How To Make Eggless Chocolate Chip Cookies In 8 Easy Steps? Find The Recipe Inside

What’s better than a warm, gooey, chocolate-studded cookie? With every bite, experience the perfect harmony of golden-brown crisp edges and a soft, chewy center, punctuated by rich, melty chocolate chunks. Whether you're a master baker or a passionate home cook, this effortlessly indulgent recipe guarantees perfect results with every try.

Origin Of Chocolate Chip Cookies

The beloved chocolate chip cookie has a rich history that dates back to the 1930s. Ruth Wakefield, a Massachusetts cook, is credited with creating the original Toll House Chocolate Crunch Cookie. The cookie's popularity soared when Nestlé introduced chocolate chips in 1939 and began printing Wakefield's recipe on their packaging. By 1953, Pillsbury had launched a chocolate chip cookie mix, cementing the cookie's place in American hearts. Today, the chocolate chip cookie remains the most popular cookie in the US, a testament to its enduring appeal.

Chocolate Chip Cookie Recipe by Manisha Shah

Ingredients For Chocolate Chip Cookies:

• 100 g 56% BAR Nickels Chocolate
• 75 g (1/3 cup) Butter (softened)
• 45 g (1/4 cup) Caster Sugar
• 90 g (1/2 cup) Brown Sugar
• 1/2 tbsp Milk
• 1 tsp Vanilla Extract
• 120 g (1 cup) All-Purpose Flour
• 1/2 tsp Baking Powder
• 1/4 tsp Baking Soda

8-Step Chocolate Chip Cookie Recipe

Step 1: Beat butter and both sugars until light and fluffy.

Step 2: Add milk and vanilla, beating for another minute.

Step 3: Sift in flour, baking powder, and baking soda; mix to form a soft dough.

Step 4: Fold in most of the chocolate chunks, reserving some for topping.

Step 5: Scoop the dough, cover, and refrigerate for at least an hour.

Step 6: Preheat the oven to 180°C. Line a baking tray with parchment paper.

Step 7: Place cookie dough balls on the tray, spacing them 1-1.5 inches apart. Bake for 14-15 minutes, adding extra chocolate midway.

Step 8: Let cookies cool on a rack before transferring to an airtight container. Store for up to a week.

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Credits: Freepik