I hope you all are having a fabulous Memorial Day weekend, here in the US.
If you are abroad, I hope you had a great weekend and even better week ahead!
I wanted to thank you all who made the whipped milk ice-cream and left comments to tell me how much you enjoyed them! It means the world to me that someone is actually reading my blog, but to have you come back and tell me you made something using my recipe and you loved it – it melts my heart!
For another installment of CCC Monday, I chose the eggless version of chocolate chip cookie.
If you have a sweet tooth, there is a big chance you like raw cookie dough, the one that’s safe to eat.
Have you ever tried to actually bake cookies from it?
I have not, until now. I was very excited to see what cookies will it produce.
I am here to tell you, that if you like your cookies crispy-crunchy – this version is for you!
They bake beautifully, have a nice crispy ring on the outside and a crunchy inside.
Is it the ultimate CCC for me? No, but I really enjoyed these cookies. And so did everyone in our family!
They have a delicious caramel taste to them and the crispiness makes you one happy cookie-eater!
I really enjoy CCC Mondays. 🙂
I hope you do too!
For this version of CCC, I took the recipe I have been using for years and simply didn’t add the eggs.
I left the baking soda so the cookies will brown nicely. Also, because we had a very hot week, I refrigerated my dough overnight so it was easier to handle.
Eggless Chocolate Chip Cookies
2 c all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 c ( 2 sticks ) unsalted butter, softened
1 c packed dark brown sugar
1/2 c granulated sugar
2 Tbsp milk
2 tsp vanilla extract
1 1/2 c chocolate chips
Preheat your oven to 375 degrees. Line your baking sheet with parchment paper or silpat.
In a medium mixing bowl, whisk together the dry ingredients ( flour, soda and salt ).
In a large mixing bowl, cream together the butter and both sugars, until light and fluffy.
Add milk and vanilla and beat until combined. Now switch to a spatula or a wooden spoon and stir in the dry ingredients. Add chocolate chips and stir again. Do not over mix.
You can scoop the dough onto your baking sheet now or refrigerate the dough overnight.
I made teaspoon size balls, placed them on the baking sheet and flatten them gently.
Bake in 13-15 minutes. Watch them after the 12th minute, as they will brown quickly after that.
Cool on the sheet for 1 minute, then transfer to a wire rack to cool completely.
adapted from: Better Homes and Gardens New Cook Book Bridal Edition
Other Chocolate Chip Cookies recipes: