Ultimate Chocolate Chip Cookies

I have been a die-hard chocolate chip cookie fan ever since I tasted them for the first time. From past 2 years I was looking for a recipe that brings out the exact taste I like in cookies and finally I have found one, I have made many changes to the original recipe to bring out the taste I was looking for, I am adding two different shapes, once where I dropped spoonful ls on the baking sheet, and the 2^nd where I made round balls from batter and slightly pressed them before putting on baking sheet…

Ingredients:

125 gm plain flour

30 gm oatmeal (ground)

1/ 2 tsp baking soda

125 gm salted butter (at room temperature)

60 gm brown sugar

60 gm white sugar

30 gm milk powder

30 gm vanilla custard powder

1 egg (at room temperature)

½ tsp vanilla extract

185 gm semi sweet or milk chocolate chip cookies

65 gm chopped nuts (you can use, walnuts, pecan nuts, or hazel nuts)

Method:

1) In a bowl sift together all purpose flour, baking soda, milk powder, and vanilla custard powder, add in the oatmeal and mix nicely,  In a another bowl beat the butter, white sugar and brown sugar and egg until light and smooth (for 2 minutes), stir in the vanilla extract.

2) Now gradually add in the flour mixture to the butter mixtures and mix until incorporated, add in the chopped nuts and chocolate chips and mix together. Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 1 hour

 3) When ready to bake preheat to 180-190 degrees C. (If you only have 1 baking sheet, let it cool completely between batches.)

4) Drop large tablespoon full 2 inches apart on to un-greased cooking sheet. (Use tbsp full for bigger and chewier cookies and tsp full for smaller and crisper cookies)

5) Bake for 10-15 minutes or until the edges are nicely browned. Take them out of the oven, let them cool down slightly then remove on wire rack. (I bake my cookies for 18-20 minutes as i like them to be crunchy)

Tips:

If you are not able to find oatmeal then increase the quantity plain flour instead. (125 gm +30 gm)

If available use 60 grams of instant vanilla pudding instead of using milk powder and custard powder.

You can bake then straight away, skip the step of putting them in to refrigerator.

Start by baking a few cookies to see what size you exactly want to keep.