I’m back in Dubai – finally after what seems like ages of traveling to Greece, Pakistan and Rwanda (hard times :P) As soon as I got back, I had the urge to bake something immediately. I had the chance to make some things, as well as learn, when I was in Pakistan, but it is always great to be back in your own kitchen.
So based on what I had in the kitchen already to avoid any supermarket trips, I decided to make some classic chocolate chip cookies – mini style! I love mini cookies. Not only because I can eat 5 at the same time and pretend it was just eating one large cookie, but because I like bite sized food. And also to LOAD it up with chocolate chips. More chocolate, less cookie! Slightly more time consuming as I have to put in more baking sheets of cookies, but it is worth it.
I’m also always looking and testing out new cookie recipes to find the best one. I like my cookies full and chewy. This one was good (I have had no complaints), but not as chewy as I wanted it. This recipe makes very soft cookies, which is great, but I think I might have added a bit too much baking powder. Or maybe it was the cold butter – in the past I have put slightly softened butter in and that seems to work. Alas, the hunt continues but this recipe will do for now 🙂
2 1/2 cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup butter (cold or slightly softened, depending on what you may prefer)
¾ cup light brown sugar
½ cup granulated sugar
2 teaspoon vanilla extract
Chocolate chips (1-2 cups, depending on how much you want)
In one bowl, add in the flour, baking powder, baking soda and salt and whisk away.
In a separate bowl, with a mixer, beat the butter for a minute until soft. Then add in the sugars and beat until soft and fluffy and all incorporated. Then add in the eggs and the vanilla extract.
After this, add in the flour – cup at a time. Last bit, best part, add in the chocolate chips. and then sneak a little bit of taste…very important part.
I like to chill the dough in the fridge for at least 30 minutes so then the dough doesn’t spread when placed in the oven.
After it has chilled to a sufficient degree – put dollops of the cookie dough on your baking trays (with parchment paper on top).
Depending on the size you would want for the cookie, just drop them on the paper with a bite of distance between. I don’t like rolling them up so they are perfect, I prefer just dropping them on so that there is a more natural look to the cookies.
Oven to 175 celsius and keep the cookies in for 8-11 minutes until slightly browned. You don’t want to bake them for longer as then they will get hard and we want soft chewy cookies 🙂