Now that Diwali is up, I am locked in bed with a terrible throat, cough and no voice. How sick it is to be sick.
Anyways, Diwali was a blast and we did a lot of fun stuff (besides stuffing our faces that is Will post pics on that soon. But here is the promised lowdown on the chocolate cookie expedition. Priti, Namrata and I baked about 300 cookies on that fateful Sunday. With one tray on hand that yielded exactly 9 cookies, this was no mean feet. Add to that the fact that we made some ridiculously super mathris (unfortunately they got eaten before we could click any) and a roast chicken which I shall post soon too. The idea with the mathris was to walk down memory lane and capture the foods we ate as kids. So we mixed up and deep fried these methi (fenugreek) flavoured fried cookies and gobbled them up before we could even look at the camera sitting woefully beside the plate.
Only the fact that there were 300 of them rescued the cookies. And now I may never bake them again. Don’t get me wrong. These were brilliant. But if you know me you would know that I never bake a thing more than 2 or max 3 times. after that its all too practiced, predictable and boring. Like watching a movie when you know how it will end. Where is the kitchen mania that makes cooking a subject dramatic enough to compete with dangerous stunts for the latest reality shows? Once you’ve cracked it, the romance is gone. This is why 300 cookies is the absolute limit. At least for now. I think.
So here is what we did:
Mixed up the dough with about 1 kg of butter. Yes. That’s ONE KG of butter. Whats wrong with butter? If I had a kid I would call it butter. butter butter butter. So there.
Rolled them up nice and small. You could easily make these into bigger scoops, about the size of a small orange, and get delicious giant cookies that can be a meal in themselves. I love those too.
Next these went into the oven for about 10 minutes. And out came these little babies
And more… (was a little cottage industry at this stage)
Like I said, warm, they were to die for. But they are best when shared with people you love
The Consummate Chocolate Chip Cookie
(Adapted from The New York Times Recipe, created by Jacques Torres)
Ingredients – This should yield you about 80 to 90 cookies the size of Jim- Jams
All purpose Flour or maida – 3 2/3 cups minus 8 T (Tablespoons)
Cornfour – 6 T
Baking soda – 1 1/4 teaspoons(t)
Baking powder – 1 1/2 teaspoons
Butter – 1 1/4 cups
Sugar – 2 cups
Eggs – 2
Vanilla extract – 2t or 1 vanilla stick
Dark Chocolate (I used Morde) chopped up – 550 gm
1. Sift flour, baking soda, baking powder and salt into a bowl. Set aside.
2. In a large bowl, use a whisk to cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Add dry ingredients and mix until just combined.
3. Drop chocolate pieces in and incorporate them. Divide the dough into 3 or 5 rolls and wrap in plastic and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. You could freeze the dough for longer still.
3. When ready to bake, preheat oven to 175 degrees C. Line a baking sheet with butter paper or greased foil . Set aside.
4.To bake regular sized cookies, make dough balls the size of walnuts. Bake these for 10 minutes till the edges are light golden. The cookies will be very soft when just baked. Remove the foil and let cool on the foil for 5- 10 minutes till firm enough to move to a cooling rack. You will now have 80 to 90 little bundles of joy.
1. Morde chocolate is available at Arife in Crawford market.
2. New York times recommends-
– You you sprinkle the cookies lightly with sea salt before baking. However, since I used salted butter, I avoided this. You could try it and let me know how it goes.
– Bake cookies in a much larger size: scoop mounds the size of generous golf balls onto baking sheet. Bake until golden brown but still soft, 18 to 20 minutes. This way the recipe will yield upto 18 5-inch cookies.