Vanilla Chocolate Chip Cookie Recipe Using Archana’s Kitchen Vanilla Chocolate Chip Cookie Mix

The Vanilla Chocolate Chip Cookie Mix is made from whole grains like Rajgira, Oats, Whole Wheat flour and Jaggery. It has absolutely no maida, no white sugar and no preservatives and is made eggless. It is super simple to make at home and healthy too ! All you need is milk and butter  Archana’s Kitchen Vanilla Chocolate Chip Cookie Mix, Butter (Unsalted), Milk, Walnuts   1 Pack Archana’s Kitchen Vanilla Chocolate Chip Cookie Mix 100 grams Butter (Unsalted) 3 tablespoons Milk 1/4 cup Walnuts , chopped (optional)     65   15     To begin making the Eggless Vanilla Chocolate Chip Cookie Mix, first measure 100 grams butter and 3 tablespoons of milk.Tip: Use a measuring cup or weighing scale to get an accurate measurement. Melt the butter so it is softened and ensure it does not become hot. If it becomes too hot – cool it down a little before adding to the cookie mix.Into a large mixing bowl, add the full packet of cookie mix, 100 grams melted unsalted cooking butter at room temperature and 3 tablespoons of milk. Use a spatula and mix well until well combined. You can also use your hands to knead to form a cookie dough.You can optionally add 1/4 cup dried raspberries/black raisins/goji berries or your choice of nuts into the above mix.Cover the bowl with a cling film or a lid and refrigerate the cookie dough for 20 minutes to 1 hour. This process of chilling is mandatory.Measure a one large tablespoon of the chilled cookie dough and roll it into balls and flatten it by pressing between your palms. The cookie dough is sticky, so don’t be afraid to wipe your hands clean after every few balls of dough you shape.If the cookie dough after shaping becomes soft, refrigerate for 15 to 30 min more before baking.Please Read this article on understanding oven temperatures. Each oven is different and will bake at a different temperature and timing.Preheat the oven for 10 minutes at 160 C or 170 C (refer above table or to manufacturers instructions manual). Use upper & lower heating option and use fan option if availableLine a baking tray with parchment paper or silicone baking sheet. Arrange the cookie dough 1-1/2 inches apart on the baking tray. Place the baking tray in the center rack of the oven if using OTG and if using Microwave Convection Oven place the cookie tray on the glass tray. You might have to bake in multiple batches if you have a small oven.Bake the cookies for 12-15 minutes or until the edges appear set or begin to brown and the centers still look a little soft. Note: Baking times will differ from oven to oven, please refer to the manual for more detailed instructions of how your oven works.The cookies will be soft when they come out of the oven and will deflate as they cool. Once baked, remove the cookies from the oven and let cookies cool for 5 minutes on the baking tray as they will continue to cook on the baking pans. After 5 minutes gently lift using a flat spatula and place them on the grill cooling rack or trivets to cool completely. The cookies become more firm when they cool completely and they get aerated in the rack.  These cookies are on the softer side. If you like them more crisp, you may put them back in the oven for another 5 to 8  minutes on a lower heat and cool again in the grill rack.Store at room temperature for up to 5 to 6 days in sealed containers.So go ahead bake a cake with the Archana’s Kitchen Eggless Vanilla Chocolate Chip Cookie Mix and serve it as a dessert or a snack along with a cup of milk, coffee or chai.Click here to Shop Archana’s Kitchen Cake Mixes