Eggless Chocolate Chip Cookies - Dessert Month Recipe 1

March happens to be the month I want to try something different. Last March I had blogged continuously for 31 days, this year I am planning to make it a dessert month. I will be posting 10 of my favorite dessert recipes, a mix of Indian and International. Some easy, some a little time consuming but hopefully all of them a true delight to the senses. 

To start off, I have these Eggless Chocolate Chip cookies. Now cookies I have had plenty but baked I have none. And since this batch turned out so golden, crispy, chocolaty and perfect I had to blog about them. Honestly I didn't think I would nail it the first time but they came out so well, I had all 15 of the giant cookies finished in a day. Friends, family and neighbors kids all came for seconds. They were a hit. I made these by creaming butter with sugar and adding the dry ingredients. I didn't use chocolate chips (sorry for the misnomer) but chocolate chunks but any one would be fine. I got 15 large cookies out of this batter. You can get 20 good sized cookies as well.

Ingredients: 

2 1/4 cup All purpose flour

1 teaspoon baking powder

1 teaspoon vanilla

2 sticks butter (approx 220 grams) at room temperature

1/2 cup sugar (don't use powdered)

1/2 cup condensed milk

1 1/2 cup chocolate chunks / large chocolate chips

Preheat the oven to 400F (200 C). Line baking trays with parchment paper. 

Cream the butter and sugar together for about 5 minutes with a blender on medium speed. The butter will become pale in color and increase in volume as well. Then add the condensed milk and vanilla and beat well to mix. In another bowl, sift the flour and baking powder together (you can also just whisk them together to mix well). Mix the flour into the butter mixture a couple of spoons at a time with a spatula. When all the flour is incorporated into the butter, fold the chocolate chips into it. Do not beat the mixture. Place the dough in the refrigerator for 30 minutes. This will harden the butter and not spread the cookies as much when baked. Take 2 inch balls of dough (roughly - they don't have to be perfect) and place them on the baking tray keeping about 2-3 inch distance between two dough balls.

Bake for about 10-12 minutes till the edges turn golden brown. The center may not be firm but they will continue to cook and harden outside the oven. Remove from oven and cool them on a wire rack. Do not cool on a plate as the moisture on the base of the cookie will make them soggy.

Enjoy just as they are or with a glass of cold milk! To store, place in a air tight container once they are completely cooled.