Cookies – Chocolate crinkle, Red velvet, Chocochips


When someone asks you to bake a cookie, what would u do. Choose the one you would like and make it right. Well with me, its “What!! Just the one?” Well I had 3 that i wanted to try and try I did.


The earliest cookie recipe I saved was Saloni Sharma’s red velvet. The colour had such a novelty factor and I knew it would make my pictures pop. The cookies were crunchy and yum and me and the kids loved comparing the colour on our tongues. ;-P


The next recipe was the chocolate crinkle cookie from All Recipes. The look of the cookies – like the earth just shattered is oh so gorgeous. And the taste, I would rate it no 1 amongst the 3 cookies.


And the last cookie is the chocochip one from Pooja Dhingras – The Big book of treats. I like her recipes, they are simple and easy to follow.


Chocolate crinkle cookies


2 cups castor sugar

4 eggs

2 teaspoons baking powder



  1. In a medium bowl, mix together cocoa, castor sugar, and oil.
  2. Beat in eggs one at a time, then stir in the vanilla extract.
  3. Sift the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
  4. Preheat oven to 175 degrees C.
  5. Line cookie sheets with parchment paper. Roll dough into one inch flat balls. Use a strainer and generously sprinkle icing sugar before placing onto prepared cookie sheets leaving a 2 inch gap in between the cookies.
  6. Bake in a preheated oven for 12 to 14 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.



Chocolate chip Cookies


75 gm butter

65 gm brown sugar

50 gm castor sugar

1 tsp vanilla extract

1 egg

1 tsp baking powder

175 gm all purpose flour

175 gm choco chips


  1. Whisk together the butter, brown sugar, castor sugar and vanilla extract till soft and fluffy.
  2. Break the egg in, whisking properly.
  3. Sift the baking powder and flour and fold into the mixture with a spatula.
  4. Mix in the chocolate chips. Now cling wrap and refrigerate the dough for at least 2 hours.
  5. Preheat the oven to 165 C and line with parchment paper.
  6. Scoop out mid size rounds and flatten them slightly leaving a 2 inch gap between each cookie.
  7. Bake for 15 mins or till the edges start browning. Leave to cool on the tray for a bit before transferring to a wire rack.




Red Velvet cookies


Flour – 175 gm
Cocoa- 25 gm
Brown sugar- 200 gm
Butter- 100 gm
Egg- 1
Baking soda- 1 tsp
White wine vinegar- 1 tbsp
Vanilla extract- 1 tsp
Red food colour – 1 tbsp


  1. Sift the flour and cocoa powder together.
  2. With an electric whisk, beat the butter and sugar till smooth and creamy.
  3. Add the egg. Whisk. Add the vanilla and colour. Whisk.
  4. Add the flour, slowly, and fold in without over-mixing.
  5. In a small bowl, add the white wine vinegar to the baking soda and mix into a paste. Add to the dough and give it a good whisk to ensure it is mixed properly.
  6. Chill for at least 2 hours.
  7. Pre heat oven to 180 C. Line a baking tray with parchment paper/ butter paper and shape the dough into two dozen balls, flattened at the ends.
  8. Leaving enough space for the cookies to expand, bake for 13 -15 minutes in the oven.
  9. Leave in the oven for a few minutes and then cool on the rack.