A very Happy New Year 2017 to all my readers. I would like to express my sincere thanks to all the visitors, readers and followers for their feedback and support. Today I am sharing an Eggless Chocolate Cookie recipe. My kids love chocolate and I am always looking for new chocolate cookie recipes for holiday treats. I decided to try Nigella Lawson’s recipe. I followed the recipe to the ‘T’ except that I made smaller size cookies and reduced the baking time. The cookies turned out perfect. These will be my go-to cookies for the holidays from now on, because my kids loved these cookies.
This recipe needs only 6 ingredients. I have measured the ingredients in grams. I did not try the recipe with cup measurements.
All purpose flour – 300 grams( 2 cups)
Castor sugar – 150 grams(3/4 cup)
(Castor sugar is finer than granulated sugar but not as fine as powdered sugar.It does not have any corn starch added to it. You can get it from a store or make it at home. Just add some granulated sugar in a blender and powder it).
Soft Butter – 250 grams(2 & 1/4 sticks)
Baking powder – 1 Tsp.
Baking soda – 1/2 Tsp.
Cocoa powder – 40 grams(1/3 cup)
Add all purpose flour, baking soda and baking powder in a sifter. Mix them with a spatula and sift the flour into a wide bowl.
Add the cocoa powder in the sifter and sift it into a separate bowl.
Cream butter and sugar in stand mixer with paddle attachment until soft and fluffy. I have explained the process in detail.
Use room temperature butter. It should not be too soft and mushy. It should be soft and you should be able to scrape it using a butter knife. Cut the butter into small pieces. Add the butter in the stand mixer. Attach the paddle and run the stand mixer on speed 6 for about 40 seconds.
Add castor sugar and run the stand mixer on speed 6 for 6-7 minutes until you have a light and fluffy mixture. I am sharing a before and after pictures of the mixture below.
Add cocoa powder and run the mixer on speed 4 until it mixed well(about a minute).
Add the sifted flour in 2-3 batches and run the mixer on speed 4 until it is mixed well. The mixture will look like a soft dough.
Preheat the oven to 325F.
Divide the mixture into 36 portions. Roll them into balls and slightly flatten them. Arrange them in a baking tray lined with parchment paper. I baked them in 2 batches. While the first batch was baking I rolled the dough for the second batch.
Place the tray in the preheated oven and bake each batch for 13-14 minutes. Remove them from the oven and let them cool in the tray for 15 minutes. They will continue to cook. They will look slightly cracked on top.
Transfer the cookies to a cooling rack and let them cool completely.
Serve immediately with a glass of milk or store them in an air tight container.
Notes: The original recipe says that we can put all the ingredients in the food processor and blitz(blend together). I haven’t tried that method yet. If you make 24 cookies then the baking time will be 15 minutes for each batch.
Add these cookies to your holiday baking list and you will be glad you did. 🙂
Have a very happy new year 2017!!!!