October 23, 2020

Chocolate Chips Cookie (Eggless)



Chocolate chips cookies- America’s most favorite cookies. These chocolate cookies are slightly crunchy from edges, soft and chewy in the center. This eggless version of chocolate chips cookies is very easy to make, you just need right ingredients. Give this recipe a try, share and enjoy with your loved one !!!

Cuisine: American | Recipe Category: Cakes & Cookies
Prep Time: 15 Min | Cook Time: 12 Min | serving: 8-10 Pc


Ingredients

1.

All-purpose flour

1 ¼ cup

2.

Baking powder

¼ Tsp.

3.

Baking soda

½ Tsp.

4.

Butter, at room temperature

½ cup

5.

White sugar

¼ cup

6.

Brown sugar

½ cup

7.

Salt (skip if using salted butter)

Pinch

8.

Vanilla extract

½ Tsp.

9.

Milk

2-3 Tbsp.

10.

Chocolate chips

½ - ¾ cup


Step By Step Instruction: [Hide Images]

  1. Preheat the oven to 350 F (180 C) and get ready baking tray lined with silicon mat aluminum foil or just with cooking spray.
  2. In a bowl, whisk together all-purpose flour, baking soda, baking powder and salt. Keep aside. 
  3. In a big mixing bowl or stand mixer, take soften butter and whisk for 2 minutes.
  4. Add white sugar and brown sugar, beat on medium speed for 2-3 minutes or until creamy and smooth.
  5. Then add in milk and vanilla extract and whisk together.
  6. Next add all-purpose flour mix and mix until it gets incorporated.
  7. Add and fold in chocolate chips. Refrigerate the dough for about 30 minutes if the dough looks soft and sticky.
  8. Scoop the dough into 8-10 equal balls, placing evenly on the baking sheet.  Place ball few inches apart from each other, as the dough spread while baking.
  9. Top the ball with few pieces of chocolate chip and press the ball slightly with your fingers. 
  10. Place the baking tray in middle rack of pre-heated oven and bake it for 11-12 minutes or until the edges starts to turn light golden brown. 
  11. Take the cookies out from oven and let them rest on baking sheet for 2 minutes before moving them to a wire rack to cool. 
  12. Cookies might look uncooked at this point, which is perfectly fine as the cooking process still continue even after they are removed from oven.
  13. Remove the cookies to the cooling rack to cool completely.


        Quick Tips:

        1. Store cookie dough in refrigerator: You can store the cookie dough for later use, refrigerate for day and just before baking let it sit at room temperature for 30 minutes. You can freeze and store dough up to 1 week.
        2. Silicon baking mat vs Aluminum foil:  Silicon mat prevent spreading the cookie dough, while cookies baked on a thin metal sheet spread more.












        2 comments :

        1. Thank you Sadhana for your feedback. So glad you liked the recipe!!!

          ReplyDelete