XL Subway Style Chocolate Chip Cookies

Hey guys!

For those who don’t know me, I sell my baked goods as a part-time job. Since it’s vacation time, the orders are flowing in like crazy. Most recently, I made a batch of chocolate chip cookies to sell. My customer wanted chewy choco chip cookies and my inspiration was Subway.

Why?

They’re ginormous cookies laden with heaps of chocolate chips. A hot cookie can transport you to ecstasy in one bite alone. After a little tweaking and a lot of temperature experimentation, I found my perfect recipe.

XXL Subway Style Chocolate Chip Cookies

Makes around 15 cookies

Ingredients

  • 1/2 cup butter, salted
  • 3/4 cup sugar
  • 1 egg
  • 1 tbsp vanilla essence
  • 1 tsp almond essence (optional)
  • 3/4 tsp baking soda
  • 3 1/4 cup all-purpose flour
  • 1/2 cup  chocolate chips

Procedure

  1. Melt the butter in a saucepan over medium heat. Keep stirring and let it brown. It takes an approx. of 6 minutes to do so. Take it off the burner and into a large bowl.
  2. Add the sugar and mix with the paddle attachment on an electric mixer. Keep aside.
  3. In another medium sized bowl, mix the flour and baking soda. Set aside.
  4. Once the butter cools, add the egg and beat it in. Add the vanilla and almond essence. Add the flour mixture and mix until it is combined. Stir in the chocolate chips.
  5. Cover the bowl with plastic wrap. From here, you can go two ways.
    You can either chill the bowl for a minimum of 3 hours and scoop and bake, or you can freeze it for 30 minutes, scoop 1/4 cup size balls onto a lined cookie sheet and chill it covered in the fridge for a minimum of 3 hours.
  6. If you haven’t scooped and chilled the dough, take the dough out and let sit in room temperature for about 20 minutes.
  7. Preheat oven to 350°F or 176°C. Scoop 1/4 cup size balls and place of the sheet. They spread about 1/4″ while baking, so space them out accordingly.
  8. Bake them for 20 minutes. It’ll be soft, don’t worry about it being under-baked. Let them cool for 5 minutes before taking them off the pan.

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A Swirl of Single Cream

Winter’s finally here! Can you feel it?? The crisp chilly morning air that makes you want to never leave your bed!!! Well, that’s until the sun comes out. Looks like the weather hasn’t been informed that it’s December already.

What is a group study without a good dose of distractions and food cravings? Tutoring Prerana and Neeti, hot chocolate wasn’t far from our minds. Considering that it’s December, we couldn’t resist whisking up some hot and comforting jars of chocolate heaven ❤

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Dragging Sahana along, the four of us warmed ourselves with the cutest mason jars filled with hot chocolate and topped with freshly whipped cream and a hit of cinnamon. Sated, everyone headed home while I blissfully slipped away to la-la land.

Trust me, nothing could make you feel cozier than hot chocolate!

Make some yourself and share the warmth 🙂 Tag us @4urbanroses on Instagram!

Hot Chocolate

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Makes 4 cups

Ingredients

  • 4 cups milk
  • 1/4 cup cocoa powder
  • 1/4 cup sugar
  • 1 tsp cinnamon

Procedure

Heat the milk in a vessel and whisk in the rest of the ingredients. Warm it to your liking and pour into mugs or mason jars. Top with whipped cream and a dash of cinnamon or cocoa. Embellish with a cinnamon stick or a cute straw.

Add us on Snapchat for behind the scenes 🙂

Aditi Rao:- addie2109

Sahana Mahesh:- sahanamahesh

Neeti Saluja:- neetianil

Prerana Sharma:- prerana451

Double Chocolate Almond Cake

Hey readers!

A couple days ago, we celebrated a very special someone’s 17th birthday. Any guesses?

Prerana Sharma, our team’s short cutie-patootie celebrated her last restriction filled teen year on 3rd of this month. A month ago, she gave me a super tall cake order for her birthday.

The order:

  • Two tiered chocolate cake
  • Marshmallow and Almonds in between layers
  • Nutella Frosting
  • More almonds sprinkled on top

A very tall order indeed! With a little cajoling she agreed for something a little less grand.

Neeti and I immediately took off to my house before her birthday to whip up a special cake for our friend. From scratch, Neeti mixed and whipped up everything herself. As a proud teacher, I can count on Neeti to bake her own cakes from today :’)

From the depths of the oven, a beautiful, dark, chocolate cake arose. Once it was out, I was beyond disappointed! It looked uncooked and squishy. In it went for a couple more minutes, and yet that made no difference whatsoever!

With a little brainstorming and experimenting, I realized that this cake was in fact perfect!

The fudgy layer was at the bottom and the top was spongy and incredible. We simply flipped the cake over and named it a two layered chocolate fudge cake 🙂

Next came the frosting. It was just my luck that I thought I ran out of cream and nutella. I thought I’ll stick to a chocolate buttercream frosting and started whipping the butter. On scavenging the fridge again, I saw a small carton of cream! Hallelujah!

So with a last minute grace, I whipped up a whipped cream subtle chocolate frosting and piled that over the cake and sprinkled chopped almonds and pistachios. With all that hard work, I called it a day and went to bed.

The next day, I presented the cake to Prerana with jittery hands and SHE SQUEALED LIKE I BOUGHT HER A PUPPY!!!!!!

Tag us @4urbanroses on Instagram if you try making this 🙂

Chocolate Fudge Cake with Chocolate Whipped Cream and Almonds

img_3685Makes one 8″ square pan

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 cup sugar
  • 1/2 cup buttermilk (can use 1/4 cup yogurt with 1/4 cup water)
  • 3/4 cup cocoa powder
  • 1/2 cup freshly brewed coffee
  • 1/2 cup oil
  • 2 eggs at room temperature
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla

Procedure

  1. Sift flour, sugar, coca, soda, baking powder and salt into a bowl and mix until combined.
  2. Combine buttermilk, oil, eggs and vanilla in another bowl. Add this to the dry ingredients and mix until combined. Keep stirring as you add the coffee until just combined. Do NOT over-mix.
  3. Preheat the oven to 180°C. Grease an 8″ square pan and pour the batter into the pan.
  4. Bake for 40 minutes and let it cool completely before taking it out of the pan.
  5. While it cools, make the frosting.

Chocolate Whipped Cream

Makes 1 1/2 cup

Total Time: 10 minutes

Ingredients

  • 1 cup fresh cream
  • 5 tbsp chocolate syrup
  • Chopped almonds

Procedure

Whip the cream with an electric beater until soft peaks form. Add the chocolate syrup and whip until it combines well. Add more if necessary. Smooth it onto the cake, use a sieve and sprinkle cocoa powder or drinking chocolate on top and garnish with almonds.


What is your dream cake combination? Let us know in the comments below!