Serving : 8 small cookies
- 2 tbsp butter, soft but cold
- 3 tbsp powdered sugar
- 1/2 cup all purpose flour/ maida
- 1/2 tbsp flax egg (flax meal+water)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- a pinch salt
- Chopped chocolate or choco chips
- Preheat the oven at 180° C and grease the tray. See notes.
- Using hand blender or whisk, cream butter and sugar together
- Add flax egg and vanilla essence to creamed butter and whisk
- Sift together maida, banking soda, baking powder and salt
- Add dry ingredients,2 tbsp at a time and keep whisking
- When the batter comes together, knead lightly into a dough
- Refrigerate for minimum 15 minutes
- Chop any chocolate or use choco-chips
- Mix with the dough. Leave some for adding at top
- Refrigerate again for minimum 15 minutes
- Now make small balls and press lightly with the palm.
You can use ice cream scooper to scoop out even portions
- Add chocolate chips at the top
- Bake at 180° C for 15-20 minutes.
- Cover the tray with aluminium foil for even heating and grease with little oil or butter.
- It is important to cream the butter for softer cookies. Using stand mixer or hand mixture is the best option.
- Refrigeration is important for this recipe. If you do not refrigerate, the cookies will turn out crispy & they will spread more. The cookie dough should be stiff and cold.
- Check the cookies after 15 minutes. Slightly press the center of the cookie, if it is firm then cookies are done, else bake for 4-5 minutes more.
- When fresh, the cookies will be very soft, so use a butter knife or spatula to remove from the tray. Bottom of the cookie should be golden brown.
For Egg Version
In this small batch cookie recipe, I have used 1/2 flax egg. It can be replaced with 1/2 egg. Simply beat the egg and use half portion of it.