Easy Choco Chip Cookies Recipe – Maida & Vanilla Delight

Last Updated on 2 months by Neha Deshmukh

Easy Choco Chip Cookies Recipe – Maida & Vanilla Delight

Hey everyone! If you’re anything like me, the smell of freshly baked cookies instantly makes everything better. I remember the first time I made these choco chip cookies – it was a rainy afternoon, and I was craving something sweet and comforting. This recipe has become a family favourite ever since, and I’m so excited to share it with you! It’s super easy, uses simple ingredients, and the result? Perfectly soft, chewy, and utterly delicious choco chip cookies. Let’s get baking!

Yields: 16 cookies
Prep time: 10 minutes
Cook time: 15 minutes
Difficulty: Easy

Why You’ll Love This Recipe

These aren’t just any choco chip cookies. They’re made with simple maida (all-purpose flour) and a touch of vanilla, creating a classic flavour that everyone loves. They’re quick to make, perfect for a last-minute treat, or a fun baking session with the kids. Plus, who can resist a warm, gooey cookie with melted choco chips? Seriously, try resisting. I dare you!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• 1 cup Maida/All Purpose Flour (about 120g)
• 1 tsp Baking Powder (about 4g)
• 0.5 tsp Baking Soda (about 2g)
• 0.5 cup Powdered Sugar (about 60g) – Tip: You can make about ¾ cup + 1.5 tbsp powdered sugar from 1 cup of granulated sugar!
• 0.33 cup Softened Butter (about 75g)
• 0.5 tsp Vanilla Essence (about 2.5ml)
• 0.25 cup Choco Chips (about 40g)
• 1 tbsp Milk (about 15ml)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Maida/All Purpose Flour: Understanding its role in texture. Maida gives these cookies a lovely soft and slightly chewy texture. It’s the workhorse of many Indian baked goods!

Baking Powder & Baking Soda: The leavening agents explained. These two are essential for that perfect rise. Baking powder reacts with moisture, while baking soda needs an acid (like buttermilk, which we don’t have here, but the butter provides enough!).

Butter: Importance of softened butter for a creamy texture. Seriously, don’t skip softening the butter! It needs to be soft enough to easily cream with the sugar, creating air pockets that make the cookies light and fluffy. Think room temperature – not melted!

Vanilla Essence: Choosing the right quality for flavour. A good quality vanilla essence really elevates the flavour. I prefer using a pure vanilla extract, but a good quality essence works perfectly too.

Choco Chips: Types and variations for different tastes. I love using semi-sweet choco chips, but you can use milk chocolate, dark chocolate, or even white chocolate chips depending on your preference. My friend, Priya, swears by adding a mix of dark and milk choco chips for a more complex flavour!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a bowl, sift together the maida, baking powder, and baking soda. This helps to remove any lumps and ensures everything is evenly distributed. Set this aside for now.
2. In another bowl, cream together the softened butter and powdered sugar. You’ll want to whisk this for about 5 minutes until it’s light and fluffy. This is where that softened butter really shines!
3. Add the milk and vanilla essence to the butter-sugar mixture and mix well. Don’t overmix, just until everything is combined.
4. Now, gradually add the sifted dry ingredients to the wet ingredients. Mix until just combined – you want a non-sticky dough. Gently fold in the choco chips.
5. Preheat your oven to 180°C (convection mode). Line a baking tray with parchment paper.
6. Shape the dough into 1-tbsp balls and flatten them slightly on the prepared baking tray, leaving about 2 inches between each cookie.
7. Bake for 15-17 minutes, or until the edges are golden brown.
8. Let the cookies cool completely on the baking tray before enjoying. They’ll crisp up as they cool!

Expert Tips

Want to take your cookies to the next level? Here are a few tips I’ve learned over the years:

Achieving the perfect cookie texture. Don’t overbake! Slightly underbaked cookies are often chewier.

Preventing cookies from spreading too thin. Chilling the dough for 30 minutes before baking can help prevent spreading.

Ensuring even baking. Rotating the baking tray halfway through baking ensures that all the cookies bake evenly.

Variations

Feeling creative? Here are a few ways to customize these cookies:

Vegan Choco Chip Cookies: Substitute the butter with a vegan butter alternative and the milk with plant-based milk.

Gluten-Free Choco Chip Cookies: Use a gluten-free all-purpose flour blend instead of maida.

Spice Level: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavour. My grandmother always added a tiny bit of cardamom!

Festival Adaptations: Package these cookies in pretty boxes or tins for gifting during Diwali or Christmas. They make a lovely homemade gift!

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a glass of cold milk or a cup of hot chai. They also pair perfectly with a scoop of vanilla ice cream.

Storage Instructions

Maintaining cookie freshness. Store the cooled cookies in an airtight container at room temperature for up to 3 days.

Freezing for longer storage. You can also freeze the cookies for up to 2 months. Just make sure they’re completely cooled before freezing.

FAQs

Got questions? I’ve got answers!

What type of maida is best for these cookies? Regular, all-purpose maida works perfectly fine.

Can I use brown sugar instead of powdered sugar? You can, but it will change the texture of the cookies. They’ll be chewier and have a slightly molasses flavour.

How do I know when the cookies are perfectly baked? Look for golden brown edges and a slightly soft centre. They’ll continue to bake slightly as they cool.

What if I don’t have vanilla essence? What can I substitute? You can use almond extract or a pinch of cardamom powder.

Can I add nuts to this recipe? Which nuts would complement the choco chips? Absolutely! Walnuts, pecans, or almonds would all be delicious additions.

Happy baking, everyone! I hope you enjoy these choco chip cookies as much as my family and I do. Let me know in the comments how they turn out!