Eggless Chocolate Chip Cookies

                                                                                                                                           Ingredients:

All Purpose Flour (Maida) – 1 cup

Baking Powder – ½ tsp

Salt – a pinch

Unsalted Butter – 1/3 cup (in room temperature)

Sugar – ½ cup

Vanilla Essence – just as required

Milk – 2 tbsp

Choco Chips – ¼ cup

Method:

Powder the Sugar in a blender. Keep aside

If Butter is in chilled condition, microwave for 20 to 3o seconds to bring it to room temperature.

Sieve together the All Purpose Flour and Baking Powder to a broad vessel else the flour may spill all over.

Take the Butter in a large mixing bowl. Remove the butter thoroughly from its container without wasting the butter in any way. Add the powdered Sugar. Whisk them well with an electric or Hand whisk till it turns fluffy.

Add the Vanilla Essence and 2 tbsp of Milk and combine them well.  Add the flour and the chocolate chips. Mix them gently with a spoon or spatula. Mix them gently else the Chocolate chips may break and the dough may become darker.

Mow, mix it well to a smooth and soft dough with hand.

Refrigerate the dough for 15 to 20 minutes.

Pre heat the oven at 200 degrees Celsius (390deg Fahrenheit) for 10 minutes.

Line the baking tray with parchment paper or butter paper and set aside.

Roll cookies into balls with about one or 2 tbsp of dough each. Place them in the baking tray leaving enough spacing between them for allowing them for spreading.

Flatten the ball slightly and place more Choco Chips on it. This is not compulsory, but depends on your preference.

Bake the cookies at 390deg Fahrenheit for 12 to 15 minutes. The cookies will very soft and under baked. Allow the cookies to cool down and they will become crispy.

Serve with a cup of Tea or Coffee. You can serve them with a little ice cream on top and the kids would love it.

You can store them in air tight containers for 2 to 3 weeks.

Note:

You can reduce the All Purpose Flour and add Coco powder in its place and the cookies will become darker in color and taste chocolaty.

If the dough becomes very soft, you can add some more All Purpose Flour and adjust the softness. And if the dough turns too hard, you can add little Milk and make it soft.

Keep the tray in the middle of the oven with both the top and bottom heating elements on. Keep a watch while the cookies are baking and avoid over burning.