Eggless Chocolate Chip Cookies {BEST Eggless Cookies}
Ingredients
- 2 ¼ call purpose flour
maida
- 1 tspbaking soda
- ¼ tspsalt
skip if using salted butter
- 2 sticksor 1 cup unsalted butter
soften to room temperature
- ½ cwhite granulated sugar
- ½ clight brown sugar
- 1 tsppure vanilla extract
- ¼ cmilk
- 1 cchocolate chips
Directions
- 1
Take all purpose flour, salt and baking soda in a bowl and whisk it until mixed. Keep it aside.
- 2
In another bowl, take softened butter. Beat it using a wire whisk until smooth. If using a stand mixer (with a paddle attachment) or hand mixer then skip beating only butter. Go with the next step straight away beating butter and sugar together.
- 3
Add white sugar and brown sugar. Beat it until smooth and creamy. (about 2 minutes)
- 4
Add milk and vanilla. Beat again until mixed.
- 5
Add dry flour mixture. Again beat until it comes together like a dough. If doing by hand, then use a spatula and not a wire whisk.
- 6
Add chocolate chips. Fold the chocolate chips into the dough.
- 7
Cover the bowl with plastic wrap and chill the dough for 30 minutes in the refrigerator.
- 8
Preheat the oven to 350 F or 180 C for at least 10 minutes.
- 9
Line a cookie sheet with parchment paper or a silicone mat and keep it ready.
- 10
Make around 1 inch size of balls from the chilled cookie dough. Place on the cookie sheet a few inches apart from each other, because they will spread as bake.
- 11
Bake them for 10-12 minutes in preheated oven or until the edges look set and light brown in color and the center still looks soft.
- 12
Let it cool on the sheet for 5 minutes. After that, transfer them to a cooling rack to cool them completely.
Eggless Chocolate Chip Cookies {BEST Eggless Cookies}
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