Baking cookies took a big turn in my baking world when I baked my first cookies in my early teens. It was the Easter Biscuits, a recipe that was cut-out from a magazine and put down in my personal recipe notebook. I had only made a small batch but it was relished by all. By now, my readers and followers will know well of the hand written recipe collections I have. I always treasure them and still follow many recipes from them. Many have asked me whether I have learnt all that I cook from YouTube. My love for baking and cooking started before the Internet and You Tube, long before the times of newspapers and magazines that were the only source of easy, accessible reading material. As a child, I quickly bonded over food, when I first bought a cookbook on a train journey. I still have this old cookbook which was not a fancy one, from an unknown author, but the explanations given and the recipes fascinated me. This is how my journey began into the cooking world.
I always preferred to bake cakes for cookies as my early childhood life was slowly bonded towards baking cakes. I used to enjoy baking cakes, which slowly evolved into mastering the art of making icing, sponge cakes, French gateaux and other pastries.
Baking cookies took a long time because I had a small oven that could only bake six cookies at a time. It was only after my marriage that I felt the desire to get a bigger convection oven as my micro-convection oven was not serving the purpose. I never enjoyed baking in the micro-convection oven. Then there was no looking back once I got one and I started baking cookies, breads and rolls.
The chocolate chip cookie recipe here is just making an appearance once again in this space, but in a different look. I have already shared a Multigrain Chocolate chip cookie recipe. This recipe is a Colossal chocolate chip cookie which you can bake in one go and cut into wedges or pieces. They’re delicious with a glass of warm milk, tea or coffee, or as a snack in your child’s tiffin box. This is a big, thick chewy chocolate chip cookie that could be baked in a cake pan, any deep dish, skillet or a pie dish. They are rich, buttery and simply loaded with chocolate chips. I have used only brown sugar in place of regular white sugar and the addition of just an egg that makes it deliciously moist, chewy and chocolaty, giving you the delight of a cookie without much effort. The best part about this recipe is that there are no complicated steps; simply combine all of the ingredients, spread them on a pan, and bake. This is a basic one-bowl dessert that you’ll make over and over again. I am so sure that you all will love this recipe and try it. Since it will be a success, don’t forget and just remember to share your joy of baking this Deep Dish Chocolate chip cookie.
- Butter softened (salted)- 6 tablespoons (75 gms approx.)
- Egg- 1 medium sized
- Brown sugar -1 cup
- All purpose flour- 1 cup
- Baking powder – half teaspoon
- Dark chocolate chips – half cup.
- Vanilla essence- 1 teaspoon.
- Preheat your oven to 170°C. In a large bowl, combine softened butter and sugar with a spatula or a wooden spoon.
- Stir in the egg and vanilla. Sift in the flour and baking powder. Stir in the chocolate chips and mix.
- Spread it onto a greased baking pan smoothening the top.
- Bake until golden brown or for 18 to 20 minutes. Once done, let it cool for five minutes. Cut it into wedges or pieces to serve.
Notes and substitutions: –
Butter can be substituted with vegetable shortening or with a blend of shortening and cooking oil. (4tbsp butter and 2tbsp oil or 3 tbsp. of shortening and 3 tbsp. of oil)
You can use half cup of both brown or white sugar or use white sugar entirely but it will not give you the desired chewy texture which is only achievable with brown sugar.
You can also use a blend of all purpose flour and wheat flour.
If you are not a chocolate lover, you can add in half a cup of chopped nuts to the batter for a crunchy texture.
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