This crunchy, buttery and sweet classic cookie is almost forgotten. I am not a cookie person. Never been one. But once in a while, after meals, I love to snack on the leftover crumbs from the jar.

Cookies are quite simple to make. The same set of ingredients as cake. Change the proportion of ingredients. Bake at different temperature. And you get cookies.

Ingredients;

200 grams unsalted butter

150 grams Granulated Sugar

150 grams Brown sugar

2 and ¼ cups (230 grams roughly) plain flour

1 tsp Vanilla extract

1 tsp baking soda

½ tsp salt (skip this if you use salted butter)

2 eggs

1 cup Chocó chips (of your choice, I use the ones with 50% cocoa)

Approximate yield = 3-4 dozens of cookies.

Before you start;

Take all your ingredients at room temperature. If butter is refrigerated, microwave it for 30 secs before use. Store Chocó chips in cool temperature, refrigerate in summers.

You can use a whisker/ manual beater to prepare the batter for cookies. Electric beater is absolutely optional.

The Cookie dough has a tendency to spread while baking. Try baking one cookie first, if you feel that the dough is runny; refrigerate it for 30-40 mins before using it.

Cookie dough can be stored in the fridge for a couple of days. Bake fresh cookies as and when you feel like having some.

Preheat the oven at around 150 Degree Celsius.

Procedure;

1. In a small bowl sieve flour, baking soda and salt. Mix together with a spoon.
2. In a large bowl add butter, granulated sugar, brown sugar and vanilla extract. Beat till all the ingredients are mixed well.
3. Add eggs to the mixture, one at a time. Gently beat after adding each egg.
4. Fold in dry ingredients, little at a time in to the large bowl. The batter will be thicker than the one we make for cake.
5. Mix Chocó chips with the batter. Save a handful for later use.

To have standard size cookies, you can use an ice-cream scoop instead of a spoon.

Bake the cookie dough for 12-15 mins. Let stand for a few minutes.

Remove the cookies on the wire rack to cool.

Those with a taste for high amount of coco in chocolate, you can check out the darker and bitter variant of chocolate chip cookie –‘Dark chocolate cookie’ produced as a separate recipe.