Step by Step ChocolateChip Cookies

So I haven't been posting any repices lately so I thought today is the day.

I only think that I have baked most frequently these days are Chocolatechip cookies. Thick chewy yummy chocolatechip cookies most delicious to taste yet very easy to make.
I bake these for my sister especially cuz she loves these she has it all the time :p
But I realized that I had already posted ChocolateChip Cookie's recipe so I'm going to do a step by step recipe now.
Because my sister baked these cookies last month with the same recipe but apparently the cookies turned put rock hard. I got me thinking why did that happen?
Then I realized my sister neglected a few important points of baking. Remember following the instructions accurately is very important because baking is just like a science experiment or like a math problem if you mess up with the quatity or procedure trust me the end results are not very pleasing. So stick to the recipe, read it carefully and then proceed.

Ingredients: 

Butter  melted (170 g)
Dark Brown Sugar  1 cup  
Castor Sugar  1/2 cup  
Egg  1  
Egg Yolk  1  
Vanilla Extract  2 tsp  
Chocolate Chunks  1 cup
Flour  2 cups+2 tbsp     
Baking Soda  1/2 tsp 
Salt (A pinch)

Method:   

Preheat the oven to 165 degrees.

Line two cookie trays with parchment paper. 

Whisk the flour,baking soda and salt together in a medium bowl, set aside.

Melt the butter either on a stove-top or microwave it.
Ok now I must warn you here let the melted butter cool before adding the sugars because if you don't do that your cookies will turn out to be rock hard. That's what my sister did when she baked cookies so be careful.

Transfer the melted butter in the mixing bowl and mix the butter and sugars either by hand or with an electric beater until thoroughly blended. 

Beat in the egg, yolk and vanilla essence until combined.

 
Add the dry ingredients while beating a low speed keeps it from flying out of the bowl.

 Stir in the chocolate chunks.

Cover the bowl with a cling film and chill the dough in the refrigerator for an hour before baking.

Scoop the dough onto the lined cookie tray, leaving plenty of room for spreading.

 

Bake for 15 to 17 minutes or until the edges are lightly golden brown. Pull the cookies from the oven while they are still slightly underbaked and let them set for 10 minutes on the hot baking sheet. The cookies will finish baking as they sit. Doing this ensures moist, chewy cookies. After the cookies are cooled you can store it in an air-tight container.

Thick and Chewy Chocolate Chip Cookies

Hey Everyone,
Chocolate Chip Cookies are everyone's favourite. No one can say no to thick and chewy Chocolate Chip Cookies  :)
But lets face it all the cookies are thick and chewy when hot out from the oven but when it cools its becomes crisp. The question arises that how do we maintain that thick and chewy texture?
After trying a couple of recipes I discovered the secret for delicious, thick and chewy cookies.

Use melted butter not just softened butter.

Extra fat, which we get from an extra yolk.

  
Cooking time, which is less than you’d think. 
Ingredients:
Butter  melted (170 g)
Dark Brown Sugar  1 cup
Castor Sugar  1/2 cup
Egg  1
Egg Yolk  1
Vanilla Extract  2 tsp
Chocolate Chunks  1 cup
Flour  2 cups+2 tbsp   
Baking Soda  1/2 tsp 

Method: 
Preheat the oven to 165 degrees.
Line two cookie trays with parchment paper. 
Whisk the flour,baking soda and salt together in a medium bowl, set aside.
Melt the butter either on a stove-top or microwave it.
Transfer the melted butter in the mixing bowl and mix the butter and sugars either by hand or with an electric beater until thoroughly blended.
Beat in the egg, yolk and vanilla essence until combined.
Add the dry ingredients while beating a low speed keeps it from flying out of the bowl.
Stir in the chocolate chunks.
Cover the bowl with a cling film and chill the dough in the refrigerator for atleast an hour before continuing.
Scoop the dough onto the lined cookie tray, leaving plenty of room for spreading.
Bake for 15 to 17 minutes or until the edges are lightly golden brown.
Pull the cookies from the oven while they are still slightly underbaked and let them set for 10 minutes on the hot baking sheet. The cookies will finish baking as they sit. Doing this ensures moist, chewy cookies.
After the cookies are cooled you can store it in an air-tight container. 

Enjoy :)
      

Butter Cookies

Hey everyone,
Hope you all are doing good and yeh I am back with another recipe which I tried today only and seriously the whole house smells like bakery.
Butter cookies! Ah the name tells it all these cookies are as heavenly as they sound they are sweet, buttery and delicious. The more it tastes good the more it is easier to make. You can make these two ways either make a log and cut it with a knife or roll it out and cut what ever shapes you like. So starting off with the ingredients we have:
Butter                75 g (at room temp)
Castor sugar      2 oz
Flour                 2/3 cups (if the dow is still sticky you can always use a bit more of it)
Vanilla Essence  1/2 tsp
Salt                   a pinch
Egg yolk            1

Method:
Beat the butter with an electric beater until creamy then add the castor sugar and salt till its smooth and creamy. Then add the egg yolk before adding it to the butter beat it separately with a drop of vanilla essence so that the smell goes away then you can add it to the butter mixture and bat till its incorporated in the butter.
Then you can sieve in the flour and make it into a dow. Now make a log out of the dough and cover with butter paper and refrigerate for atleast 1 and a half hour.
After that slice it into cookies and bake in a preheated oven at 220 C for 10 to 12 m till the edges are firm and golden brown.
You can bake this in the preheated stone oven too but on top of the stones place a wire stand then the baking tray or your biscuits will get burn. in this the biscuits will take atleast 15-20 minutes to bake.
Let them cool and its ready to serve.

Like I said its all worth it at the end.