Eggless Chocolate Cookies is a classic chocolate cookie recipe that is crisp outside and chewy inside. These chewy cookies are made with cocoa powder and filled with white chocolate chips. Hold on folks, I have a surprise for you 😉 There is a beetroot juice in this recipe as well 😉
Chocolate, double chocolate, choco chips cookies are one of those classic recipes which never goes fail. If you are a beginner in baking like me then This chewy, crisp chocolate cookie recipe is perfect to start with 🙂
Chocolate cookies history
Chocolate Cookie is a pretty modern recipe that was founded around 1938. This recipe was founded by Ruth, the owner of Toll House Inn restaurant. Ruth was trying to create a new recipe for her restaurant menu and she came with this cookie recipe. She added nestle’s chopped semi-sweet chocolate bar in the cookie recipe and gave the name “Tall house crunch cookies“.
Later, she gave this recipe to Nestle and was paid with a lifetime supply of chocolate from the company. There are a lot of variations now.
Tips to make Perfect chocolate cookies
- Use Salted butter. This way, You don’t need to add extra salt later in the recipe.
- Always make sure that your butter is at room temperature. If your butter is hard, You won’t be able to form a proper smooth mixture. If your butter is melted then You will get an extra smooth dough which results in unwanted dough spreading while you bake your cookies.
- Mix your flour and butter mixture properly. You can either use a blender or spatula. You can use your hands too if you are living in a colder area.
- Refrigerating cookie dough before baking is recommended for the perfect cookies🍪 , However, If you notice that the consistency of your dough is fine enough(that is not overly soft) then you can shape and bake your cookies immediately.
- Creaming butter with sugar is important here.
Can we store these cookies?
YES, YES and YESS! These cookies can stay fresh upto 10 days when stored in an air tight container. The dough can stay fresh upto 5 days when stored in a refrigerator. when storing the dough, make sure to use an air tight container.
Serving
Warm these cookies for 10 seconds to 15 seconds in the microwave before serving for the best result.
Why you should try this chocolate cookie recipe,
- First and foremost, It is easier to make perfect cookies.
- 100% eggless
- Chewy inside and crunchy outside
- Are you a beginner in baking like me? This recipe is a perfect start 😉
- Best Homemade cookies recipe
- A healthy twist is added(beetroot juice) 😉
Ingredients Required
Dry mix – All purpose flour, unsweetened baking cocoa powder and baking soda.
Wet ingredients – Salted butter, Baking buttermilk, and beetroot juice are the main ingredients used here.
Sugar – I used granulated sugar here. You can use powdered sugar too.
Vanilla essence – Now this is a totally optional ingredient here. I didint used this in the recipe but you can use it.
Chocolate chips – Your favorite chocolate chips 😉 I used white here. You can use milk choco chips too. Try to avoid dark choco chips here as we are using unsweetened cocoa powder in this recipe.
New to baking? Try these recipes
- Eggless oats banana muffins
- Cardamom Cookies
- Edible cookie dough
- Eggless chocolate brownies
- Eggless Chocolate cake
Eggless Chocolate Cookies
Ingredients
- 1¼ cup all purpose flour
- 2 tablespoon cocoa powder
- ½ teaspoon baking soda
- 1 cup sugar
- ½ cup salted butter, room temperature
- ¼ cup beetroot juice, fresh
- 3 tablespoon baking buttermilk, * check notes
- ⅓ cup chocolate chips
- 2 drops Vanilla essence , optional
Instructions
- preheat oven at 180°C for 350°F for 15 minutes.
- Take a bowl and place strainer.
- Add flour, cocoka powder and baking soda. Stiff it and keep aside.
- take another mixing bowl and cream butter and sugar.
- whisk untill smooth.
- Add flour mixture, beetroot juice and baking buttermilk. (at this stage you can add vanilla essence.)
- mix well and prepare a dough.
- also add chocolate chips and mix it.
- now, prepare your baking pan and place a parchment paper.
- take a small portion of the dough and form a ball.
- place on the baking pan. keep some distance in the pan while placing balls.
- bake it at 180°C for 15 to 17 minutes.
- serve immediately or store in an airtight container.
Video
Notes
- baking buttermilk is nothing but a mixture of milk and vinegar. You can use regular buttermilk as well.
Love these little eggless chocolate cookies. All we need to do is get the kettle going and enjoy!
Thank you so much dear 🙂
They sound fantastic, Priya! And I bet the beetroot juice adds a really nice dimension – both in flavor and color.
Thank you so much David 🙂 Yes we liked it a lot.
Wow, Priya! cookies looks so good , adding a fresh vegetable juice is a great twist. Perfectly soft and chewy!
Thank you so much Aarthi 🙂
There’s just about nothing that beats a good chocolate cookie! So good, every time.
THank you so much 🙂
Wow ! You’ve made an evergreen with a healthy kick ! Bravo !
Thank you dear 🙂