How To Make Eggless Chocolate Chip Cookies?
Eggless Chocolate Chip Cookies are a delicious and crunchy treat made without
eggs. They are made with a combination of flour, sugar, butter and chocolate
crisps. These biscuits are usually flavored with a little baking powder,
baking fizzy drink and vanilla extract. The dough is then formed into balls
and pressed into the biscuit tin before baking. The result is a biscuit that
is soft and chewy on the inside and slightly crispy on the outside. These
egg-free chocolate chip cookies are perfect for vegetarians and egg allergy
sufferers and are a delicious alternative to classic chocolate chip cookies.
eggs. They are made with a combination of flour, sugar, butter and chocolate
crisps. These biscuits are usually flavored with a little baking powder,
baking fizzy drink and vanilla extract. The dough is then formed into balls
and pressed into the biscuit tin before baking. The result is a biscuit that
is soft and chewy on the inside and slightly crispy on the outside. These
egg-free chocolate chip cookies are perfect for vegetarians and egg allergy
sufferers and are a delicious alternative to classic chocolate chip cookies.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves:
4 servings (16 cookies)
Cooking Time: 15 minutes
Serves:
4 servings (16 cookies)
Ingredients
1 pinch  | ½ cup  | 2 Tbsps  |
| salt | butter | milk |
4 drops  | 1¼ cup  | ½ tsps  |
vanilla essence | maida | baking powder |
¼ cup  | ¼ cup  | ½ cup  |
white granulated sugar | light dark brown sugar | chocolate chip |
Directions
Step 1:Preheat the oven to 350 degrees F (180 degrees C) for at least
10 minutes. Sift 1 cup (2 tablespoons) maida/all-purpose flour, baking
powder and salt into a bowl. Save 1/8 cup (2 tablespoons) maida for later
use. Don’t add salt in this step if you’re using salted butter.
10 minutes. Sift 1 cup (2 tablespoons) maida/all-purpose flour, baking
powder and salt into a bowl. Save 1/8 cup (2 tablespoons) maida for later
use. Don’t add salt in this step if you’re using salted butter.
Put the butter in another bowl.
Step 2:If the butter isn’t melted, melt it in the microwave for 15–20
seconds. It should be melted, but not hot.
seconds. It should be melted, but not hot.
Step 3:Add brown sugar and white, fine-grained sugar (if the white
sugar has large grains, grind it to powder in a blender)
sugar has large grains, grind it to powder in a blender)
Step 4:Whisk until creamy.
Step 5:Add the milk and vanilla extract.
Step 6:whisk for 1–2 minutes.
Step 7:Add the flour mixture.
Step 8:Mix well until incorporated. If the mixture looks sticky, add
a little maida (flour) as needed and mix well (previously kept in step 1).
Don’t add more than 2 tablespoons of flour or the biscuits will be too
dense.
a little maida (flour) as needed and mix well (previously kept in step 1).
Don’t add more than 2 tablespoons of flour or the biscuits will be too
dense.
Step 9:Add chocolate chips and mix well.
Step 10:Line the baking tray with aluminum foil or parchment paper.
Divide the dough into 16 equal portions and shape into round balls. Press
each ball a little between the palms of your hands and place them on the
baking tray. Don’t press them too hard, just a little. Leave enough space
between the balls, as the biscuits will almost double in size during baking.
Divide the dough into 16 equal portions and shape into round balls. Press
each ball a little between the palms of your hands and place them on the
baking tray. Don’t press them too hard, just a little. Leave enough space
between the balls, as the biscuits will almost double in size during baking.
Step 11:Place the baking tray on the middle shelf in the preheated
oven and bake the biscuits at 350 degrees F (180 degrees C) for 10–12
minutes, until lightly golden. If you want soft biscuits, bake them for no
longer than 12 minutes. For small crispy biscuits, bake them for 15 minutes.
Take them out of the oven. After about 12 minutes of baking, the biscuits
will have a light golden brown color and may look a little raw. However,
don’t worry about this if you want a soft inner texture.
oven and bake the biscuits at 350 degrees F (180 degrees C) for 10–12
minutes, until lightly golden. If you want soft biscuits, bake them for no
longer than 12 minutes. For small crispy biscuits, bake them for 15 minutes.
Take them out of the oven. After about 12 minutes of baking, the biscuits
will have a light golden brown color and may look a little raw. However,
don’t worry about this if you want a soft inner texture.
Step 12:Take out the tray. Leave the biscuits to cool in it for 5–7
minutes. Carefully transfer them to a cooling rack and let them cool to room
temperature. Shop the egg-free Chocolate Chip Cookies in an airtight
container and use within a week.
minutes. Carefully transfer them to a cooling rack and let them cool to room
temperature. Shop the egg-free Chocolate Chip Cookies in an airtight
container and use within a week.
Eggless chocolate chip cookies are a great alternative to traditional
chocolate chip cookies that contain eggs as an ingredient. These cookies are
made with a combination of flour, sugar, butter and chocolate French fries,
which gives them a rich and decadent flavor. The dough is usually mixed with
baking powder, baking soda and vanilla extract and then formed into balls
that are pressed into cookie shapes before baking. The cookies are then
baked until they are golden brown and crispy on the outside, but still soft
and chewy on the inside.
chocolate chip cookies that contain eggs as an ingredient. These cookies are
made with a combination of flour, sugar, butter and chocolate French fries,
which gives them a rich and decadent flavor. The dough is usually mixed with
baking powder, baking soda and vanilla extract and then formed into balls
that are pressed into cookie shapes before baking. The cookies are then
baked until they are golden brown and crispy on the outside, but still soft
and chewy on the inside.
These egg-free chocolate cookies are perfect for vegetarians and people with
egg allergies, as they are a tasty and egg-free alternative. They can be
made in large batches and will keep in an airtight container for up to a
week. They can also be frozen for later use.
egg allergies, as they are a tasty and egg-free alternative. They can be
made in large batches and will keep in an airtight container for up to a
week. They can also be frozen for later use.
The egg-free chocolate cookies can be enjoyed as a snack, dessert or for
breakfast. They can be enjoyed with a glass of cold milk, coffee or tea.
They can also be decorated with a variety of toppings such as icing, nuts or
sprinkles to make them even more delicious and special.
breakfast. They can be enjoyed with a glass of cold milk, coffee or tea.
They can also be decorated with a variety of toppings such as icing, nuts or
sprinkles to make them even more delicious and special.
