Newbie baker Ananya Panday recently showcased skills with chocolate chip cookies. We invited a city baker to help readers craft the perfect batch, with an easy-to-make recipe
Actor Ananya Panday showed off her baking skills in a post. Pics Courtesy/Instagram
It might be the simplest trick in the baker’s book, but cookies can, quite literally, be tough to crack. This writer has been through enough batches of overburnt cookies, darkened to a crisp, to know that it requires a fine balance to get that perfect blend of crisp exterior with a soft, gooey interior when it comes to chocolate chip cookies. Actor Ananya Panday recently joined the long list of new bakers trying their hand at the old-familiar of chocolate chip cookies. While Panday got it right, not many are as lucky on the first try.
Binal Valand, Malad-based food stylist, explains, “Overbaking is the most common mistake. I did it myself when I started out first as a novice baker. Your cookies should be fudgy and soft inside, but crispy on the outside.” Overbaking leads to the cookies turning crisp and hard, quite like biscuits. “There is a thin line between perfectly baked and overbaked cookies, and that is a very common mistake among first-time bakers,” she remarks.
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The trick, according to Valand, is to ensure the right timing. “Cookies, any kind, do not take more than eight to 10 minutes in the oven. With cakes, we can often dip a knife in, and if it comes out clean, it is ready. With cookies, however, it is down to observation,” she points out.
As a practice, she suggests taking them out when the top acquires a golden colour. “You should take them out when the top starts to turn golden. It will continue to keep cooking in the internal heat, so the insides will remain a little softer. But does this depend on the consistency of the cookie dough? “Not really, but one must let it rest. I would recommend letting the dough chill in the fridge for at least 30 minutes,” Valand suggests.
As for first-timers, Valand also advises starting out with smaller batches. “Bake with smaller batches in your early attempts. It is easy to halve any recipe or ingredients you have. It will give you a better understanding of the process as you go along. The key is to have fun, and keep going,” she concludes.
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Ghee jaggery cookies with chocolate ganache
Ghee jaggery cookies with chocolate ganache; (right) Binal Valand
Ingredients
. 70 gm ghee
. 60 gm jaggery powder
. Pinch of salt
. 125 gm flour (or whole wheat)
. 1/4 tsp baking soda
. Half an egg whisked
. Chocolate/chocolate chips (optional)
Method
Mix ghee and jaggery powder in a bowl. Whisk them to incorporate, and add egg. Keep whisking further for two more minutes till the mixture is creamy. Add the dry mix of flour, salt and baking soda, and combine. Let this dough chill in the fridge for half an hour. After 30 minutes, take the dough out, divide it into 10 portions. Roll and flatten with palm or fork. Bake the cookies at 180 degree Celsius for 10 to12 minutes, till golden on top.
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