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Eggless Chocolate Chip Cookies
AuthorMeg's KitchenGuys there couldn’t be an easier recipe to satisfy your chocolate cravings!! Its absolutely yummmm and super quick to make. Use this recipe as your go to base recipe and create variations! What I mean is, instead of chocolate chips you could add nuts or berries and make your own version. You could split the cookie dough into half and add chocolate chips to one batch and something else to another within the same batch too. And you know what’s really cool?? This dough can be easily frozen for a few weeks for later use. Now get started and create these yummy, chewy cookies for your family and friends..
200 g Flour/ Maida
1 tsp Baking Soda
1 cup Dark Chocolate
Sea Salt – To Sprinkle (Optional)
½ cup Butter
80 g Brown Sugar
80 g Castor Sugar
1 tsp Vanilla Essence
40 ml Water or Milk
1
- Take the butter, brown sugar and castor sugar in a bowl.
- Using a hand mixer or whisk, cream the butter and sugar for 4-5 minutes until light and fluffy.
- Add vanilla essence.
- Now add sifted flour and baking soda into the creamed butter mix. Combine well.
- Add the water or milk and combine into a thick dough. Do not overmix.
- Now add the chocolate chips and mix again.
- Spread the cookie dough out onto a cling wrap and wrap it up.
- Rest in the fridge for 1 hour or freezer for 20-30 minutes until hardened.
- Now divide the dough into balls of 30 gms each.
- Roll each cookie, slightly flatten and place onto a lined baking tray. Sprinkle sea salt if using.
- Preheat the oven to 160 degrees Celsius.
- Bake the cookies for 14-16 minutes, until the edges begin to brown.
- Remove from the oven and cool completely before lifting them off the tray.
- Bite into them and enjoy or store in an airtight container!!
NOTES
2
- A fabulous variation is to make a double chocolate cookie from this recipe. Simply replace 20
gms of flour with 20 gms of dark cocoa powder. Rest of the steps remove the same.
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Ingredients
200 g Flour/ Maida
1 tsp Baking Soda
1 cup Dark Chocolate
Sea Salt – To Sprinkle (Optional)
½ cup Butter
80 g Brown Sugar
80 g Castor Sugar
1 tsp Vanilla Essence
40 ml Water or Milk
Directions
1
- Take the butter, brown sugar and castor sugar in a bowl.
- Using a hand mixer or whisk, cream the butter and sugar for 4-5 minutes until light and fluffy.
- Add vanilla essence.
- Now add sifted flour and baking soda into the creamed butter mix. Combine well.
- Add the water or milk and combine into a thick dough. Do not overmix.
- Now add the chocolate chips and mix again.
- Spread the cookie dough out onto a cling wrap and wrap it up.
- Rest in the fridge for 1 hour or freezer for 20-30 minutes until hardened.
- Now divide the dough into balls of 30 gms each.
- Roll each cookie, slightly flatten and place onto a lined baking tray. Sprinkle sea salt if using.
- Preheat the oven to 160 degrees Celsius.
- Bake the cookies for 14-16 minutes, until the edges begin to brown.
- Remove from the oven and cool completely before lifting them off the tray.
- Bite into them and enjoy or store in an airtight container!!
NOTES
2
- A fabulous variation is to make a double chocolate cookie from this recipe. Simply replace 20
gms of flour with 20 gms of dark cocoa powder. Rest of the steps remove the same.
Notes
I have tried double chocolate chip version few times & my family has thoroughly enjoyed eating it! Love all of Meg’s recipes as they are so simple!
Thank you sharing your feedback Dolly! So happy to know you are enjoying the recipes.