Saturday, July 20, 2013

Eggless White Chocolate Chip Cookies Recipe


“The rain to the wind said, You push and I'll pelt.'
They so smote the garden bed, That the flowers actually knelt,
And lay lodged--though not dead, I know how the flowers felt.”  ~ Robert Frost

Cookies with Yogi Chai Tea


Its been raining non-stop these days and a week has already passed without a ray of sunshine. Everywhere I go, everywhere I touch, it feels wet and smells damp. Every single day, twilight melts into the dark, gloomy night faster than the mind can register what's happening around me. After seven long days of drizzling, I feel soaked inside-out. We call this a bajji weather as this is the best time to enjoy some hot-piping bhajjias (fritters) with ketchup on the side. :-)


There nothing I can do about the sodden skies outside. To pep myself up, I turned to my two favorite things - lightly scented candles and a cosy bed and breakfast. Also cookies with hot chai were on the top of my list for sometime now. When scoured through my not-so-organized pantry, I found a stash of white chocolate chips that I got from Bangalore a really long time ago. Some white chocolate chip cookies it is then, my mind said and my heart fluttered at that very thought. The gloomy grey skies were forgotten for a while as I headed toward the kitchen to fire up my oven, to take refuge in its warmth. I received many requests to post some egg less baking recipes. This simple cookie recipe is all those readers. Enjoy!



Eggless White Chocolate Chip Cookies (Print and Download recipe here)

Prep Time (includes chilling time): 45 mins to 1 hour
Bake Time: 8 to 15 mins
Makes 20-24 cookies, depending on the size

Ingredients:

1.5 cups all purpose flour (maida)
1/2 cup white chocolate chips
1/2 tsp baking soda
6 tbsp unsalted butter, room temperature
1/2 cup condensed milk 
4 tbsp sugar 
2 tbsp milk
1 tsp vanilla extract
1/4 tsp salt (omit if using salted butter)


Preparation:

For step-by-step pictures of a similar cookie recipe - click here.

1. In a large bowl, beat butter and sugar with a mixer until light and fluffy (about 2 mins). Mix in condensed milk, vanilla extract and milk.

2. On a flat sheet of paper or in a bowl, sieve -  flour, baking soda and salt. Give the dry ingredients a gentle mix.

3. Half cup at a time, add flour mixture to the batter. Mix in the white chocolate chips. 

4. Chill dough in refrigerator for at least 30 min until firm enough to scoop into small lemon-sized balls.

5. When ready, preheat oven to 180 C or 350 F. Form small balls using two spoons or ice cream scoop and arrange on a cookie sheet or a baking sheet 2 inches apart.

6. Bake for about 8 to 12 minutes until the cookies look dull on the surface, have spread and still quite moist. Cool the cookies on the pans and then on wire racks for 5-10 mins. Slide them off and cool them completely. Keep the cookies between sheets of wax paper in a tin or an air-tight container.

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Previously posted cookie recipes -



Sending the below monochrome cookie photograph to Satsuki of Stregatto Cuciniero who is guest hosting Black and White Wednesday # 93 this week. The event is currently managed by CindyStar.



This is Recipe 44 added to 2013 Recipe Archive. Check out the rest of the recipes too.

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until next recipe,






5 comments :

  1. these look super cute and delicious.. thanks for sharing!!

    ReplyDelete
  2. they look perfect siri, cracked slightly on top and everything :)

    ReplyDelete
  3. Interesting without the eggs. Is the texture of these cookies unique because of that?

    ReplyDelete
    Replies
    1. Hi Jana,

      there is not much difference in the texture except for the fact these eggless cookies are a little chewy. :-)

      Siri

      Delete

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