This 3 step Eggless Chocolate Chip Cookies recipe will give you the best homemade cookie experience. Crisp on the edges, chewy and soft in the centre this cookie recipe is to die for.
1/2cup(115 gms) Butter, unsaltedsoftened and cubed
1/2cup(112 gms) Caster Sugar
1/2cup(100 gms) Brown Sugar
1 tsp Vanilla Essence
3tbsp(45 gms) Milk
1 +1/4cups(150 gms) Flour
1/2tsp(2 gms) Baking Powder
1/4tspSalt
175gmsChopped Chocolate
Sea Salt for sprinkling
Instructions
Step 1: Prepare the Cookie Dough
Cream the softened butter and sugar until the butter turns light, fluffy and pale in colour and the sugar is all dissolved and combined with the butter. This process of creaming would take anywhere between 12 to 14 mins using a hand mixer.
Add the flavouring agent which is vanilla essence and beat well.
Next in goes the milk. Add the milk in two batches. Add half of the measured out milk. Beat well. Then add the remaining milk and beat again.
Time to incorporate the dry ingredients. For that take a sieve and add your flour, baking powder and salt directly on top of your bowl. Beat on the lowest speed.
Once it clumps, get rid of the hand mixer, add the chocolate chips or chocolate chunks whatever you are using, and mix it gently using your hands.
Once the cookie dough is ready, portion it out to make 12 cookies and place it on a baking tray lined with a parchment paper.
Step 2 - Chilling the Dough
Cling wrap the tray well. Chill in the refrigerator for 24 hours. If you cannot wait for that long then it is important to chill for at least 2 hours before baking.
Step 3 - Baking the Cookies.
Pre-heat your oven to 180°C.
Place not more than 4 cookies in a baking tray giving enough space for them to spread while baking.
Bake in a preheated oven of 180°C for 11- 14 mins until the sides are golden brown with a pale centre.
The cookies once out of the oven will be soft and it will crisp up while cooling. While still warm, generously sprinkle some sea salt on top.
After about 3 to 4 mins, transfer to a wire rack to cool completely.
Make sure to bake the cookies in batches.
Video
Notes
To soften the butter, take it out of the fridge an hour or so prior to baking. It should be soft enough to easily slice using your fingers.
Any type of brown sugar - light or dark can be used. Brown sugar adds a caramalized flavour and also makes the cookie chewy and moist. So I will not recommend skipping it.
Cream the butter and sugar really well until the butter is pale and creamy.
Add milk in two batches and not all at once.
In place of chopped chocolate you can also use 2/3 cup of chocolate chips if you prefer.
It is crucial to chill the dough. If you do not have the time to chill for 24 hours then a chilling it for a minimum of 2 hours is essential.
The speciality of chocolate chip cookies recipe without eggs is that they are crispy on the edges and soft in the centre. Over-baking would give your crispy cookies.
Do not use the hot cookie tray from the previous batch for the next batch. Using the same cookie tray for the second batch would make the cookie dough warm even before it hits the oven causing it to spread too much.
The recipe can be easily halved or doubled.
You can also freeze the cookie dough or the baked cookies too. Detailed instructions on the same can be found in paragraph above the recipe card.
Instruction on trouble-shooting and 9 mistakes to avoid can also be found in the post. I highly recommend you read through the post for this one as it is very informative.