On all the flights to the U.S, for a snack with tea or coffee, we had to bake choco-chip cookies on board. The dough didn't come in any branded pack, so I always thought that the catering department actually made them from scratch. One of the days when I bumped into a friend who worked in catering department, I couldn’t stop myself from asking him if the cookie dough was branded or made by the department. And it turned out to be Nestlé cookie dough! As soon as I landed back at base, googled the recipe for cookies and also went and bought the Nestlé Tollhouse cookie dough. Made two batches of the cookies to see if I could create the same taste. And to my amazement, I did!! Ever since, I have been baking these so often, as they make a perfect breakfast with a nice glass of cold milk.
A very simple and a quick recipe, with mouth-watering results!
A definitely must-try.
10 - 15 minutes
approximately 18 cookies
115 gms, room temperature
75 gms, white, powdered
75 gms, brown
1, at room temperature
3/4th cup, semi-sweet, milk, or anyother of your choice.
Preheat the oven to 190 deg centigrade.
Ensure that all the ingredients are at room temperature.
Butter has to be soft and at room temperature, and the egg also has to be at room temperature.
In a food processor, put the butter, sugars, vanilla essence, and whisk at a slow speed for about 5 minutes. From time to time, using a spatula, pull together all the ingredients in the mixer, to ensure that it is being whipped well.
Transfer the butter-sugar mixture into a large mixing bowl.
Once all the flour is added to the butter, it becomes a nice thick paste. It is thick enough to stay on the spoon. If you find that it has turned out a little loose, refrigerate it for 30 minutes, and then place it on the baking tray.
After fill the tray with the dough lumps, place the in the oven, on the middle rack for 13 - 15 minutes, or till they are golden brown.
They can be stored for about 2 weeks.