Chocolate Chunk Cookies
This recipe is close to my heart for two reasons, one, it produced the best choc chip cookies that I had ever tasted and second, that I twisted the recipe a little to make use of the existing ingredients and result was just amazing. I recommend using dark jaggery, if you are not able to find it, use light brown sugar. :)
Chocolate Chunk Cookies
This recipe is close to my heart for two reasons, one, it produced the best choc chip cookies that I had ever tasted and second, that I twisted the recipe a little to make use of the existing ingredients and result was just amazing. I recommend using dark jaggery, if you are not able to find it, use light brown sugar. :)
Cooking Instructions
- 1
Grind the oats and mix with flour, baking soda, salt and cinnamon. Keep aside.
- 2
Grind the jaggery and sugar together to make the mixture fine.
- 3
Beat the sugar mixture with butter until light and fluffy, for about 5 mins.
- 4
Add egg and beat a little more.
- 5
Mix lemon juice and vanilla.
- 6
Add the flour mixture to the above mixture in three additions. You may need to mix the third addition by hand.
- 7
Cut the cooking chocolate into small chunks (can use chocolate chips if you have them) and add it to the cookie dough. Add the walnuts thereafter and mix by hand.
- 8
Take about a walnut sized portion of the dough and put in it on an ungreased baking tray. Do no press the dough on the tray. Keep 2 inches distance between two portions.
- 9
Bake for about 8-10 minutes in a preheated oven (180 degrees) until the cookies start browning but the center is still soft.
- 10
Let the cookies cool completely before putting them in air tight containers.
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