Eggless vanilla chocolate chip cookies
EGGLESS VANILLA CHOCOLATE CHIP COOKIES
BY SHWETA GALINDE
A chocolate chip cookie is a DROP COOKIE that originated in the United States and features chocolate chips or chocolate morsels as its distinguishing ingredient. Circa 1938, Ruth Graves Wakefield added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie.
The traditional recipe starts with a dough composed of flour, butter, both brown and white sugar, semi-sweet chocolate chips, eggs, and vanilla. Variations on the recipe may add other types of chocolate, as well as additional ingredients such as nuts or oatmeal. There are also vegan versions with the necessary ingredient substitutions, such as vegan chocolate chips, vegan margarine, egg substitute, and so forth. A chocolate chocolate chip cookie uses a dough flavored with chocolate or cocoa powder, before chocolate chips are mixed in.
These variations of the recipe are often referred to as ‘double’ or ‘triple’ chocolate chip cookies, depending on the combination of dough and chocolate types. [ WIKIPEDIA ]
INGREDIENTS [ ALL INGREDIENTS AT ROOM TEMPT ]
- ½ cup butter, softened at room temperature
- ½ cup brown sugar
- ½ cup castor sugar
- ½ tsp baking soda
- ½ teaspoon vanilla extract
- 1 ¼ cup maida
- 1 tablespoon corn flour (optional – is added to give chewy texture )
- 2 tablespoons milk
- ½ cup dark chocolate tiny cubes
*Adjust sugar as per taste
METHOD
Sieve together maida + baking soda + cornflour twice .
In a large bowl, beat the butter with brown sugar and castor sugar until the mixture is light and fluffy. Beat it well using a whisk or beater or spatula.
Add vanilla essence and mix well.
Add the flour mixture into it and again mix well .
*add 2 tbsp milk if the dough is too dry.
Cover and refrigerate the dough for 30 mins .
Pre-heat the oven to 180*c and line the baking tray with parchment paper .
Take 2 tbsp scoop 0f dough roll it roughly into a ball and place it on the try.
Press them gently with your fingers .
Spread few choco chips on top and press it lightly .
Bake the cookies at 180*c for 10 to 12 minutes until the edges of the cookies are golden-brown.
Check after 10 mins .
Remove the tray and let et the cookies rest for 10 minutes to cool .
Chocolate chip cookies are ready to serve .
MINE WAS DONE IN 10 MINS .
*For chocolate flavour cookies , replace ¼ cup flour with unsweetened cocoa pwdr .
for almond cookies replace ½ cup flour with ½ cup almond flour.
NOTES
- for perfectly round and same size cookies , use an ice cream scoop to scoop out dough balls.
- Allow the cookie dough to rest in the fridge at least for 30 minutes ,else freshly prepared dough, when baked, spreads out more [ becomes more flat ] .
- Maintain an even space between cookie dough balls on a baking tray because they will spread while baking.
- Store your cookies in an airtight container to make sure they don’t lose their freshness and texture.
- If you have extra cookie dough left, you can freeze it and store it for upto 1-2 months.
- Always rest your cookie dough for a few hours before you bake cookies out of it. Resting the dough really helps all ingredients to get activated and flavours to combine.
- Sugar can be replaced with jaggery pwdr .
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