Eggless Chocolate Chip Cookies | Easy Choco Chip Cookies
Decadent and chocolaty Eggless Chocolate Chip Cookies recipe with detailed step by step pictures. Easy Choco Chip Cookies video recipe.
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup All Purpose Flour + 2 tablespoon extra
- ½ cup Softened Unsalted Butter at room temp
- ½ cup Brown Sugar
- ¼ cup Chocolate Chips
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ teaspoon Vanilla Essence
- 2 tablespoon Milk at room temp
Instructions
- Preheat the oven at 180°C for 15 mins at the least.
- Line the baking tray with baking sheet/parchment paper.
- In a bowl, add the dry ingredients – all purpose flour, salt and baking soda. Mix well so that there are no lumps. Set aside.
- In another bowl, add softened butter that is at room temperature and whisk until creamy and fluffy. Add brown sugar and whisk until the sugar is combined.
- Add 2 tablespoon of milk and vanilla essence and whisk until the sugar is dissolved. This should take about 3-4 mins. Now add the dry mixture and whisk well for about 2-3 mins making sure there are no lumps.
- Add chocolate chips and gently fold them into the mixture using a spatula. Make small balls out of the dough – either by hand or using spoons and place them on the baking tray with at least 2 cm distance between each ball. Bake at 180°C for 12-15 mins until the bottom of the cookies is golden brown.
- Remove the cookies from oven and don’t disturb them for 5 mins. Cool off the cookies on wire rack for 5-7 mins and once cooled down, they will harden up.
- Store in an airtight container for up to a week.
Notes
- I used brown sugar so the cookies have turned out golden. Instead plain white sugar can also be used. Or mix both white and brown sugar half and half.
- You can reduce the butter quantity upto ⅓ cup and adjust the consistency by adding ½ tbsp. milk.
- For rich version, add upto ½ cup of chocolate chips.
- The cookies are soft to touch just out of the oven, so don’t disturb them for 5 mins and then move them off to wire rack. They will harden up on cooling down.
- The key is whisking the batter well until sugar is dissolved and after the flour is added.
- If the batter is loose or runny after adding choco chips, put it in fridge for 15-20 mins and it will harden up. If the humidity in the kitchen is high, this might be required.
- It is essential to have the butter softened and at room temperature.
- Skip adding salt if using salted butter.
- Keep a close eye on the cookies after 10 mins. As the bottoms turn golden and the cookies have spread out, check for doneness and remove.
- Leave enough gap between each cookie ball as they spread out while baking. And don’t flatten the balls as that you would result in thin sheets of cookies.
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