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Baking| COFFEE CHOCOLATE-CHIP COOKIES… and a winner for the ice-cream maker giveaway!

Baking chocolate-chip cookies – an act that makes all seem right with the world….”
Dorie Greenspan on twitter
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Don’t you just love that line? I chanced upon the tweet from Dorie Greenspan a few days ago and the words stuck to my mind. Strangely enough I had a batch of chocolate chip cookies in the oven at the time. Sounded so true and all seemed good with the world. Come to think of it, cookie baking time is always therapeutic, chocolate chip cookies more so. The dough gets together without a fuss, doesn’t need special attention, and the cookies are ready in next to no time!

The hub was leaving for HKG that night and likes to carry some home made cookies with him. It’s always been like that. No matter where he goes, he finds it comforting to carry some with him. This is a basic recipe I have used for ever, and am not sure where I got it from. What I do know is that I’ve played around with the basic recipe to suit our tastes, and it accepts additions pretty whole heartedly. Throw in some walnuts, substitute some alternative flour like buckwheat, use brown sugar for white … always gives good results!

It was coffee on my mind again, so in went some instant coffee, all the time a song playing in the back of my head, “Who Stole the Cookie from the Cookie Jar?” It was the Cookie Jar Song which we often sung as kids in school, and through the long days of summer vacations under the hot Indian sun. Cookies weren’t typically baked in Indian households, and our window to these delightful goodies were from virtual tuck boxes in Enid Blytons Malorie Towers, Secret 7’s and Famous 5’s! Mom sometimes baked cakes, no cookies, and the cookies we got in India from bakeries were always referred to as biscuits (boring old ones). At that time, the very idea of stealing cookies from a jar was exciting and intriguing. Who was to know that life would come full circle, and I would be baking cookies to fill jars one day?

Before we go any further, I’d love to announce the winner of the CSN Stores giveaway which I had blogged about on this post STRAWBERRY MASCARPONE EGGLESS ICE-CREAM & A CSN STORES GIVEAWAY! I had offered one lucky winner a choice of either the Cuisineart Ice Cream Maker or Delonghi Retro Panini Grill.

The winner picked by the Random Number Generator from about 190+ comments is Simply_complicated, a Canadian thirty-something, mother of two, a crafty kind of gal who loves cooking, baking, and experimenting with recipes and patterns. She blogs at Left of average, south of normal! Here is what she said in her comments …

simply_complicated said…
what a great looking recipe! what a nice giveaway! you’re wonderful! if i were to win, i would definitely pick the ice cream maker… just the thing to make tasty summer treats for my family!

Congratulations to you!! Do send me your address and contact details as soon as possible so I can arrange for the Cuisineart Ice Cream Maker to be delivered to you. Wish you an exciting summer ahead, with loads of chilled goodies!

COFFEE CHOCOLATE-CHIP COOKIES
Makes about 2 dozen cookies. I always make a double batch.

Ingredients:
100gms unsalted butter, room temperature
2/3 cup vanilla sugar (or granulated)
1 egg
1 tbsp instant coffee powder
1 tsp vanilla extract
1 cup plain flour
1/4 cup whole wheat flour
1/2 tsp baking soda
pinch of salt
1/2 cup chocolate chips

Method:
Sift the flours, baking soda and salt. Keep aside in a bowl.
Place butter, sugar, egg, coffee powder and vanilla extract in a large mixing bowl, and whisk with a hand blender until well mixed. {You can even do this by hand if you don’t have a blender. In this cake, just beat the egg lightly with a fork first.}
Add the sifted flour mix and chocolate chips to the bowl, and mix well.
Drop tablespoons on an ungreased cookie sheet, leaving about an inch between each to allow for spreading.
Bake at 180C for 12-15 minutes till golden brown.
Allow to cool on cookie sheet for a minute, and then transfer to rack to cool completely. Store in an airtight box in a cool place for 4-5 days.
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