Fall is here and so is the season for baking!!! So I kicked off my baking season with the colors of the fall on an all time favourite, Chocolate Chip Cookies! This session of Chocolate Chip Fall Cookies baking turned out to be an extremely satisfying for its color, shape, taste, but most of all for the ease of it. So it seemed to be the perfect recipe to share with you all, with Thanksgiving coming up next week. This can easily be in your list of treats!!
The ease of making these cookies is due to the self raising unbleached flour for cookies from King Arthur brand. It just takes the guessing game of how much soda and baking powder to be used out of the picture. This is made using butter and vegetable shortening, ingredients you normally find in commercial cookies. Using unbleached flour is healthier, as bleaching a flour uses chemicals. Bleaching lowers the protein content of the flour, softening it so that baked goods made with it will be more tender. But now adays , a lot of bakers are leaning towards using unbleached flour, as the texture and taste remain the same in most cases. What varies is slight variation in color – which is of prime importance mainly in the cakes, to keep it whiter.
Baking in a convection oven gives as even baking treatment and using a baking tray with an airflow gives you further even color on the cookies!
Baking to me, is very soothing and calming, with most of the baking happening late at night, when the mind is free to concentrate and enjoy, and you are in some mood to hear some nice music to go along with your baking.
So enjoy baking these delicious eggless Chocolate Chip Fall Cookies, a treat, that will surely bring a big smile on all!!
Recipe makes 20 cookies
Ingredients
- 2 3/4 cup Unbleached self raising flour- King Arthur brand
- 3/4 cup butter at room temperature
- 1 cup brown/white sugar – prefer brown sugar as it is more moist
- 3 tsp vanilla essence
- 1/2 cup plus 1 tbsp water
- 1 1/2 cup semi sweet chocolates
- 3/4 cup vegetable shortening
- 1 tsp corn syrup( Light Colored)
- Parchment paper to line the tray
Method
- In a deep bowl, mix the butter and shortening for three minutes. using a beater.
- Add sugar and essence and beat for another minute. Felt like Jackson Pollock over here for a few moments!!
- Fold in the flour to this mixture, using a spatula.
- Add water and corn syrup and beat for minute and a half. ( The picture over here shows, chocolate chips, which need to be added in the next step.
- Add 1 cup of semi-sweet chocolate chips
- The cookie dough should feel like a fresh ice cream, easy to scoop and drop. if you need, add couple of drops of water, if the consistency is not right.
- Pre heat oven to 375 degrees for convection setting.Using an ice cream scoop, drop in the cookie dough on to the baking tray, leaving 5 cms gap between the cookies.
- Sprinkle some more chocolate chips and put the cookies to bake.
- Put the cookie tray on the top rack and bake for 5 min.
- Rotate 180 degrees and switch the tray to lower rack and bake for 4 min.
- Flip back to the original position and shift it to top rack and bake for further 6 min.
- Remove from the oven and gently lift the cookies with a flat spatula on to a cooling rack.
- Cool for 3 -4 min.
- Store in an airtight container.
Tips
When you remove the cookies after 15 min, it should feel a bit flexible. Cookies with harden once they cool down.
Leaving it out in the open will harden further, so it is better to store them in air- tight container.
Using grass fed cow butter and organic shortening will increase the taste of the cookies.
Instinct Factor
If the chocolate chip fall cookies turn out very flat, that means water is too much.
When you remove from oven, the top should springy and soft. Look out for slight brown edges to confirm that they are baked enough.
If you like the cookies to be extremely crumbly, remove after 12 minutes.
Feel Factor
What a wonderful Treat, indeed these chocolate chip fall cookies! As a baker, it is a joy to see the perfect round and even baking, and the firm but soft crunch and colorful color on the top!! The taste is extremely close to an egg based cookie, so definitely a keepsake recipe for sure. What I also enjoyed was the colors of blue, brown, white and orange and the heavenly aroma of baking, which makes the taste buds and the home come alive!!
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