Eggless Double Chocolate Chip Cookies (Small batch)
Servings 8 cookies
Calories
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.