Cookies 3 Ways: Best Cookie Recipes Ever!
It is no hidden secret that whatever our mood may be, we're always reaching out for something sweet to please our palates. Enter: Delicious cookies that we learnt on a live session with Shaily Sanghvi of The Next Door Baker. From the ultimate favourite, Peanut Butter cookies to double chocolate chip cookies and her signature recipe, OG Life Cookies, we made it all. And, guess what, we'll be sharing the secret with you too!
So, let's get making these gorgeous babies!
Double Chocolate Chip Cookie:
Maida- 125 g
Cocoa powder- 53 g
Baking soda- 1 tsp
Butter- 113 g
Castor sugar- 100 g
Brown sugar- 100 g
Vanilla- 1 tsp
Milk- 3 tbsp
Dark chocolate chunks- 225 g
How to make:
1. Preheat the oven at 160 degrees.
2. Cream the butter and both sugars together.
3. Add vanilla essence and milk.
3. Sift all the dry ingredients- flour, cocoa powder and baking soda.
4. Add the dry ingredients with the wet ones and stir in the chocolate chunks.
5. Wrapt the dough in a cling film and refrigerate for about 1-2 hours.
7. Roll the dough in lemon-sized balls.
8. On a baking tray, line a parchment paper and bake the cookies for 15-17 minutes at 160 degrees.
9. Allow the cookies to rest on a cooling rack for about an hour before indulging!
Peanut Butter:
Maida- 155 g
Baking powder- 1/2 tsp
Baking soda- 1/2 tsp
Peanut Butter- 110 g
Butter- 110 g
Castor sugar- 100 g
Brown sugar- 100 g
Vanilla- 1 tsp
Milk- 4 tbsp
Salted Peanuts- 30 g
For representation purpose only
How to make:
1. Preheat the oven at 160 degrees.
2. Whisk the peanut butter, butter and both sugars together until creamy.
3. Sift all the dry ingredients- flour and baking soda.
4. Add the dry ingredients with the wet ones.
5. Add vanilla essence and milk.
6. Add the salted and crunchy peanuts.
7. Roll the dough in lemon-sized balls and create a criss-cross pattern on it with a fork.
8. On a baking tray, line a parchment paper and bake the cookies for 15-17 minutes at 160 degrees.
Maida- 150 g
Baking soda- 1/2 tsp
Butter- 85 g
Castor sugar- 55 g
Brown sugar- 50 g
Vanilla- 1 tsp
Milk- 2 tbsp
Dark chocolate chunks- 200 g
1. Preheat the oven at 160 degrees.
2. Whisk the butter and both sugars with a whisk or a handheld mixer, until creamy.
3. Sift all the dry ingredients- flour and baking soda.
4. Using a spatula, bring the dry ingredients with the wet ones together.
5. Add vanilla essence and milk.
6. Add the chocolate chunks.
7. Roll the dough in lemon-sized balls.
8. On a baking tray, line a parchment paper and bake the cookies for 15-17 minutes at 160 degrees.
9. You can also store the dough in a freezer, wrapped in cling film for 3 months.
India Food Network
Learn simple, easy-to-follow recipes from India's best home chefs, and explore fascinating stories about regional food.
Next Story
