Cashew Chocolate Chip Cookies
I
have baked for almost for 7 hours between last night and this morning. So far,
I have baked cashew chocolate chip cookies, kalo jeera biscuits, coffee snaps,
cinnamon pinwheels, pineapple strudel using bread dough, and savory muffins
–all for home. For my brother, father, mother and parent in law. I do a lot of
cooking when I go to my PIL’s house but I have never really cooked for my
parents. So I am happy and excited to send them something from my kitchen. I
will share the recipes one by one.
For
now, it is cashew chocolate chip cookies that I baked for my brother who loves
chocolate and for my father in law who has such sweet tooth. There are hundreds
of recipes on-line for choco chip cookies. What I did not like in most of them
is the use of high amount of butter and sugar. I tried one of them and it was
excessively sweet for my taste or anyone in my family. I found a lovely recipe
that uses low fat spread. I will try to make something like that next time. I
made this lot of cookies with my own measurement of butter and sugar. The
cookies are creamy and sweet enough to have three four at one go- just the way
I like them. No too heavy after eating and not too sweet.
Hope
you enjoy baking them just as much as I did.
Makes: 16-18
Preparation Time: 20
minsFreezing time: 30mins (to avoid spreading of the cookies while baking)
Baking time: 15-20mins (depending on oven, it might lesser if you have good oven. Mine is a trash)
Ingredients:
50-gm unsalted butter at room
temperature
70-gm granulated brown sugar (I have
put them in a blender and turned them into powder)1-egg at room temperature
1-teaspoon vanilla essence, oil, or extract
200gm flour (all-purpose)
½-teaspoon salt
½-teaspoon baking powder /soda
½-cup dark chocolate chips
½-cup milk chocolate chips
½-cup cashew nuts
Method:
1.
In a bowl beat the butter until
soft. 2. Add sugar (or like me sugar powder for easy mixing) and mix with butter using an egg bitter/mixer. You can use hand to mix well. Just make sure that mixture is smooth and soft and all ingredients have been incorporated well
3. Add vanilla oil or essence
4. Add egg and beat. Do not over beat the mixture like cake as too much air in the mixture might change the cookies texture
5. In a separate bowl combine flour, salt and baking powder/soda
6. Add the dry ingredients with the wet ingredients and mix until smooth, soft and properly incorporated
8. Place the mixture in the fridge for about 30mins and let it become firm
9. Preheat the oven on 190c
10. Line two/three baking tray with parchment paper
11. To make medium sized cookies ( like mine), take around 1 tablespoon of frozen dough and put them in kind of round shapes like drops on the tray
12. Bake for 15 mins ( or more) or until lightly brown
13. Take them out and let it cool for 5 mins. Then transfer them on a wire tray to totally cool them down
14. Keep in an airtight container. They should stay for one week. But in India due to humid weather they might become soggy so you can also keep them in fridge and warm them a little in oven or micro oven before serving or eating yourself.
Tip: When hot, cookie tops are
little soft to touch but they become hard once cold. So do not over bake the cookies,
as they might turn very hard
About the Author
1 comments
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