Eggless chocolate chip cookies recipe with video – These are moist, chewy on the inside and crisp at the edges oozing with bursts of melted chocolate.
They are ultimate chocolate chip cookies made with homemade ghee, flour and brown sugar. My search for perfect cookies has end now. From the day I have tried them I have been making them twice a week now.
I prepare cookie dough in advance and freeze it. Whenever I crave for them, just thaw dough for 30 minutes, and bake them. This recipe has become my go to recipe.
I’ve made eggless chocolate chip cookies that were good- great even. That recipe calls for two types of sugar and butter, ghee both. That recipe gives slightly crisp cookies in comparison to this one.
But this recipe is above and beyond. I could say that you can’t go wrong with these. I have sprinkled with a dash sea salt to contrast the sweet and bitter blend.
Here are all the ingredients. Isn’t it simple? Once you make it, you will understand what i mean to say .
Eggless chocolate chips cookies recipe video
Eggless chocolate chip cookies recipe - These cookies are moist and chewy on the inside and crisp at the edges oozing with bursts of melted chocolate.
- 1/4 cup ghee melted and cooled
- 1 cup packed organic brown sugar
- 3 tablespoons milk room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cups semisweet or dark chocolate chips or chunks
In a mixing bowl, add ghee and brown sugar and combine it.
Add milk and vanilla extract and again whisk vigorously to whip it up. This will fluff the mixture.
In the fluff mixture sift all purpose flour, baking powder, baking soda and salt.
Using rubber spatula, stir the dry mixture into fluff mixture until just combined.
Note - Do not over mix it.
Then fold in chocolate chips.
Cover bowl with plastic wrap and let rest at room temperature for at least 45 minutes to 1 hour.
Adjust oven rack to middle position and heat oven to 350 degrees or 176 degree celsius.
Line parchment on a cookie tray. Take a small dollop of cookie mixture and shape them. Place them 2 inches apart. I got 12 cookies out of it.
Bake them for about 10 - 11 minutes. Don't forget to rotate sheet halfway through baking.
Let cookies cool completely on sheet.
Sprinkle some sea salt and enjoy.
These cookies can be stored at room temperature for up to 2 days.