Chapter I
The Recipe
- Walnut pieces are toasted gently until just fragrant, then cooled.
- Butter is creamed with brown and icing sugar until light and pale.
- Whole milk and vanilla are beaten in — no egg; sifted flour, cornflour, soda, baking powder, and salt are folded to a soft dough.
- Toasted walnuts and chocolate chips are folded in by hand.
- Dough is scooped into thick jumbo mounds, chilled, then baked hot for a soft centre.
- Pulled while the centre is still soft — they finish on the tray.
Chapter II
Provenance
- Refined wheat flour (maida)
- Cornflour (a spoonful, for a soft eggless crumb)
- Butter (cultured)
- Brown sugar and icing sugar
- Whole milk (in place of egg)
- Vanilla essence
- Baking soda and a little baking powder, a pinch of salt
- Toasted walnut pieces
- 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
- Walnuts add omega-3s, magnesium, and a real protein lift
- Real cultured butter and real dark chocolate, not compound
- No artificial flavour, no high-fructose corn syrup
- Toasted nuts, not candied — nothing extra coated in sugar
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. Walnuts are inspected and de-shelled by hand and toasted on a dedicated tray. Please flag tree-nut allergies when ordering. Cookies are handled with gloves.