Eggless Chocolate Chip Cookies Recipe

• Powder 1/2 cup of sugar. You get 1/2 cup + 1.5 tbsp powdered sugar. Measure 1/2 cup from it and keep it aside.
  
• Measure 1/3 cup of soft butter at room temperature. It should not be melted. Just soft.
  
• In a wide bowl, sieve maida, baking powder and baking soda. Set aside.
  
• In another bowl, take the butter and sugar. Whisk it well for 5 minutes to make it creamy. To this, add boiled milk at room temperature and vanilla essence. Again beat it. 
  
• Add in the sieved maida mixture to the creamy butter mixture. Add choco chips and mix well with your hands to make a non-sticky dough.
  
• Scoop a tbsp of dough and make balls. Arrange them in a butter paper lined baking tray. Place 2 inch gap between each balls giving room to flatten while baking. Slightly flatten the balls. No problem if there are mild cracks. Just seal it with your fingers. Keep the remaining dough covered till use.
  
• Preheat the oven in convection mode at 180c and bake the cookies for 15-17 minutes. Cookies expand and cracks while baking. When the sides of cookies turn slightly golden, remove the cookies and let them cool down completely. Please check the “Note” section below on how to check the cookies for doneness. These cookies would be soft when hot and turns crispy when cool down.So be patient !
  

Enjoy these crispy, buttery chocolate chip cookies with milk !

• If you want more sweetness in cookies, u can add a tbsp more of powdered sugar. For us, it was just right.
• Add more vanilla essence for more flavor.
• If the cookie is under baked, it tastes chewy and soft. 
• Do not over bake the cookies. It will turn hard. Keep an eye after 12 minutes. Touch the cookies in the oven carefully. If its too soft, bake for another 2 minutes. Now try to move the cookie from its place, if they still stick to the butter paper, bake for another 2-3 minutes. If it moves easily and the top of cookie is not so soft, you can remove the cookie from the tray and let it cool to become crispy.