Taking a break from spicy stuff for a mouthwatering treat!. Who doesn't like chocolate chip cookies? As Mickey mouse says-"The only thing better than a chocolate chip cookie is a double chocolate chip cookie :)".
I found this recipe by sheer luck, had bought all purpose baking mix instead of all purpose flour by mistake. Didn't know what to do with the big bag! So found this recipe and was an instant hit! The only problem with this cookie- cannot keep both the boys at home off from the jar :)
Ingredients
2 cups baking mix (or Pancake mix)
1 cup semisweet chocolate chips
1 stick softened butter(1/2 cup)
1 cup packed brown sugar
1 teaspoon vanilla
1 egg * (See notes for egg substitute)
Method
- Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy.
- Add vanilla and egg and beat again.
- Add Baking mix; beat on low speed until combined.
- Stir in chocolate chips.
- Onto ungreased cookie sheets, drop dough by tablespoonful about 2 inches apart.
- Bake for 10-12 minutes or until set on edges and golden brown.
- Cool on cookie sheets for 5 minutes. Remove from cookie sheets and once cooled, store in an airtight container.
Notes:
- For eggless version try any of these instead of egg in step 2- One tablespoon yoghurt, Half mashed banana, 1 tablespoon flax seeds ground and added with half a cup of water.
- When you take the cookies out of the oven, they will be very soft and almost doughy on the top. Do not panic, they will solidify once cooled.
- These cookies are cakey and very soft, if you prefer crunchy cookies, this is not the recipe for you :)
- For smaller and sturdier cookies, drop the dough by a small spoon, they melt in oven and spread a lot.
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