Name: Eggless Chocolate Chip Cookies recipe by Swapna Sunil at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10
Ingredients: All purpose flour: 1 cup + 2 tbsp; Baking soda: 1/2 tsp; Salt: a pinch, avoid it if using salted butter; Unsalted butter: 1/2 cup or 1 stick, softened to room temperature; Granulated sugar: 1/4 cup; Light brown sugar: 1/4 cup; Milk : 2 tablespoon; Vanilla extract: 1/2 teaspoon; Chocolate chips: 1/2 cup; Pecan or walnuts: 1/2 cup (for an extra cruch and it's absolutely optional)

ABOUT Eggless Chocolate Chip Cookies RECIPE

Deliciously unbeatable chocolate chip cookies made with a combination of brown and white sugars are perfect for snacking and stacking. I like my cookies a little chewy and soft in the middle while the edges are caramalised and crunchy. These serve the need very much. Good for dunking in the milk too, so what else could be perfect for Mothers with picky little eaters?

Ingredients Serving: 10

All purpose flour: 1 cup + 2 tbsp
Baking soda: 1/2 tsp
Salt: a pinch, avoid it if using salted butter
Unsalted butter: 1/2 cup or 1 stick, softened to room temperature
Granulated sugar: 1/4 cup
Light brown sugar: 1/4 cup
Milk : 2 tablespoon
Vanilla extract: 1/2 teaspoon
Chocolate chips: 1/2 cup
Pecan or walnuts: 1/2 cup (for an extra cruch and it's absolutely optional)

Instructions

Preheat the oven to 350 degree F or 180 degree C for at least 10 minutes. Line a cookie sheet or baking tray with parchment paper.
Take the dry ingredients all purpose flour, salt and baking soda in a bowl. Whisk/Sift it till they are well incorporated and keep it aside.
Take the soften butter in another bowl. Beat it with a wire whisk or an electric mixer till it becomes creamy and smooth.Then add both sugars (white and brown sugar). Again beat till it becomes fluffy for about 2 minutes.
Next, add vanilla extract and milk. Whisk till it gets incorporated and add the dry ingredients. Beat it until it is incorporated well. Add the chocolate chips and fold them in.
If the dough looks soft and sticky then let it chill it in the refrigerator for about 30 minutes. Now make golf size balls from the chilled cookie dough or use an ice cream scooper for the perfect precision.
Place them on the cookie sheet with a few inches apart from each other as they spread while baking.
Bake them for 8-10 minutes in a preheated oven or until the edges turn golden brown. Let them cool on the sheet for 5 minutes. Then place them on the cooling rack to cool completely.
Once they are completely cooled stack them in an air tight container. Enjoy them with a cup of milk/ tea/ coffee.

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