Eggless Chocolate Chip Cookies ¾ cup (180 grams / 6 and ½ oz) Butter, softened at room temperature ⅓ cup (60 grams / 2 oz) Sugar (granulated sugar gives a crunchy texture. Any sugar can be used) {adjust according to taste} ½ cup (100 mls / 3 oz) sweetened Condensed Milk 1 and ½ cups (250 grams / 9 oz) All Purpose Flour 1 and ½ teaspoons Baking Powder A pinch of Salt 1 cup Chocolate Chips Instructions Preheat Oven to 180 C / 360 F. Grease a baking sheet and line it with parchment paper so that nothing sticksTo a mixing bowl, add the softened butter & sugar. Beat it well to get a creamy buttery mixture.Add the sweetened condensed milk to the creamed butter and sugar and mix well.Sift in flour, baking powder and a pinch of salt. Mix well. (Dont over mix. Just enough for everything to be smooth) Youll have an extremely soft dough Add Chocolate Chips to the dough. Fold the chocolate chips into the dough to make sure they are evenly distributed.Take equal portions of the dough, roll into a neat ball and flatten out in the center slightly. Place on the baking sheet. (You can make chocolate chip cookies of any size that you want. A standard 1 tablespoon dough per cookie can be followed)Optionally, take some more chocolate chips and just stick them randomly on top of the formed cookies (if you have the patience, youre welcome to try patterns)Bake at 180 C for 11-13 minutes or until the cookies are golden brown. (If you want really crispy cookies, bake for 15 minutes).Let them cool for 5 minutes and enjoy.Store in air tight container upto 10 days. Notes Take care not to use too much sugar as the condensed milk itself is very sweet.Using granulated sugar, I felt, gave a better texture. But any kind of sugar is fine.If you want to freeze the dough, add it to the center of a plastic wrap, wrap tightly and freeze. To thaw, remove from the wrap, warm in the microwave for 30 seconds and form cookies. (Alternatively, if you dont have microwave - just let it thaw in the fridge overnight)If you are baking these Chocolate Chip Cookies in a Convection Microwave oven, reduce the temperature to 160 C. (It is generally noticed that things tend to burn faster in convection ovens)These cookies harden as they cool. But generally, the texture is crumbly and chewy. ============================== Eggless Cashew Cookies All Purpose Flour - 180Grams Vanilla Essence - 1/4Teaspoons Sugar Powder - 85Grams Butter - 85Grams Cashew Nuts - 55Grams Milk - 15ml DIRECTIONS Take a bowl add butter, powder sugar cream it, add vanilla essence, cashew nuts, all purpose flour, mix this and add milk, mix this like a dough, roll the dough into thin sheet, sprinkle the cashew nuts pieces and sugar and run the rolling pin on the top of the sheet, then cut them into square pieces, transfer into baking tray bake them at 180 C for 15 minutes.
Posted on: Sat, 26 Jul 2014 22:37:56 +0000
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