Eggless Triple Chocolate Cookies

Indulge yourself in this sinful delightful treat of Triple Chocolate cookies, loaded with chunks of dark chocolate, white chocolate chips and cocoa and you would be asking for more. This holiday season, it’s time to pamper your taste buds with these delightful cookies

I generally bake cookies or any desserts in smaller quantities as we are family of 3 and besides when any of my cooking experiment fails, I do not have to lament over large quantity of wasted ingredients. So yes you can always double, triple the quantity of ingredients as desired based on the requirements of servings. Making any baking goods eggless isn’t easy so I was happy when I first baked eggless chocolate cookies successfully.

After I had baked brownie bombs , I felt it was time for me to do double chocolate cookies. I have baked double chocolate cookies several time last year so I planned to do it this festive season too. While I was getting ingredients ready, was, when my son suggested me to add white chocolate or milk chocolate additionally to increase the taste further. To be honest, I am only fond of dark chocolate and dislike any other kinds of chocolate so I was skeptical but nevertheless gave in to my son’s request and added in white chocolate chips and believe me you don’t have to take my word, you can bake and see the end result for yourself, it is a pure melt in mouth delightful treat

Do Watch the video for better clarity in preparation and share your experience once you prepare the cookies

Notes:

*Instead of white chocolate chips, semi sweet , butter chocolate or Milk Chocolate can be used

*Use only good quality chocolate as dark chocolate compound alters the taste and texture of these cookies. I have used Coverture chocolate here

**You can double ,triple the ingredients based on the number of cookies desired

** If you do not wish to bake cookies immediately then the dough can be refrigerated up to 5 days and frozen for 2 months

Preparation time: 12 mins Baking time: 10 mins Total time: 22 mins

Servings: 14-16 cookies

Ingredients

1 cup= 240 ml

• 55g soft unsalted butter
• 1/4 cup Milk
• 1/2 cup Castor sugar
• 3/4 cup + 1 tbsp all purpose flour /maida
• 1/2 teaspoon Baking powder
• 1/4 teaspoon Salt
• 1/3 cup unsweetened Cocoa powder
• 1/2 teaspoon Vanilla extract – optional
• 45g Dark chocolate, chopped
• 40g White Chocolate chips

Steps to prepare

• Sieve dry ingredients (flour, baking powder, cocoa powder, salt) and keep it aside
• In a bowl, add butter and blend for 30 sec
• Add sugar and blend for 5-6 mins
• Now add milk and vanilla extract and mix until well combined
• Gradually add dry ingredients and blend well. It will be a sticky mixture, it’s ok
• Add dark chocolate and white chocolate chips and mix well
• Transfer the mixture to cling wrap and seal completely
• Chill the dough for 45 mins
• Preheat the oven to 180 deg cel and line baking tray with parchment paper
• Pinch a small portion of the dough and roughly shape into a ball
• Gently and lightly flatten the cookies
• If you find the dough too sticky, just use ice cream scoop or spoon and drop on the baking tay
• Do not flatten the cookies too much as it will further flatten while baking
• Bake for 10-12 mins until base is golden brown. Do not over bake
• Cool the cookies in the tray for 7-8 mins and then transfer to wire rack.
• Cook the cookies completely and store in air tight container
• Munch these delectable cookies as is or dip in milk and eat