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Chocolate Chip Cookies

Dedicated To My kids
Chocolate Chip Cookies
Chocolate Chip Cookies
  • Prep time
  • Cooking time
  • Serves8 Person(s)
  • CategoryContains Egg
  • Cuisine TypeBakery
  • Good for Snacks

About this recipe

Milk and cookie is a classic, mood enhancer. These Chocolate Chip Cookies have an easy, quick recipe to follow and can be made and enjoyed any time of the day. Making these cookies is not a task at all; involve your child in the making. Tiny hands do enjoy whisking and sifting and the most enjoyed moments are making balls with cookie dough.

Ingredients for Chocolate Chip Cookies

  • One cup all purpose flour
  • 1/4 teaspoon of baking soda
  • 1/2 teaspoon of cornstarch
  • A pinch of salt
  • 1/4 cup of vegetable shortening ( I used Dalda)
  • 1/2 cup of dark brown sugar
  • One large egg
  • 1 teaspoon of vanilla extract
  • 1/4 cup of semi-sweet chocolate chips

How to cook Chocolate Chip Cookies

  1. In a clean bowl sift together the dry ingredients( flour, baking soda, salt and cornstarch). In another bowl whisk together vegetable shortening, brown sugar, egg and vanilla extract, until smooth. Stir the dry ingredients into the wet ingredients with a wooden spoon, Make sure you don’t over mix. Add in the chocolate chips and give the dough a mix. At this point you can save some of the chocolate chips, to sprinkle on the top of cookies before baking. This will make it look pretty cookie.
  2. Now at this stage you can bake the cookies, but it is a good idea to keep the dough in the fridge for sometime. The cookie will spread less in the oven and will taste better. Scoop heaping tablespoons of the dough onto a baking tray which is lined with a parchment sheet. If you want to roll the dough into balls, wet your hands slightly. Place the cookies about 2 inch apart on the baking tray..
  3. Bake the cookies in a preheated oven at 180* C for about 10 minutes, until they start to turn golden on the edge. Cookies will be still soft in the center, If you want the cookies more crunchy, bake them for another 10 minutes at low temperature of about 120*C. Let the cookies cool on a wire rack and enjoy. Once they are room temperature store the cookies in a clean airtight container.


 Measure the ingredients properly, and do sift the dry ingredients to prevent clumps.
The more fat in the cookie will make the cookie spread more, (and even will make your bottom spread more  :) So avoid.
 If you don’t have chocolate chips at home, a good alternative would be a bar of chocolate, snap it into little pieces and mix in. This would make the cookies more chunkier and will add in more taste.
Always keep an eye on the cookies, when in the oven, so they don’t burn.
 Add your own toppings, get creative – anything would work – dryfruits or even gems.

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