#eggless

Chocolate Chunk Cookie (eggless) 🍪

Ap Flour/ Maida 120g

Cornflour 10g

Baking Soda 1/4th Tsp

Salted Butter 120g (Brown Butter 110g)

Brown Sugar 55g

Castor Sugar 35g

Milk 30ml

Vanilla Essence 5ml

Dark Chocolate (60%) 150g (Rough Chunks)

Process :

Add salted butter to a saucepan & brown it on low heat until the milk solids start to caramelise & the butter becomes amber in color & nutty in flavour

Once cooled transfer it to a mixing bowl, add in the brown sugar along with the castor sugar & whisk until the sugars are almost completely dissolved

Next, add in the milk along with vanilla essence & whisk it

Pre sift the flour, cornstarch & baking soda in a bowl

Add the dry mix to the wet mix & combine only until the flour is mixed - set aside in the refrigerator for 10 minutes

Meanwhile, melt some good quality dark chocolate in a microwave safe bowl

Pour the melted chocolate on a tray lined with parchment paper & spread it out evenly - refrigerate it until completely solid

Chop rough chunks of chocolate (some big, some small) & add them to the chilled cookie dough

Mix well & refrigerate the dough for at least 15 mins

Make dough balls of 50g each & top it with with some more chocolate chunks

Place them on a baking tray lined with parchment paper & freeze it for at least 15 mins before baking in a pre-heated 175C oven for 8-10 mins

Allow the cookies to cool down completely, sprinkle some sea salt & enjoy 🍪🥛🍫

Imsocravingsomethingchocolate

Also im allergic to eggs so yeah

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[Image Description: a mass of toasted oatmeal cookie that has been haphazardly divided with a spatula after flattening and combining together in the oven. End I.D.]

Recipe

Half cup margarine with a little salt, or if you're a rich prick enough to afford salted butter use that.

One cup brown sugar

Half a cup of Nutella, or roughly that. I didn't really have enough for it but whatevs it still worked.

One-fourth cup applesauce. I actually used double that, because applesauce is what replaces the egg and you always add an extra egg to gluten free baked goods, but I think that was too much moisture and why they spread out so thinly. So I'd try for just one-fourth cup.

One cup all purpose gf flour (I used King Arthur's All Purpose GF)

One cup gluten free rolled/old fashioned oats

One teaspoon baking soda

Mix together flour, oats, and baking soda

In a separate bowl, cream together the margarine/salt (or salted butter) and sugar. And if you're like me, "cream together" means angrily mash and wisk together with a fork while cursing Black And Decker's name because you still can't afford to replace the egg beater you bought from them that rusted in six months.

Add the Nutella and applesauce into the creamed mixture and incorporate well.

Mix the wet and dry ingredients together.

Refrigerate dough for a half hour.

Preheat oven to three hundred and fifty degrees Fahrenheit.

Use a spoon to dollop the dough onto a lined (with parchment paper or foil) baking pan.

Dig out your pizza pan and line that with foil too because you don't have enough room on your baking pan.

Allegedly bake for ten minutes.

Add on about another fifteen minutes because gluten free baking never runs on time.