Eggless double chocolate cookies recipe - Rich, buttery tasting cookies with subtle cocoa flavor and sweetness from chocolate chips in each and every bite. In short, the heaven in the mouth.
I have used white chocolate chips because it gives nice color contrast. Also I like the sweet flavor with dark cocoa flavor.
But you can use semi sweet chocolate chips, milk chocolate chips, dark chocolate or butterscotch chips.
I usually make chocolate chips cookies because it is my favorite, also many readers favorite too. They have also made it and enjoyed it.
Now shared double chocolate cookies. You know that anything with chocolate, I am always in.
These cookies had soft texture. But if you like crispy cookies then bake it few minutes longer than mentioned time.
Because of its soft texture, these cookies are best to make ice cream sandwiches. Sandwich some soft ice-cream between two cookies and freeze them till it sets and then enjoy.
Check out more eggless cookies recipes
Oatmeal raisin cookies // White chocolate macadamia nuts cookies // Snickerdoodles // Nutella cookies
How to make eggless chocolate cookies recipe (Step by Step Photos):
1) Pre-heat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
2) Line a baking sheet with parchment paper or butter paper or lightly butter it or spray it with nonstick spray.
3) Take all purpose flour, baking powder and salt in a bowl. Sift the cocoa powder.
4) Mix it well till incorporated and keep it aside.
5) In another bowl take soften butter, brown sugar and regular sugar.
6) Beat it using wire whisk or hand mixer or stand mixer till it becomes creamy and smooth.
7) Add thick yogurt and vanilla extract. In stead of yogurt, you can add milk.
8) Beat it well.
9) Add dry ingredients.
10) Mix it with spatula.
11) Add white chocolate chips.
12) Fold them in. if dough is too soft and sticky then keep in refrigerator for 15-20 minutes otherwise just go ahead with next step.
13) Drop cookies using scoop or two spoons about 1 ½ tablespoons of size. Arrange them few inches apart. If it is too uneven then lightly dip finger in the water and shape them into some kind of round.
14) Bake into preheated oven for about 12-14 minutes. It will soft to touch but it will look set around the edges. Let it cool in the sheet for 10 minutes.
15) Then remove it to the cooling rack and let it cool.
16) One cooled completely store them in air tight container or just start eating it like me.
Serving suggestion: Enjoy it with a glass of milk. Or munch on as such anytime of the day.
Eggless double chocolate cookies recipe
Ingredients
- ½ cup All purpose flour (Maida)
- 2 tablespoons Unsweetened cocoa powder
- ¼ teaspoon Baking powder
- ⅛ teaspoon Salt
- ¼ cup Unsalted butter soften to room temperature, 4 oz or ½ stick or 57 grams
- ¼ cup Light brown sugar
- 2 tablespoons White granulated sugar
- 1 tablespoon Plain yogurt or Milk
- ½ teaspoon Pure vanilla extract
- ½ to ¾ cup Chocolate chips white or dark or milk chocolate chips
Instructions
- Pre-heat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
- Line a baking sheet with parchment paper or butter paper or lightly butter it or spray it with nonstick spray.
making eggless double chocolate cookies recipe:
- Take all purpose flour, baking powder and salt in a bowl. Sift the cocoa powder.
- Mix it well till incorporated and keep it aside.
- In another bowl take soften butter, brown sugar and regular sugar.
- Beat it using wire whisk or hand mixer or stand mixer till it becomes creamy and smooth.
- Add thick yogurt. Beat it well.
- Add dry ingredients. Mix it with spatula.
- Add white chocolate chips.
- Fold them in. if dough is too soft then keep in refrigerator for 10-15 minutes otherwise just go ahead with next step.
- Drop cookies using scoop or two spoons about 1 ½ tablespoons size. Arrange them few inches apart. If it is too uneven then lightly dip finger in the water and shape them into some kind of round.
- Bake into preheated oven for about 12-14 minutes. It will soft to touch but it will look set around the edges.
- Let it cool in the sheet for 10 minutes.
- Then remove it to the cooling rack and let it cool.
- One cool completely store them in airtight container.
There is a mistake in your measurement - I did 2X recipe and in that your butter is still mentioned as half stick. It should have been 1 stick of butter - I compared this with the 1x you had posted.
Yes, I know this issue. I am working to figure it out.
Hi, would i be able to use this recipe to make nutella stuffed versions of this biscuit?
Not sure how would you stuff nutella?
Sorry didn't get your question.
Hi,
Can we use mini m&ms instead of chocolate chips?
My kid likes colorful desserts!
Yes you can