Chocolate Chip Cookies (Eggless)

Chocolate Chip Cookies (CCC) are probably the most famous cookies. It has the it all - butter, brown sugar and chocolate. This crisp cookie with melted chocolate inside came first known in 1938 and ever since the fanship has been just increasing. Some likes them cold and crisp and some like me like them a bit hot , chewy and soft.

I have been trying the recipe with eggs for a long time and had been a hit at home but this time I tried them without eggs. For vegans(dairy free), you can find the substitutes too!

Ingredients :

• 1 cup (225g) butter (*1 cup vegan butter or 1/2 cup coconut oil)

• 1& 1/4 cups (212g) brown sugar

• 3/4 cup (170g) white granulated sugar

• 2& 1/2 cups (354g) all-purpose flour

• 1&1/2 teaspoon salt

• 1 teaspoon baking soda

• 2 tablespoon ground flaxseed or 1/4 cup (4 tbsp) sweetened condensed milk

• 2 teaspoon vanilla extract , optional

• 1 bar (113 grams) of cooking chocolate bar (semi sweet) or 2 cups chocolate chips (semi sweet)

Method :

• Ground the flax seeds and take 2 tablespoons of it in a bowl and then add 6 tablespoon of water to it. Rest till turns into a gelatinous consistency. (1 large egg = 1 tbsp ground flax seed + 3 tbsp water)

If you are using condensed milk avoid the above step all together and also reduce the amount of sugar we are adding to the recipe. Take 1/2 a cup instead of 3/4 cup sugar. If using eggs, just add 2 large eggs instead of the flax seeds or condensed milk.

• Sieve the flour, baking soda and salt together.

• Melt the butter in a microwave (do not let it on high heat) and then add the two sugars and whisk them for 1 minute. (While making the vegan (dairy free) cookies replace 1 cup butter = 1 cup vegan butter OR 1/2 cup coconut oil. Add 1 tablespoon oil more if required)

• Add the flax seed mixture or the condensed milk and the vanilla essence to it and whisk well. (vegan option will be flax seed mixture)

• Add the sieved flour to it and combine them together. Make sure there is no dry ingredients left and scrape of the side of the bowl too.

• If you are using like me chocolate bar, cut them into big chunks or if you have got the chocolate chips add 2 cups of it to the cookie batter and mix well.

• Cover the bowl with a clear/cling wrap and chill them for at least an hour. (The dough will be very soft but don't add any more flour)

• The chilled dough will be firm to touch. Scoop out dough using a spoon and place them on the parchment paper in the baking tray. Do not press them. Keep some space between the dough balls as they will spread while baking.

• Preheat the oven for 10 minutes at 190°C (375°F) and then bake these cookies for about 10-15 minutes, depending on the size of the dough. The cookie should start turning golden brown all over but soft in the center.

• Take them out and let them cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Store them at room temperature in an airtight container for up to 3 days.