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Best Chocolate Chip Cookie (Eggless)

Ingredients –

  1. All-Purpose Flour (Maida) – 370g
  2. Corn Flour – 1.5 tbsp
  3. Milk Powder – 35g
  4. Baking Soda – 1 tsp
  5. Baking Powder – 1 tsp
  6. Unsalted Butter – 220g
  7. Brown Sugar – 150g
  8. White Sugar – 45g
  9. Molasses (Optional) – 1.5 tbsp
  10. Cream Cheese – 100g
  11. Vanilla Extract – 2 tsp
  12. Dark Chocolate – 150g + 50g for top
  13. Milk Chocolate – 200g

Procedure –

  1. In a bowl, sift together, All Purpose Flour, Corn Flour, Milk Powder, Baking Soda and Baking Powder.
  2. In another bowl, cream the butter and Cream Cheese together with a spatula. Then add Brown Sugar, White Sugar, Molasses and bring together into a smooth mixture.
  3. Add the flour mixture, Vanilla Extract to this and combine well to form a dough.
  4. Add both Milk and Dark Chocolate and mix well.
  5. Form into a log and chill in the fridge for about 30 minutes.
  6. You can also freeze the dough (up to 3 months) for another day and bake fresh cookies anytime you want.
  7. Cut the sausage into 1/2″ thick slices, reshape if needed, add the additional chocolate on top and bake in a preheated oven at 180°C for 20-22 minutes or until it is golden and top.
  8. If you want your cookies to be crispy all the way through, then bake it at 170°C for 30 minutes.
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