Wednesday, July 8, 2015

Eggless Chocolate Chip Cookies

I am super excited to share the recipe for "Eggless Chocolate Chip Cookies". The cookies have come out to be so perfect; Crispy from the edges and chewy at the centre. After two unsuccessful attempts, I was able to nail it in third attempt. It is easy to prepare, the only thing that matters is how you are handling the cookie dough. I am also going to share my learning/mistakes at the end of the recipe.

List Of Ingredients: (Makes 12 cookies)

All Purpose Flour (Maida)-3/4 cup
Baking Soda-1/4 teaspoon
Baking Powder-1/4 teaspoon
Salt-1/4 teaspoon
ChocoChips-1/2 cup
Unsalted Butter-1/4 cup
Brown Sugar-1/2 cup
Vanilla Essence-1 teaspoon
Milk-2 tbsp

(Please note, if you are using salted butter then skip the salt)

Steps To prepare:

Sieve the All purpose flour, baking soda, baking powder and salt together. Keep it aside.

Bring the unsalted butter to room temperature. Whisk it with brown sugar until it is smooth and fluffy. Make sure you do not over whisk it otherwise it will melt up and its fat will get separated from it. Please be swift at this step. Add Vanilla Essence and stir.

Now add choco chips to the flour sieved in step 1. Add this to the whisked butter and sugar. Rub it with hands gently. To bind the dough start adding milk gradually. Do not add milk at once. Start kneading it with soft hands. In case the dough feels sticky add teaspoon of maida more.

Refrigerate the dough for 1 hour. This is an important step, please do not skip it. In the mean time, cut and place a foil paper on the baking tray.

Bring it out of refrigerator and keep it aside for 2 minutes. During this period, set the oven for preheating at 175 degrees celsius. After this, start making small balls from the dough. Press these balls gently and place them on the lined baking tray. This dough will roughly make 12 cookies.

Place the baking tray in the oven preheated oven at 175 degrees celsius for 10-12 minutes (Please keep an eye on the oven after 10 minutes).

Once the edges of the cookies have turned brown, bring them out of the oven and set them to cool. Don't consume the hot cookies as they will still be soft.

Once the cookies are cooled, lift them up from the baking tray.
Reverse side of the Cookies..Perfectly Cooked!!
 Yummy Choco Chip Cookies are ready!!!

Things To Take Care About:

i) Do not let the butter melt. It should be soft enough to be mixed with sugar. If the butter once gets melted completely (you can get to know by looking closely at the butter, fat will get separated from it), your cookies will be a sure disaster even if you refrigerate it. Your end result will be then pan cakes and not cookies :P .

ii) Use Brown Sugar. I tried making these cooking with powdered ordinary sugar but the end result was not good. They spread too much and leads to thinning of cookies.

iii) Be Gentle while kneading the dough. Do not put up extra pressure while kneading as generally done in kneading the dough for chapatis. Just make sure the ingredients are binded properly and keep them in refrigerator after that.

iii) Do not start baking the chilled dough immediately. If the dough is very cold when you are placing it in oven, it will develop deep cracks and cookies would harden up.

Featured Post

Eggless Dalgona Coffee Cupcakes / Dalgona Coffee Muffins

We are now on Instagram also. To follow us, Click here