Eggless Chocolate Chip Cookies by Chef Sanjyot Keer ❤️ Ingredients: Unsalted Butter 1/2 Cup / 115 Grams (melted) Caster Sugar 1/2 Cup / 110 Grams Light Brown Sugar 1/2 Cup / 110 Grams Water 2 Tbsp / 30 ml Oil 1 Tsp / 5 ml Baking Powder 1 Tsp / 4 Grams Vanilla Essence 1 tsp / 5 ml Refined Flour 1 + 1/3 Cups / 190 Grams Corn Flour 1 tbsp / 8 grams Baking Soda 1/2 tsp / 3 grams Salt 1/2 tsp / 3 grams Dark Chocolate 3/4 - 1 cup / 150 grams Flakey Salt A Pinch (Optional) Method: Add the melted butter, caster sugar & light brown sugar into a large bowl & mix until everything combines. Further add the water, oil & baking powder in a separate bowl & whisk well, add this mixture into the butter & sugar along with vanilla essence, whisk well until everything comes together. This mixture is a substitute for egg, if you consume eggs then replace it with 1 whole egg. Once you wet mixture is ready, sieve in the refined flour, corn flour, baking soda & salt, mix well using a spatula until all the ingredients combine. After the cookie dough comes together, roughly chop & add in the dark chocolate chunks & mix well, I prefer using chocolate chunks instead of chocolate chips as they give a better result. Portion out the dough using a scooper (or using a spoon & your hands) into 60 gram cookie doughballs, you can adjust the size as per your preference. Once you have shaped all the cookie doughballs, cover them using a cling film & set them in the fridge for 45 minutes to an hour. Preheat the oven to 175C. Once the cookie doughballs have set, place them onto a butter paper lined baking tray, make sure to place them 2-3 inches apart as they will spread & bake them for 10-12 minutes. Remove the tray from the oven once the cookies have baked & sprinkle some flakey salt & let the cookies cool down for 8-10 minutes, do not move or lift them while they are still hot or else, they will collapse. Your delicious & perfect chocolate chip cookies are ready.