Butter is creamed with brown and icing sugar until light and pale.
Whole milk, vanilla, and a drop of red colour are beaten in until even — no egg; the milk gives the crumb its softness.
Sifted flour, a little cocoa, cornflour, soda, baking powder, and salt are folded to a soft, tinted dough.
White and dark chips are folded in; dough is scooped into thick jumbo mounds and chilled.
Baked hot for a soft centre, then dropped to set the crust.
Pulled while the centre stays soft so the crumb keeps its gentle tang.
Chapter II
Provenance
Refined wheat flour (maida)
A little cocoa powder
Cornflour (a spoonful, for a soft eggless crumb)
Butter (cultured)
Brown sugar and icing sugar
Whole milk (in place of egg)
Vanilla essence
A drop of red food colour
Baking soda and a little baking powder, a pinch of salt
White and dark chocolate chips
Chapter III
Why it tastes familiar
Completely eggless — milk and cornflour replace the egg, so it is safe for egg-free diets
Real cultured butter, not bakery shortening
White and dark chocolate chips, not compound coating
No artificial flavour, no high-fructose corn syrup
A small, contained amount of food colour — used sparingly
Care & Pairing
How to keep it
Storage
Keep airtight, away from direct sun and heat.
Shelf Life
Best enjoyed fresh; check the pack note on arrival.
Pairing
Serve with coffee, masala chai, or a quiet glass of milk.
Eggless throughout. Colour is measured to a single drop per batch; chips are portioned in dedicated bowls. Trays are sanitised between batches; finished cookies are handled with gloves.