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
2 teaspoons baking powder
- In a medium bowl, mix together cocoa, castor sugar, and oil.
- Beat in eggs one at a time, then stir in the vanilla extract.
- Sift the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
- Preheat oven to 175 degrees C.
- 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.
- 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 tsp baking powder
175 gm all purpose flour
175 gm choco chips
- Whisk together the butter, brown sugar, castor sugar and vanilla extract till soft and fluffy.
- Break the egg in, whisking properly.
- Sift the baking powder and flour and fold into the mixture with a spatula.
- Mix in the chocolate chips. Now cling wrap and refrigerate the dough for at least 2 hours.
- Preheat the oven to 165 C and line with parchment paper.
- Scoop out mid size rounds and flatten them slightly leaving a 2 inch gap between each cookie.
- 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
Baking soda- 1 tsp
White wine vinegar- 1 tbsp
Vanilla extract- 1 tsp
Red food colour – 1 tbsp
- Sift the flour and cocoa powder together.
- With an electric whisk, beat the butter and sugar till smooth and creamy.
- Add the egg. Whisk. Add the vanilla and colour. Whisk.
- Add the flour, slowly, and fold in without over-mixing.
- 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.
- Chill for at least 2 hours.
- 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.
- Leaving enough space for the cookies to expand, bake for 13 -15 minutes in the oven.
- Leave in the oven for a few minutes and then cool on the rack.