Wednesday, 16 July 2014

Chocolate Chip Cookies 2

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Today I thought I would share with you my current favourite Chocolate Chip Cookie recipe. It's so good that I have a frozen log of it in the freezer ready to bake at a moments notice. This is especially good for Ramadan when you want something sweet but can't be bothered to spend all that time in the kitchen. This way, you make the mixture once and they'll be ready for you in the freezer!


The secret to these cookies is two different types of brown sugar which result in a soft, chunky cookie which is loved by all.
Chocolate Chip Cookies, previously: Strawberry Chocolate Chip CookiesChocolate Chip Cookies 1Coconut, Cranberry and White Chocolate Chip CookiesCinnamon Chocolate Chip CookiesChocolate Chip Shortbread Cookies.

A Simple List of Ingredients:

1. Unsalted Butter
2. Soft Light Brown Sugar
3. Dark Brown Sugar
4. Eggs
5. Vanilla
6. Plain Flour
7. Baking Powder
8. Salt
9. Chocolate Chips

Bismillah, let's begin!

Get your oven preheated to 180 degrees or Gas Mark 4.

First, the two kinds of brown sugar. I used a light muscovado and a dark brown.

Measure out 40 grams (1.5 ounces) of Light Brown Sugar.

Pop it into a large, mixing bowl.

Next, the dark brown sugar.

Add 180 grams (6 ounces) of Dark Brown Sugar. Try your best to use both brown sugars - they really make a difference to the end result.

Next, the butter. Cube up 225 grams (8 ounces) of Unsalted Butter.

Give it a whiz in the microwave for 20 seconds to soften it up.

Add it to the bowl.

Beat well for a minute or two until smooth and creamy.

You could also use a bowl, wooden spoon and a little arm power.

Time for the eggs!

Crack in 2 Eggs.

Pour in 1 teaspoon of Vanilla. I use essence (which is alcohol free) as opposed to extract (which isn't).

Give it another beat - don't worry if it looks a bit curdled and weird - it will all be fine once we add the flour.

Measure out 270 grams (9.5 ounces) of Plain Flour along with 1 teaspoon Baking Powder and 1/2 teaspoon Salt. Do not leave the salt out - it brings out the flavour of the chocolate.

Mix all the dry ingredients together.

Add them to the batter, and beat until mixed in.

Finally, for the chocolate. Take 250 grams (8 ounces) of Milk Chocolate Chips. I prefer to use a chocolate bar, and chop it up into chunks - try it, it's so good!

Add the chocolate.

Give it a final stir so that all the chocolate is evenly distributed.

And, because I was fasting, I couldn't enjoy the cookie dough - :(

Pop the dough into the fridge if you want, to firm up, or bake straight away.


If you want to freeze it, this would be the point. Put the dough onto a large sheet of clingfilm, and roll into a log. Once frozen, slice off cookies and bake as needed.

Scoop tablespoon fulls of cookie dough onto a greased and lined baking tray. Keep them a little apart as they will spread.

Bake at 180 degrees or Gas Mark 4 for 10-15 minutes. The cookies should be crispy around the edges.


Remove with a spatula onto a wire rack to allow them to cool completely - they won't last long, I can assure you!

Full Written Recipe:

Chocolate Chip Cookies 2

Adapted from Cupcake Jemma 

Ingredients - makes approx 12

225 grams (8 ounces) Unsalted Butter, softened
40 grams (1.5 ounces) Light Brown Sugar
180 grams (6 ounces) Dark Brown Sugar
1 teaspoon Vanilla
2 Large Eggs
270 grams (9.5 ounces) Plain Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
250 grams (8 ounces) Milk Chocolate Chips


Method

1. Preheat the oven to Gas Mark 4 or 180 degrees. Grease and line two baking trays.

2. Beat together the butter and both kinds of brown sugar.

3. Beat in the eggs and vanilla.

4. Add in the plain flour, baking powder and salt. Mix well.

5. Finally, add in the chocolate chips and after a final mix, it's done!

6. Scoop tablespoon fulls onto the baking trays and bake for 10-15 minutes.

7. Cool on a wire rack and enjoy!

This Time Last Year:


Chicken Kathi Rolls - buttery paratas with an omelette cooked on top, and filled with spiced chicken, fresh coriander and lemon juice - you must give these rolls a go!


Keep me in your prayers,

Wasalaam!


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