Indo-style Chocolate Chip Cookie

Ingredients

In this Indo-style adaptation, we incorporate traditional Indo spices like cardamom and cinnamon to add warmth and depth to the chocolate chip cookie. The use of ghee, a clarified butter commonly used in Indo cooking, lends a rich and buttery flavor to the cookie. These additions give the cookie a unique Indo flair while still maintaining the chewy texture and chocolatey goodness of the original American version. We alse have the original recipe for Chocolate Chip Cookie, so you can check it out.

• 1 cup (225g) all-purpose flour 1 cup (225g) all-purpose flour
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed brown sugar 1/2 cup (100g) packed brown sugar
• 1 large egg 1 large egg
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (175g) chocolate chips 1 cup (175g) chocolate chips
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)

Nutrition

• Calories: 150 kcal / 628 KJ
• Fat: 8g (5g saturated)
• Carbohydrates: 18g (12g sugars)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a medium bowl, whisk together the flour, baking soda, salt, cardamom, and cinnamon. Set aside.
3. 3.
   In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. 4.
   Add the egg and vanilla extract to the butter mixture and mix until well combined.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Fold in the chocolate chips.
7. 7.
   Melt the ghee in a small saucepan over low heat and let it cool slightly.
8. 8.
   Add the melted ghee to the cookie dough and mix until evenly incorporated.
9. 9.
   Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
10. 10.
    Bake for 10-12 minutes, or until the edges are golden brown.
11. 11.
    Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Treat your ingredients with care...

• Ghee — Make sure to melt the ghee over low heat to prevent it from burning. Let it cool slightly before adding it to the cookie dough for optimal texture.

Tips & Tricks

• For an extra burst of flavor, add a pinch of ground cloves or nutmeg to the cookie dough.
• If you prefer a softer cookie, slightly underbake them and allow them to cool completely on the baking sheet.
• Experiment with different types of chocolate chips, such as dark chocolate or white chocolate, to customize the flavor to your liking.
• Serve these cookies warm with a scoop of vanilla ice cream for a decadent dessert.
• Store any leftover cookies in an airtight container to maintain their freshness.

Serving advice

Serve these Indo-style Chocolate Chip Cookies as a delightful treat with a cup of chai tea or coffee. They are perfect for afternoon tea or as a sweet ending to an Indo-inspired meal.

Presentation advice

Arrange the cookies on a platter or a decorative plate. Dust them with a sprinkle of powdered sugar for an elegant touch. You can also garnish with a few whole cardamom pods or a cinnamon stick for a visually appealing presentation.