Mocha Chocolate Chip Cookies

It's been ages since I have baked a cookie!! The last I had baked were the Chocolate cookies. So, decided to bake one. The original recipe adds chopped walnuts in the cookie..... Since we are not walnut lovers, I decided to skip that part....

Ingredients:
Recipe Adapted from: Chocolate by Parragon Books

Unsalted Butter - 1/2 cup
Light brown sugar - 1/2 cup, generous
Castor sugar/Granulated sugar - 1/2 cup, scant
Vanilla essence - 1 tsp
Instant coffee granules - 1 tbsp, dissolved in 1 tbsp hot water
Egg - 1
All- purpose flour - 1 1/2 cups
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
White chocolate chips - 1/2 cup, scant

Method:

Preheat oven to 180 C. Grease the cookie sheets.
Put the butter, light brown sugar and castor sugar in a bowl and beat until light and fluffy.
Then add the vanilla extract, coffee and egg one by one and beat until fluffy.
Sift the flour, baking powder and baking soda into the mixture and fold in carefully.
Fold in the chocolate chips.
Spoon heaping teaspoonfuls of the cookie dough onto the prepared cookie sheets, allowing room for the cookies to spread.
Bake for 10-15 mins, until crisp on the outside but still soft inside.
Let cool on the cookie sheets for some time and then transfer to wire racks to cool completely.

Comments

Pansache Dhonas/ Jackfruit Cake

It's the season of jackfruit and you get to see lots of them in Kerala now. Last week, when I went home for a day, I brought back some jackfruits as my son loves them...... After everybody had their share, I had little left in the fridge and so decided to bake this Goan cake - Pansache Dhonas, which I had penned down from Raksha's Kitchen some months back. I would say this cake is definitely a healthy one as it uses no maida, sugar or butter.... The cake tasted quite different from the normal ones and it was indeed yummy! Ingredients: Recipe Source: Raksha's Kitchen Jackfruit pulp - 2 cups Grated coconut - 1 cup Salt - 1/2 tsp Rava - 1 cup Jaggery - 1 cup Cardamom powder - 2 tsps Cashewnuts, chopped - 10 Almonds, chopped - 5-10 Raisins - 10 Method: Roast rava till it is light brown or till the aroma wafts into the air. Keep aside. Let it cool for at least 20 mins. Remove the jackfruit seeds and put them into a mixer and make a pulp out of it.

Rose Meringue Cookies for Pink October

Rose Meringue Cookies....my way to support Pink October or Pinktober. Every year, October is the National Breast Cancer Awareness Month . Each year campaigns are conducted internationally to increase awareness and raise funds for the research. The campaigns offers information and support to all those affected by breast cancer..... Ingredients: Recipe Adapted from: Priya's Versatile Recipes Egg large whites - 3 Caster/ superfine sugar - 3/4 cup Salt - 1/8 tsp Rose essence - 1/4 tsp Vanilla essence - 1/4 tsp Pink food color - 1/4 tsp Method: Pre-heat oven to 160 C. Line a baking sheet with parchment paper. Clean a glass bowl with vinegar. In the bowl, beat the egg whites on low-medium speed with a hand-held beater until foamy. Add salt and continue to beat the whites until they hold soft peaks. Then add sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the vanil

Mochaccino Brownies

I love anything that has coffee. Be it cakes, brownies, desserts anything under the sun that has coffee, I simply devour it! And, it's been quite some time since I've made anything with coffee... Found this brownie recipe in one of the books I have and sounded quite interesting!!! A Mochaccino Brownie, heard about it?? Me, no way!!Haven't come across any mochaccino brownies in my place!! A mochaccino is simply a cappuccino added with chocolate syrup... And the mochaccino brownies are rich, dense and moist chocolate brownies infused with rich espresso coffee flavour. Ingredients: Recipe Adapted from: Coffee by Parragon Books Unsalted butter- 115g Plain chocolate - 115g Espresso strong black coffee - 2 tbsp Caster sugar - 250g Cinnamon, ground - 1/4 tsp Plain flour - 85g Method: Preheat oven to 180 C. Grease and line a square baking pan. Place the butter, chocolate and coffee in a medium sized saucepan over a low heat and sti

Baking with Merry

Search This Blog