Eggless Chocolate Chip Cookies
The easiest Eggless cookies you can bake at home. Crisp on the edges, slight soft and chewy in the center, these are delicious and fast to make.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- ½ cup + 1 tablespoon organic all-purpose flour or ½ cup wheat flour
- ¼ teaspoon baking soda
- 1 pinch salt (omit if using salted butter)
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- ¼ cup unsalted butter (soft and cold)
- ¼ teaspoon vanilla extract
- ¼ cup semi-sweet chocolate chips (large, not mini)
- 1 tablespoon milk optional, if needed
How to make the recipe
Preparation
- In a mixing bowl, mix together flour, baking soda and salt until well combined. Set aside.
- To another bowl, add in softened butter. It must be soft but cold and when pressed down with a finger it must dent. It must also hold shape and remain in solid state.
- Whisk it just for 30 seconds. Then add light brown sugar and regular sugar. Cream until light and fluffy for about 1 to 2 mins. Do not over work, else butter begins to melt.
- Add in vanilla and mix.
Making dough
- Now add the flour to the creamed butter and sugar. Mix well just until combined to form a non sticky dough, adding milk only if required.
- Add the chocolate chips and mix gently. Cover and chill the dough in refrigerator for 25 to 30 mins.
Baking eggless chocolate chip cookies
- Meanwhile preheat the oven to 180 C or 350 F for at least 15 mins.
- Divide the dough to 9 portions and shape them to balls. Place them on a tray lined with parchment paper. Optionally, tuck in 2 to 3 choco chips to each of the dough balls.
- Bake for 12 mins, until the edges turn firm and begin to look brown. The cookies will be slightly soft in the center but will firm up after cooling. They will still bake on the tray after removing from the oven. Every oven is different so, you may need to bake a little longer depending on the oven. If using a OTG, bake for 8 to 9 mins.
- Let cool in the tray, placed over a wire rack for 5 mins. Later cool down completely on a wire rack.
- Store them in a air tight jar and use up within 7 days.
NUTRITION (estimation only)
Calories: 120kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 68mg | Potassium: 35mg | Sugar: 7g | Vitamin A: 160IU | Calcium: 7mg | Iron: 0.6mg
