No matter how many kinds of cookies I bake, nothing makes my boys grin (like Cheshire cats) the way chocolate chip cookies do. They have been after me to bake a big batch of chocolate cookies forever. And to be honest, who doesn’t love choc chip cookies. I sweetened the deal further by mixing up the chips with a lot of chunky chunks. They do say, there’s no such thing as too much chocolate, right! 😛
This is an egg free chocolate chunk and chip cookie. Soft, slightly chewy and with a choco hit in every bit- just the way my kiddos like it.
1 ½ cups /200 grams plain flour/Maida
½ cup /110 grams unsalted butter, at room temperature ( Skip salt if using salted butter like Amul)
1 cup brown sugar/220 grams, closely packed ( May use white sugar if brown is not available)
½ cup curd at room temperature
1 tsp vanilla extract or essence
½ tsp baking soda
¼ tsp salt (skip if using salted butter)
½ cup chocolate chips (dark/milk/milk chocolate or a mixture of all three)
200 grams or 1+ 1/3 cup chocolate chunks ( I chopped chunks out of a slab of Morde dark chocolate)
In a small bowl, sift together flour, baking soda and salt.
In a large bowl, beat butter till creamy. Add the sugar and beat till soft and fluffy.
Add the yogurt and vanilla and beat till all is homogenous.
Add the flour mix to the wet ingredients and fold in gently.
Add the chocolate chips and chunks and mix till they are evenly distributed into the dough.
Cover the dough with cling film or slightly greased aluminium foil and refrigerate for an hour.
Preheat the oven to 180C and line or grease a baking tray.
Taking 1 tbsp of dough at a time (you may use an ice cream scoop) make small balls and flatten them to discs.
Lay them on the baking tray 2 inches apart.
If you like to mix things up a bit, sprinkle the tops of the cookies with a pinch of salt. I tried on some. It was awesome!
Bake for 11-14 minutes till the chocolate melts. Watch for the bottoms of the cookies changing colour. As soon as the bottoms just begin to brown, remove and cool on the tray for 5 minutes. Serve warm for the gooey melty fun.
Gently move them to a wire rack and let cool completely. They stay good for a week in an airtight box.
Oven and baking specifications
I have a 45 Litre Oven (with a fan) and baked these at 180C . I placed the baking tray on the middle shelf, with both the upper and lower elements on. However, each oven behaves differently, so please adjust the temperature and baking time accordingly. Basically, as soon as the bottoms of the biscuits begin to change colour, the baking tray needs to be pulled out. It may take more/less than the 14 odd minutes it took me. So watch those bottoms! And do not Over Bake!! That will totally kill the biscuits.
Want to bake them in the microwave? Here is some wonderful explanation on how to go about it at ‘Cakes and More’.
Recipe adapted from Hot Chocolate Hits’ Salted Chocolate Chip Cookies
I replaced the egg with curd. You may use an egg and skip the curd.