Eggless Double Chocolate Chip Cookies
Ingredients for Eggless Double Chocolate Chip Cookies
[Yields ~ 2 dozen Cookies]
Wheat Pastry Flour - 1 Cup [Or mix 1/2 cup wheat and 1/2 cup plain flour]
Brown Sugar - 3/4 Cup
Cocoa Powder - 2 tbsp
Baking Soda - 1/4 tsp
Baking Powder - 1/2 tsp
Soften Butter - 1/2 Cup
Vanilla Extract - 1 tsp
Desiccated Coconut - 1 tbsp [optional]
Salt - 1/2 tsp [ if using salt less butter]
Chocolate Chips - 1/2 Cup
1. Sieve flour, salt, baking soda, powder, cocoa powder & keep aside. Preheat oven to 375F/180C.
2. In a bowl beat butter, sugar, vanilla extract until smooth and creamy.
3. Fold in flour mixture in 2 batches mix gently until it combines. Add chocolate chip, coconut and mix well.
~ If the dough is very soft, cover and refrigerate dough for 30 minutes to 2 hours to make it firm.
4. Scoop 1 tbsp of dough on a ungreased baking/cookie sheet leaving enough space between each piece or you can sightly flatten them and bake for 10-12 minutes or until cookies get golden brown on edges. Cool on a wire rack and remove the cookies from sheet it's come out very easily, if not use a spatula to remove the cookies and store in airtight container.