Not going to lie, there has been a lot of cooking and baking happening these days. From brunch meals to late night snacks. And what is my one all time favorite dessert to bake which consumes less time, tastes out of the world and is extremely simple you ask? CHOCOLATE-CHIP COOKIES!! I think cookies are the most underrated thing. Imagine a warm, chewy and decadent cookie with chocolate oozing out as a midnight snack?

I tried recreating Tasty’s ‘Perfect Chocolate Chip Cookie’ but that was a fail. (Reasons are listed in the post here) Since then I was on lookout for the perfect recipe and I found it in my cupboard. I know. It was with me all along. The recipe was taught to me in a baking class I attended over 5 years ago and I had very conveniently shelved the recipe for no apparent reason. So here you go, presenting the best eggless chocolate chip cookie recipe ever!!

5 from 2 votes

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Eggless Chocolate Chip Cookie

The most delicious, chewy, gooey cookies with the most simple ingredients.

Prep Time 20 minutes

Cook Time 10 minutes

Servings 2 dozen

Ingredients

• 1/3 cup Salted butter room temprature
• 1/2 cup Castor sugar
• 1 tsp Vanilla essence
• 1 cup Refined flour (Maida)
• 1/4 cup Whole wheat flour
• 1/2 tsp Baking soda
• 120 gms Chopped chocolate of choice

Instructions

1. Begin by whisking together the butter and sugar until light and fluffy.

2. Add vanilla essence and mix well.

3. Sift in the flours and fold with the help of a spatula.

4. Add about 2-3 tbsp of boiling water to the baking soda and mix it in the dough.

5. Add the chocolate chunks and let it sit in the fridge for 30 minutes.

6. Once chilled, make small but equal sized balls out of the dough and place it on a parchment paper.

7. Bake them for about 10-12 minutes at 180°C until the edges are brown.

8. Place on a cooling rack and serve warm.

Recipe Notes

• I would highly recommend to use castor sugar or any fine granulated sugar because you don't want the crystals to bite into once baked.
• If using regular granulated sugar, just run it in a blender or food processor for 20 seconds. 
• For even shaped cookies, divide the dough into equal parts before baking them.
• Make sure you don't overtake your cookies. You want a soft and chewy centre. Not a crisp texture.
• It is okay if the cookies are extremely soft when taken out of the oven. They harden as they cool. Just make sure the edges are brown.
• If you can, then definitely add either hazelnut/ walnut/ macadamia nut to the dough and reduce the quantity of chocolate a bit. You won't regret it. 
• You can store the dough in freezer and just pop a couple of tem in oven whenever you crave fresh baked cookies