Finally succeeded in snapping out of lazy mode today, and got some baking done after what has been quite a while! Also, each time I ran into my neighbour, she kept enquiring about when I’d get back to baking again .. haha! Hint taken and well over-due! So today I have for you (or rather the neighbour) Nutty Chocolate Chip Cookies. These aren’t your average chocolate chip cookies, as I tweaked the recipe by adding almond essence as well as mixed nuts to the dough. And man, does it add a lot more flavour to the cookies … They are perfectly chewy and the aroma is to die for, as who doesn’t like the smell of roasted nuts! The plan was to drizzle some chocolate on top and add peanuts, but decided against it as felt that would make it too chocolatey. Luckily for me, the bag was not big enough to fit all the cookies in there *nom nom* ….. promise, no other reason other than that! 😀
Nutty Chocolate Chip Cookies
Serving: Makes approximately 12 cookies
All Purpose Flour: 1 cup + 2 tsp
Baking Soda: 1/2 tsp
Brown Sugar (packed): 1/3 cup
Caster Sugar (packed): 1/3 cup
Unsalted Butter (at room temperature): 113 grams or 1/2 cup
Almond Essence: 1 tsp
Semi-sweet chocolate chips: 1/2 cup
Assorted mixed nuts: 1/2 cup
Pre-heat your oven at 180 degrees Celsius. Line your baking tray with parchment paper. Set aside.
In a bowl, whisk together the unsalted butter, brown sugar and caster sugar until creamy. Add the egg followed by almond essence. Whisk again.
In another bowl, sift and add the all purpose flour, baking soda, chocolate chips and assorted nuts. Mix with the help of a spoon.
Add the dry ingredients to the wet ingredients, and give the mixture one final whisk until all the ingredients are well-combined.
Scoop out equal sized cookies on your baking tray with the help of a cookie scoop or teaspoon. Remember to leave some space between the cookies as they will spread while baking.
Bake the cookies in your pre-heated oven at 180 degrees Celsius, for approximately 10 minutes or until the edges are a slight golden brown. Remember not to over-bake as the cookies harden further during the cooling process.
Transfer the cookies to your cooling rack immediately and allow the cookies to cool completely before serving.
OMG … These brownies are to die-for!! Now that, that’s out of the way, lets start from the beginning .. lol 🙂 Today, you’re going to get two heavenly desserts combined into one … Chocolate Chip Cookie Brownies! Drooling yet? As the name suggests, the recipe involves two separate batters .. one for the choc chip cookie dough and the other for the brownies … Therefore, the best way to work with it is to work on one batter from scratch, while opting for a readymade mix for the other … Whichever way you want to do it is entirely your choice, but I chose to make the choc chip cookie dough myself and use the Duncan Hines brownie mix for the other batter … I did make one mistake along the way though … I realised the brownie pan was too small AFTER pouring the batter, so I had to transfer it into another pan which resulted in the two batters combining a bit too much and effecting the final look … although the two batters are meant to be mixed, but the cookie dough should also show on top at the time of going into the oven (as shown in the pic) … lesson learnt! As far as the taste is concerned, it was simply irresistible … the two go so well together and the choc chips added in between are just a bonus! Make sure you let the brownies cool in the tin completely before cutting into squares …. Good luck! 🙂
Chocolate Chip Cookie Brownies
Ingredients for the Cookie Dough:
Vegetable Oil: 1/2 cup
Brown Sugar: 1 cup
Vanilla Essence: 1 tsp
Bicarbonate Soda: 1 tsp
Corn Flour: 1 tbsp
Flour: 1 1/4 cup
Chocolate Chips: 1 cup Read the rest of this entry
Hope all of you are enjoying the Cookie Fest on The Bakealogue as am back with another must-have recipe for all …. Chocolate Chip Cookies! I always tend to have them plain but as it’s so hot in Dubai just had to add a dollop of ice cream in the middle and turn it into an ice cream sandwich today *nom nom* … oh and that’s my kitchen window you see in the pic .. I’ve got something about baking in every corner for inspiration which you too shall see as time goes on 🙂 … Coming back to the recipe, there are quite a few chocolate chip recipes out there but this one always works for me as the ingredients are basic and the result delicious! So do give it a try and let me know how you get on …. Happy Baking!
All Purpose Flour: 1 and 1/2 cup
Unsalted Butter (at room temperature): 4 oz
Caster Sugar: 3/4 cup
Baking Powder: 1/4 tsp
Bicarbonate Soda: 1/2 tsp
Vanilla Essence: 1 tsp
Salt: 1/4 tsp
Chocolate Chips: 1 cup
Read the rest of this entry