Eggless Chocolate Chip Cookie
Intro: Eggless Chocolate Chip Cookie
These are eggless cookies I tried and it came out so good!!
STEP 1: Ingredients
- 70 g unsalted butter
- 3/4 c + 2T plain flour
- 1/4 t bi carb soda
- 1/4 t baking powder
- 1/2 t vanilla essence
- little less than 1/2 c brown sugar
- 2 T raw sugar
- 3 T warm milk
- 1/4 c choclate chips
- 1/2 t vinegar
- pinch of salt
- 3/4 c + 2T plain flour
- 1/4 t bi carb soda
- 1/4 t baking powder
- 1/2 t vanilla essence
- little less than 1/2 c brown sugar
- 2 T raw sugar
- 3 T warm milk
- 1/4 c choclate chips
- 1/2 t vinegar
- pinch of salt
STEP 2:
Whip together the butter, brown sugar, raw sugar and vanilla essence until smooth, as in photo.
STEP 3:
Sift in the flour, bi carb soda, baking powder and salt, into the butter mixture.
STEP 4:
Add milk and vinegar into the dough and mix. If it is too loose add a bit more flour, or if it's too tight add a bit more milk, until you get the right consistency ( shown in the photo).
STEP 5:
Add the chocolate chips to the dough and fold together.
STEP 6:
Line and grease a baking tray, take small portions of the dough and place it separately on the baking tray. In a preheated oven at 180 degrees, place the baking tray for 15 mins or until golden brown.
Tip: if you want a more chewy soft cookie take out at 15 mins, if you want a more crispy cookie, keep for 18-20 mins, making sure the cookies don't burn.
Tip: if you want a more chewy soft cookie take out at 15 mins, if you want a more crispy cookie, keep for 18-20 mins, making sure the cookies don't burn.
STEP 7:
Allow the cookies to cool on the baking tray for 5 mins and then enjoy!!
2 Comments
mrsmerwin 6 years ago
I can use margarine instead of butter and soy or almond milk with vegan chips and I can make these for my son's vegan girlfriend. Thanks.
Keerti28 6 years ago
You are welcome!