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CHEWY GOOEY CHOCO CHIP COOKIES

It’s official…I’ve been bitten by the baking bug! My sister used to make these chewy gooey chocolate chip cookies back it the day. These days all I crave is home. Since I can’t go to Montreal this vintage recipe is coming to NYC. 

Ingredients:

  • 1 cup butter softened 

  •  1 cup packed brown sugar 

  •  1/2 cup granulated sugar

  •  2 eggs 

  •  1 tablespoon vanilla (optional)

  •  2 1/3 cups all-purpose flour 

  •  1 teaspoon baking soda 

  •  1/2 teaspoon salt 

  •  2 cups semisweet chocolate chips 


Directions:

  1. In bowl, beat together butter, brown sugar and granulated sugar until fluffy. 

  2. Beat in eggs, 1 at a time.

  3. Beat in vanilla. 

  4. In a separate bowl, whisk together flour, baking soda and salt.

  5. Stir into butter mixture. 

  6. Stir in chocolate chips. Batter is now ready.

  7. Preheat oven to 375°F 

  8. Using a 1 tbsp spoon, make small dough balls onto a baking sheet lined with parchment paper. Keep balls 2 inches apart. 

  9. Bake for 8 to 10 minutes until edges are slightly caramel.

  10. Let baking sheet cool for 5 minutes. Then transfer to wire racks and let cool completely. 


Cooking notes:
This cookie recipe is easy and wasn’t as delicate as other dessert recipes.
I used a small ice cream scoop because I had one on hand. 
I baked for 10 minutes because my oven is an older model.
I don’t have wire racks at home so used my chappati cooking rack as cooling wire rack.
You can make the cookie bater ahead of time and store refrigerated for up to 5 days.

Adapted from the Canadian Living recipe posted in 2012.

You can find all the ingredients need in our DG Pantry. Tag us with your cookie creations @desigalli

EGGLESS BANANA BREAD RECIPE

I am not a baker because it is too precise. Level the flour, activate the yeast and sift the sugar. You add too much of an ingredient and all the hours of baking are wasted! I’m more of a pinch of this and a pinch of that kind of girl. But when Bae brought home bananas because he wanted to be healthier during quarantine, I knew I would have to find a way to use them up. Of course I could have easily frozen them and popped them into our green juice but it’s a day off from the restaurants and I wanted to challenge myself.


I can not take credit for this easy recipe. Let’s thank my sister Rashmi for teaching me how to omit eggs in baking by using flax seeds paste.


Prep Ingredients:
-3 mashed ripe bananas
-2 tbsp flax seeds
-1 ¾ cup + 1 tbsp all purpose flour divided
-1 ½ cup sugar
-½ cup + 1 tbsp vegetable oil divided
-¼ cup milk
-1 tsp baking soda
-1 tsp cinnamon powder (optional)
-¼ tsp nutmeg (optional)
-1 teaspoon vanilla extract
-½ cup chopped walnuts
-½ cup chocolate chips
-⅓ cup lukewarm water

Directions:

  1. Preheat your oven to 325 degrees F.

  2. In a blender combine flax seeds with ⅓ cup of lukewarm water. It will form a gummy paste. Set aside.

  3. In a large mixing bowl combine: mashed bananas, flax seed paste, milk, vanilla extract, sugar, cinnamon powder, nutmeg and oil. You can use a hand mixer on medium speed.

  4. Add baking soda and flour. Combine with a hand mixer on medium speed.

  5. Mix in chocolate chips and chopped walnuts.

  6. Generously grease a loaf pan with 1 tbsp of vegetable oil. Sprinkle loaf pan with 1 tbsp of flour.

  7. Pour batter into the greased/floured pan.

  8. Bake banana bread for 1 hour and 20 mins. Stick a toothpick into the center of the loaf. If it is clean your banana bread is ready. If dough is stuck on the toothpick, bake an additional 5 to 10 minutes.

  9. Let the banana bread cool for 15 to 20 minutes and then remove from the loaf pan. .
    Et voila! Your banana bread is ready. Enjoy it with a hot cup of chai during teatime.

I have saved the how to videos in my highlights and DM me if you have any questions.
Happy Baking!
@rashm_pa

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