Soft Baked Eggless Chocolate Chip Cookies

Soft Baked Eggless Chocolate Chip CookiesCookies are the most loved baked goods highly consumed all around the world, USA topping the list anyday. A person who loves to bake cannot ever skip baking cookies, for me baking is truly a stress buster and what better than baking these soft baked eggless chocolate chip cookies. I’m totally in love with how the cookies turned out, truly a winner! Don’t you agree?

Well, let me blabber a little about chocolate chip cookies in detail so that you get to know where these heavenly bakes came from. Chocolate chip cookies originated in the US which can be distinguished from other cookies with the presence of chocolate chips in them as a distinct feature. They are categorized under drop cookies because the small portions of the cookie dough is dropped on the baking paper and then baked at medium for about 10 to 15 minutes. The traditional chocolate chip cookie include eggs in the recipe but I have tried out an eggless version today.

Soft Baked Eggless Chocolate Chip CookiesHow on earth is anyone supposed to believe that the most loved chocolate chip cookies were an accidental invention by Ruth Graves Wakefield in the mid 1930s who ran a bakery along with her spouse. Nestle first printed their chocolate chip recipe on its chocolate packaging and Wakefield then received a lifetime supply of chocolates for their bakery. The story was fun to know, and I wanted to share the same with all my readers out here. Hope you enjoy reading!

Soft Baked Eggless Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Soft baked and chewy eggless chocolate chip cookies.
Author:
Recipe type: Breakfast/Snack/Dessert
Cuisine: American
Serves: 13 cookies
Ingredients
  • All purpose flour/maida - 1 cup
  • Salted softened butter - 100 gm / ½ cup (If using unsalted butter, add a pinch of salt.)
  • Light brown sugar - ½ cup
  • Baking soda - ½ tsp
  • Chocolate chips - ½cup + more to garnish
  • Vanilla essence - ½ tsp
  • Milk - 2 to 3 tbsp
Instructions
  1. In a mixing bowl cream together butter and brown sugar until light and fluffy. Use a hand whisk or electric whisk as per your convenience.
  2. Add in the vanilla essence and mix well.
  3. Now sift in the all purpose flour and baking soda in the butter sugar mixture and use a spatula to combine together well so that you get a dough.
  4. If the dough is dry, add in milk and combine well.
  5. Lastly add in the chocolate chips and incorporate well in the dough.
  6. Wrap the dough in a cling film and chill for 30 minutes.
  7. Meanwhile line a baking tray with parchment paper and preheat oven at 180 degree celsius.
  8. Once the dough has chilled, take small portions of the dough (about a tablespoon) and make roundels and place them on the baking sheet few inches apart from each other. Flatten them slightly. (I took little more than a tablespoon for each cookie.)
  9. Bake cookies for 12 to 15 minutes at 180 degree celsius.
  10. When baked, garnish them with chocolate chips and then let the cookies cool down completely.
  11. Serve the chocolate chip cookies with milk for breakfast or snack on them.

Soft Baked Eggless Chocolate Chip Cookies

 

 

 

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  1. Pingback: Double Chocolate Chip Cookies, how to make double chocolate chip cookies -

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