Cookies…crispy, chewy, crunchy

Cookies…egg free recipe rendered satisfactory batches of crunchy, crispy, chewy delights with slivers of white chocolate tucked away, out of sight, only to be discovered when munching and melting in the mouth.
300 gms refined wheat flour/maida/all purpose flour
1 tsp baking powder
Two pinches of salt

Whisk the above three.

In a separate bowl, mix, blend, whisk, the below ingredients to a creamy, puffy consistency. Then add, stir in the maida/flour mixture to form a dough.

210 gms of unsalted Amul butter
1/2 cup white sugar
1/2 cup light brown sugar
1 tsp vanilla essence
1/4 cup milk

Gently add in the below.

A block of white chocolate sliced and diced.

Cover and place the cookie dough in the fridge.

Preheat oven/otg at 180 degrees.

Shape patties of desired size from the dough and bake for about 10mins till light brown for a chewy texture and a darker shade of brown for crispy cookies. Let them cool before storing, if any are left.

Don’t forget to share a few cookies with the hungry eyed pupper who has been drawn to the kitchen by the irresistible aroma of freshly baked cookies. But only the plain ones or ones with white chocolate without any cocoa.

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