Eggless Double Chocolate Chip Cookies (Small batch)
Salted butter (softened to room temperature)
Yoghurt or dahi
unsweetened cocoa powder
Chopped dark chocolate (55% cocoa)
salt (if using unsalted butter)
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.