Eggless Chocochip Cookies | Easy & Chewy Chocolate Cookies Recipe | Kanak's Kitchen

Preheat the oven at 180° C.

Line the baking tray with parchment paper or butter paper and keep it aside.

In a bowl, mix together the all-purpose flour and baking soda until well combined.

In another bowl, take the softened butter and beat it until creamy and smooth using a whisk or hand blender.

Add the granulated white sugar and brown sugar to the butter and beat until light and fluffy, about 2 to 3 minutes.

Add vanilla and buttermilk to the mixture and mix well.

Add the flour mixture to the wet ingredients and beat properly.

Fold in the chocolate chips with a spatula until everything comes together to form a sticky dough.

Chill the dough in the refrigerator for around 30 to 40 minutes.

Remove the dough and make small round balls about the size of a lemon.

Place the balls on the lined baking tray, keeping space in between.

Flatten each ball slightly with your hand and sprinkle a few more chocolate chips on top if desired.

Bake in the preheated oven at 170° C for 12 to 13 minutes for moist cookies, or for 14 to 16 minutes for firmer, crispier cookies.

Once cooled, store the cookies in an airtight container.

Equipment Needed

Spice Level:

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