Eggless Double Chocolate Cookies Recipe with stepwise instructions. Just a warning they are quite addictive. They are crunchy from exterior and smooth from inside. These little chocolate bombs would explode burst of chocolate flavor in your mouth.
Let me confess I am a chocoholic could start my day with a slab of chocolate, drink hot chocolate milk, have chocolate cake, chocolate cookies and end my day with chocolate lassis. Hope your sugar levels didn’t raised reading this 😉 I am sure there would be many like me but too much of sweet isn’t great for health hence I indulge them in smaller quantities to satisfy the sweet cravings within me.
Why it’s double chocolate cookie?? It’s got cocoa powder, melted dark chocolate, chocolate chips and further have dipped them in chocolate that’s optional though. So its’ a treat for chocolate lovers and kids would relish them. So do make these at your next indoor party.
While making any kind of cookies ensure you use powdered sugar for quick and better mixing. I have used granulated sugar for this recipe but have beaten well until the sugar dissolves and blends into the batter. You could use any good brand for chocolate and chocochips.
The only challenge while baking cookies are to not to overbake them. The best sign is they would leave aroma in your house once it starts baking, second sign is they would change the color towards the edge. Finally conduct a skewer test if it comes out clean it’s baked. Allow to cool they would firm up more then store them into a cookie jar or air tight container. This chocolate cookie I have stored in the fridge as its also dipped in chocolate towards the end.
Let’s make Eggless Double Chocolate Cookies Recipe:
1. Sieve the flour, wheat flour, baking powder, baking soda, cocoa powder, salt and ginger powder. Also add orange zest now if using.
2. Cream butter, sugar and milk until light and fluffy. Ensure the sugar is dissolved nicely.
3. Add condensed milk and melted chocolate. Beat again manually or with an electric beater until they look smooth and even.
4. Now fold in the dry ingredients into batches of three with the help of a rubber spatula.
5. Lastly add the chocochips. You would reach a stage where your spatula will be tough to move around.
6. So stop here and the bring the mixture together with your finger. Be gentle don’t knead it too much.
7. It would appear something like this. Stop here and grease your pans or tray. Preheat oven at 160º C exactly fifteen mins before baking.
8. Divide the dough into 20-24 equal portions shaping into small balls. Place the balls over the greased tray with little distance from each other. Else they won’t rise or bake evenly. Just give a small impression from the thumb towards the center gently. Alternatively you could shape them into flat rounds, any shape from cookie cutter. I prefer to keep it simple.
9. Bake at 160º C for about 17-20 mins or until the skewer comes out easily. Cool them on a wire rack.
You could just gobble them the way it is or coat them with chocolate for more fun and flavor.
10. Frosting cookies are optional. Meanwhile melt the chocolate with butter and keep it ready. I don’t have a pic for this one.
11. Once the cookies cool down dip them half way into the melted chocolate mixture. Place them on a parchment paper and allow to cool. Once they cool down the chocolate would solidify, now store them into an air-tight container and place in the fridge.
Serve your eggless double chocolate cookies warm or cold.
If you are looking for more eggless cookies then do check sandwich cookies, eggless strawberry cookies , eggless jam cookies, eggless chocolate cookies, snowball cookies, tutti frutti cookies and chocolate thumbprint cookies.
Eggless Double Chocolate Cookies Recipe and printable version below:
- [b]Wet Ingredients:
- [/b]
- 1/4th cup sweetened condensed milk
- 2 tbsp milk
- 1/4th cup chocochips
- 3/4th cup butter softened
- 1 tbsp orange zest [b](optional)
- [/b]3 tbsp melted chocolate (chocolate gently heated over a double boiler )
- [b]Dry Ingredients:
- [/b]150 gm all purpose flour (maida)
- 2 tbsp wheat flour
- 2 tbsp cocoa powder
- a pinch of salt
- 1/4th tsp baking powder
- a pinch of baking soda
- 3 tbsp granulated sugar or caster sugar
- 1 tsp dry ginger powder
- [b]For Chocolate Dip:
- [/b]1.1/2 cup chocolate + 1 tbsp butter (chocolate gently heated over a double boiler or bain marie along with butter)
- Sieve the flour, wheat flour, baking powder, baking soda, cocoa powder, salt and ginger powder. Also add orange zest now if using.
- Cream butter, sugar and milk until light and fluffy. Ensure the sugar is dissolved nicely.
- Add condensed milk and melted chocolate. Beat again manually or with an electric beater until they look smooth and even.
- Now fold in the dry ingredients into batches of three with the help of a rubber spatula.
- Lastly add the chocochips. You would reach a stage where your spatula will be tough to move around. So stop here and the bring the mixture together with your finger. Be gentle don’t knead it too much.
- It would appear something like this. Stop here and grease your pans or tray. Preheat oven at 160º C exactly fifteen mins before baking.
- Divide the dough into 20-24 equal portions shaping into small balls. Place the balls over the greased tray with little distance from each other. Else they won’t rise or bake evenly. Just give a small impression from the thumb towards the center gently. Alternatively you could shape them into flat rounds, any shape from cookie cutter. I prefer to keep it simple.
- Bake at 160º C for about 17-20 mins or until the skewer comes out easily.
- Cool them on a wire rack.
- Frosting cookies are optional. Meanwhile melt the chocolate with butter and keep it ready. I don’t have a pic for this one.
- Once the cookies cool down dip them half way into the melted chocolate mixture. Place them on a parchment paper and allow to cool. Once they cool down the chocolate would solidify, now store them into an air-tight container and place in the fridge.
- Serve your eggless double chocolate cookies warm or cold.
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