Eggless Chocolate Chunk Cookies Recipe
I love chocolate chip cookies. But you know what's better than chocolate chip cookies? Chocolate Chunk Cookies. The chunks melt while baking and stay gooey while you bite into the cookies - yum!
If you are a chocolate addict and love cookies, nothing should stop you from having what you like. That's why these eggless chocolate chunk cookies work really well, they can be eaten by anyone, especially those who don't eat eggs even in the "hidden" form.
Eggless Chocolate Chunk Cookies
Makes 3 to 4 dozen cookies
Adapted from: A Passion for Baking by Marcy Goldman
Ingredients:
1 cup unsalted butter, softened to room temperature
1 cup firmly packed brown sugar
1/2 cup white sugar
1.5 tsp vanilla extract
2 tbsp flax seed powdered (to replace 2 eggs)
2 cups + 4 tbsp all purpose flour or maida
3/4 tsp baking soda
1/4 tsp salt
1 to 1.5 cups chocolate chunks
(I used Nestle chocolate chunks and love them! You can also use choc chips, but chunks are infinitely better)
How I Made It:
1. Preheat oven to 350F/180C. Line baking trays with parchment paper and baking sheets.
2. In a bowl, either by hand or mixer, cream butter and both sugars well together until very smooth (about 3-5 mins). Add vanilla and flax seed powder and mix until well blended. Add the flour, baking powder, baking soda, and salt to this mixture. Fold well until all ingredients are combined well (you don't need to mix or sift dry ingredients before adding to the wet mixture but you can if you want to).
3. Fold in the chocolate chunks finally. Scoop out using a tablespoon (adding 2 to 3 tbsp per cookie) or small ice cream scoop and place the cookies atleast 2 inches apart on the baking tray.
4. Bake for 12-15 mins until the cookies have flattened out and the edges brown nicely.
The warm cookies are heavenly. Chocolate chunks, unlike chips, melt in the cookies and remain gooey and yummy for as long as the cookies last.
If you are a chocolate addict and love cookies, nothing should stop you from having what you like. That's why these eggless chocolate chunk cookies work really well, they can be eaten by anyone, especially those who don't eat eggs even in the "hidden" form.
Eggless Chocolate Chunk Cookies
Makes 3 to 4 dozen cookies
Adapted from: A Passion for Baking by Marcy Goldman
Ingredients:
1 cup unsalted butter, softened to room temperature
1 cup firmly packed brown sugar
1/2 cup white sugar
1.5 tsp vanilla extract
2 tbsp flax seed powdered (to replace 2 eggs)
2 cups + 4 tbsp all purpose flour or maida
3/4 tsp baking soda
1/4 tsp salt
1 to 1.5 cups chocolate chunks
(I used Nestle chocolate chunks and love them! You can also use choc chips, but chunks are infinitely better)How I Made It:
1. Preheat oven to 350F/180C. Line baking trays with parchment paper and baking sheets.
2. In a bowl, either by hand or mixer, cream butter and both sugars well together until very smooth (about 3-5 mins). Add vanilla and flax seed powder and mix until well blended. Add the flour, baking powder, baking soda, and salt to this mixture. Fold well until all ingredients are combined well (you don't need to mix or sift dry ingredients before adding to the wet mixture but you can if you want to).
3. Fold in the chocolate chunks finally. Scoop out using a tablespoon (adding 2 to 3 tbsp per cookie) or small ice cream scoop and place the cookies atleast 2 inches apart on the baking tray.
4. Bake for 12-15 mins until the cookies have flattened out and the edges brown nicely.
The warm cookies are heavenly. Chocolate chunks, unlike chips, melt in the cookies and remain gooey and yummy for as long as the cookies last.
Store in an air-tight container for up to 4 days.
Posts
Lemme tell you first,am not a choco fan..But tempted to come here coz of the cool clicks..My God,I love to much some of them.What you wrote here about chunks being used,I totally agree.A very sensible idea Nags.Thank you.Bookmarking.
ReplyDeleteThanks! Yes, i feel chocolate chunks work so much better in cookies than chips do. I am planning to tweak this recipe and create a double chocolate chocolate chunk cookie recipe!
ReplyDeleteWow, Nags finally an egg less version of the ever famous choco chip cookies. thanks to you. bookmarked. let me check if I could get hold of choco chunks let alone chips.
ReplyDeleteTempting cookies....love to grab one right now...
ReplyDeleteCold Milk & chocolate chunk cookies .. aaah Blis ..
ReplyDeleteI love chocolate chunks in cookies,love it,wow,this is egg less too,should try sometime :)
ReplyDeleteVery addictive and tempting cookies..
ReplyDeleteWoww... looks so tempting.. thanks for the recipe :)
ReplyDeleteIndian Cuisine
i know this is eggless, but can i actually use 2 eggs instead of the powdered flaxseed? thanks! :)
ReplyDeleteHavent tasted choco chunk cookies but I luv choco chip cookies....Looks very tempting
ReplyDeletethat tasted so yum and i can say it is best one for people like me who don't eat egg in "hidden "form too:)
ReplyDeleteAbsolutely :) that's what the original recipe calls for. I really want to try it that way too, so planning to do a double chocolate chunk cookies recipe variation with eggs next time!
ReplyDeleteSoooo tempting cookies...
ReplyDeleteKurinjikathambam
Nags, I made a couple of cookies and the apple crumble recently. Well, they were good but one of the problems was that both had a ghee like taste which both me and my husband do not like.. Those who do not mind the ghee taste found them "very very good". My mom suggested that the cookie dough should be firmer with less butter in than wat i was using.. Can you kind of tell me the consistency of the dough in this cookie. coz it looks kind of sticky in the picture. I wud love to know if there s any relation between the dough consistency and the end product..like wet dough--- hard cookie.. any such info u have gathered over ur experiences...i have a small baby at home and wud love to make the cookie soft so that he can chew it... tooo long a comment :)
ReplyDeletenot sure why you got the ghee smell. consistency of batter definitely has an effect on the end product but usually cookie doughs are not watery, otherwise they can't hold shape. the consistency you see in the pics is probably the loosest it will be - ie, scoop-able consistency. the end result of this cookie is fudgy and soft. you can use eggs instead of using the flax seed as egg replacement.
ReplyDeleteThanks Nags...
ReplyDeleteLooks very gud n tempting ...shall try this some time
ReplyDeleteYum cookies:) Very delicious:)
ReplyDeleteReva
looks great and without egg sounds great
ReplyDeleteThey look absolutely delicious dear, a perfect bite :)
ReplyDeleteFlax seed is a substitute for eggs ? Can we do that in a cake too ?
ReplyDeleteThe cookies are adorable
Eggless is a scoring factor... superb recipe!
ReplyDeleteCan clearly visialuize how you say when chocolate melts... mmm...
http://krithiskitchen.blogspot.com
That looks yum. Love that this is an eggless version. They look great.
ReplyDeleteyummy and delicious nags .... tempting clicks ..... love them .....
ReplyDeleteBongmon - YES! Flax seeds are a great substitute in cakes too. Just add 1/4 cup water + 1 tsp flax seed powder for every egg called for in the recipe :)
ReplyDeleteDelicious and tempting cookies,too gud recipe...
ReplyDeleteThis is evil. Subway cookies, types. I wont mind eggs, for such beauties. Amazing recipe!
ReplyDeleteI want to bite this cookies.. looks so yummy! I'll give it a try to make this eggless cookies..Sounds great right?
ReplyDeleteThese look good. And I agree, chunks are so much better than chips. More chocolate in every bite. :D
ReplyDeleteThat looks so good....perfect cookies
ReplyDelete