Chunky Chocolate chip Cookies
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
Dry ingredients
  • Whole Wheat Flour - 1 + ¼ cup
  • Baking Soda - ¼ tsp levelled
  • Salt - ¼ tsp levelled
  • Cinnamon powder - ¼ tsp (optional)
Wet ingredients
  • Soft butter - ½ cup
  • Raw brown sugar - ½ cup
  • Egg - 1 (see notes for eggless)
  • Vanilla extract - 1 tsp(optional)
  • Milk - 1 or 2 tsp (if required)
Add-on
  • Chocolate chips - ⅛ to ¼ cup
Instructions
Wet mix:
  1. Keep butter and egg out of fridge to bring to room temperature (3 hours before baking).
  2. Add soft butter to a mixing bowl and beat well for a minute in medium speed using hand/stand mixer. I prefer using whisk attachment.
  3. Add ½ cup raw brown sugar to the bowl and whisk for 1 more minute in medium speed.
  4. Break and add 1 egg to the bowl and whisk for 1 more minute in medium speed.
  5. Add 1 tsp vanilla essence and give a quick whisk.
Dry Mix:
  1. To a sieve, add 1 + ¼ cup whole wheat flour, ¼ tsp baking soda, ¼ tsp salt and ¼ tsp cinnamon powder. Sieve it once using a double-sieve or twice using a single sieve.
Mix & Bake:
  1. Preheat oven to 375 F or 190 C.
  2. Line baking tray with butter/parchment paper.
  3. Add sieved dry ingredients(incrementally) into wet mix in 2 to 3 batches. After adding each batch, whisk in medium speed until no dry flour is seen. Repeat this for every batch. Do not over mix.
  4. Try scooping out some dough using butter-greased deep ladle or an ice cream scoop and gently drop into butter paper. If it crumbles, then add 1 to 2 tsp milk (as required) and whisk again for just 5 to 10 seconds in medium speed and repeat the scoop & drop test.
  5. Add ⅛ cup to ¼ cup chocolate chips to the dough and whisk for 3 seconds in medium speed.
  6. Gently scoop out cookie dough using butter-greased deep ladle or an ice cream scoop. Do not press hard. Gently press with fingers to shape in scoop. Then, gently drop into butter paper lined tray.
  7. Arrange with gaps as cookie will spread while baking. Below pic is scooped & dropped uncooked cookie dough to show you that it need not be smooth.
  8. uncooked cookie dough
  9. Bake in preheated oven (middle tray) for 15 to 20 mins until the cookie bottom is browned (not dark). Mine took 18 mins.
  10. Take out of the oven and leave it in the tray for 15 mins. It will be too soft now but will be perfect after 10-15 mins.
  11. Take out and enjoy warm or cool down and store in air-tight container. Stays good in room temperature for 1 week.
Notes
1.If butter is hard, heat in microwave for few seconds until soft (do not melt).
2.To replace egg, use ¼ cup unsour, fresh curd in room temperature. If using yogurt, skip adding milk.
3.Walnuts/Pecans/Raisins can be added along with chocolate chips to cookie dough.
4.Vanilla extract and cinnamon powder is optional. Using both will give nice aroma.
5.Amount of chocolate chips added is as per your wish. Minimum ⅛ cup to maximum ¼ cup is recommended.
6.This recipe requires hand/stand blender. Hand whisking will not give good result.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/chunky-chocolate-chip-cookies/