the butter mixture and mix well.
5. Now the key to making them super moist is corn starch. Add it to the mixture and mix again.
6. Add the chocolate and chocolate chips.
7. Make small balls of the mixture. Almost 1-1/2 tablespoon each. I have attached the pictures just to give an idea.
Tip: Put them in a tray and keep them in the fridge for 1 hour. This will help the cookies to bake evenly.
8. Heat the oven and leave the tray on the counter for around 20 minutes to allow it to cool to room temperature after taking them out of the fridge. The oven will have heated up by this time..
9. Set them on a baking tray lined with baking paper 1-2 inches apart.
10. Bake for 10-12 minutes in pre-heated oven.
11. Take them out when ready and let them cool so that they don't fragment..
12. SERVE! =D
It's been a long long time since the last time that I posted something on this blog. A lot of things were going on so I wasn't really able to give it time. Recently, somebody said something and it made me realize that you guys were actually using these recipes and benefiting from these! So I decided to start updating it again. I will be uploading recipes weekly from today onwards Inshallah and maybe some other stuff too.
SO NOW ONTO TODAY'S RECIPE!
My very favorite DOUBLE CHOCOLATE-CHIP COOKIES *_*
Now, I wanted something that was exactly like them, so I watched a lot of tutorials and came up with my version of these.
Here it is =)
INGREDIENTS:
1/2 Cup Butter
1/2 Cup Brown Sugar
1/2 Cup Granulated White Sugar
1 Tsp Vanilla Essence
1 Egg
1/2 Cup Coco-Powder
1-1/2 Cup Flour (Maida)
1 Tsp Baking Soda
1 Table Spoon Corn Starch
1 Cup Chocolate Chips
1/2 Cup Crushed Chocolate
METHOD:
1. Beat butter, granulated sugar and brown sugar together. Make sure that the butter is at room temperature it helps in the creaming.
2. Add the egg and vanilla and beat again.
3. Sift the coco, flour and baking soda together.
4. Add it to the butter mixture and mix well.
5. Now the key to making them super moist is corn starch. Add it to the mixture and mix again.
7. Make small balls of the mixture. Almost 1-1/2 tablespoon each. I have attached the pictures just to give an idea.
Tip: Put them in a tray and keep them in the fridge for 1 hour. This will help the cookies to bake evenly.
8. Heat the oven and leave the tray on the counter for around 20 minutes to allow it to cool to room temperature after taking them out of the fridge. The oven will have heated up by this time..
9. Set them on a baking tray lined with baking paper 1-2 inches apart.
11. Take them out when ready and let them cool so that they don't fragment..
12. SERVE! =D
wao nice :)
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