We are into the last
week 10 days of this month-long baking marathon.
This week there is no specific theme, but most of it is going to be cookies. Most, not all!
It’s surprising that I am baking cookies now as I find them more time-consuming to prepare. It’s a dough, not a batter, so handling and mixing is not as easy as cakes. Again, you need to stick around and watch like a hawk as it hardly takes a minute for a cookie to go from browning to over baking to burning!
Earlier, I used to have at least one tray of burnt cookies every single time I bake them. But it’s not that bad now. I keep an eye on the cookies and they behave a lot better!
My son has started loving the chocolate chip cookies and I have been baking more than a fair share of those. I make the dough, but bake only when my son asks for it. He usually wants to help me with it, so its something fun for us to do together.
These eggless chocolate chip cookies were a gift for someone. These chewy cookies were quite easy to prepare. Check out the recipe and let me know if you ever give them a try.
Recipe source : Maria’s menu
Yields : 20 medium-big cookies
- 1/2 cup (~110 gms) butter, at room temp, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/3 cup buttermilk
- 1 tsp vanilla extract
- 1.5 cups flour
- 1/2 tsp baking soda
- a pinch salt
- 1 cup chocolate chip cookies and/or peanut butter chips
- Beat the butter and the sugars well until light and fluffy, using a hand mixer.
- Add the buttermilk, vanilla and beat in until combined.
- Add the baking soda and salt and beat it in.
- Add the flour in 3 batches and fold it in.
- Now add the chocolate chips and peanut butter chips and mix using a rubber spatula.
- The dough will be very soft to handle, so refrigerate it for an hour for it to firm up.
- When ready to bake, preheat the oven to 180C/ 350F.
- Take small balls of dough and place it in a parchment paper lined baking tray. Make sure you leave enough space for the cookies to spread. Flatten the dough balls out a little with your hands.
- Bake for 12-16 minutes or until they are done. If the base of the cookies are beginning to brown, they are done.
- Take out the tray and let the cookies cool in the tray itself for 10 minutes. Once completely cool, store in an airtight container.
20 thoughts on “Eggless chocolate chip cookies”
Cookies look delicious!!! Recently my kiddo too have started a liking for cookie, have started bookmarking lot of cookies this BM!!!
The cookies have come out super delicious! The clicks are just so awesome :)
Nice cookies Rajani and like Vaishali said, it reminds me of the BM 25 gift cookies :)
They look adorable. And baking with kids is so much fun…
These look wonderful! Can’t wait to try them!
Yummy/Delicious, I want more – Shreyas
Looks so soft and I am sure it would melt in the mouth
I love the texture Rajani, never tried with buttermilk…will do it and let you know!
Yummmm is the word :))
Pack me some..These looks super delicious..Yummy
These chocolate chip cookies look great Rajani. I rarely make cookies at home — but my kids love these.
They look great and I guess almost every kid loves chocolate chip cookies.
Cookies looks absolutely stunning, if i make these beauties i can munch them without any guilt.
final week? we have one more week…your cookies look so delectable the pristine white cookies with choco chips look beautiful in the first picture
Oh oh..Going to get a BIG calender. Looks like I need it :))))
They look chewy and soft. Perfectly baked with just the right amount of browning.
would love to gobble up a few right now!!! they are looking so delicious..
You pictures are tempting me to grab one from the plate, wish I could.
These cookies never fail to get some smiles out of the little ones!!
Cookies need a close and constant watch..absolutely true but Rajani you have always been good at them. I still can’t forget our hamper of cookies which you got at BM 25 meet.
These seem to be a fun activity with the two of you doing and they look so good, must try this easy recipe.