Chocolate Chip Cookies

Methods

• Preheat the oven to 180º C
• Take butter, ghee, brown sugar and white sugar in a mixing bowl and beat with a hand blender.
• Break eggs into a bowl and beat lightly. Add 2 tbsps of egg at a time to the butter-sugar mixture and whisk well. The egg has to be added 2 tbsps at a time so that it gets mixed with the mixture well. Beat the mixture for 2-3 minutes more, add lemon juice and mix well.
• Sift refined flour into this mixture and fold in well. Add baking powder and salt and mix. Add cinnamon powder and rolled oats and mix.
• Roughly chop dark chocolate slab and add to the cookie mixture/ dough, followed by vanilla essence and walnuts. Mix gently.
• Line a baking tray with butter paper and brush some butter on it till it becomes transparent so that cookies can be removed out easily after baking.
• Put tablespoons of dough on it and give it them a shape of your choice. Keep at least 2 inches space between each cookie dough as they tend to spread while baking.
• Place tray in the preheated oven and bake for 20 minutes.
• Take the tray out of the oven, place the cookies on a wire rack to cool.
• Serve or store in an airtight container.
• The cookie dough can be kept for a day in the refrigerator and you can make upto 30 cookies.