Quick & Easy Chewy Chocolate Chip Cookies

Prep Time: 10 mins
Bake Time: 25 mins
Oven Temp: 170 C (pre-heated)
Yields: 27 cookies
Level: Beginner 

I have been giving Intermittent Fasting (IF) a shot and have been following the 16:8 plan (because it is the easiest to follow!). For the uninitiated, it simply means that you don’t eat for 16 hours and then eat anything in the next 8 hours. I am no doctor, no nutritionist and no dietician but I see it working for me in terms of losing weight, being more active and in general me being in a happy disposition. So anyways, when I do break my “fast”, I always look for something sweet and soft and these chewy chocolate chip cookies were the perfect answer to my cravings. They don’t look as pretty as many choco-chips cookies but they are full of goodness of butter and chocolate and what more can a girl ask for really!

I have used one whole egg and a one yolk in my recipe because I like my cookies a little heavier than usual but you can feel free to skip the extra yolk. The extra yolk also gives a slight baked egg flavour to the cookies and if you are not a fan of them then be sure to skip the extra yolk 🙂

Video Tutorial

The Recipe

Ingredients

• Salted Butter – 1/2 cup
• All Purpose Flour – 1 + 1/2 cups
• Brown Sugar – 1/2 cup
• White sugar – 1/4 cup
• Eggs – 1 + 1 yolk
• Baking Soda – 1/2 tsp
• Vanilla Essence – 1 tsp
• Choco chips – 1 cup

The Process

1. Grind both sugars together in a coarse mix. This helps the sugar dissolve more easily when baking.
2. Cream the butter with a mixer till it looks glossy.
3. Add in the sugar to the creamed butter and beat with a mixer (or a whisk) until light and fluffy. You will notice the texture of the butter to have changed to a much lighter consistency.
4. Add the egg, the optional egg extra egg yolk and the Vanilla Essence into the butter-sugar mixture and go on mixing.
5. Finally add the flour and continue mixing. Finally add the choco chips and incorporate them well into the gooey dough.
6. Line your baking tray with some baking paper or Aluminum foil.
7. Scoop out 1 tablespoon sized cookie dough and lightly giving it a semblance of a round shape plop them on the baking tray.
8. Now you can pop the tray into the refrigerator about 30 mins and then bake the cookies or just simply skip the refrigeration and directly just bake. If you refrigerate the dough then your cookies will be smaller but rounder (they will not spread).

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