Eggless Choco-chip Cookies

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Eggless Choco-chip Cookies

My favorite food has always been chocolate! πŸ˜‰ So it seems almost expected that the one baking dish I would excel in would be the choco-chip cookie. It gets done fast, and is a universal (almost) favorite with those surprise guests. πŸ˜‰ You just can’t go wrong…

Chocohip cookies! :)

Chocohip cookies! πŸ™‚

Ingredients:

  • Unsalted (or cooking) butter – 1/2 cup or 113 gms
  • regular sugar – 3/4 cup
  • buttermilk – 1/3 cup
  • vanilla essence – 1 tsp
  • all purpose flour or maida – 1.5 cup
  • baking soda – 1/2 tsp
  • salt – 1/4 tsp
  • chocolate chips – 1 cup or as much as desired
  • nuts and raisins (optional)

Method:

  • Cream together butter and sugar. Try and ensure it becomes light and fluffy
  • Add vanilla essence and buttermilk and beat till creamy.
    • If the butter is not fluffy initially, this may take a slightly longer time. The buttermilk doesn’t blend in easily, so its ok to take time to ensure this step in completed properly.
  • Mix the flour, baking soda and salt and sift to ensure proper mixture
  • Add the sifted flour to the butter mixture and fold.
  • Add the chips and nuts and mix well
  • Refrigerate for 1 hour
  • Preheat oven to 175 deg C.
  • Make small lemon-sized balls from the dough and place about 1-1.5″ apart on a greased or butter-paper-lined baking tray. Flatten the top slightly to get a better cookie shape.
Flatten very lightly on the top on the dough ball.

Flatten very lightly on the top on the dough ball.

  • Bake for 15-20 mins. Mine too exactly 18 mins to get done.
  • The cookies should be dark brown on the outer edge and light brown on the top.
Perfectly baked!

Perfectly baked!

  • Once baked, more them to a wire rack for cooling.
  • Store in an airtight container.

These cookie are meant to last about a fortnight. However, they don’t last that long at my place, so I cant really say! πŸ˜‰ πŸ˜›

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