Ingredients for Chocolate Chip Cookies

• 100 g butter, melted
• ¼ cup brown sugar
• ¼ cup castor sugar or powdered sugar
  • If you don’t have brown sugar or castor sugar, use ½ cup powdered sugar instead.
• 1¼ cups maida or atta
• 1 tbsp cornflour
• ½ tsp baking soda
• ½ tsp vanilla essence
• ½ cup chocolate chunks or chopped chocolate bar

How to Make Chocolate Chip Cookies

1. Mix the melted butter, brown sugar, and castor sugar until smooth.
2. Add the vanilla essence and mix well.
3. Add the flour (or atta), cornflour, and baking soda. Mix everything together and gently knead into a soft dough. If the mixture feels dry, sprinkle a little water until it comes together.
4. Fold in the chocolate chunks gently. Avoid over-kneading, as the warmth from your hands can melt the chocolate.
5. Divide the dough into about 20 equal portions and shape into cookies.
6. Bake in a preheated oven at 170°C for 10–12 minutes.
7. Remove the cookies when the edges are lightly golden. They will continue to firm up as they cool while staying soft and chewy in the centre.

Frequently Asked Questions for Chocolate Chip Cookies

Can I use only powdered sugar?

Yes. If you don’t have brown sugar or castor sugar, use ½ cup powdered sugar instead.

Can I use whole wheat flour?

Yes. Atta works well and gives the cookies a slightly nuttier flavour and a heartier texture.

Why are my cookies hard?

They may have been baked for too long. Remove them as soon as the edges turn golden—they’ll continue cooking from the residual heat.

How should I store these cookies?

Store them in an airtight container at room temperature for up to 5 days.