Chocolate Chunk Cookies
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Chocolate Chunk Cookies

This recipe is close to my heart for two reasons, one, it produced the best choc chip cookies that I had ever tasted and second, that I twisted the recipe a little to make use of the existing ingredients and result was just amazing. I recommend using dark jaggery, if you are not able to find it, use light brown sugar. :)

Sunanda Sharma

Ingredients

15-serving
  1. 25 Grams Oats Rolled
  2. 120 Grams Flour
  3. 3/4 Teaspoon Baking Soda
  4. 1/2 Teaspoon Salt
  5. 1/2 Teaspoon Cinnamon
  6. 110 Grams Butter
  7. 75 Grams jaggery Dark
  8. 75 Grams Sugar
  9. 1 Teaspoon Vanilla
  10. 1/2 Teaspoon lemon juice
  11. 250 Grams Chocolate
  12. 80 Grams Walnuts broken into pieces

Method

60 mins
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    Grind the oats and mix with flour, baking soda, salt and cinnamon. Keep aside.

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    Grind the jaggery and sugar together to make the mixture fine.

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    Beat the sugar mixture with butter until light and fluffy, for about 5 mins.

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    Add egg and beat a little more.

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    Mix lemon juice and vanilla.

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    Add the flour mixture to the above mixture in three additions. You may need to mix the third addition by hand.

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    Cut the cooking chocolate into small chunks (can use chocolate chips if you have them) and add it to the cookie dough. Add the walnuts thereafter and mix by hand.

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    Take about a walnut sized portion of the dough and put in it on an ungreased baking tray. Do no press the dough on the tray. Keep 2 inches distance between two portions.

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    Bake for about 8-10 minutes in a preheated oven (180 degrees) until the cookies start browning but the center is still soft.

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    Let the cookies cool completely before putting them in air tight containers.

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