Chocolate Chip Cookie

Cookie man introduced me to home made cookies. Not the ones you get packed and ready in supermarket but those which are made fresh in front of you. They are fresh and warm and have an amazing sweetness to them. The aroma of freshly backed cookies hits you as soon as you enter the shop. It is an amazing experience and you cannot not buy some. And then when I moved to London where baking is a huge part of cooking, I wondered why not try to make some.

I bought a cookie sheet but I was always scared of making them. So after 2 months of resting the cookie sheet in the cupboard and having millions of dreams of milk and cookies, I finally took a chance. I chose an easy recipe for safeguard and I am happy to say, it was everything I could have imagined. The house was filled with the aroma of freshly baked cookies and the best compliment was from my hubby. He ate up the entire first batch without missing a beat and could not wait to have more.


2 1/4 cups plain flour

1/2 cup unsalted butter

1/2 cup vegetable oil

1/2 cup white sugar

1 cup brown sugar

1 pinch salt

2 tsp vanilla essence

2 eggs

1 cup chocolate chips

2 tsp baking soda

Soft and Chewy Chocolate Chip Cookie

Beat unsalted butter and oil with the white and brown sugar till light and fluffy. Add the eggs, salt and vanilla essence and mix together.

Sift flour and baking soda and mix it with the batter along with the chocolate chips.

Line a baking tray with cookie sheet. Drop 1/2 tbsp of cookie dough on the cookie sheet about 2 inches apart from each other. Bake in a pre-heated oven for 10 mins at 175 degrees C till the cookies are golden brown on the edges. Take out the baking tray and let the cookies cool on the cookie sheet for 5 mins. Remove and let cool on a wire rack.

The cookies will be crisp on the outside and soft and chewy in the middle. Store in an airtight box for upto 1 week.

3 Responses

  1. what can we use instead of egg?

  2. Hi Sanjana…You can substitute 2 tbsp cornflour for 1 egg. You can also use bananas as a replacement. Sam

  3. Hi Sanjana…You can substitute 2 tbsp cornflour for 1 egg. You can also use bananas as a replacement. Sam

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