chocolate chip cookies recipe | eggless choco chip cookies recipe with detailed photo and video recipe. basically a variation to the traditional drop cookies which is prepared with chocolate chips or sweetened chocolate as its principal ingredient. these cookies are mainly served for breakfast with hot milk and it is consumed after dipping it in the hot milk to make it moist and creamy.
while there are several variation to this recipe, it can also be served in myriad ways. typically choco chip cookies are paired with a cup of hot milk and it is often consumed after dipping in it. basically the lactic contents of milk increases the sweetness of choco chips and sugar which eventually giving a smooth and satisfactory mouthfeel. in addition it can also be served with heavy whipped cream or single flavoured ice creams. i personally prefer these chocolate chip cookies with vanilla ice cream and sandwich it between 2 cookies.
furthermore some variations and tips for a crisp yet soft and chewy chocolate chip cookies recipe. firstly, i have only used choco chips in this recipe, however you can also use the combination of plain flour and cocoa powder. ideally an equal proportion of both cocoa and plain flour to the below quantity of cocoa powder should do. secondly, i have added corn flour to the cookie dough. adding corn flour helps to get a crisp outer layer and soft – chewy inner layer, however it is completely optional. lastly, i have added brown sugar to get the dark brown colour. alternatively, you can just add white sugar or combination of both can be used.
finally i would like to highlight my other eggless recipes collection with this post of chocolate chip cookies recipe. it mainly includes, wheat biscuit, butter biscuit, chocolate cake, chocolate mug cake, banana bread, black forest cake, vanilla cake and choco lava cake recipe. in addition do visit my other recipes collection like,
chocolate chip cookies recipe | eggless choco chip cookies recipe
Ingredients
- ½ cup unsalted butter, room temperature
- ¼ cup sugar + ½ cup brown sugar
- 1 cup maida / plain flour / all purpose flour / refined flour
- 1 tsp corn flour
- ½ tsp baking soda
- pinch of salt
- 1 tsp vanilla extract
- 3 tbsp milk, room temperature
- ¾ cup chocolate chip
Instructions
- firstly, in a large mixing bowl take in ½ cup unsalted butter at room temperature.
- add in ¼ cup sugar and ½ cup brown sugar.
- beat or whisk till the butter and sugar turns creamy.
- in a sieve take 1 cup maida, 1 tsp corn flour, ½ tsp baking soda and pinch of salt.
- further add 1 tsp vanilla extract, 3 tbsp milk and combine well.
- do not knead the dough, just combine by mixing gently.
- also add in ¾ cup chocolate chip and mix well.
- cover and refrigerate for 30 minutes. this helps to get perfect texture to cookie.
- now make small balls. flatten the cookies slightly if required.
- place the cookie balls in baking tray lined with butter paper leaving space in between.
- bake the cookies in pre heated oven at 180 degree celsius for 12 minutes or until golden.
- cool the cookies for 5 minutes on the tray, then transfer to a wire rack to cool completely.
- finally, serve or store the choco chip cookies in an airtight container for 3-4 days.
- firstly, in a large mixing bowl take in ½ cup unsalted butter at room temperature. replace butter with oil for vegan cookies.
- add in ¼ cup sugar and ½ cup brown sugar.
- beat or whisk till the butter and sugar turns creamy.
- in a sieve take 1 cup maida, 1 tsp corn flour, ½ tsp baking soda and pinch of salt.
- further add 1 tsp vanilla extract, 3 tbsp milk and combine well.
- do not knead the dough, just combine by mixing gently.
- also add in ¾ cup chocolate chip and mix well.
- cover and refrigerate for 30 minutes. this helps to get perfect texture to cookie.
- now make small balls. flatten the cookies slightly if required.
- place the cookie balls in baking tray lined with butter paper leaving space in between.
- bake the cookies in pre heated oven at 180 degree celsius for 12 minutes or until golden.
- cool the cookies for 5 minutes on the tray, then transfer to a wire rack to cool completely.
- finally, serve or store the choco chip cookies in an airtight container for 3-4 days.
notes:
- firstly, instead of choco chips you can alternatively add roughly chopped dark chocolate.
- also increase the amount of sugar to make cookies more sweet.
- furthermore, replace maida with wheat for healthier / gluten free cookies.
- to prepare chocolate cookies add ¼ cup of cocoa powder and reduce maida to ¾ cup.
- additionally, adding a tsp corn flour gives nice crunchy outer texture.
- finally, serve choco chip cookies with a glass of warm milk for breakfast.
S I baked those cookies according to ur instructions, but I don no where it went wrong.could u pls gimme some suggestions to avoid this pbm.
make sure to bake in preheated oven and turns golden brown.. and once cooled cookies will turn crunchy.
Archana my cookies turned to be very soggy,wat may be the reason???
have you baked well??
can u plz update non oven cooker base cookies that will be more helpful
ill share soon..
Hi, I am a great fan of your recipes. Your explanation and presentation is awesome. I am trying this one now. Can you please tell me is there any alternative to butter paper?
you can grease the tray with butter or use aluminum foil
Please let me know if I can replace white sugar with brown sugar
definitely
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