Chocolate Chip Cookies

Serving: 24 Cookies






1/2 cup or (8 tbsp) softened butter,
1/2 cup white sugar
1/2 cup brown sugar
1 tbsp Bob’s Red Mill Vegetarian Egg Replacer + 3 tbsp warm water (To Replace 1 Egg)
(Note: If using any other egg replacer follow the instruction on it to replace 1 egg)
1 tsp vanilla flavor (alcohol free)
1-1/2 cups all-purpose flour
1/2 tsp baking soda
1 tbsp drinking chocolate powder
1 cup chocolate chips (dark brown or white or mix)

Pre-heat the oven at 350 deg F.

In a bowl mix all-purpose flour, baking soda & drinking chocolate powder well.

In a large bowl mix butter, white sugar, brown sugar, egg replacer + 3 tbsp warm water & vanilla extract. Whisk it for couple of minutes till everything is blended well.
Add flour mixture into this. Mix everything to make a dough. Do not over mix.

Add Chocolate chips & fold it. so that it is mixed evenly.

Now make 24 balls and put it with some space on ungreased baking tray.

Bake it for 10-12 minutes for crispy cookies till it start looking golden brown.



Cookies from Oven when starts baking.





After 15-20 mins when its starts looking golden brown take it out & cool it on wire rack for 5-10 minutes. cookies will look soft but after cooling they will be crispy.




Once Chocolate Chip cookies are at room temperature, store them & enjoy eating!!





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