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
  1. In a large bowl, combine melted butter with brown and castor sugar.
  2. Stir in the vanilla extract.
  3. To this mixture, add flour and baking soda. The dough will be very thick and dry at this stage.
  4. Add the milk and beat until the dough comes together.
  5. Pop the dough into the refrigerator overnight or for at least 4 hours.
  6. Pre-heat the oven to 180C. On a baking tray lined with parchment paper/ silicon mat, scoop the cookie dough in equal sized balls.
  7. Use your fingers to gently press the dough balls to flaten them a little. Top with chocolate chips
  8. Bake the cookies for 12-15 minutes-only until the edges are golden-brown. Top them with sea salt
  9. 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