Eggless chocolate chip cookies with wheat flour

By Swasthi's Recipes · 25 min

Ingredients

Instructions

1. In a bowl, mix the flour, baking soda and salt until well combined, then set aside.
2. Make sure the butter is soft but still cold: it should dent under a finger yet hold its shape. Whisk it for 30 seconds.
3. Add the light brown sugar and granulated sugar, then cream for about 1 to 2 minutes until light and fluffy. Do not overwork or the butter will melt.
4. Mix in the vanilla.
5. Add the flour mixture to the creamed butter and sugar, mixing just until a non-sticky dough forms. Add milk only if needed.
6. Fold in the chocolate chips gently, then cover and chill the dough for 25 to 30 minutes.
7. Preheat the oven to 180°C (350°F) for at least 15 minutes.
8. Divide the dough into 9 portions and roll them into balls. Place on a parchment-lined tray; optionally press 2 to 3 chocolate chips into each ball.
9. Bake for 12 minutes, until the edges are firm and starting to brown. The centers should still look slightly soft. If using a convection oven, bake for 8 to 9 minutes.
10. Cool on the tray over a wire rack for 5 minutes, then cool completely on the rack.
11. Store in an airtight jar and use within 7 days.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

MilkBrown sugarChocolate chip