Step 1

In a mixing bowl take unsalted butter, brown sugar, raw sugar, vanilla extract and milk. Grease a baking tray or line it with a parchment paper.

Step 2

Using a wired whisk or an electric beater begin to mix and whip the ingredients.

Step 3

Whip till the butter becomes nicely soft and fluffy.

Step 4

Place a sieve on top of the bowl. Add whole wheat flour, baking powder and teaspoon salt into the sieve. Make sure that the bottom of the sieve does not touch the whipped butter. You can also sift the flour separately.

Step 5

With a spatula, gently begin to fold the sifted flour into the whipped butter.

Step 6

Fold well. The cookie dough will be sticky.

Step 7

Add chocolate chips.

Step 8

Gently fold the chocolate chips into the cookie dough.

Step 9

Cover and refrigerate dough for 15 to 20 minutes.

Step 10

Take a portion of dough and lightly roll or flatten on tray or use a cookie press or a scoop a tablespoon from the dough.

Step 11

If rolling in your palms, then roll gently with light pressure from your hands. You can flatten the cookies if you want but even without flattening the cookie will spread while baking.

Step 12

Keep some space around the cookies as they flatten while baking.

Step 13

Preheat oven at 190 degrees celsius (374 degrees Fahrenheit) for 20 minutes. For an OTG, keep both the heating elements on. Place the cookie tray in the center of the oven.

Step 14

Bake for 10 to 12 minutes or till edges turn golden or brown. Do not bake for long as the cookies will harden.

Step 15

Using a spatula, remove the cookies from the tray and place them on a wired rack. Let the cookies cool completely before storing or serving.

Step 16

Serve eggless chocolate chip cookies as a sweet snack.