Eggless Vanilla Choco Chunk Cookies

Prep time:15 mins

Cooking Time:15 mins

Total Time:30 mins

Servings: 4

Eggless Vanilla Chocochunk Cookies are a bliss for vegetarians or those who do not want eggs in their cookies. These cookies are by far a hit item among children.This is the reason for which I am delving into myriad recipes of cookies before my son outgrows his age for cookies. He is on the threshold of his teens.But for sure…. I know that his fondness for cookies and good fine food will never exhaust.
These cookies are absolutely easy to make. The orange zest imparts an exciting exotic flavour. You can feel the zest and the chocolate richness with each bite.
Caution!!!…Please keep at bay all your enthusiasm and gusto to over mix and over bake the cookies.

Ingredients:

3/4 cup (100gram) maida /all purpose flour
1/4 cup & 2 tablespoon (75 gram) powdered sugar
1/4 cup (60 gram) unsalted butter
a pinch of salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla essence
1/4 cup choco chunks OR choco chips
1/2 teaspoon orange zest

Method:

Organise the ingredients .
Preheat the oven to 180 degrees Celsius for 10 minutes
Line a a baking tray with parchment paper.
Mix together all purpose flour, salt and baking powder
Preheat the oven to 180 degrees Celsius for 10 minutes
Take softened butter and beat till light and creamy.
To the softened butter add the sugar and beat together till fluffy. I omitted step 3. Instead I beat the sugar and butter together till light and fluffy.
Then add the all purpose flour-salt-baking powder mixture, vanilla essence and orange zest
At first it will be a crumbly mixture which will gradually come together to form a dough.
Fold in the chocolate chunks. By now a dough is formed. Cover and keep aside for some time.
Make small balls of the cookie dough about 20-25 gram each and slightly flatten them.
Place these cookies on the tray keeping enough gaps between the cookies for expansion .
Bake cookies at 180 degree Celsius for 10 minutes. Thereafter check the cookies and bake further to no more than 12-15 minutes.
Once done let stand for 2 minutes on the baking sheet itself.
Then transfer the cookies to wire racks to cool completely before storing.