EGGLESS CHOCOLATE CHIP COOKIES
Indulge in these eggless, crispy on the edges but with a soft bite old-fashioned chocolate chip cookies, bursting with your favorite kind of chocolate bits and/or nuts in every bite!
Make it with plain flour or use whole wheat flour. You are going to love these homemade cookies!
Ingredients
- 1 cup plus 2 tbsp flour (or whole wheat flour)
- ½ tsp baking soda
- ¼ tsp salt
- 1/2 cup unsweetened softened butter 1 stick
- ½ cup dark brown sugar (or jaggery powder)
- ¼ cup white sugar
- ½ tsp vanilla extract
- 1 tbsp custard powder vanilla flavor in 2 tbsp water (or use cornstarch powder)
- 1/2 -1 cup chocolate chips mix of large and mini dark chocolate morsels/chocolate chunks
- 1/4 cup chopped walnuts optional
Instructions
-
Preheat oven to 350 degree F or 180 C.
-
Lightly grease a large cookie sheet or pan or line with parchment paper.
-
In a medium sized bowl, mix the dry ingredients with a whisk; flour, baking soda and salt. Keep aside.
-
Stir 1 tbsp custard powder/cornstarch in 2 tbsp water in a small bowl. Set aside.
-
Beat softened butter, vanilla extract, brown sugar and white sugar in large a mixing bowl with a beater until soft and creamy.
-
Add the custard powder/cornstarch slurry to the mixture and beat again.
-
Stir in the dry ingredients and mix on low speed or with a spatula until just combined.
-
Fold in chocolate bits, chips or chunks and nuts if using.
Use about 1/2 cup or so and then top with a few more on top before baking.
-
At this stage, you can bake right away; the cookies will spread a little more.
Or if you have some patience, then cover the bowl with plastic wrap or place the cookie dough in an airtight container and chill in the refrigerator for 30 minutes to 2 hours or even overnight.
-
Just before baking, make small balls of the chilled dough (remove dough 10 minutes before baking) and place on prepared sheet, roughly 2 inches apart to leave room for cookies to spread and bake.
-
Bake for 12 to 15 minutes until lightly dark and golden brown at the edges.
If you want softer cookies, bake for 12 minutes and more for crispier cookies depending upon each oven. The less you bake, the softer the cookie.
-
While one batch is baking, prepare the next batch.
-
Remove hot, just baked cookies from oven and let cool on pan for 2 to 3 minutes and then transfer cookies to wire rack to cool completely.
-
I love to bite into as well as share with family, a couple of these warm cookies right away!! They taste so soft, warm, fudgy and out-of-this world!!!
-
Store cooled, leftover scrumptious eggless chocolate chip cookies in airtight containers at room temperature.
You could freeze some to enjoy later on too.
-
(Check the post above for step-wise instructions, variations using whole wheat flour, jaggery powder etc.)
-
Enjoy and Happy Baking!
Recipe Notes
- If you like eggs in your cookies, use 1 egg instead of cornstarch or custard powder.
- Cannot find cornstarch or custard powder in your pantry? Then use flax eggs instead. Just mix 1 tbsp of flaxseed powder in 2 tbsp of water and keep aside for 5 minutes and then add instead of eggs.
- Double the recipe to make more cookies, about 60 or so depending upon the size.
- You can bake the cookies in batches to enjoy fresh cookies every time and refrigerate the rest of the cookie dough for several days or in freezer for several months.
- For a healthier option, feel free to use whole wheat flour instead of plain flour. Just remember, it adds a denseness to the cookie which is equally good!
- Instead of brown sugar, you can use jaggery powder (unrefined cane sugar). We absolutely love the earthy, warm flavor of this like we enjoy in most Indian desserts. Bonus is it has a tad bit more nutrients than brown sugar.
- Add chocolate chips or not and you can even stir in and top with chopped walnuts, pecans, almonds etc. too!
- Enjoy and Happy Baking/Eating!