Cooking Instructions
- 1
In a large bowl, beat the butter with brown sugar and castor sugar until the mixture is light and fluffy.
- 2
Add the salt and vanilla. Mix well.In the same bowl, add flour, baking soda and corn flour. Mix well to combine the dry and the wet ingredients.
- 3
Add 1-2 tablespoons of milk if the dough is too dry. Refrigerate the cookie dough for 30 minutes.
- 4
Pre-heat the oven to 180*c and line the baking tray with parchment paper/ silicon mat.Use an ice-cream scoop to transfer the dough into balls on the baking tray.Press them lightly with your fingers and place chocolate chips on top.
- 5
Bake the cookies at 180*C for 10 minutes until the edges of the cookies are golden-brown. Let the cookies rest on the baking tray for another 10 minutes (outside the oven) before you lift them.Your eggless chocolate chip cookies are ready.
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