Eggless Chocolate Chunk Cookies | Eggless Chocolate Chunk Pistachio Cookies
Learn how to make Eggless Chocolate Chunk Cookies recipe with detailed step by step pictures. Best eggless chocolate chip pistachio cookies, loaded with milk chocolate and roasted pistachios!
Cuisine: Baked Goodies, Eggless Baking
Keyword: Baked Goodies, Cookies, Eggless Baking
Baking Tray + Parchment Paper
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
1/2cupAll-Purpose Flour + 1 tbsp
1/4cupUnsalted Buttersoft at room temperature
1/4cupLight Brown Sugar
1/4cupRoasted PistachiosCoarsely Chopped/Powdered
1/4cupChocolate ChunksChocolate Bar Roughly Chopped or Chocolate Morsels
2tspThick Fresh Curd
Large Pinch of Salt
In a mixing bowl add 1/4 cup soft unsalted butter at room temperature along with 1/4 cup light brown sugar and 1.5 tbsp castor sugar.
Using hand mixer or whisk, cream butter and sugar on medium speed for 3-4 mins until it is pale and creamy.
Add 1/4 tsp vanilla extract and mix it in.
Next sift 1/2 cup all purpose flour, 1/4 tsp baking soda and a large pinch of salt into the bowl.
Using the hand mixer, combine the ingredients on low speed for 1-2 mins. Now add 2 tsp thick fresh curd (adjust the quantity depending on consistency of dough) and whisk again for a minute. Bring the dough together and it should look creamy.
Add 1/4 cup pistachios powdered coarsely (or roughly chopped).
Next add 1/4 cup roughly chopped milk chocolate (if using bar chocolate) or chocolate morsels. For best results, use large sized chocolate chips.
Fold them with the dough.
Bring the dough together, cover it with cling film. Refrigerate for 45 mins to an hour. The longer it chills, the better the results are.
When ready to be baked, line a baking tray with parchment paper. Preheat the oven at 180° C for 10 mins. Using an ice cream scoop or a table spoon, make equal sized balls from the cookie dough.
Place the prepared cookie dough balls 2-3 inches apart on the parchment paper. I placed a chunk of chocolate on top of each dough ball.
Bake at 180°C for 12 mins (without fan). The cookies remain soft to touch just out of the oven. If they are irregular in shape, it is easy to fix it now. Invert a bowl large enough to fit the cookie and move the bowl in circular motion, it fixes the shapes of the cookie.
Let the cookies cool down on wire rack. Store in an airtight container at room temperature for upto a week.
In the place of pistachios you can also use roasted almonds or cashews.
I used left over milk chocolate bar to make these cookies, you can use any chocolate available.
If using semi-sweet chocolate, increase the sugar to 1/3 cup for the same recipe measurements.
Eggless Chocolate Chunk Cookies | Eggless Chocolate Chunk Pistachio Cookies https://cookingfromheart.com/eggless-chocolate-chunk-cookies/ April 9, 2021