Chocolate Chunk Cookies (Eggless)
Ingredients
Ingredients
all-purpose flour
120 g
cornstarch
10 g
baking soda
0.25 tsp
salted butter
120 g
brown sugar
55 g
castor sugar
35 g
milk
30 ml
vanilla essence
5 ml
dark chocolate 60% (chopped)
150 g
Instructions
Brown the butter
Add salted butter to a saucepan and brown on low heat until milk solids caramelize and butter turns amber with nutty aroma.
Mix wet ingredients
Once cooled, transfer browned butter to mixing bowl. Add brown sugar and castor sugar, whisk until sugars dissolve. Add milk and vanilla essence, whisk again.
Sift dry ingredients
Pre-sift flour, cornstarch and baking soda into a bowl.
Combine dough
Add dry mix to wet mix. Combine only until flour is mixed. Refrigerate for 10 minutes.
Melt chocolate
Melt dark chocolate in a microwave-safe bowl.
Prepare chocolate chunks
Pour melted chocolate onto parchment-lined tray, spread evenly. Refrigerate until solid, then chop into rough chunks.
Add chocolate chunks to dough
Add rough chocolate chunks to chilled cookie dough. Mix well and refrigerate for 15 minutes.
Shape cookies
Form 50 g dough balls, top with extra chocolate chunks. Place on parchment-lined baking tray and freeze for 15 minutes.
Bake cookies
Bake in preheated 175°C oven for 8-10 minutes.
Cool and serve
Allow cookies to cool completely. Sprinkle with sea salt and enjoy.
Original recipe
Storage
Let dough mature in fridge 48 hours for best flavor. Freeze unbaked dough balls up to 1 month and bake from frozen.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.