½cupflour - wheat flour (atta) or all purpose flour
2tablespoonslight brown sugar
¼cupbutter(soft and cold)
¼cupsemi-sweet chocolate chips(large, not mini)
1 to 2teaspoonsmilkoptional, if needed
How to make the recipe
Fluff up the flour in the jar and spoon it to the measuring cup. Then level it with a knife.
Add it to a mixing bowl. Mix together flour, baking soda and salt until well combined. Set aside.
To another bowl, add in softened butter. It must be soft but cold and when pressed down with a finger it must dent. Next it must also hold shape and remain in solid state.
Whisk it just for 30 seconds. Then add light brown sugar and regular sugar. Cream until light and fluffy for about 1 to 2 mins. Do not over beat , butter begins to melt.
Add in vanilla and mix.
Now add the flour to the creamed butter and sugar. Mix well just until combined to form a non sticky dough.
If the dough turns sticky add in 1 tsp more flour and mix. If the dough is dry, then sprinkle 1 tsp milk and mix well. (I did not have to add flour or milk at all)
Baking eggless chocolate chip cookies
Cover and chill the dough in refrigerator for 15 to 30 mins.
Meanwhile preheat the oven to 180 C or 350 F for at least 15 mins.
Divide the dough to 9 parts and shape them to balls.
Place them on a tray lined with parchment paper. If desired just tuck in 2 to 3 choco chips to each of the dough balls.
Bake for 9 to 10 mins. Remove when the edges begin to turn slightly brown. The cookies will be slightly soft in the center but will firm up after cooling. They will still bake on the tray after removing it from the oven. So remove them a bit early.
Cool completely on a wire rack. Store them in a air tight jar and use up within 7 days.