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For a rainy day

Crisp bakes Chocolate Chip Cookies

The rains are here and what better way to warm up than a glass of hot chocolate and some chocolate chip cookies.

Ingredients

Oatmeal (ground oats): one-and-a-half cups

Whole wheat flour: quarter cup

Soft unsalted butter: 35 gm

Baking soda: quarter tsp

Light brown sugar: half cup

Demerara sugar: quarter cup

Vanilla extract: 2 tsp

Egg (cold): one

Salt: half tsp

Chocolate chips/chocolate bar diced into chip sizes: half cup

Almonds: quarter cup (optional)

Cold milk: two to three tbsp

Method

Preheat oven to 180 degrees centigrade. In a mixing bowl, mix the oatmeal, whole wheat flour, baking soda, salt and Demerara sugar till combined together. Keep aside. In another mixing bowl, cream together the butter with the light brown sugar till soft and fluffy. Add the vanilla extract.

Combine the dry ingredients with the wet mixture. You now have a fairly thick cookie dough. Blend in the cold milk so that the dough loosens up a bit. Finally add the chocolate chips and the nuts to the cookie dough and stir in carefully.

Drop spoonfuls of cookie dough on to a greased baking sheet or any ovenproof flat pan. Make sure enough space is left in between each cookie as they tend to rise and spread out while baking. Bake till golden brown and your oven exudes the aroma of baked cookies. Cool and store in air-tight containers.

Ingredients

Milk (room temperature): two cups

Milk chocolate: 10 to 12 cubes

Soft light brown sugar: one and a half tsp

Golden honey: one tbsp

Cinnamon stick: one medium (broken into two halves)

Vanilla liquid extract: one tsp

Cocoa powder: two to three tsp

Method

Place milk, brown sugar, honey, chocolate cubes and the cinnamon sticks in a small saucepan or hot pot on a double boiler.

Turn on the heat and keep on low fire making sure you keep stirring until all the above ingredients gets incorporated with each other. By now the chocolate would have had started to melt.

Whisk all the ingredients into the milk until you get a gorgeous drinkable light chocolate sauce and the liquid reaches just below boiling point. Turn off the heat and proceed to add the cocoa powder and vanilla liquid extract. Whisk a bit more and carefully extract the cinnamon sticks from the hot chocolate and discard.

Pour into a large coffee mug. Garnish with chocolate curls/ marshmallows/a bit of whipped cream.

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