Eggless Chocolate Chunk Cookies
Eggless Chocolate Chunk Cookies are rich, gooey, and perfectly crisp outside, loaded with indulgent chocolate chunks for every bite delightful.
Ingredients
1 Cup = 250 ml
- 1 +1/3 cup /190 gram all purpose flour
- 1/2 cup /110 gram sugar
- 1/2 cup/110 gram brown sugar
- 1/2 cup/115 gram butter (unsalted)
- 1 tbsp cornflour
- 1 tsp vanilla essence
- 1/2 tsp baking soda
- 1 cup dark chocolate (cut into chunks)
- 1/4 tsp salt
- 2 tbsp water
- 1 tsp oil
- 1 tsp baking powder
Instructions
- Melt butter in a saucepan.
- Transfer melted butter in a bowl.
- Let the butter cool down a bit.
- Then add refined sugar and brown sugar.
- Mix well.
- Now take a small bowl and mix water, baking powder and oil. This is the substitute for 1 egg. Add to the bowl.
- Mix well.
- Put a sieve on the bowl.
- Add flour, cornflour, baking soda and salt. Skip salt if used salted butter.
- Sift to the bowl.
- Add vanilla essence and mix.
- Then add chocolate chunks.
- Mix well.
- Now take an ice-cream scooper and scoop out the dough into a ball.
- If don't have ice cream scooper, just made out a ball within your palms.
- Place these balls on a tray.
- Cover and put the tray in refrigerator for an hour.
- Now arrange the balls on baking tray lined with greased butter paper or silicon mat. Keep a gap between each ball at it is going to expand on baking.
- Bake in preheated oven @180°C for 20-25 minutes.
- Take the tray out and leave the cookies untouched for 5 minutes as they are very soft right now.
- Make the next batch then.
- Eggless chocolate chunks cookies are ready. They are better enjoyed slightly warm. So in case you have microwave, just heat them for 30 seconds and enjoy the most delicious bakery style chocolate chunk cookies without eggs.
Notes
While you are baking one batch, keep rest of the balls in refrigerator.