Whole wheat double chocolate chip cookies eggless | double chocolate chip cookies egg free with step wise pictorial and video method.

Made using whole wheat flour and without eggs and without refined sugar, these cookies are loaded with chocolate flavour, and that too not once but double.

WHAT DOES DOUBLE CHOCOLATE MEAN?

 

A recipe has the words ‘Double Chocolate’, wherever the chocolate is there in 2 different forms.

If we talk about these cookies, these are double chocolate cookies because the cookie itself is chocolate flavored in addition to having choco chips.

First, the chocolate is present in the cookies in the form of cocoa powder and then more chocolate is added to them in the form of choco chips, making it double chocolate cookies.

LOVE FOR CHOCOLATE FLAVOURED COOKIES

 

Our son really loves cookies and especially the chocolate flavoured with choco chips embedded in them.

One day he was craving for chocolate cookies but they weren’t at home and it wasn’t feasible to rush to supermarket to buy the same.

Even if we can reach market easily, we prefer not to serve those packed cookies to our son.

Market cookies are generally and obviously not freshly prepared and they also use preservatives which keeps them surviving for months together.

So we thought why should we make cookies at home. We found every material needed to bake cookies available at home.

So we were excited to serve him the home-baked one. Simply because ingredients are very basic, the process is not difficult and these amazing chocolate cookies get ready just in less than an hour time.

Believe it, when he ate the Cookies, he was mesmerized with the taste. Mixture of crunch and softness made them fabulous.

INGREDIENTS USED IN MAKING THESE COOKIES

 

BUTTER : Butter works as a fat content in cookies. If you are whisking it with hand whisk, always prefer to add semi soft butter because it is easier to whisk.

We have added unsalted butter but you can use the salted one too. In that case, don’t add that extra pinch.

Butter can also be replaced with desi ghee/clarified butter.

SUGAR : These Cookies have no refined sugar but the cane sugar only. But you can use any sugar or jaggery powder, jaggery or brown sugar.

Note that either use a sugar which is very tiny like caster sugar or cane sugar. If your sugar is a big granulated one, then better grind it to fine powder before using.

WHOLE WHEAT FLOUR : whole wheat flour is the healthy replica of all purpose flour. However you are not barred from using APF.

COCOA POWDER : Cocoa powder is there to give these cookies a chocolate flavour. Cookies can be made without cocoa powder too but in that case, you can’t call the Cookies double chocolate. These would be only choco chips Cookies.

BAKING POWDER : This is important powder when it comes to baking. Baking powder provides much needed crunch and fluffiness to the Cookies.

SALT : A pinch of salt always enhances the taste of sweets or desserts. But as already stated, don’t add this pinch if the butter you have added is already having a salt.

MILK : Milk is here as a binding agent. It’s quantity is not specified and it is added as much as needed to bind the dough.

WHY COOKIES DOUGH NEED TO BE REFRIGERATED?

 

The fat content in the cookies is butter. When you refrigerate the dough, the fat content in dough gets solidified and hence the cookies don’t feel flat while baking and turn out to be crisp.

VEGAN OPTIONS

 

The only 2 dairy products used in this recipe are butter and milk.

Replace dairy butter with some vegan butter and dairy milk with some plant based milk. These 2 changes will transform your cookies into vegan one.

HOW LONG DO HOMEMADE CHOCOLATE COOKIES LAST?

 

The shelf life of homemade chocolate cookies is upto 3 weeks.

Once they turn completely cool after baking, just put them in some airtight container.

 

ALSO SEE

 

• Almond biscuit recipe
• Walnut cookies recipe
• Malai biscuits recipe
• Iranian rice cookies
• Jeera biscuits recipe
• Coconut cookies without eggs
• Chocolate Vanilla checkerboard Cookies
• Atta biscuits with jaggery
• eggless custard cookies
• Eggless Bourbon biscuits recipe
• Digestive biscuits recipe

 

STEPWISE PICTORIAL RECIPE OF Whole wheat double chocolate chip cookies eggless

 

1. Take semi soft butter and sugar in a bowl. (See notes below).
2. Whisk, either with hand whisk or electric one, until butter and sugar mixture turns creamy.
3. Add whole wheat flour, cocoa powder, baking powder, 1/4 cup of choco chips and salt (notes).
4. Give them a good mix.
5. To make a dough from out of the mixture, start adding milk little by bit and bring the mixture together (notes). We needed to add about 3 tbsp of milk.
6. Bring the mixture together into a dough. Note that don’t knead the mixture but bring it together.
7. Take a lemon size ball from the mixture and roll it between your palms.
8. Slightly flatten the ball and likewise prepare all the balls out of entire dough. With this much of dough, we managed to make 24 balls.
9. Arrange all on a baking tray lined with greased butter paper or parchment paper. (notes)
10. Tuck few more choco chips over the surface of flattened balls placed in baking tray.
11. Transfer the tray in refrigerator for 30 minutes.
12. After the said period, bake them @170°C for 18-20 minutes.
13. Take them out of oven and let them cool completely.

cookies are ready.

NOTES

1. We have used cane sugar but you can use refined sugar, brown sugar, jaggery or jaggery powder.
2. If you are using salted butter then no need to add extra salt.
3. To make a dough, don’t knead the mixture but only bring everything together.
4. Don’t over croud the tray and arrange biscuits by keeping some distance between them. Because when they will bake, they are going to enlarge a bit.

 

 

Whole wheat double chocolate chip cookies eggless – recipe card