Eggless Chocolate Chips Cookies

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Its fine when your flops are limited to your kitchen. It’s highly embarrassing if it happens at someone else’s kitchen.

Someone I know needed help with baking and I told them that I bake a lot. I should have stopped there, but went on boasting about my baking skills till they were looking at me with reverence. I was their Nigella Lawson, the baking goddess.

The next day, I noted down my all time favorite Best Brownies recipe and a basic yellow cake recipe and went to their place. The batter was made, the brownie was put in the oven, the sweet aroma filled the house. Took out the brownie and sliced it and tasted it.

It was THE worst cake I had ever made! Even my first dry cake wasn’t this bad, I tell you!! Well, red faced I proceeded with the yellow cake recipe. And it came out brown. Really brown!

Later I spotted that I had missed adding the eggs to the brownie batter and about the brown yellow cake, I have no clue what went wrong.

Luckily, they have a great sense of humour and we all laughed it off and with kids in preteens, everything got over finally. It was a relief that it didn’t end up in dust bin! It was that bad, I tell you…

Anyway, my boasting has stopped since then and I am very much back to earth now.

Now, the recipe here is a flop wrto the texture, it spread too much and turned out to be too thin and tested my patience a bit. But it was really tasty and chewy and had chocolate chips in it. So its fine, I guess. Chocolate chips make everything better in life, even failed brownies and brown colored yellow cakes!

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Recipe Source: Jeena’s Kitchen

Ingredients:

  • Butter    :  100g ( 1/2 Cup)
  • Light brown sugar : 6 tbsp (75 gm)
  • Flour     :      3/4 cup
  • Chocolate chips : 1/2 cup
  • Baking powder : 1 tsp
  • Milk            :  2 tbsp
  • Golden syrup (or honey)  : 2 tbsp

Method:

  1. Preheat the oven to 180 C. Line a baking tray with butter paper.
  2. Whisk flour and baking powder in a small bowl. Keep aside.
  3. Cream sugar and butter till light in a big bowl. Add the milk, golden syrup and beat well. I used a hand mixer for all this.
  4. Once its all incorporated, add the flour mix and chocolate chips. The resulting dough will be soft, more like a cake batter and a stiff cookie dough.
  5. In the baking tray, add the dough in tablespoons with enough space for it to spread. I could bake only 6 cookies in a batch.
  6. Bake for 8-10 minutes. When the edges are golden, remove and let it sit on the tray for a minute or two. Cool on a wire rack and store in an airtight container.

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This recipe is off to Blogging Marathon 27. Check out the Blogging Marathon page to know more about a lot of fun, lot of recipes and lot of themes.

This was one of the cookies that I had packed for the BM 25 Meet.

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20 thoughts on “Eggless Chocolate Chips Cookies

  1. Nandini says:

    This recipe (if it is from the baking book in pic) turned out beautiful for me. I used raisins instead of chocolate chips though. But like you say chocolate chips, or for that matter, chocolate makes everything ok. Like the chocolate cookies I naked yest that turned out gritty but was lived by nephews coz it was very chocolategy! Anyway the cookies you had packed were quite great.you’re simple being too humble about it

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  2. Vaishali Sabnani says:

    Well, you actually bake very well…it’s very natural that things do go wrong in people’s presence…that does not make you a bad baker….never mind the boasting…I love all your baked goodies, since I have tasted I can vouch on them…even these look so so good…

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  3. Srivalli says:

    Hhahah..I can just imagine you hovering on the line to check out!..but seriously I guess anything can go wrong at a given time..you should have sang the murphy’s law..)…but thank God for a thing called Chocolate chip, I pass off most things with this in it and my kids never know that it’s a failed batter..these cookies look so good Rajani..and as Vaishali we can vouch for your baking skills as we have tasted, or rather in my case saw it disappearing in front of my eyes within secs!

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  4. Srivalli says:

    Did you use demerara sugar or something else..cos the light brown sugar that’s available in Nilgris is quite hard to be creamed..was wondering..:)..also from my “spread as you like” dough, when I replaced the same measurement with icing sugar instead of the powdered sugar, the dough never spreads..

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    • Rajani says:

      I used regular white sugar, because I was out of all the other kind. Plus white sugar gives a good crunchy texture that the other ones don’t give. I saw some comments in the original post mentioning about the same spread out thin cookies… But they did taste good and the final cookie didn’t look as if an impatient baker had baked these..

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  5. themadscientistskitchen says:

    Rajani I agree with Princy here. You are a good baker and the cakes can go wrong in anyone elses house. Next time call them over and bake in your oven. As for these cookies chocolate sets them right. These will be great for my kid when school reopens

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