Rosie and Maria run a monthly event themes around Sweet and Simple bakes. Each month they present a recipe for people to try that month and post it on their blogs if they have one on the 1st of the subsequent month. The recipe to try in June 08 is Double Chocolate Cookies.
Who can resist chocolate? We tried our hand at cookies this weekend. Mandira made the original recipes, while Lakshmi substituted the egg to make eggless double chocolate chip cookies.
- Maida (all purpose flour) – 250 g
- Cocoa powder – 50 g
- Baking soda – 1/2 tsp
- Softened butter (unsalted) – 175 g
- Brown sugar – 200 g
- Caster sugar – 100 g
- Vanilla essence – 1tsp
- Chocolate chips – 300 g
- Eggs – 2 (lightly beaten)
OR Butter – 25g (Substitute for Eggless version of these cookies)
- Keep the butter out of the fridge for sometime till it softens.
- Sift together the flour, cocoa powder and baking soda. Keep aside.
- To the softened butter, add the caster and brown sugar, a little at a time and beat together till the mixture is well blended and light.
- Lightly beat the eggs separately. Add these eggs to the butter-sugar mixture and beat well. Add the vanilla essence and mix. (Skip this step for Eggless Cookies)
- Fold in the maida, cocoa powder and baking soda gradually to the mixture. Ensure the entire amount gets mixed well with the butter-sugar-egg batter to get a smooth dough.
- Place this dough in the fridge for an hour, till it become firm.
- Remove from fridge and make equal size balls of the dough. With a spoon or your palm slightly pat the tops of each of the balls to flatten them a bit.
- Place on a baking sheet and bake in the over at 200 degree C for approximately 10-12 mins (till the edges begin to darken).
- Remove from over and cool. Cooling allows the cookies to firm up and take a definite shape.
- The recipe should give you 20-22 cookies ,depending on the size.
Source: The original recipe is at Sweet and Simple Bakes recipe and we are delighted to announce that the recipe is indeed as simple and good as we hoped it would be!! In fact, its better than good! 😀
Lakshmi’s notes: I replaced the eggs with butter and the cookie held pretty well and were overall not crumbly.
I made double the recipe and used only 300 g of chocolate chips. I did not double them. There were still a lot of chocolate chips in each cookie!!
The eggless version’s dough will be quite firm after chilling. Use a melon baller or a scoop to scoop out portions and flatten to shape for cookies before baking. If you find it too firm, it will help to put a few tablespoons of milk to soften the dough.
The cookie spreads while baking, so flatten just a wee bit to shape before baking. When cookie spreads out too thin, the edges tend to crumble. So try a couple of cookies first to see how much they spread in your oven and shape the subsequent batches accordingly. This will also help you figure how much space to leave between each cookie so they don’t stick to each other while baking.
I made double the quantity – way too much for two people, do so only if you plan to be generous and distribute. We have approx 10g of butter in each eggless version of the cookie – tasty as they may be don’t indulge. 😀
Mandira’s notes: I made half the quantity and comfortably made 11 cookies. I used the tray (the one that has thin rods and gaps in the middle..donno what they are called) to bake the cookies and that wasn’t a smart move. The dough is rather soft even after refrigerating. So when its put in the oven, pieces of the cookie will melt and fall off giving you odd- shaped cookies. They will taste as good but you’d be unnecessarily compromising on the look of the food. Its therefore best to use baking trays. In case you don’t have them, you can spread an aluminium foil over the rack-with-the-gaps and that should work just as well.
I especially bought chocolate chips for making these cookies but unfortunately when I opened the packet I discovered the shopkeeper had sold me old stock that had a strange after taste. On the my mother’s suggestion I added finely chopped walnuts instead of the chocolate chips. The walnuts went very well with the chocolate cookies.
I couldn’t find brown sugar so I substituted it with castor sugar. The results were the same.
Don’t expect the cookies to turn out very crisp. They are meant to be a little soft.
I took the cookies to office and everyone in the department loved them!! So its thumbs up for this recipe!