Monday, 16 July 2007

Dimple Manglani, who lives in Hongkong wants to make chocolate chip cookies.

Hey Dimple

If you wish to make chocolate chips cookies this is what you can do.

Always remember that the trick to this recipe is the technique. If you don't use a heavy duty mixer (to cream the butter, sugar, and eggs, as directed) and don't let the cookie dough rest in the refrigerator overnight, then, these are just regular chocolate chip cookies.

before you begin any recipe, you must have all the ingredients ready, by your side.

you will neeed

• 1 Cup unsalted butter (2 sticks)
• 1 Cup brown sugar
• ¾ Cup granulated sugar
• 2 large eggs
• 1 ½ tsp. vanilla
• ½ tsp. salt
• 2 ½ Cup flour
• 1 ¼ tsp. baking soda
• 2 Cup walnuts coarsely chopped
• 3 Cup chocolate chips (18 oz.)

You must measure all ingredients.

Let butter warm to room temperature.

Sift the dry ingredients together a few times.

now beat butter in mixing bowl of a heavy duty mixer with flat (paddle) beater at medium speed until it is lighter and clings to bowl (30-45 seconds).

Keeping beater at medium speed, add both sugars in a steady stream.

Continue to cream butter and sugars for 4-5 minutes, scraping down bowl twice. When it is done, the mixture will be light in color and fluffy in appearance.

Next you must whisk eggs with vanilla in small bowl and add to butter and sugar mixture, keeping beater on medium speed.

Be careful to pour in the eggs very slowly. It should take 3-4 minutes to add the eggs. The mixture then appears fluffy, looking like whipped cream cheese.

Now put beater on slowest speed and add dry ingredients. As soon as the dry ingredients are incorporated, add chocolate chips and walnuts. Leave beater on lowest speed for a few seconds to mix it all together.

Then you must make into golf ball sized balls and place on cookie sheet right next to each other. You can use an ice cream scoop to measure each cookie.

This should make about 30-35 cookies. You can put 5 rows of 7 cookies on a 17-inch by 11-inch cookie sheet.

Put in fridge overnight or for at least 6 hours, covered.

Remove and let it warm to room temperature for about 30 minutes.

Put cookie balls on baking sheet to bake. Flatten a little making edges go straight up and down. Make a slight depression in center with finger.

Bake at 400 degrees, 8-10 minutes. Edges should be golden brown but center 1-inch pale.

Let it sit at room temperature 5 minutes before taking off baking pan.

Share these cookies with your friends and they will love it.

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