EGGLESS DOUBLE CHOCOLATE COOKIES
Ingredients
- 110 g (1/2 cup) unslated butter cubed in small pieces and left at room temperature (24°C) for about 20 minutes.
- 110 g (1 cup) caster sugar
- 50 g (1/4 cup) brown sugar
- 1 tsp vanilla extract
- 40 g (2+1/2 tbsp) milk lukewarm
- 40 g (1/3 cup) unsweetened cocoa powder
- 180 g (1+1/2 cup) all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 80 g (1/2 cup) white chocolate chips
- 40 g (1,4 oz) white chocolate chunks
Instructions
- In a large size bowl, mix with a hand mixer butter, caster sugar, brown sugar and vanilla until creamy and well combined.
- Add milk and mix until combined (don’t worry if it lumps a bit).
- Sift in cornstarch, half of the flour, baking powder, baking soda, and incorporate with a spatula; then incorporate the remaining flour and salt until almost combined.
- Add white chocolate chips and white chocolate chunks and gently incorporate without ovemixing the dough. You should get a NOT sticky dough.
- Cover with plastic wrap and place in refrigerator for 30 minutes (if you live in a hot climate, do not skip this step).
- Spoon the dough with a 5cm-2inch diameter ice cream scooper and place the cookie balls onto two lined baking sheet about 2 inch apart. You get 13 cookies.
- Bake in preheated oven (fan on, upper+lower heat) at 180°C-350°F for 8 minutes: the center shoul be still soft.Do NOT overbake the cookies, they will keep on cooking on the baking sheet even when you remove it from the oven.
- When still hot, add on top of the cookies some white chocolate chunks.
- Slightly cool down the cookies onto the baking sheet, then cool down onto a wire rack. Do not touch it immediately because they are fragile when hot and you could break it.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips FOR PERFECT EGGLESS COOKIES:
Use slightly softened butter, not creamy or too hard
The butter should be soft but not greasy or too warm. This helps create the perfect cookie texture — not too flat, not too cakey.
Chill the dough:
Don’t skip the chilling step, especially if your kitchen is warm or you live in a hot climate. Chilling helps the cookies hold their shape and develop better flavor.
Don’t overmix:
Once you add the flour, mix just until combined. Overmixing can make the cookies dense.
Weigh your ingredients:
For best results, use a kitchen scale! It ensures consistent texture and spread every time.
Bake only until edges are set:
Cookies continue to bake on the hot tray even after coming out of the oven. Remove them when the centers are still soft.
Customize your chocolate:
You can swap white chocolate with dark, milk. Remember that a good quality chocolate bar is always the best choice for your chocolate bakings!
Why did my cookies turn out flat and spread too much in the oven?
This often happens if the butter was too soft or even slightly melted before mixing.
Another common cause is skipping the chilling step: cold dough spreads less. Make sure to chill the dough for at least 30 minutes, especially in hot climates.
Why did my cookies stay like a ball and didn’t spread in the oven?
This can happen if you added too much flour (especially when using cups instead of weighing with a kitchen scale) or if the dough was too cold.
Try using a scale to measure ingredients accurately and let the chilled dough rest for some minutes at room temperature before baking.
LET'S TRY THESE RECIPES!:
