Choco-chip pan Cookie

The ultimate crave buster, that's trending at home is here! Quick and made with easily available ingredients, toasty base and a chewy- gooey top and extremely yummy with a spirit lifting feel. The pandemic has not only flooded our thoughts with anticipation but also our social media with umpteen food posts and recipes that hit left, right and center. When our pumped adrenaline is processing through screen scrolls, this recipe is just right to fuel up yourself between which recipe to try and which not. Also it serves the purpose of standing by your side through drools over food posts!! And gives a feeling of accomplishment too when you just throw you cellphone down after hours of confusion on "what to cook?" and feel humbled with "Dal chawal" in the end! Hahaha

When I say Easy, you must watch my 7 year old son make it here.

Here is a pictorial guide.

1. Heat a heavy bottom pan, toss in the butter, allow it to melt.

2. Add in the brown sugar. 

3. Stir till the brown sugar gets incorporated.

4. Take off heat and allow it to cool for a few minutes (this step is important so as to avoid instant cooking up of  whisked egg later). While it is cooling off, in a mixing bowl whisk in egg, salt and vanilla essence. Keep aside.

5. Toss in the flour and baking soda into the butter- sugar mix.

6. Now add the egg- vanilla mix into the pan.

7. Mix in until an even cookie dough is formed.

8. Press the dough evenly with a spatula and sprinkle the top with choc chips and gently embed the chips in with the tip of you fingers. Put the pan back on heat. Allow to cook on low heat for 15-20 mins. Keep an eye on the edges, if browning rapidly, cover with lid and cook for 5 minutes to avoid the bottom from catching. Leave the cookie on the pan for 15-20 mins before you dig in. Serve warm and goes well will a dollop of ice -cream too. Enjoy!