A true American delicacy~brownies and chocolate chop cookies are my weakness. Oversize and dense with chocolate chips, these cookies are thin, crisp and slightly chewy in the center.
I got hold of this recipe for these indulgent cookies which are so easy to prepare from my darling dear sister, which she got from one of her close friend. I keep preparing them quite frequently at my home whenever the craving hits me. She deserves all the compliments for these delightful cookies.
Crispy Chewy Chocolate Chip Cookies
Makes about 15 jumbo cookies
All-purpose flour – 1 1/2 cup
Whole wheat flour – 1 cup
Baking powder – 1 tsp
Baking soda – 1 tsp
Granulated white sugar – 1/2 cup
Brown sugar – 1 cup, firmly packed
Eggs – 2, large, at room temperature
Canola oil – 90 ml
Vanilla powder – 1 1/2 tsp
Unsalted butter – 1/2 cup, melted and slightly cooled
Semi-sweet chocolate chips – 1 1/4 cup
1. Preheat the oven to 375°F. Grease cookie sheets or line with parchment paper.
2. Add all the first 6 listed dry ingredients in a large mixing bowl, mix using a whisk. In an another mixing bowl, add the next 4 wet ingredients and lightly whip using a whisk for approx a minute. Add the wet ingredients into the dry ingredients and mix well until dough like. Mix in the chocolate chips using a wooden spoon. Using an ice-cream scoop, scoop onto prepared cookie sheets.
3. Bake 10-12 minutes, or until the edges are lightly toasted. Keep a close eye at the last minutes, they can get burned or overdone easily.
4. Leave to cool on tray for 5 minutes. Using a flat spatula transfer them to a wire rack until they are cooled completely, approx 1 hour. Store in an air tight container at room temperature.
Tip: You can also freeze the cookie dough for later use, and when required bake them at a moments notice. Simply, scoop the cookie dough on a baking tray lined with parchment paper and freeze for 1 hour. Later, transfer the frozen cookie dough balls into to an air tight zip-lock plastic bag and freeze for later use for up to 3 months. When guests arrive, or your kids desire them, simply transfer the frozen unbaked cookie dough balls onto a parchment paper lined cookie sheet and bake as directed above, adding a couple of minutes to the baking time, keeping a close eye.
Note: Vanilla extract (vanilla in liquid form) is non-halal. Only powdered vanilla is Halal.