Eggless Chocolate Chip Cookies
- 1 cup (227g) butter, melted
- ½ cup (100g) light brown sugar
- ½ cup (100g) castor sugar
- 2 + ¼ cup (270g) all-purpose flour (maida)
- 1 teaspoon (6g) baking soda
- 4 tablespoons(60mL) milk
- 1 tsp (5mL) vanilla extract
- In a large bowl, combine melted butter with brown and castor sugar.
- Stir in the vanilla extract.
- To this mixture, add flour and baking soda. The dough will be very thick and dry at this stage.
- Add the milk and beat until the dough comes together.
- Pop the dough into the refrigerator overnight or for at least 4 hours.
- Pre-heat the oven to 180C. On a baking tray lined with parchment paper/ silicon mat, scoop the cookie dough in equal sized balls.
- Use your fingers to gently press the dough balls to flaten them a little. Top with chocolate chips
- Bake the cookies for 12-15 minutes-only until the edges are golden-brown. Top them with sea salt
- Let the eggless chocolate chip cookies sit on the baking tray for another 10 minutes before you lift them
Recipe by Bake with Shivesh at https://bakewithshivesh.com/eggless-chocolate-chip-cookies-2/
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