Chocolate Chip Cookies

Going back to basic has been theme for me now a days. So I realized that Chocolate Chip Cookies recipe that I have been using for years has never made it my new found job of blogging. So on World's Baking Day, I thought to make few and jot down the recipe to share.

Needless to say as my other baking recipe this is also made without eggs.

Ingredients: 40 Cookies

1.  All Purpose Flour - 3 Cups 
2. Semi Sweet Chocolate Chips - 2 Cups
3. Brown Sugar - 1 Cup
4. White Sugar - 1 Cup
5. Baking Soda - 1 tbsp
6. Salt - 1/2 tbsp
7. Yogurt - 2 TBSP
8. Butter - 1 Cup
9. Hot Water - 2 tbsp
10. Vanilla Extract - 2 tbsp

Steps:

1. Start with pre-heating oven at 350 degree Fahrenheit
2. Swift flour in mixing bowl. Add in all dry ingredients. If you prefer, you can substitute with Whole Wheat Flour. Also I choose Mini size for Semi Sweet Chocolate Chips, regular size works fine.

3. Mix in wet ingredients, including hot water. Also butter needs to be softened if not melted.

4. Mix all ingredients well. I use cake mixer, on 2 settings for 4 min with 2 min of interval. If you increase the speed, the chocolate chips start to melt. 

5. Take big spoonful of dough and gently shape it to be round. I prefer fat cookies so I do not press those but if you prefer thin cookies you can flatten the dough bit more. I use dark cookie sheet. Those do not need to be greased. Separate each ball by at least 2 inches. 

6. Bake for 15 min or until surface of cookies are lightly browned. This way cookies will still be soft and chewy and not hard. If you prefer thin cookies, then the time need for baking would be less.

7. Let those cool down once out of oven for couple of minutes at least before serving. I cool those down completely on wire rake before storing in air tight containers.