This recipe will help you to make eggless chocolate chip cookies the way you prefer, with your preferred texture – Soft & chewy or thin & crispy. I have shared the details in the recipe card notes below. I usually make these with regular wheat flour (atta), sometimes with whole wheat pastry flour. But they can also be baked with all purpose flour or a mix of both the flours in equal quantities. Whole wheat flour makes the cookies slightly denser with a coarse and crisp texture. If you prefer light and soft texture in your cookies then replace it with all purpose flour.
Preparation for eggless chocolate chip cookies
- Fluff up the flour in the jar with a fork and spoon ½ cup flour to a measuring cup. Level it with a knife. Add it to a mixing bowl.
- Next add in a pinch of salt.
- Please do a quick test by adding a large pinch of soda to 1 tsp lemon juice or vinegar to ensure it is still good. It will bubble vigorously if it is still good. Measure 1/8 teaspoon baking soda and put in the flour.
- Mix all of these well. Set aside.
Creaming butter
- Keep the butter out of the refrigerator for sometime until it is softened. Before proceeding further ensure it is soft but still cold. If you press down the butter with your finger, it must leave a dent. Butter must still be solid and hold shape. This is the right time to cream the butter. Add ¼ cup unsalted butter to a mixing bowl.
- Beat it with a whisk for few seconds. I did not use a hand mixer just used my whisk.
- Add in 2 tbsps light brown sugar and 2 tbsps regular sugar. Using all 4 tbsps of regular sugar will alter the texture of cookies making them more crisp & crunchy. Light brown sugar adds some moisture and flavor to the cookies. Please note that altering the sugars can alter the end results.
- Cream the butter and sugar until light and fluffy just for 2 mins. Do not over do – to a stage where butter separates from sugar. If you feel the butter is about to melt then put it in the fridge for 5 mins and then continue to cream.
- Add in ¼ teaspoon vanilla extract and mix well.
Make cookie dough
- Next add in the flour. Same here as well, if the butter looks it is about to melt, then keep in the fridge for 5 mins before adding the flour.
- Mix well with your fingers to make a dough. If it turns sticky you can add in 1 tbsp flour. If you have used all purpose flour or maida, then you may need 1 tsp to tbsp more. If the dough becomes dry then, sprinkle 1 tbsp milk and make a dough. Dough must be moist but not sticky. I did not have to add more flour or milk at this stage.
- Add in ¼ cup mini semi-sweet chocolate chips.
- Gently mix them. Cover and chill in refrigerator until the oven turns hot for 15 mins. If the dough is too sticky then you may need to chill for 30 mins.
- Preheat the oven at 180 C or 350 F for at least 15 mins. Divide the dough to 9 parts and place them on a parchment paper.
- Optional – I tucked in some more choco chips.
- I baked for exactly 9 to 10 mins. Be alert and remove them in time when you see the edges begin to brown slightly. The cookies will bake further on the tray even after they come out of the oven. They will be slightly soft in the center but will firm up when cooled.If you over bake they will turn too crisp or crunchy and dry. Remove them to a wire rack and cool completely. Store eggless chocolate chip cookies in a airtight container. More cookie recipes,NankhataiRagi biscuits
Recipe card
