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Brownie-like eggless triple chocolate cookies with melted chocolate, cocoa and chocolate chips!

Eggless Triple Chocolate Cookies

Brownie-like eggless cookies with melted chocolate, cocoa and chocolate chips!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Makes: 12 cookies
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Ingredients
  

  • 50 gms dark chocolate (70% to 75), finely chopped
  • 1/4 cup butter at room temperature (55 gms)
  • 2 tbsps caster sugar
  • 1/3 cup soft brown sugar (70 gms; light or dark)
  • 2 tbsps whole milk or thick yoghurt, at room temperature (see notes)
  • 1/2 tsp vanilla extract
  • 1/2 cup all-purpose flour (60 gms)
  • 1/2 tbsp cornflour or cornstarch
  • 2 tbsps cocoa powder
  • 1/4 tsp salt, if using unsalted butter
  • 1/2 tsp baking soda
  • 1/3 cup dark chocolate chips (55 gms)

Instructions

  • Melt the chocolate in a heat-proof bowl over a pan of simmering water or in the microwave in 10 second increments on high. Stir to melt down any remaining lumps, taking care not to over heat the chocolate. Set aside to cool.
  • Beat the butter and sugars together using a hand mixer on medium speed until light and creamy. Add the milk and yoghurt and beat briefly to combine. The batter may appear curdled at this stage, don't worry.
  • Now add the melted chocolate and and beat on low speed until smooth. Sift in the flour, cornflour, baking soda, salt and cocoa. Fold gently with a silicone spatula or wooden spoon to combine into a thick, sticky dough, then stir in the chocolate chips.
  • Cover the bowl with clingfilm and chill for 30 to 40 minutes, or until firm enough to scoop, but not super hard. If you find that the dough has hardened considerably or it was chilled for much longer, let it sit at room temperature for 15 to 20 minutes before you scoop it out.
  • Preheat the oven to 170 C and line a baking tray with a silicone baking mat.
  • Use a medium cookie scoop (1.5 tablespoons) to scoop out 12 portions of the dough. Place them at least an inch apart on the baking tray (you might need more than one tray depending on your oven size, I bake one batch of 9 cookies at a time).
  • Bake for 10 to 12 minutes until the cookies have spread a bit, but are also still a little puffy. Very gently press down on the tops with the back of a spoon to flatten further, then let them cool on the tray and firm up for about 20 minutes. Press a few more chocolate chips into the surface of the cookies while still hot, just for extra gooeyness! Transfer to a wire rack to cool completely. This creates soft, chewy centers even 4 to 5 days later. Since these are made without eggs, over baking the cookies can quickly dry them out.
  • Store in an airtight tin at room temperature for a week. I found that in this eggless version, even if the cookies did end up a bit dry or over-baked, they soften again by day two. Cookies freeze beautifully too! You can either bring them to room temperature, or additionally gently reheat them before eating. Happy baking!

Notes

*I tried this recipe with both milk and yoghurt. Milk gives the cookies softness but also more structure and with the yoghurt, the cookies had more of a fudgy, gooey texture (like the original version with eggs), but were a little more fragile after baking. You can go with either, I promise they're both delicious!
*Prep time does not include chilling time