Chapter I
The Recipe
- 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.