Indian Bakery
Eggless chocolate chip cookies
A soft-centred, no-egg chocolate chip cookie with an easy pantry dough.
Based on Dassana Amit’s Dassana’s Veg Recipes of India recipe ↗
- Time
- 30 minutes
- Makes
- About 18 cookies
- Oven, conventional
- 180°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- Baking tray
- Baking paper
- Mixing bowl
- Whisk
Bake one test cookie first. If it spreads too much, chill the dough; if it stays domed, flatten the next batch more.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 180°C (350°F) and line a tray.
- 2
Beat butter and sugar until smooth. Fold in flour, baking powder and salt, then add milk and vanilla.
- 3
Fold in chocolate chips. Scoop small portions onto the tray and flatten lightly.
- 4
Bake for 12–15 minutes, until the edges are lightly golden. Cool on the tray before moving.
Your baking notes
Notes stay on this device.