1/2cupBrown Sugar I used soft light brown sugar with sand like texture
1/3cupButtermilk @ room temp, refer notes for substitution
1.5cupsAll Purpose Flour
1cupSemi Sweet Chocolate Chips
Cream together butter and sugars. Add the vanilla essence and buttermilk and beat until creamy. Mix flour, baking soda and salt. Add the sifted flour to the butter mixture and fold.
Add the chips and raisins or nuts, if using (refer notes). Mix well. Refrigerate for 1hour.
Preheat oven to 175C. Make small lemon sized balls out of the dough and place 2" apart on a butter paper lined baking tray. Flatten each ball slightly with your hands.
Bake for 12 - 16 minutes. Look out for browning at the bottom of the cookie. Remove from oven and let it cool on the tray. Remove the cookies carefully from the paper and place on wire rack and let it cool completely. Store in airtight jar. Serve along with coffee.
When I had the cookies initially I thought it was a bit too sweet, but after a few days I found it ok. If you prefer less sweetness, use only 1/4 cup of regular sugar.Buttermilk substitution - Add 1 tsp vinegar to 1/3 cup milk and let it stand for 5-10 mins. If you are based in Middle East, you can use full fat or low fat Laban, in place of buttermilk. You can also add chopped walnuts or raisins if you like. The qty can vary anywhere between 1/2 - 1 cup, as per your preference (I didnt add any raisins or nuts).Keep in mind that the cookies really expand during baking, so make sure that you place the cookies accordingly in the baking sheet. Do not crowd the baking sheet.My cookies were ready in 14-16 mins. After the first 10-11 mins of baking, rotate the baking sheet and bake for 3-4 more mins to ensure uniform browning. I got 26 cookies med-big size cookies from the above qty.You can store the cookies in an airtight container for 2-3 weeks @ room temp.
This Eggless Chocolate Chip Cookies was printed from https://mariasmenu.com/desserts/eggless-chocolate-chip-cookies.
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