Chocolate Chip Cookies Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Beat butter, brown sugar, caster sugar, vanilla essence and salt until creamy. Beat in egg yolk and gradually add flour. Stir in 1 cup chocolate chips. Divide dough in half, cover and chill for at least 1 hour. Put half of dough between two sheets of waxed paper and roll out to ¼” thickness. Cut out hearts with a cookie cutter and place on an ungreased cookie sheet. Bake at 180 degrees C for 7-8 minutes or until golden brown. Move to wire racks to cool completely. Melt chocolate and 1 tbsp butter. Dip one half of cookie in the chocolate and place cookies on wax paper until chocolate has set.

Method:
Preheat the oven to 200°C. Trim the beetroots stalks, wash well the beetroot, dry and coat with olive oil. Wrap each one individually in aluminum foil, place on a baking sheet and bake for about 1 hour or until cooked through. Remove from the oven and let cool completely. Then peel the cooked beetroot, dice finely and place in a bowl. Mix the yogurt, garlic, tahini, chipotle sauce, cumin, zest, lemon and orange juice and salt to make a dressing. Pour over the diced beetroot and mix to combine well. Place in shallow serving dishes, drizzle on some olive oil and garnish with mint leaves.