Ingredients:
Unsalted butter - 1/2 cup, at room temperature
Light brown sugar - 1/2 cup packed
Granulated sugar - 1/2 cup
Vanilla Extract - 1 tspoon
Plain Flour/Maida - 1+1/4 cup
Cornstarch - 1 tblspoon
Salt - 1/2 tspoon
Baking Soda - 1/2 tspoon
Chocolate chip - 1 cup
Any nut or berry - 1/2 cup lightly toasted if using nuts
Flax seed powder - 1 tblspoon
warm water - 3 tblspoon
Method:
In a small bowl, mix flaxseed powder and warm water and keep it aside for 10 minutes.
In another deep mixing bowl, cream butter and both sugar together very well.
Now mix in the flax seed gel. Keeping flax seed powder in warm water makes it like a gel, which helps the dish just like eggs do.
(I'm gonna write a note about egg replacements in the blog very soon, that will explain the use and properties of flaxseed)
In a separate bowl, sift the flour, cornstarch, baking soda and salt.
Add this dry mixture to the bowl of butter mix and stir well untill there is no dry flour left and everythings mixin very well.
Now mix in the chochip, berries or nuts (if using).
Now make similar size balls of this dough, preferably using ice-cream scooper, that will make about 2 tblspoon for every cookie.
Now place these rolled cookie balls onto lined baking tray and chill these cookie balls for minimum of 1 hour.
Once you chill them they will be quite set and make sounds like hard dough balls, when tapped onto tray.
You can also freeze these chilled cookie balls for baking later when need urgently.
Once cookie balls are chilled then preheat your oven at 165C / 325F.
Now arrange cookie balls on parchment lines baking tray and leave atleast 2 inch space in between cookies as they will flat out.
Bake these cookies for 15-18 minutes or untill the edges starts to brown.
Now cool the cookies completely on cooling rack.
if you are baking them from frozen, leave them on baking tray for 20 minutes before putting in the oven.
Choco-chip & Mixberry Drop Cookies are ready to eat with chilled glass of milk or cold coffee.
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