These Double Chocolate Chip Cookies are eggless and extremely easy to make. They use only 10 ingredients and come together in less than 15 minutes.
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What kind of chocolate have you used?
I used Callebaut Chocolate Buttons. You can use any type of chocolate you like to eat on its own. I highly recommend Amul Dark Chocolate or Bournville just chop them up into bite sized pieces and add it to the dough.
Can I use whole wheat flour?
I wouldn’t recommend using whole wheat flour. I have tested this recipe only using all purpose flour (maida).
What kind of yoghurt have you used?
I used regular unsweetened yoghurt. I recommend using full fat yoghurt. You can also use your home made curd (dahi).
What can I use instead of brown sugar?
You can use regular castor sugar. Using brown sugar makes the cookie chewy and soft.
Do I have to refrigerate the cookies?
Yes, it helps with making the flavour better. It also helps to ensure that the cookies spread just the right amount instead of spreading too much.
How to adjust the baking time of the cookies?
The baking time depends upon the cookie scoop you use. I used a scoop that gives me a cookie that weighs 35-40 grams. So it takes 18 minutes in my oven at 175C to get a crispy exterior and chewy centre. If you bake smaller cookies the baking time will be less.
Eggless Double Chocolate Chip Cookies (Small batch)
Ingredients
- 80 g Salted butter (softened to room temperature)
- 110 g Brown sugar
- 1 tsp Vanilla extract
- 50 ml Yoghurt or dahi
- 1/4 tsp Baking Soda
- 1/4 tsp Baking powder
- 110 g All-purpose flour
- 10 g unsweetened cocoa powder
- 100 g Chopped dark chocolate (55% cocoa)
- 1/4 tsp salt (if using unsalted butter)
Instructions
- In a bowl add the soft, room temperature butter and sugar, whisk very well for 2 minutes using a whisk.
- Now add the yoghurt and vanilla and, mix until combined.
- Sift the all-purpose flour, cocoa powder, baking soda and baking powder into this bowl and mix until you don't see any dry flour. (add salt if you used unsalted butter)
- Add the chopped chocolate and fold gently, do not overmix.
- Take a large cookie sheet and line it with parchment paper, scoop out the dough into roughly 40g balls and place them reasonably far apart from each other because they will spread.
- Refrigerate this dough while you preheat your oven to 175C for 15 minutes.
- Bake the cookies at 175C for 18 minutes. If you bake them longer they will become more crispy.
- Let the cookies cool on the tray for 10 minutes before consuming. The cookies become firmer as they cool down.
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