Eggless chocolate cookies recipe – are rich, crisp and delectable. You make one batch and it would dissappear so soon. These cookies are quite addictive so just warning you 😉 … The best part are these are eggless, dough could be made in advance. If you love chocolates then these are meant for you.
I love to make a quick snack with my evening tea but these cute little cookies are just perfect to satisfy a sweet craving. I have used whole dark chocolate for the cookies which makes them rich, dark and tempting. You could also call them brownie cookies.
The only challenge while making cookies are to know if they are baked or not. Let me help you if the cookies are slightly browned towards the edges that means they are baked. Allow them to cool once they cool down they would become crisp and firm. If post cooling they still appear soft then bake for some more time. It’s important to follow the recipe instructions to the tee while baking cookies. They shouldn’t be over-baked or under-baked.
This recipe takes a little more time than the usual cookie recipe because we are using chocolates. The chocolate is melted and mixed with the batter. So it’s important to allow the dough to chill for 30-40 mins before baking them. You could use any shape you want to or use a cookie cutter for the same. I have made the basic marble balls then pressed gently. You could also dust some caster sugar or icing sugar over the cookies however it’s optional.
You could give various impression on cookie with the help of fork, moulds, tooth pick etc. Play with the shapes and impression you would surely have fun while making and baking cookies kids would surely have 🙂
For some reason I love baking cookies more than cakes as it’s less messy affair and the process is more swift and prompt. I wish to purchase a very big sized oven so that I could bake all my cookies at one go 😉
I had made these to give as goodies at my hubbys office but ended up eating myself. Now gearing up to make more batches for them too.
How t0 make Eggless Chocolate Cookies Recipe:
1. Firstly melt the chocolate by using a double boiler, bain marie or by microwaving for a minute. Sift the flour, corn flour, salt, milk powder and baking powder. I don’t have a pic for this one.
2. Take a mixing bowl beat butter and sugar until soft and fluffy.
3. Add milk and combine nicely.
4. Also add vanilla essence and mix well.
5. It’s time to add the melted chocolate.
6. Whisk nicely the mixture should be smooth.
7. Fold dry sifted ingredients into batches of three.
8. Once all the flour is folded nicely into the batter. Place the batter into the fridge for 20 mins. If you planning to keep the mixture for a longer time the cover with a cling film and chill.
9. The chilled cookie mixture would get firm and look like this.
10. Grease the pan / tray with butter. Make marble sized balls with the dough.
11. Gently flatten them with your palm or thumb.
12. You could give shapes with fork, toothpick, moulds etc or just leave them into rounds. Have fun with your cookies if you have kids involve them they would enjoy the most. Just ensure you keep enough space between the cookies for them to rise.
13. Preheat the oven atleast 15 mins prior baking. Bake the cookies for 170º C for 17-19 mins or once the cookies are baked.
14. Allow them to cool. You could sprinkle some icing sugar while they are still warm. Serve the eggless chocolate cookies with hot cup of chocolate milk or tea. Once they are at room temperature store them into an air-tight container.
If you are fond of cookies then do check desi cookie (nankhatai), goan nankhatai, ginger cookie, vanilla cookie, lemon sables, eggless shrewsbury cookie, tutti frutti cookies, rose cookies, polenta cookies, snowball cookies and chocolate thumbprint cookies.
Eggless cookie recipe card below:
- 150 gms grated dark chocolate or chunks of chocolate
- ⅓rd cup milk powder
- 1 tsp salt
- 300 gms flour
- 1 tbsp corn flour or polenta ( I used polenta)
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp vanilla essence
- 125 gms caster sugar / powdered sugar or as sweet required
- 100 ml butter ( I used white butter)
- ½ cup milk
- Firstly melt the chocolate by using a double boiler, bain marie or by microwaving for a minute. Sift the flour, corn flour, salt, milk powder and baking powder. I don;t have a pic for this one.
- Take a mixing bowl beat butter and sugar until soft and fluffy.
- Add milk and combine nicely.
- Also add vanilla essence and mix well.
- It's time to add the melted chocolate.
- Whisk nicely the mixture should be smooth.
- Fold dry sifted ingredients into batches of three.
- Once all the flour is folded nicely into the batter. Place the batter into the fridge for 20 mins. If you planning to keep the mixture for a longer time the cover with a cling film and chill.
- The chilled cookie mixture would get firm and look like this.
- Grease the pan / tray with butter. Make marble sized balls with the dough.
- Gently flatten them with your palm or thumb.
- You could give shapes with fork, toothpick, moulds etc or leave them as it is. Just ensure you keep enough space between the cookies for them to rise.
- Preheat the oven atleast 15 mins prior baking. Bake the cookies for 170º C for 17-19 mins or once the cookies are baked.
- Allow them to cool. You could sprinkle some icing sugar while they are still warm. Serve the eggless chocolate cookies with hot cup of chocolate milk or tea. Once they are at room temperature store them into an air-tight container.
2. You could give any desired shape or impression.
3. Please don't over-bake or under-bake these cookies.
4. If you are allergic to milk then use almond milk and almond powder instead.
5. Preheating oven is very important when it comes to bake cookies and cake.
6. Before storing the cookies it's important to allow them to come to room temperature else they might become soft or crumbly.
Mohini verlekar says
Hi Maria, Tryd these cookies turned out good….i baked them for 25min with above mentioned temp…as the first batch i baked were a bit soft frm inside after baking them for 20min….hence the next batch i baked for 25min. They turned out hard but crunchy frm inside. Thks!
maria says
Mohini firstly thankyou for trying the cookies I am happy you liked them. Ideally they should be melting in your mouth and yes some crunch 🙂 and you are welcome.
Prathna says
Please tell me what kind of dark chocolate you use.
maria says
Prathna these are dark chocolate which has milk compounds. You could use any good brand which has a combination of milk compound. Alternatively you could use choco-chips of belgium chocolate or any other good brand. Hope this helps you.