Eggless Chocolate chunk cookies
I have been baking eggless chocolate cookies for more than 18 years by now. I have also shared many such recipes in the blog too. But somewhere something was missing and me being me, I wasn’t 100% satisfied with the outcomes. So, after a lot of trials and experiments and seeing many many videos and recipes, here is a beautiful yet simple recipe of these cafe style chocolate chunk cookies.
I have made these with organic whole wheat flour, though you may opt to use either all purpose flour or a combination of both. The cornflour in the recipe makes the cookie a bit lighter, so please do not skip it. Although you may replace cornflour with an equal amount of milk powder. Using a good quality chocolate (couverture instead of compound) ensures a better taste. You can use chocolate callets instead of chunks. Also a combination of white granulated sugar and brown sugar imparts a beautiful texture and earthiness to these cookies.
As always, I have used a 240 ml cup. Please try these and do not forget to share your feedback with me. Vanilla extract can be substituted with chocolate extract.
Ingredients:
- Whole wheat flour 180 gm (1.5 cup)
- Corn flour 20 gm
- Salt a pinch
- Brown sugar 75 gm
- White granulated sugar 75 gm
- Baking powder 1/2 tsp
- Baking powder 1 tsp
- Butter 113 gm (1/2 cup)
- Water 2 tbsp
- Vanilla extract 1 tsp
- Chocolate chunks 125 gm
Method:
- Mix the flour, salt and baking powder and keep aside.
- In a heavy sauce pan, measure the butter. To this, add sugar, water and baking soda and heat at a low flame till the sugar almost dissolves.
- Remove from fire and allow it to cool.
- Add vanilla extract and mix well.
- Chop the chocolate bar into small pieces.
- Add the dry flour mixture into the wet ingredients and mix gently.
- To this now add the chocolate chunks or chocolate callets and fold. The dough will be very soft n pliable.
- Take a baking sheet and line it with parchment paper or a silicon mat.
- Using a tablespoon scoop out the dough, shape it gently into a ball and place it on the prepared baking sheet. Repeat for the entire dough.
- Place the tray in the refrigerator for atleast 30 minutes.
- Towards the end of half an hour, preheat the oven at 180 degree Celsius.
- Arrange the chilled cookie dough on the tray leaving sufficient gap between two cookies. Bake for ten minutes.
- Now lower the temperature to 160-170 degree Celsius and then bake for 10-12 minutes more.
- Remove the tray from the oven, place it on a wire rack and allow the cookies to cool in the tray.
- After 5-6 minutes, transfer the cookies on the wire rack and cool completely.
- Store in an airtight container and enjoy with a cup of cold milk 🙂
