Eggless Chocolate Chip Cookie

- 70 g unsalted butter
- 3/4 c + 2T plain flour
- 1/4 t bi carb soda
- 1/4 t baking powder
- 1/2 t vanilla essence
- little less than 1/2 c brown sugar
- 2 T raw sugar
- 3 T warm milk
- 1/4 c choclate chips
- 1/2 t vinegar
- pinch of salt

Whip together the butter, brown sugar, raw sugar and vanilla essence until smooth, as in photo.

Sift in the flour, bi carb soda, baking powder and salt, into the butter mixture.

Add milk and vinegar into the dough and mix. If it is too loose add a bit more flour, or if it's too tight add a bit more milk, until you get the right consistency ( shown in the photo).

Add the chocolate chips to the dough and fold together.

Line and grease a baking tray, take small portions of the dough and place it separately on the baking tray. In a preheated oven at 180 degrees, place the baking tray for 15 mins or until golden brown.
Tip: if you want a more chewy soft cookie take out at 15 mins, if you want a more crispy cookie, keep for 18-20 mins, making sure the cookies don't burn.

Allow the cookies to cool on the baking tray for 5 mins and then enjoy!!