The other day, I was sorting through my folders of what seemed like a zillion pics, and came across this folder titled chocolate cashew cookies! I apparently had even drafted the recipe, clicked the pictures and somehow, just somehow had completely forgotten to share it here. Does that happen to you too? Like something just slips off your mind completely. I like to have some posts prepared in my kitty. Sometimes, unexpected events tend to put a break in blogging. I’ve been through that before, and I can’t even explain how difficult it is to get back from a break. So, I like having something as a back up to keep me on track. Anyway, I’m glad I came across the folder so that I can share that recipe of this easy eggless chocolate cookies with you guys. Who needs to wait for Holiday baking, right? These cookies are great anytime! After all, is there anyone who doesn’t love anything with chocolate?
The base of this recipe is from my favorite Karachi bakery fruit biscuits, slice, and bake, cookie recipe. Have you tried that yet? It is one of the most tried and tested recipes from my blog. I modified it to make some chocolate cookies and they turned out pretty great. I love the versatility of that cookie dough. It yields the most amazing, tender, and crumbly, yet crispy cookie, that is free of eggs and can easily be made vegan as well. I swapped the cornstarch in that recipe with some cocoa powder and I added cashew nuts on a whim. I had them lying in my pantry, so threw some in the batter. When I cut the slices, I must admit it looked pretty, with pieces of cashew nuts scattered randomly.
WHAT DO YOU NEED TO MAKE THESE EGGLESS CHOCOLATE COOKIES?
These Indian style chocolate biscuits are crispy and crumbly like the traditional Scottish shortbread. And to make them, you will need,
Flour Cocoa powder Powdered Sugar Butter Vanilla extract (optional) Chopped nuts of your choice, this is optional too. You may add some chocolate chips instead to make eggless double chocolate cookies.
HOW TO MAKE SLICE AND BAKE CHOCOLATE COOKIES?
This eggless chocolate cookies recipe requires 5 steps
Make the dough Shape the dough into a log Refrigerate it until firm Slice the firm cookie dough log And finally, bake the slices
Five steps may seem like a lot for a simple cookie, but if you look closely it isn’t that much really. If your kids love crispy cookies, they will definitely enjoy these. That’s about it! I’m sure you have these ingredients in your pantry right now. So you definitely ought to try it. If not now, then do bookmark this page right away, to try it out during the Holidays!
DON’T FORGET TO CHECK OUT THESE EGGLESS COOKIE RECIPES TOO
Eggless Bourbon biscuits Eggless badam pista biscuits, Karachi bakery style Coconut cookies Nankhatai (Indian shortbread cookies) Cumin cookies (Jeera biscuits) Swedish Thumbprint cookies Linzer Cookies Scottish shortbread cookies Digestive biscuits
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS CHOCOLATE COOKIES | SLICE AND BAKE CHOCOLATE COOKIES
1.Sift the flour and cocoa powder in a sufficiently large mixing bowl.
2.Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy.
3.Add vanilla extract and mix well.
4.Now switch to the lowest speed and add the flour. Gently bring everything together until the dough is soft. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk.
5.Add the chopped cashew nuts and fold in the cookie dough.
6.Divide the dough into two parts. Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
7.Preheat the oven to 180 degrees C/350 degrees F. Line two baking sheets with parchment paper. Or bake in two batches. Remove the log from the refrigerator. Keep it on the counter for 5-10 minutes. Using a sharp knife, cut 1/4 inch thick slices.
8.Lay the cookies on the sheet at least 2 inches apart as they expand when they bake. If you are baking in two batches, keep the sliced cookies in the refrigerator, let the baking sheet cool completely, then place the second batch of cookies and bake.
9.Bake for 13-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely.
NOTES 1.The butter should be soft but not so soft that it is mushy. If you push the butter with your finger, it should slide with some resistance, leaving a dent behind. That is the correct consistency of the butter to be used in this recipe. Leave it for no more than 1 hour on the countertop to reach this stage. When the butter is too soft, you may end up using more flour as the dough might be sticky. Simply avoid this situation by ensuring the butter is not too soft. 2.For a more chocolatey flavor, increase the cocoa powder to 1/4 cup. If the dough seems too dry and crumbly, then add some milk(a teaspoon at a time) and mix until you have a soft workable dough. 3.You may skip the nuts for a nut-free version, or add any nut or a mixture of nuts of your choice. 4.You can skip making slice and bake cookies. Shape the prepared dough into balls, flatten them slightly and transfer to a sheet lined with parchment paper. You can bake right away or refrigerate the cookies at this point (if it too hot and humid) for about 30 minutes so that they do not spread out much. 5.To store these eggless chocolate cookies: Store them in an airtight container, they will keep well for two to three weeks.
HOW TO MAKE CHOCOLATE COOKIES?
Did you try this eggless chocolate biscuit recipe? I would love to hear from you if you do! Please feel free to share your feedback with photos and suggestions to me at [email protected] Also wishing all the beautiful women out there a Happy Women’s Day! I hope you have a lovely day <3 You can also follow me on : Facebook Pinterest Instagram Twitter Regards, Freda
