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  • Writer's pictureApeksha Gore

Eggless double chocolate cookies

My search for the perfectly soft in the centre, firm on the sides, insanely chocolaty and devilishly delicious cookies has come to an end. I browsed through at least 10 recipes, including flipping through the many pages of cookbooks that line my bookshelf to finally mix and match and made a few small changes, all of which worked out very well. There are some elements in this recipe, added in very small quantities, which may surprise you - like Himalayan pink salt, a small amount of strong espresso and just a tiny spoon of cornflour. However, let me assure you that these small additions are what give this eggless cookie the perfect taste and texture.

Dry Ingredients:

  • 1 and 1/2 to 1 and 3/4th cups flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 to 1 and 1/2 teaspoon cornflour (optional)

  • 1/3rd cup cocoa powder

Other Ingredients:

  • 1/2 cup butter (100 gms), chopped into pieces

  • 1/2 cup powdered sugar

  • 1/2 cup brown sugar

  • 1 and 1/4th cup curd

  • 1/3rd cup chocolate chips or chunks

  • 1 teaspoon vanilla (optional)

  • 1/2 tablespoon strong espresso

  • 1-2 tablespoons milk (if required)


  1. Sift together flour, cocoa powder, baking powder, soda, corn flour and salt in a mixing bowl

  2. In another bowl, cream butter and both sugars together at high speed.

  3. Add the dry mix to butter mix, and slowly add curd

  4. Add chocolate chips or chunks and knead into a soft dough

  5. At this point, you may want to use a scant amount of milk - only if required

  6. Keep aside a few chocolate chips to sprinkle on top of each cookie for added appeal

  7. Wrap the dough in cling film and keep in the refrigerator for 45-60 mins

  8. The cookies tend to spread a bit, so refrigeration is required to help them retain their shape. However, if you prefer thinner cookies, you make want to skip or shorten the time in the fridge.

  9. Shape the dough into small balls, then flatten into slight cookies shape. Embed additional choco chips on top of each cookie

  10. Place on a lined baking tray about 1.5-2 inches apart leaving enough space for expansion

  11. Bake for 10-13 minutes depending on your oven settings at 180 degrees. The cookies should be done on the edges and slightly pliable at the centre. They will harden as they cool, so resist the urge to bake all the way - This will result in solf at the centre cookies

  12. If you prefer crisp cookies, reduce the curd to 1 cup and bake for 5 more minutes

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