"Wow" is the only word that came out when I plated my first ever Eggless Chocolate Chip Cookies and presented it to my daughter.
My about-to-turn-2 year old, was sure that something of her interest is cooking because the house was smelling like vanilla all afternoon. Therefore, as soon as I plated, she grabbed a hot cookie and ran away with it.
And in minutes it was over!
That's when I knew my recipe is a huge hit and absolutely blog worthy.
With simple ingredients these cookies require no long preparation or technique. Just follow the recipe and it will yield the same results as mine.
This recipe is eggless and also great for lactose intolerant. So anyone who is a vegetarian or doesn't eat eggs and milk can every well enjoy it whole heartedly.
Lastly, I made them on a stove top. So, the recipe also teaches "How to Bake Cookies Without Oven".
The chocolate that I have used is dark chocolate. And, rather than adding chocolate chips I have chopped a bar of chocolate into big and small pieces and then folded it to the dough. That way after baking you get this really yummy soft chocolate morsels along with a crunchy cookie.
Plus, chopping your favourite bar of chocolate also keeps in check the quality of chocolate used in the recipe. For instance, I always stay from Compound Chocolate because it uses low quality fat and not real cocoa butter. A good quality dark chocolate gives you yummy chocolatey taste. If you, however, prefer something sweeter then go ahead with milk chocolate.
Ingredients:
- 3/4 cup all-purpose flour/maida
- 1/4 cup unsalted butter
- 1/4 + 2 tbsp. granulated white sugar
- 1/4 cup chopped dark chocolates (click to buy Amul 55% Dark Chocolate Bar)
- 1 tsp. baking powder
- 1 tsp. vanilla essence (click to buy Ossoro French Vanilla)
- 1/4 tsp. salt
Method:
In a mixing bowl, whisk together butter and sugar till the sugar has melted.
Add flour, baking powder, salt and vanilla essence.
Whisk for a minute to roughly combine all the ingredients.
Leave aside the whisk and with clean hands, begin kneading the dough.
No additional water or milk required.
Wrap the dough in a clingwrap and refrigerate for half an hour.
Meanwhile, on a gas stove place a large handi/pot.
Inside it place another smaller handi.
On top of the smaller handi, place an aluminum plate.
Ensure that the aluminum plate is not touching any sides of the large handi.
Now cover the main large handi with a lid.
This is the stove top oven you just created!
Take the dough out from fridge and mix in the chopped chocolates.
Now prepare small size roundels of the cookie dough.
Flatten each cookie slightly.
Place 4-5 cookies on the aluminum plate.
No need to grease that plate.
Keep ample space between the cookies as they will expand and double their size.
Cover the main handi with a lid and bake on low heat for 15 minutes.
Peek once or twice to check if cookies are not burning.
After 15 minutes, open the main lid and without any delay carefully lift with the help of tongs the aluminum plate.
Using a spatula, lift the hot cookies and place them on a wire rack for cooling.
If you leave it on the hot aluminium plate, cookies will continue to bake and may even get burnt.
Upon cooling the cookies will become very crunchy.
Store them in an airtight container.
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