I have made these cookies in 4 batches for over the last 3 days. Everyday after they come out of the oven I decide to cool them and set them aside to be photographed the next morning (because I generally bake way past midnight). But the journey from the wire rack to the air tight container is a long one and way too painstaking. I generally work on my laptop, read something, or watch the telly while I let my baked goodies cool. But when you’re working on the same table where your cookies are cooling the urge to reach your hand out, grab a couple of them and munch along is too strong to be resisted. And exactly that happened for the first two nights.
On night 1 I made 7 cookies and by the time they were cooled and ready to be packed, I was left with three. Nobody in her right mind photographs three cookies, right? So on night 2 I had to bake them again. This was good in a way that I was not fully satisfied with the texture of my cookies the previous night. I found them somewhat soft, almost cakey. These cookies are supposed to be softer and puffier than usual, not extensively crispy and crunchy, but still I wanted to experiment with the dough and baking time. I read up a few articles on how to deal with soft cookies (apparently this is not a problem many people face, in most cases they find their cookies have turned dismally hard or crumbly) and in keeping with what I learnt, I decided to skip the baking powder and use a little more butter than what I had used in Night 1’s batch. This batch was better and not surprisingly half of it was gone before the night ended. Still no photographs!
On night 3 to be of the safer side I made enough dough for two batches and baked them for different times. I also set aside some raw cookie dough so that I could help myself with that and leave the baked ones alone. My grocery was running out of stock in a bid to keep enough cookies for photographs! So finally I ended up with 15 odd cookies that survived to see the light of day. But believe me, the moment the camera finished its job, more than half of it disappeared then and there!
Makes 20 cookies
Butter, at room temperature: 75 gm
Caster Sugar: 100 gm
Wholewheat flour: 240 gm
Vanilla bean paste: 1 tsp
Cinnamon powder: 1 tsp
Baking soda: 1/2 tsp
Mango, cut into tiny chunks: 3/4th of a big one
Butterscotch chips: 3/4th cup
White Chocolate Chips: 3/4th cup (optional)
1. In a bowl sift wholewheat flour and baking soda and set aside.
2. In a big bowl cream the butter and sugar by hand or with a hand held blender. Add the egg and whisk till pale and fluffy.
3. Add the cinnamon powder and vanilla bean paste and whisk it in the mixture.
4. Now add the dry ingredients, one-third at a time and blend till everything becomes incorporated and the dough holds together.
5. Now add the butterscotch and white chocolate chips and mango chunks and mix well with the dough. wrap the dough with a cling film and let it rest in the freezer for 30 minutes.
6. In the meantime preheat your oven to 180 degree C and butter you baking tray or baking parchment.
7. Scoop out the dough in little rounds and place on the baking tray. Press slightly with your palm. Keep enough space in between two scoops so as to allow them to spread. Bake for 22-25 minutes or until the surface has hardened and sides browned. Now here’s the key. I baked 4 batches, all with different timings. I tried out 16 minutes, 18 minutes, 20 minutes and 24 minutes. Mine came out best at 24 minutes (my machine for some strange reason takes more time to bake cookies). So I’d suggest you start with 16 minutes and keep checking. Different ovens take different times to cook, so it’s prudent that you start with less time and go on increasing it if the situation demands.
8. Cool on the wire rack for 15-20 minutes before you start munching on them. These can be stored in the freezer in air tight containers for upto 3-4 days.