Eggless Chocolate Chip Cookies

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!  😛
Chocolate Chip Cookies
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.
Chocolate chip cookies prepChoc Chip Cookies
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.

Chocolate Chip Cookies

Eggless Chocolate chip cookies

Eggless Wholewheat Oatmeal Pistachio Rose Cookies

IMG_6440Because I am on a cookie baking spree,
And we loved the Rose Pistachio Cookies
And they vanished within three days of making, I decided to bake them again! 😀
A lot of my friends wanted an egg free recipe and I wanted a Maida (APF) free one. So I tried making them tweaking my Whole-wheat Oats Biscuits recipe. And it worked like a charm. The new oven seems to like me 😛
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This recipe gives about 12 cookies.  I also made some thin and dainty wafer like cookies. They were amazing! I need to work more in that direction 😀
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You need
100 gms (a little less than one cup) whole wheat flour
100 gms (a little less than one cup) Oat meal
90 gms butter, soft at room temperature (but not melted)

80 gms sugar, brown preferably, else white
½ tsp Baking Soda
2-4 Tbsp milk, at room temperature
1 tsp cardamom powder
2 Tbsp dried rose petals, crushed
3 Tbsp pistachios, crushed
2-3 drops of pure rose extract or ¼ tsp rose water

Measure out 100 gms of oats and grind them in the mixer to get oatmeal. Do not grind too fine.
Whisk together whole wheat flour, oatmeal, sugar and baking soda so that they are well mixed.
1Add the butter to the flour mixture and mix it into the flour rubbing with fingers to get a bread crumb like texture.
4Add the rose extract, rose petals and crushed pistachios and mix well.
3Very gradually, one tbsp at a time add the milk and get the dough together. Do not knead at all! Just keep adding the milk slowly to get in together.
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7Cover in cling film and refrigerate for 30 minutes.
8Pre heat the oven at 170C for ten minutes and line a baking tray. Mine is non stick so I simply greased it lightly with butter.
Divide the dough into two.
On a clean plastic sheet, roll out the dough to about 1 cm thickness. I cover the dough with the plastic sheet while rolling out. It makes is easy to roll out.
9Spread some pistachios all over the rolled dough and roll lightly to press them in.
Cut cookies with a cookie cutter or with an inverted steel glass or bowl.
10Bake for 14-15 minutes
11Let rest in the baking tray for 3-4 minutes.
Remove to wire rack to cool completely and store in an air tight container. They stay good for about two weeks.
These are the wafer thins. We loved them the most! So light and crunchy 😀
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You may use any other nut like cashews or walnuts  and replace the rose extract with vanilla or any other extract to get flavours of your choice.
Enjoy these delicious and healthy cookies with your morning or evening cuppa!

IMG_6435Oats4