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 Chip (or 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 to make Eggless Chocolate Chip Cookies:
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 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.
They look absolutely delicious dear, a perfect bite 🙂
looks great and without egg sounds great
Yum cookies:) Very delicious:)
Reva
Looks very gud n tempting …shall try this some time
Thanks Nags…
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 🙂
Soooo tempting cookies…
Kurinjikathambam
that tasted so yum and i can say it is best one for people like me who don't eat egg in "hidden "form too:)
i know this is eggless, but can i actually use 2 eggs instead of the powdered flaxseed? thanks! 🙂
Woww… looks so tempting.. thanks for the recipe 🙂
Indian Cuisine