Eggless double chocolate cookies recipe
Eggless double chocolate cookies recipe with step by step pictures. With brown sugar, these cookies have perfect texture to satisfy your chocolate cravings.
Servings: 18 cookies
Ingredients
- 1 cup all purpose flour/ plain flour Maida
- 2/3 cup cocoa powder or 56 g unsweetened- See notes for measuring tips
- 1/2 cup chocolate chips semi sweet
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tsp baking soda
- 1 tbsp milk
- 1/4 tsp salt
- 1 tsp vanilla extract or 1/4 tsp vanilla essence
Instructions
- Sift flour, coco powder, baking soda, salt well in a bowl. Pre heat oven at 180 Deg C for 10 mins.
- In another mixing bowl, place butter at room temperature, both brown and white sugar and beat with electric hand blender to creamy pale mixture.
- Add vanilla and mix with spatula.
- In goes the dry ingredients we sifted in step1.
- Mix with hands to a crumbly dough.
- Add chocolate chips, 1 tbsp milk and make dough. I used chocolate from the fridge and cold milk. So my cookie did not spread well. You can add in room temperature or little extra milk for more flat cookies.
- Divide into 18 - 20 equal sized balls. Use cookie scoop or a ladle to equally portion the dough.
- Place in a baking tray lined with parchment paper. Leave 1 inch space for the cookie to spread.
- Bake in middle rack for 10 mins. Bake 2 more minutes if the cookie didn't spread well after 10 mins.
- The cookie will be soft once you take out from oven, but as cools down, it hardens.
Notes
- If you don't have 2/3 measure cup, or a kitchen scale, measure 1/2 cup + 2 tbsp + 2 tsp. (2/3 cup = 10 tablespoons + 2 tsp)