Chocolate chip Melting Moments


This is one of the famous cookie recipes loved by all in my family. I make this often and stock it.  I love to do the traditional cookie dip in steaming tea.


I think, I have been bitten by the baking bug as these days I am continuously baking some new dishes..:) It has become a habit that after coming from office, my Husband asks for any baked goodies. I am learning so many new recipes from all the books, diaries, so many websites, help from my Mom and so on..


These simple, yet delicious cookies got its name since they literally melt in the mouth and are heavenly. The wonderful aroma of these cookies while baking it in the oven fills the house that we cannot resist emptying the whole bunch of cookies. I am not worried about the oodles of weight that we are gaining after eating these butter cookies. I usually think once in a while its ok, but it ends up to be way too often :-)

These are also known as cornstarch cookies. I have added chocolate chips, as I love to bite into the gooey chocolaty chips.


Ingredients:
  1. All purpose flour / Maida- ½ cup
  2. Corn Flour- ¼ cup
  3. Chocolate Chips- ¼ cup
  4. Butter- ¼ cup
  5. Powdered Sugar- ¼ cup
Method:
  1. Preheat the oven to 190 degrees C.
  2. Take butter and sugar in a bowl and beat well till fluffy and creamy.
  3. Add all purpose flour, corn flour and chocolate chips in the above butter mixture and mix well.
  4. Keep aside for some time and make small balls out of the dough and flatten them and place them on the prepared baking pan.
  5. Bake for about 20- 25 minutes or till it turns little brown on the edges. Remove from oven and cool them on wire rack and store them in air tight containers.




Comments

Post a Comment

Popular posts from this blog

Crispy braised Iberico pork collar Recipe

Image
It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simmer for 3 hours. Then I took out the oni
Read more

Mango salad and red snapper

Image
Mix cubes of fresh mango and avocado plus some red onion, red chili, a couple of shrimps and  coriander Sprinkle with lemon juice and olive oil.  Fry the fillets of red snapper, skin side down, for about 5 mins.  Then the other side for a minute or 2. For decoration I added some cubes of beetroot. Inspired by good old Rick Stein
Read more

Brill, shrimps, parsley root, beurre blanc Recipe

Image
Hack 50g  celeriac, 1/2 shallot and 1/2 fennel bulb and quarter a bulb of garlic.  Panfry the veggies in some soy oil, with 3 sprigs of  thyme  After 3 mins deglaze with 1 dl Noilly Prat vermouth and reduce. Add 1 dl fish stock and 1 dl cream and boil softly for 15 mins. Crush some black pepper corns with your knife and add to the beurre blanc Strain the beurre blanc in a sieve  Peel a  parsley root and slice into very small cubes, pan fry them in a tbsp soy oil during 3 mins. Season with pepper and salt and add to the beurre blanc, softly boil for another 10 mins Season the filets (120g)  of brill  and pan fry in a tbsp soy oil then add 25g butter before turning the fish to fry for another 2 mins In the meantime stretch microwave foil over a plate, oil lightly and put some nice parsley leaves on the foil. Microwave at 100W during 10 sec Open de door to let the steam escape and microwave again during 90secs. to make the leaves crispy. Start plating with the parsle
Read more