Eggless Chocolate Chip Cookies

Ingredients

• 2.3 cup all purpose flour (I Used 2 cups Flour And)
• 1 Teaspoon double-acting baking powder 
• 1 cup butter softened (I Used Smart Balance)
• 0.5 cup granulated sugar 
• 43 servings optional nuts chopped for 1 batch (I Used Walnuts )
• 1.8 cups semi-sweet chocolate chips/chunks white (I Used Chocolate Chips)
• 0.5 cup condensed milk fat free sweetened (I Used Eagle Brand Milk)
• 0.5 Teaspoon vanilla extract (Not Mentioned In The Original Recipe But I Included It)

Equipment

• bowl
• baking sheet
• baking paper
• oven
• wire rack
• spatula

Directions

1. Preheat the oven to 350F (180C) for 15 minutes.Grease baking sheets or line it with parchment paper.Beat the butter and sugar together in a large bowl until pale and creamy (for 5 minutes).
2. Pour in the condensed milk, vanilla extract and beat to combine.In a separate bowl, sift the flour, cocoa and baking powder and combine well.Stir into the butter mixture, then add the chocolate chips, nuts (if using).
3. Combine it well using a spatula. Don’t beat it.Take a tablespoonful of dough, roll it and flatten it using your fingers. Grease the tablespoon, so that the dough will fall off easily.
4. Bake it for 15-18 minutes, or until golden brown. (The color check can be done if using all purpose flour only. Mine were done at 17 minutes).
5. Let the cookies cool for 5 minutes in the baking sheet itself. Don’t try to remove it. It may look unbaked but it will become hard on the baking sheet itself.After 5-10 minutes, using a spatula transfer the cookies to a wire rack to cool completely.