A rich and chocolatey cookie with a crunch outside but little chewy inside is a delight to anyone with a sweet-tooth. This egg-less recipe of chocolate chip cookies would surely go on your recipe book once you have tried as you wouldn't want to lose it.
In baking the most important step would be to measure out all the ingredients, varying proportions of any one ingredient would change the final output drastically. This is a recipe I have come up with after a lot of trials and errors.
The preparation takes about 30 mins for 12 cookies.
Ingredients:
Flour - 1 cup + 2 tbsp (145g)
Baking soda - 1/2 tsp
Butter - 1/2 cup (110g)
Granulated Sugar - 1/4 cup (50g)
Brown Sugar - 1/4 cup (50g)
Vanilla extract - 1/2 tsp
Milk - 2tbsp
Chocolate chips - minimum 1/2 cup
Salt - a pinch
Method:
It is very important to start with all ingredients at room temperature in any baking dish.
In a large mixing bowl, whip butter to a smooth texture. Add both granulated and brown sugar to the butter and mix well. Add vanilla extract and milk. Mix till all ingredients are combined well.
Sieve together flour and baking soda onto the mixture and combine well. Mix a pinch of salt and chocolate chips as much as you like and form a dough.
Take even quantities of the dough and form balls. Cover and freeze these balls for 20-30 mins.
Bake the balls as it is with a little distance between each other for 10-12 mins in a pre-heated oven at 180°C.
Allow the cookies to cool for 5-10 mins before relishing them.
You can store the balls in refrigeration for upto 15 days and bake them whenever you feel like it, though it never lasts that long in my house :P
A common habit is to enjoy the cookies with milk, but the plain cookies as it is, is more than enough to satisfy any sweet craving.
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