Crispy. Chunky. Chewy. That is the best way to describe these Eggless Dark Chocolate Cookies. These cookies are insanely delicious and ends the search for the best dark chocolate cookies.
They have the perfect texture. Soft and chewy in the centre with crispy bits around the edges. The best part has got to be the way the chocolate oozes out of these cookies. This recipe is honestly super quick and easy to bake. These dark chocolate cookies are unapologetically bold.
Just remember that it is essential for you to cool your cookies on the baking sheet for two minutes before transferring to a cooling rack for further cooling. Also, don’t over mix the dough it will make the cookies tough.
So here’s the cookie when you have a sudden craving for dark chocolate. These chocolatey, gooey cookies are sure to be a hit with any chocolate lover! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram.
You may like to try our other recipes like No Bake Strawberry Chocolate Tart and Coffee & Cookie Ice cream.
Yield: 8 to 10 cookies
Prep time: 10 minutes
Total time: 25 minutes
Ingredients for Eggless Dark Chocolate Cookies
3/4 cup plain flour (maida)
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar
1/4 cup granulated white sugar
1 teaspoon coffee/espresso powder
200 grams chopped dark chocolate
2 tablespoon butter
1/4 cup milk at room temperature
2 tablespoon butter at room temperature
Directions for Eggless Dark Chocolate Cookies
- Preheat the owen at 180 degrees C. Line a baking tray with parchment paper and grease it. Keep it aside.
- Shift the flour and cocoa powder together in a bowl.
- Add in the baking powder, baking soda, brown sugar, granulated sugar and coffee. Mix and set aside.
- On a double boiler, add 100 grams of chopped chocolate and stir gently until it melts. Now add butter, remove from heat.
- Pour the milk and stir till the mix is smooth. Let the mixture come to room temperature.
- Now add this mixture to dry ingredients.
- The dough will be very firm, so gently fold 100 grams of chopped chocolate in the dough.
- Scoop balls of dough to make 8 to 9 cookies. Place the cookies on the lined sheet having a gap of minimum 2 inches.
- Bake for 10 to 12 minutes max.
- Take out the baked cookies from owen. Let them cool for a few minutes on the cookie sheet, before moving to a cooling rack.
- Initially, they may not look firm but once the cookies cool down, they will set.
