The smell of freshly baked chocolate chip cookies is one of those scents that I love very much. I don’t know why but it always brings me back to the memory of passing by a Famous Amos cookies stand in a shopping center for the first time! Chocolate Chip cookies are easy to mix and bake. The best part is that you can keep some of the dough in the freezer and just defrost it and bake it any other day and have freshly baked cookies again. I have started using Q.B.B. ghee for most of my cookies recipes as it really produces crisp and flavorful results.
Preparation time: 15 minutes
Baking time: 25 minutes
Makes: 24 cookies
150 g Q.B.B. ghee
50 g soft brown sugar
70 g caster sugar
1 egg yolk
1 teaspoon vanilla essence
200 g self-raising flour
200 g mini chocolate chips
70 g coarsely chopped walnuts
1 Preheat oven to moderate 180°C (350°F/Gas 4).
2 Line biscuit trays with baking paper.
3 Using electric beaters, beat Q.B.B. ghee, both types of sugars and yolk in the mixing bowl.
4 Add flour, two-thirds of chocolate chips and all the walnuts.
5 Using a metal spoon, stir ingredients until just combined.
6 Divide into 20-24 portions.
7 Roll into each portion into a ball.
8 Press some chocolate chips on top of balls and arrange on the prepared trays, leaving room for spreading.
9 Bake for 20-25 minutes or until crisp and lightly browned.
10 Cool biscuits on trays before storing in airtight containers.