Viral Eggless Cookie Tin in Airfryer
Eggless gooey cookies baked in airfryer
These trending eggless cookies are gooey in the center, crunchy on the edges, and loaded with chocolate chunks and chips.
Equipment
Ingredients
Ingredients
soft butter (softened)
52 g
brown sugar
75 g
milk
27 g
vinegar
2.5 ml
all purpose flour
120 g
milk powder
16 g
baking soda
0.25 tsp
dark chocolate chunks
6 piece
chocolate chips
30 g
Instructions
Soften the butter
Remove butter from refrigerator, weigh it, and let it sit for 10 minutes until soft.
Prepare buttermilk
Add vinegar to milk and set aside to make buttermilk.
Cream butter and sugar
Add brown sugar to the softened butter and whisk until light and creamy.
Add buttermilk
Add the buttermilk mixture to the creamed butter and sugar and mix well. It may look split but that's okay.
Form the dough
Add the dry ingredients (flour, milk powder, baking soda) and mix to form a soft dough.
Shape the cookies
Divide the dough into 6 portions. Stuff each with a large dark chocolate chunk, shape into balls, and place in a baking dish. Top with chocolate chips.
Chill the dough
Refrigerate the shaped cookies for 1 hour. Do not freeze.
Preheat airfryer
Preheat the airfryer at 155°C for 5 minutes.
Bake the cookies
Bake the cookies in the preheated airfryer for 15-20 minutes until golden.
Cool and serve
Let the cookies cool for 5 minutes, then serve hot with a scoop of vanilla ice cream.
Original recipe
Storage
Store in airtight container. Cookies stay gooey up to 3 days in fridge. Freeze baked cookies up to 1 month.
Notes
• The dough may look split after adding buttermilk – this is normal and will come together when dry ingredients are added.
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