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
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In a mixing bowl, add ghee and brown sugar and combine it.
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Add milk and vanilla extract and again whisk vigorously to whip it up. This will fluff the mixture.
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In the fluff mixture sift all purpose flour, baking powder, baking soda and salt.
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Using rubber spatula, stir the dry mixture into fluff mixture until just combined.
Note - Do not over mix it.
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Then fold in chocolate chips.
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Cover bowl with plastic wrap and let rest at room temperature for at least 45 minutes to 1 hour.
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Adjust oven rack to middle position and heat oven to 350 degrees or 176 degree celsius.
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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.
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Bake them for about 10 - 11 minutes. Don't forget to rotate sheet halfway through baking.
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Let cookies cool completely on sheet.
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Sprinkle some sea salt and enjoy.
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These cookies can be stored at room temperature for up to 2 days.