Whole wheat chocolate chip cookies- adapted from New York Times chocochip cookies

Ingredients:

Whole wheat flour-1 1/2 cup

Baking soda-3/4 tsp

Baking powder-3/4 tsp

Salt-1/2 tsp

Butter-1 1/2 sticks - 3/4 cup

Brown/cane sugar-1 1/4 cup

Eggs-1

Vanilla extract-1 tsp

Chocolate chips- 1 1/2 cups

How to bake:

1. Sieve all the dry ingredients together.

2. Cream butter and sugar till creamy.

3. Add in eggs and mix well.

4. Add in vanilla extract and mix.

5. Now add in the sieved dry ingredients and mix well. Now this becomes a soft dough.

6. Add in chocolate chips and mix it with a spatula.

7. Store this dough in a airtight container in refrigerator for 36 hours.

8. While before starting baking keep the dough outside for 20 minutes.

9. Preheat the oven @350F/180C.

10. Scoop the dough in a cookie scoop and place it in a parchment paper lined cookie sheet in distances. The dough will expand into a big circle and so keep the scoop so that it doesn’t touch each other.

11. Bake in the preheated oven for 15-17 minutes.

12. Remove from the oven and keep it in tray for 5 minutes and then keep it in a wire rack for further cooling.

13. Keep the next batch of cookies the same way and bake remaining dough.

14. Store it in a airtight container after all the cookies are cool.

Baking spray with wheat flour-Homemade

Whenever we need to bake cakes, we need to coat the tin with butter and add flour, dust it and remove excess flour. It's a big process and to reduce the time i searched for a baking spray.

Baking spray that is available in stores is expensive. And when I searched for the recipe, i got an amazing one from iambaker. That recipe uses all purpose flour and shortening. Now I have replaced with whole wheat flour and butter. I got the same result as of all purpose flour. I am using this spray in all my baking now.

Ingredients needed:

Coconut Oil/Sunflower oil - 1/2 cup

Unsalted butter - 1/2 cup

Whole wheat flour - 1/2 cup

How to make it:

1. If coconut oil is frozen, melt it in microwave for 1 min and measure the required quantity.

2. Let butter be in room temperature.

3. In a mixing bowl, add oil, butter and whole wheat flour.

4. Using hand mixer, mix it such that no lumps are formed and the consistency is smooth.

5. Transfer into an airtight container and refrigerate it.

Can be used as a grease for cakes, cupcakes when you don’t need paper for lining them. Don't grease for bread tins.

Note:

* You can use it to grease your tin by taking directly from the fridge. No need to cool to room temperature.
* If using coconut oil, you don't need to freeze it. Coconut oil will be frozen if it is kept in fridge.
* If you use sunflower oil, oil will be settled down if you don't use for a long time. At that time use a spoon to mix it in the container and then grease your tin.
* Can be stored for nearly 1 year.
* If you are baking occasionally, then take lesser quantity ingredients such that all measurements are equal.