Eggless Double chocolate chip cookies. Double chocolate chip cookie recipe using brownie mix. I have baked chocolate chip cookies using chocolate cake mix (using silken tofu and Ener-G as egg substitute ) few years back and those cookies did turn out great, so was not hesitant to try it with brownie mix as well. 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. The cookies will be slightly crispy on top and soft and chewy in the middle.
Serve with tea, coffee or a glass of milk.
For the Double Chocolate Chip Cookies, add in the Chocolate Chips the batter and mix.
Eggless double chocolate cookies recipe with step by step pictures.
You can have Eggless Double chocolate chip cookies using 11 ingredients and 7 steps. Here is how you cook it.
Ingredients of Eggless Double chocolate chip cookies
- It's 1 cup of all-purpose flour.
- It's 1/2 cup of softened butter.
- You need 1/2 cup of soft brown sugar.
- It's 1/4 cup of castor sugar.
- You need 1 tbsp of flax seed powder.
- Prepare 1/4 cup of cocoa powder.
- You need 1/2 teaspoon of baking soda.
- Prepare 1 tablespoon of corn flour.
- You need 1/2 of vanilla essence.
- It's 1 pinch of salt.
- It's 1/3 cup of chocolate chips.
With brown sugar, these cookies have perfect texture to satisfy your chocolate cravings. I never knew the rich chocolate taste of brownies, chocolate cookies until many years even after moving to Singapore. Stir in chocolate pieces and pecans. I'm allergic to eggs and I don't like making things I can't eat.
Eggless Double chocolate chip cookies step by step
- A flax egg is an egg substitute. Mix 1 tbsp of flaxseed powder with 3 tbsp of water and leave for 15 minutes..
- Beat butter with brown sugar & castor sugar until it is light and fluffy..
- Mix flax egg & vanilla essence to the butter mixture and combine it well..
- Sift the flour, coco powder, baking soda, corn flour and salt together..
- Mix dry & wet ingredients together and combine everything together. Add chocolate chips to the dough..
- Scoop out the dough on a lined baking tray and press them gently. Then refrigerate the cookies for 30 minutes..
- Preheat the oven at 170°C and bake the cookies for 12-15 minutes. Let the cookies rest for another 10-15 minutes..
Add to margarine mixture and mix until combined. This is the best eggless chocolate chip cookie I have ever tasted. Enjoy it with a glass of milk. Storage: At room temperature: once cools completely, it can be kept in an airtight container up to one week. Freezing instructions: - You can freeze the cookie dough for later use. - Simply make balls from the cookie dough, place them on a parchment lined baking sheet and put it in the freezer.