Fullbean Recipes - Egg-free Chocolate Chip Cookies


Ingredients
110 g (1/2 cup) unsalted butter room temperature
100 g (1/2 cup) brown sugar
50 g (1/4 cup) caster sugar (finer than granulated sugar but not powdered sugar)
1/4 tsp salt
1 tsp vanilla extract
45 g (3 tbsp) milk room temperature
180 g (1+1/3 cup) all purpose flour
12 g (1 tbsp) cornstarch or the same amount of all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
100 g (2/3 cup) chocolate chips

Instructions
In a large size bowl, mix with a spatula room temperature butter, brown sugar, caster sugar, salt and vanilla until creamy and well combined.
Add milk and mix until combined
Sift int flour, cornstarch, baking powder and baking soda in two times: mix until almost combined then
Add chocolate chips. Do not overmix the dough. You get a slighlty sticky thick dough.
Use a 5cm-2" ice cream scooper and scoop out the cookie dough onto a lined baking sheet, about 5cm-2inch apart.
You can quickly roll each scooped cookie with your hands to get balls: with this method you get perfect round cookies.
Bake in preheated oven (fan on, upper+lower heat) at 180°C-350°F for about 9 minutes: the sides should be slighlty golden and the center still soft.
When still hot, add on top of the cookies some chocolate chips (optional).
Cool down the cookies onto the baking sheet for about 10 minutes: do not touch it immediately because they are fragile when hot and you could break it.
Cool down completely onto a wire rack.

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