Chocolate cookies | Choco chip cookies recipe | Eggless chocolate cookies
Chocolate cookies are one of the yummiest cookies ever discovered, baked with all-purpose flour, coco powder and sugar.
Like cake, cookies also have countless recipes for their making. Even after following a perfect reliable recipe, baking a cookie with perfect crunchy texture is a tricky part every time.
As I am relatively new in baking and learning new things every time I use my microwave oven, I would like to tell a few important points for the benefits of beginners who have a microwave convection oven. Experts in baking please excuse me for this long detailed post.
Unless you completely know about your convection oven, it may be an intimidating task to do baking with the desired perfection.
As you may know, a convection microwave oven or a conventional oven must be used for any kind of baking. Although a quicker version of cake can be baked using normal microwave mode(I never tried it) with microwave-safe utensils. But I highly recommend you to bake only with convection mode for even and soft perfect baking.
This convection microwave comes with the glass turntable and a low circular metal rack for baking and a tall one for grilling vegetables and meat.
Use Convection mode for baking and the small metal rack to keep the cake tin. Aluminum bakeware or any approved baking utensils may be used.
Always pre-heat the oven and follow the correct measurements to get the desired results.
That’s all about basics and I will try to include related tips and points as and when I post a new baking recipe.
Check out my other baking recipes:
Now let’s see about these Choco chip cookies (chocolate chip cookies). These chocolate cookies are crispy variety and taste exactly as the crunchy store bought. I added Choco chips for these cookies but you can use broken chocolate pieces too. This recipe uses butter and oil both in equal quantity. Yet you can use oil fully if you are concerned about butter usage.
A video explanation for the making of chocolate cookies:
Chocolate cookies | Choco chip cookies recipe | Eggless chocolate cookies
Ingredients
Ingredients:
Dry ingredients:
- 1½ cup all-purpose flour
- ¼ cup coco powder
- ¾ cup powdered sugar icing sugar
- ¾ tsp baking powder
- 1 pinch salt
- 2 tbsp choco chips white or dark
Wet ingredients:
- 2 tbsp butter
- ½ cup oil
- 1 tsp vanilla essence
- ¼ cup warm water if required
Instructions
Preparation:
- Measure sugar and powder it nicely. You can use icing sugar instead.
Recipe:
- In a large mixing bowl, take butter(room temperature) and oil and beat them together.
- Add sugar with the mixture and combine well with an electric beater or manual beater until it becomes a whole mass and fluffy. The sugar must incorporate well with the fat. Hence use the powdered sugar for easy mixing.
- Now place a large sieve on top of a bowl, sift all-purpose flour, coco powder, baking powder and salt.
- For extra flavor, add vanilla essence and combine everything with a spatula.
- Use a few tbsp of warm water or oil to combine the flour.
- At this stage, you can add Choco chips of any variety. I added both white and dark chocochips.
- Mix and prepare a thick chapati like dough.
- Press or roll with a pin gently and shape into desired shapes. Use a bottle cap or circular mould for circular shape cookies.
- Alternately, you can cut the pressed dough into square shapes using a pizza cutter or sharp knife.
- Arrange the shapes in a lined or greased baking tray.
- In the meantime, preheat the oven to 180°C and bake the cookies for 15-20mins. Usually, cookies don't need more than 20mins to get baked.
- Let the cookies cool down for 30mins before serving or storing.
- Initially, the cookies would be softer in texture when they're still hot and later when time progress, they will become hard and crispier. Hence allow enough time to cool down the core temperature of the chocolate cookies.
Notes
Nutrition
Preparation:
- Measure sugar and powder it nicely. You can use icing sugar instead.
Recipe:
- In a large mixing bowl, take butter(room temperature) and oil and beat them together.
- Add sugar with the mixture and combine well with an electric beater or manual beater until it becomes a whole mass and fluffy. The sugar must incorporate well with the fat. Hence use the powdered sugar for easy mixing.
- Now place a large sieve on top of a bowl, sift all-purpose flour, coco powder, baking powder, and salt.
- For extra flavor, add vanilla essence and combine everything with a spatula.
- Use a few tbsp of warm water or oil to combine the flour.
- At this stage, you can add Choco chips of any variety. I added both white and dark choco chips.
- Mix and prepare a thick chapati like dough.
- Press or roll with a pin gently and shape into desired shapes. Use a bottle cap or circular mould for circular shape cookies.
- Alternately, you can cut the pressed dough into square shapes using a pizza cutter or sharp knife.
- Arrange the shapes in a lined or greased baking tray.
- In the meantime, preheat the oven to 180°C and bake the cookies for 15-20mins. Usually, cookies don’t need more than 20mins to get baked.
- Let the cookies cool down for 30mins before serving or storing.
- Initially, the cookies would be softer in texture when they’re still hot and later when time progress, they will become hard and crispier. Hence allow enough time to cool down the core temperature of the chocolate cookies.
Tips:
1) Vanilla essence gives a nice flavor to the cookies.
2) You can use the same recipe to make plain chocolate cookies without choco chips.
3) More baking powder makes bitter cookies.
4) Add only the required amount of liquid. Too much liquid makes gooey cookies instead of crispy one.
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