With crispy edges and a soft chewy center, these eggless chocolate chip cookies are perfections. Made using a handful of ingredients in under 30 minutes, these egg-free cookies will surely become your favorite.
Pre heat the oven to 350 Degrees F (180 Degrees C).
Line a baking sheet with parchment paper.
Transfer butter, dark brown sugar and castor sugar in the bowl of the blender.
Whisk for 3-4 minutes on medium speed. Do not overmix.
Add all purpose flour and baking soda in the bowl and mix until combined.
Add milk and vanilla extract and mix well.
Fold chocolate chips in the dough and refrigerate the dough for 20 minutes.
Scoop 1 tablespoon of the dough on the parchment sheet keeping a distance of 2 inches between each scoop.
Bake the cookies for 12-13 minutes until the sides are slightly browned.
Transfer the cookies on a wire rack and cool completely.
Make all the cookies in the same manner.
Store in a glass jar
You can also add some chopped nuts along with chocolate chips for a crunch in each bite.Always use softened butter and not melted butter to make these cookies. Take out butter from the fridge 20 minutes prior before you are planning to make these cookies so that the butter is softened properly.All the ingredients must be at room temperature.Always use the correct measurement of flour. A wrong measurement can spoil your cookies. Use good quality chocolate chips and make sure you use a lot of them. Do not over bake the cookies. Therefore, keep a constant eye while baking them. Chill the dough for some time, before baking the cookies. It gives you soft and chewy cookies. Also makes sure that your cookie dough doesn't spread too much while baking.If you are planning to eat the cookie dough raw, roast the flour for 5-6 minutes at 350 degrees F.Use a small ice cream scoop to scoop the cookie dough to get the same sized cookies.