Eggless chocolate cashewnuts cookies

Chocolate cookies are mostly liked by children as well as adults but in market most of them contain eggs.so here is the recipe of eggless chocolate cookies with cashew nuts.

You can replace the cashew nuts with other nuts as well as per your choice like almonds,walnut,tutti fruity etc.

Ingredients:

1 cup or 200gms all purpose flour(maida)

3/4 cup or 150gms sugar granulated

3/4 cup or 150 gms cream if you dont have cream handy then replace it with (100gm butter +100gm condensed milk unsweetened)
1/4 cup coarsly crushed cashewnuts
1/2 cup scrapped Semi Sweet Cocoa Block
2 tsp cocoa powder(optional for color)

1 teaspoon baking powder
1 tsp vanilla essence or extract 

Method:

Take a bowl and melt the butter in microwave if it is not melted.

Add sugar and vanilla essence to it and whisk it fast till its texture become creamy and thick.

Now in separate bowl sieve the all purpose flour or maida, baking powder,cocoa powder and and mix it well.

Add this mixture to the butter+sugar batter and then add chocolate scraps along with cashew nuts. Mix it slowly to make a loose and soft dough.If you feel dough is too dry moisten it with few drops of milk.

Dough is ready for cookies.

Now preheat the oven at 180 C degrees.Meanwhile place a parchment paper or grease the baking sheets.

Divide dough in small round shape balls equal to a small lemon and press it gently between the palms to give it a shape of 1 cm thick diskette.

Place all the cookies on the baking sheets around 2 inches apart as they tend to spread a bit and place it in oven for 10-12 mins at 180 C deg temperature.

keep checking the cookies in between.when outer part turns brown and middle part is light brown then cookies are done. and if still u feel that it is not turned brown yet then set the oven for 5 mins more.

Now take out the cookies and place it on a wire rack to cool off.

Cookies are ready to serve and can be kept in an air tight container.

Note:

-For cookies  that  are made by creaming butter and sugar together, the butter gets soft quickly during mixing and/or if the dough is left out on the counter-top. If so, refrigerate the dough until colder before making cookies to help prevent it from spreading immediately when baked. 

- Even if we have room to bake two sheets on one shelf, its best to stagger the sheets on different ones. Place the oven rack 1/3 of the way from the bottom and the top shelf 1/3 of the way from the top. Leave about an inch or two between the cookie sheets and the sides of the oven to allow for air circulation; the cookies will bake better.

-All ovens have hot spots, so it's best to rotate cookie sheets half-way through baking. If using one cookie sheet, rotate the front to back. If there are two cookie sheets in the oven at the same time, swap and rotate the cookie sheets half way through baking. The cookies will bake more evenly.