I like to bake cookies. Apart from the taste, I love knowing exactly what they are made of - no artificial ingredients, no colors, nor preservatives, no hydrogenated fats!! This is not to say that I am not occasionally partial to the biscuits I grew up eating in India. Its more that I am now more comfortable with the home baked versions. You can put them together so quickly and most of them can be stored for up to ten days, provided you can keep your hands off them.
I generally make cookies by the traditional method where butter is the key ingredient. I remember reading long back that if you want a crispy, crunchy, flaky cookie - never ever compromise on the butter. And as a rule this is true. However, I am given to experimenting and have tried many versions with reduced butter or indeed without butter too. Today I am sharing with you a cookie recipe that is an any time favourite around here. A simple chocolate chunks cookie packed with chocolate chunks and walnuts and baked to perfection. Enjoy:)
More Eggless Cookies @ Annarasa:
Cashew, Cardamom, and Butterscotch Cookies
Bite-Size Eggless Raspberry Jam Biscuits
Classic English Digestive Biscuits | Digestive Cookies
2 cups all purpose flour
1/2 cup + 1 tbsp plain yogurt
1/4 cup butter | 1/2 stick butter, softened
1/3 cup canola oil
2/3 cup sugar
1 tsp vanilla extract
1/8 tsp salt
3/4 tsp baking soda
1/3 cup dark chocolate chunks
1/3 cup walnuts, chopped coarsely
- Whip the butter and canola oil together. When they are a creamy blend, pour in the vanilla extract and yogurt. Blend in well.
- In a separate bowl sift together the flour, salt, and baking soda. Add the sugar, and stir.
- Divide this flour-sugar mix into three equal parts and the pour this in one part at a time into the butter-yogurt blend. Mix to get a soft dough. Don' beat or blend too much.
- Throw in the chocolate chunks and walnuts - mix to distribute evenly.
- Preheat the oven to 375F. Pinch out about 2-21/2 tbsp dough, roll into a circle and then flatten gently between the palms of your hand. Place on a prepared baking sheet.
- Repeat for remaining dough. Bake for 12 minutes or until the edges of the cookies begin to turn golden brown.
- Remove from the oven, cool completely on a wire rack before enjoying.
- These cookies are chewy and soft . If you prefer crunchier biscuits, bake an extra 2-3 minutes at 375F or until they begin to brown gently all over.
- The cookies are not very sweet - add another quarter cup sugar for a sweeter cookie.
- I made 12 large cookies with this dough. To make smaller cookies, use 11/4-11/2 tbsp prepared dough per cookie.
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