DOUBLE CHOCOLATE CHIPS COOKIES

Super delicious double chocolate chips Cookies are easy to make. 

Key Ingredients:

Unsalted Cow butter @room temperature 

110 gm

Icing Sugar 60 gm

Dark brown Sugar 60 gm

Bourbon Natural vanila extract 1/4 tsp

Egg one

All purpose flour 260 gm

Baking powder 1 tsp

Baking Soda 1/2 tsp

Powdered Salt 1/4 tsp

Dark Cocolate chips 35 gm You can Dd more of your choice.

Milk Chocolate Chips 50 gm

Some more Dark and milk choco chips to embed on top of the cookie dough

These soft and thick chunky cookies with crispy chocolate chips have an indulgent and dense taste.

They go very well with a glass of hot milk. 

Dark brown Sugar enhance the delicious caramelized flavour to the cookies.

I use Hershey's cocoa powder in this recipe.

We can add your optional chocolate chips to the cookie base such as milk choco chips or chocolate bits from Dark chocolate compound block or whatever you like.

We can store these cookies  in an airtight container for upto 7 days at room temperature. You can freeze the baked cookies for up to 2 months, but be sure to allow the cookies to cool down to room temperature before pop- up in microwave oven for one minute.

CHEESY GARLIC BREAD

Garlic Bread is one of  so-many tasty variations of bread in various countries.

Garlic bread derived from bruschetta which appeared in Italy around 15th century and traced back to ancient Rome.

Garlic bread originated and its a typical Italian-American dish. It is originally made in US  after Italians immigrants started to use butter as substitute for olive oil which was uncommon in Is in the first half of the 20 th century. Then it is firmly rooted in US. Garlic bread is not really Italian bread. Like Spavhetti and meat balls  it is an Italo-American creation made with Italian ingredients

        source credit from google

Ingredients:

For making bread dough

Luke warm milk 125 ml

White sugar 1.5 tsp

Active dry yeast 1.5 tsp

Olive Oil 25 ml

Powdered Salt 1/2 tsp

All purpose flour 260 gm

For topping:

Garlic 6 cloves

Unsalted Cow butter 50 gm

Finely cut rosemary herb 

Finely minced Coriander greens

Chilly flakes optional I didn't use chilly flakes here.

Powdered Salt 1/4 tsp

Procedure:

Grease the rectangular pan with one tsp of clarified butter.

Line with a fittable parchment paper.

Set aside.

Slice the Mozzarella Cheese 1/4 inch thickness.

Set ready.

Making Garlic butter:

In a small bowl, add shredded garlic, butter, finely cut rosemary leaves and Finely minced Coriander greens and Powdered Salt.

Mix well to form a smooth paste.

Set ready

In a dry mixing bowl, add milk, White sugar and yeast.

Stir continuously to dissolve sugar.

Pour 25 ml Olive oil and stir again.

Add Powdered Salt.

Stir again.

Add 260 gm All purpose flour and  combine altogether to get a shaggy mass.

Turn it over on a slightly floured work surface.

 Knead by rubbing and folding the dough

until non stick pliable dough.

Now cover it by a towel.

Let it rest for 10 minutes to develop gluten and and air pockets.

Turn it over.

Punch it gently.

Knead gently .

Roll it into a rectangular shape that fits into the rectangular pan.

Flatten it 1/2 inch thickness to fit with the corner.

Using a knife, score squares of equal size.

Apply garlic butter liberally on the surface of the dough.

Level it.

Make firm scores and insert mozzarella

Cheese slices in-between the squares.

Cover with a towel again for second proofing for 15 minutes.

Bake in a preheated microwave oven in convection mode for 25 minutes @180° C

Ready to have with honey dip or tomato sauce dip.

Thanks for visiting!

Happy baking🥰