Eggless Chocolate Chip Cookies
Best tasting Chocolate Chip Cookies with out eggs.
Servings: 12 cookies
Ingredients
- 1 cup + 2 tablespoon All Purpose Flour
- ½ cup unsalted butter (8 tablespoons or 115 gms)
at room temperature - ½ cup white sugar
- ¼ cup packed light brown sugar
- 1 tablespoon milk
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips
add more if you like it
Instructions
- Adjust oven rack to middle position and heat oven to 350 F. Line baking sheet with parchment paper.
- Whisk the flour, salt and baking soda together in bowl
- In a large bowl add the softened butter. Whisk the butter till it becomes creamy, about a minute.
- Add the white sugar and brown sugar and whisk till well incorporated, about two minutes.
- Add in the vanilla extract and milk and whisk again.
- Now add in the mixed dry ingredients and fold in gently using a spatula.
- Add the chocolate chips and gently fold in again.
- At this point, when you hold the dough it should be soft but not sticky. The consistency should be some where between wet and dry. If the mixture is crumbly, add little more milk (start with a teaspoon). But if the mixture is sticking to your hands, add little flour to get the right consistency (again start with ½ to 1 teaspoon of flour)
- Take about 1 table spoon of the dough and make them to round balls. Gently flatten the dough, this step is optional.
- Bake for 10 to 12 minutes, until edges are set but center is still soft. I baked mine for 10 minutes.
- Let cookies cool slightly on the sheet and then cool them on a wire rack for atleast ten minutes before enjoying them.