Eggless Chocolate-Chocolate chip cookies / Double Chocolate Cookies

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Remember the Eggless chocolate cookies that I baked sometime back. The cookies were perfectly baked, crunchy and chewy with no burnt 'unders'. I tried them when I was in my hometown in amma's MW-convection oven. Gaining confidence from that successful cookie attempt, I tried making a batch once I returned here. I don't know what went wrong but the cookies got burnt on the under and were uncooked on the top. Even the thought of baking another batch of cookies gave me the chills especially because I was thinking of baking them for Christmas and it had to be wrapped and gifted to someone.

But then, all those beautifully baked cookies, decorated with seasonal colors that have been making their rounds, tempted me a lot and the urge to bake and gift overcame the fear of unevenly baked cookies and before I could give up, I started prepping to make some simple chocolate cookies. I added some dark chocolate chips and white chocolate chunks to give it that oomph... And this time I don't know what went right but the cookies came out good... Chewy and crunchy and an extra shot of chocolate from the chocolate chips ~ just like I wanted.
Yes, these were baked last year for Christmas but then due to all the seasonal posts, it had to be delayed.

~*What U Need*~ All purpose flour - 1 cup minus 2 tbsp Cocoa powder - 2 tbsp Dark Chocolate chips - 1/4 cup Sugar - 4-6 tbsp Butter - 1/4 cup Baking soda - 1/4 tsp Baking powder - 1/2 tsp Milk - 1 tbsp (optional) Vanilla essence - 1/2 tsp

How I Made it:
Preheat oven to 170C. Sieve the flour, baking soda and powder thrice.

In a mixing bowl, cream the sugar and butter. Add vanilla and choco chips.

Add the flour and form a dough. Divide into equal sized balls. Flatten the balls over a lined cookie tray giving enough space in between cookies. Bake for 15-20 mins. Keep an eye after 15 mins. Cool in wire rack.

Store in air tight containers. Serve with coffee or milk.

** My Notes:
** Use the butter at room temperature.
** Increase the amount of chocolate chips if needed.
** You could ignore the cocoa powder and make the flour as 1 cup.
** I skipped the vanilla essence as my cocoa powder had added vanilla flavorings.
** I used a mix of dark chocolate chips and white chocolate chunks and hence reduced the sugar to 4 tbsp.
** If you are using dark choco chips then increase sugar to 6 tbsp

So thats it Folks...
With Love,

Signs off!!!

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