Now that I have an oven (toaster oven, but it works!) I'm doing some baking. I will be honest – baking is not necessarily my forte. I have, in the past, made cookies and forgotten to add any flour... needless to say when I took them out of the oven, they slipped right off the cooking pan. Mess galore!
But these cookies are a modified version of Martha Stewart chocolate chip cookies. And honestly, most chocolate chip cookies are almost the same recipe.
Makes 18-24 cookies, depending on how big you make them. These are the fluffy kind (using baking powder, which Martha doesn't).
Ingredients for fluffy chocolate chip cookies2 cups all purpose flour (in India, maida)
1 tsp baking powder
1 generous spoon of cocoa powder (I use Cadburry cocoa powder here in India)
3/4 c butter
1/4 c coconut oil (or just use 1 c butter)
1-2 tsp vanilla extract
1 c sugar
1 tsp salt
1 tbsp flax seed (ground)
½ c brown sugar
Chocolate chips to taste (I smashed up a Cadbury chocolate bar as baking chocolate is expensive and hard to find in India)
Steps to make double chocolate chip cookies
Preheat oven to 375 (just under 200 celsius works for me, I'm not a stickler for converting exacts).
Sift flour , cocoa powder, and baking powder together and set aside. Let your kids help here. Eat your heart out Martha. We mix on the floor here.
Mix together eggs, butter, vanilla extract and your white sugar. I don't have a mixer so it is slightly lumpy. It is okay. When the eggs start to change over and become stiff, slowly add in your flour mixture. Next, add in brown sugar. Mix well. Add in chocolate and flax seed.
Drop on to baking tray with a spoon.
Bake for 12 minutes or until your preferred crispy-ness.
No wheat, dairy, peanuts, tree nuts, egg, soy, fish or shellfish also made without casein, potato, sesame and sulfites chocolate chips :)
What's your favorite cookie to bake now that holiday baking season is over?