Chocochip cookies

Who doesn't love chocochip cookies??? Honestly I can eat one, once in a while and appreciate it but I'm not a fan. Apparently I am in the minority according to my husband and son. So, I wanted to bake these for my family and hoped they would appreciate it as much as the store bought ones. I have been making these regularly for the last one year and am happy to share they are loved and consumed passionately and no other chocochip cookie will entice my son anymore. Mission accomplished!

This recipe was shared by my sister, who got it from a you tube channel - Bigger Bolder baking, link to the video https://www.youtube.com/watch?v=6E0PT5qXIpg

This was the first time I ever baked anything and it was such a success that I have started using my oven more often now. The video has great tips for ensuring the cookies have a crisp crust and are chewy inside and set in a lovely shape, which I will share below. I have used less sugar than mentioned in the original recipe.

Ingredients:

1. All purpose flour - 2 and half cups
2. Brown sugar - 3/4 cup
3. White sugar - 3/4 cup
4. Baking soda - 1/2 tsp
5. Butter - 225 gms at room temperature
6. Eggs - 2 nos
7. Vanilla essence - 1 tsp
8. Chocochips - 1 cup                                                                                                                            

Method:

1. In a large bowl, add the butter and sugar and mix well with a spoon for a couple of minutes, then break the first egg, mix for a minute or so and then add the second egg to the bowl and continue mixing, add the vanilla essence and mix well. You can use a whisk or a large fork too.
2. Next add the flour in two to three batches, salt, and baking soda and continue mixing till all the ingredients form a soft dough.
3. Lastly add the chocolate chips and mix well. The dough will be soft, but do not add more flour.
4. Transfer the dough into a clean container with a lid, that can be put in the freezer for half an hour or one hour in the refrigerator.
5. After the dough has chilled, use the 1 tablespoon measure to scoop balls from the dough and place them on the baking tray, lined with a silver foil. I do not flatten the balls as they flatten a bit during the baking process.
6. Remember to pre-heat the oven for 15 minutes at 190 degrees celsius before baking. 
7. Place the baking tray in the oven and bake for 15 to 18 minutes at 190 degrees celsius. Start checking at the 15 minute mark and if the cookie has a golden brown color all over, you know they are done. 
8. Let the cookies cool and then transfer to an airtight container and enjoy them over the next five to seven days. 

Note:

1. I make about 20 balls, but if you want you can make a  bigger size, by using the 1/4 cup measure to scoop the balls and get a larger sized cookie. The baking time  will vary depending on the size of the cookie so be mindful of that.
2. The dough is chilled so that the butter hardens and will melt while its baking in the oven. This allows the cookie to be gooey in the middle while the crust becomes crisp.
3. You can store the dough in the refrigerator for up to seven days. All you need to do when your ready to bake, let the dough  rest at room temperature for 15 minutes before putting it in the oven. 
4. You can add more chocochips and less sugar if you'd like. But use the brown sugar as it adds to the texture and taste.