1¼ cup Maida (all purpose flour)
1/2 teaspoon baking soda
A pinch of Salt
1/2 cup Butter (melted)
1/4 cup White Fine Granulated Sugar
1/4 cup Brown Sugar (light or dark)
2 tablespoons Milk
4 drops Vanilla Essence
1/2 cup Chocolate Chip Cookies
Eggless Chocolate Chip Cookies Recipe-Best food blog
These eggless chocolate chip cookies are a bliss for the people who don’t include the egg in their diet as they either follow specific diets like vegetarian or have an allergy to eggs.Chocolate Chip Cookies prepared with this recipe are completely eggless and still have a soft, chewy texture and a chocolaty taste.
Step 1: Preheat the oven to 350 degrees F (180 degrees C) for at least 10 minutes.Sift 1 cup 2 tablespoons cup maida/all purpose flour, baking soda and salt in a bowl.For later use keep 2 tablespoon maida i.e 1/8 of a cup.Do not add salt in this step if you are using salted butter.
Step 2: Take butter in another bowl.
Step 3: If the butter is not melted, microwave it for 15-20 seconds to melt it. It should be melted but not hot.
Step 4: Add brown sugar and white fine granulated sugar.(If the white sugar has large granules grind it in a mixer grinder into powder.
Step 5: Whisk it until creamy.
Step 6: Add milk and vanilla extract.
Step 7: Whisk it for 1-2 minutes.
Step 8: Add flour mixture.
Step 9: Mix well until incorporated. If the mixture looks sticky, add little maida (flour) as needed and mix well (previously kept in step-1).Do not add more than 2 tablespoons of flour otherwise the cookie will turn dense.
Step 10: Add chocolate chips.
Step 11: Mix well, line up the baking sheet with aluminum foil or a parchment paper.
Step 12:Divide the dough into 16 or 17 equal portions and make round shaped balls from them. Press each ball a little between your palms and place them on a baking sheet.Do not press them too much, just press a little.As cookie size will increase to almost double during baking so keep enough space between them.
Step 13: Place baking sheet on the middle rack in preheated oven and bake for 10-12 minutes or until little golden. For soft textured cookies, don’t bake them for more than 12 minutes.For a little crunchy cookies, bake them for 15 or 20 minutes. Remove them from the oven.After about 12 minutes of baking cookie will have light golden brown color and may look crude.