Choco-Chips Cookies

One of my kids favorites, the choco-chips cookies is everything a cookie is about – chunky, soft, and moist. You can make these cookies in chocolate flavor or in vanilla flavor. I like the vanilla-flavored ivory cookies on which the chocolate chips shine like the little stars.

  • All Purpose Flour (Maida) – 65 gms (½ Cup) (75 gms if you are making white cookies)
  • Cocoa Powder – 10 gms (1 tbsp)
  • Sugar – 65 gms (1/3 Cup)
  • Butter – 50 gms (1/4 cup)
  • Egg – ½ number (Or 30 ml milk+2 tsp milk powder)
  • Corn Flour – 5 gms (1 tsp)
  • Baking Soda – 1/8 tsp
  • Choco Chips – 40 gms
  1. Sieve together maida, cocoa powder (in case of chocolate cookies), corn flour, and baking soda and keep the mixture aside.
  2. In a separate bowl, cream butter with hands or with an electric whisk until light. Gradually add sugar to the butter and keep creaming until the mixture becomes smooth. Do not over-beat or over-whisk the butter-sugar mixture.
  3. Add maida mixture and choco-chips to the butter-sugar mixture and mix lightly with your fingertips.
  4. Collect everything to prepare a soft dough using your fingertips. (Do not knead the dough– Do not use your knuckles as if kneading the dough). Use milk or egg only if required.
  5. Wrap the dough in a cling film and keep it in refrigerator to chill for 2-3 hours.
  6. After 2-3 hours, pre-heat the oven to 180°C.
  7. Take out the dough and make small walnut-sized balls out of it.
  8. Place the balls on to the baking sheet.
  9. Bake the cookies at 180°C for 10-12 minutes. Remember to check the cookies after 10 minutes.
  10. Let the cookies cool on the wire rack for 10-15 minutes.
  1. Your cookies are cooked if you see them browning from the sides.
  2. When you will take out the cookies from the oven, they will be soft and cushy. Do not cook them more.
  3. Follow these steps after the cookies are cooked:
    1. Take out the baking tray and keep it on the cooling rack. Let the cookies be on the baking tray till the tray is hot.
    2. Once the tray is at room temperature, remove the cookies from the tray and keep them on a separate plate and allow them to cool for another 30-45 minutes.
  4. If your oven tends to get too hot, reduce the time of baking by 1-2 minutes accordingly.
  5. Remember to keep the cookies batter and cookies sheet/baking tray in cold temperature. The cookies dough or batter or balls should always be chilled before getting into the oven.
  6. DO NOT leave the cookies dough or cookies balls at room temperature. If the oven is not ready, shift the cookies dough or balls into the fridge and take them out only when the oven is ready.