Eggless Chocolate Chip Cookies
In a mixing bowl, combine 100 grams softened unsalted butter, ¼ cup tightly packed brown sugar (50g), ¼ cup raw sugar (50 g), 1 teaspoon vanilla extract, & ¼ cup milk.
Next, using a wired whisk or an electric beater, begin to mix the ingredients.
Whip until the butter becomes nicely soft and fluffy.
Place a sieve on top of the bowl. Add 1.25 cups whole wheat flour (150 grams), 1 teaspoon baking powder and ⅛ teaspoon salt in the sieve.
With a spatula, gently begin to fold the sifted flour into the whipped butter. Fold well. The cookie dough will be sticky. Do not knead.
Add in ½ cup of chocolate chips.
After 15 to 20 minutes of refrigeration, you can either take a portion of dough & lightly roll or flatten on tray. You can also use a cookie press or scoop a tablespoon from the dough.
If rolling with your hands, then roll gently with light pressure. You can flatten the cookies if you want, but even without flattening the cookie will spread while baking.
Keep some space between the cookies on the sheet as they bake.
Meanwhile, preheat the oven at 190 degrees Celsius (374°F) for 20 minutes. Place the cookie tray in the center rack.
Bake for 10 to 12 minutes or until edges turn golden or brown. Do not bake for too long as the cookies will harden.
Using a spatula, remove the cookies from the tray & place them on a wired rack. Let the cookies cool completely before storing or serving.
Here, you can see the amazing golden color and texture on the bottom of the cookie.
Serve with milk, coffee, or just enjoy by themselves.