Mouth Watering Eggless Chocolate Chip Cookies

Life Style: Soft and chewy, these eggless chocolate chip cookies are my absolute favorite. Filled with chunks of chocolate, buttery and chewy in the middle and crispy on the edges, these chocolate chip cookies are so good. The best thing about these is that these eggless cookies are extremely easy to cook.

Material

60 grams dark chocolate pieces or 60 grams chocolate chip cookies

90 grams flour

60 grams unsalted butter

50 grams brown sugar

50 grams white sugar

½ tsp baking powder

¼ teaspoon salt

¼ teaspoon baking soda

½ tsp vanilla extract

Method

– In a mesh strainer, add flour, ½ teaspoon baking powder, ¼ teaspoon baking soda and salt. Sieve the flour along with the ingredients and keep aside.

– Now, in a mixing bowl add 60 grams of unsalted butter, 50 grams of white sugar, 50 grams of brown sugar, ½ teaspoon vanilla extract and flax eggs (To make flax eggs, mix ground flax seeds and water.)

-Whisk the ingredients to make it light and fluffy. When the mixture becomes light, add dry ingredients to it to make the cookie dough.

-Add the flour mixture in batches so that they are well combined. Mix the dry mixture with the wet ingredients to make a soft dough.

– Cut 60 grams of dark chocolate into small pieces and wrap them in cookie dough.

– If you like to bake cookies in uniform shape, you can wrap the dough in cling wrap and keep it in the refrigerator to chill for an hour. (You can skip this step if you want)

– Preheat the oven to 180 degrees and line a baking tray with parchment paper.

– Take out a small portion of the choco-chip cookie and shape them into cookie shapes. I used a large spoon to make evenly sized cookies.

Carefully place the cookie-shaped dough into a baking tray. Space each cookie 2 inches apart so they bake evenly.

Bake these cookies for 12-14 minutes. When they become crunchy from the edges and soft from the middle, take them out.