These eggless chocolate chip cookies are crispy edges and soft & chewy in centre . Loaded with chocolate chips and simple to make with easy to find ingredients and quick and easy method. These eggless cookies are rich in flavour and exploding with chocolate. In this recipe I used combination of white and brown sugar, it makes the cookies fluffy , moist and chewy.

Ingredients:

1. Maida ( all purpose flour) – 2 cups.

2. Corn starch – 1/4 cup .

3. Almond powder – 1/4 cup.

4. Salt – 1/2 tsp .

5. Baking powder – 1/2 tsp.

6. Baking soda – 1/2 tsp.

7. Unsalted butter – 1 cup.

8. Brown sugar – 1 cup.

9. Sugar powder – 1/2 cup.

10. Yogurt- 1/2 cup.

11. Vanilla extract – 2 tsp.

12. Chocolate chips – 1 & 1/2 cups.

13. Chopped walnuts – 1/2 cup .

Method:

1. Sift together all purpose flour, cornstarch, almond flour,salt, baking powder, baking soda and keep aside.

2. In a large mixing bowl add unsalted butter, brown sugar and sugar powder. Beat together until light and fluffy. Stopping to scrape the sides of the bowl periodically.

3. Add yogurt and vanilla extract, mix and combine well.

4. Add dry ingredients little by little and combine well. Avoid over mixing.

5. Add chocolate chips and chopped walnuts and fold gently.

6. Refrigerate the cookie’s dough by covering the bowl with cling wrap. Refrigerate minimum 2 hours.

7. Preheat the oven to 350 degrees F.

8. Remove the dough from refrigerator.

9. Scoop the cookie dough using a scoop. Roll between your palms to form a ball and slightly press them.

10. Place them evenly on a parchment lined baking tray. Keeping space in between.

11. Bake at 350 F for 15 – 20 minutes or until lightly golden on top.

12. The cookies will be slightly soft in the centre but will firm up after cooling. Cool completely on wire rack.

13. Store them in airtight container and use up within 7 days.