As someone who loves a good meal, cooking one, came to me as a natural passion. I belong to a family where meal times consisted of not just food, but also noisy conversation centered around the events of the day and discussing the menu for the next. (ah yes, we are a greedy lot! )

For the most part of my life so far, my contribution in the kitchen was assisting mom and my duties were limited, to chopping veggies and laying the table. Then along came the great Indian wedding, and I was suddenly the queen of my very own kingdom. My curiosity about this magical world, coupled with an enthusiastic sous-chef (my husband, Vineet), led me to take on the challenge of preparing meals on a daily basis, and not succumbing to the convenience of hiring a cook.

This blog is a product of my experiments with food (not all are life threatening :D) for my fellow culinary enthusiasts - especially the newly weds and hungry bachelors and is dedicated to the women who've inspired me in the kitchen;
Aji (s),Ma and Nigella Lawson.

Wednesday, October 13, 2010

No fuss Chocolate chip Cookies

Whipped up a batch of these for Vineet's office gang as a post-lunch treat... thank goodness, he is taking all of them to work, or we'd be gobbling them down like the greedy pigs that we are! This receipe makes approximately 15-18 cookies - depending on how large or small you make them.

Dry Ingredients:
110 gms Unsalted butter (soft)
1/2 cup Brown Sugar
1/3 cup Plain Sugar
1 large Egg
1/4 tsp Vanilla extract

Wet ingredients:
1-1/2 cups Maida
1/2 tbsp Baking powder
1/4 tsp Salt
1 cup Chocolate chips
1/2 cup Walnuts (chopped)

Kitchen Essentials:
Oven @ 180 deg C | Baking sheet | Mixing bowl | Saucepan | Wooden spoon | Table spoon


1.  Heat the saucepan and melt the butter. Switch off the heat. Dissolve both Sugars. Set aside. Cool slightly.

2.  Sift together the Maida + Baking powder + Salt. Add the Chocolate chips & chopped walnuts.

3.  Add the Egg and Vanilla extract to the butter-sugar mixture and whisk gently till mixed well. Ensure that the butter has cooled slightly or the egg might get scrambled!

4.  Pour the liquid contents of the saucepan into the dry mixture and stir using the wooden spoon till it forms a sticky but firm dough. Use a table spoon to drop equal sized mounds on a baking tray with atleast 1" gap between each mound.

5. Bake in an oven pre-heated to 180 deg. C for 15-16 mins  / or / till cookies are puffed up and golden brown around the edges.

6. Cool on a wire rack.... EAT!

STORAGE: Store in a air tight container in a cool dry place for upto 5-6 days, if they last that long!

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