Chocolate Cookies {Eggless, Slice And Bake Cookies}

5 from 10 votes

Chocolate Cookies {Eggless, Slice And Bake Cookies}

These eggless chocolate cookies or chocolate shortbread biscuits, call them what you may are a crispy, crumbly and a delicious treat along with some milk, tea or coffee. A handful of cashew nuts thrown in for good measure, add a wonderful crunch for texture!

Course Cookies

Cuisine Indian

Keyword Eggless Chocolate Cookies

Prep Time 15

Cook Time 15

Total Time 30

Servings dozen cookies (approx)

Calories 81kcal

Author Freda Dias

Ingredients

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml. Make sure all ingredients are at room temperature

1 cup (143 grams) all-purpose flour, spooned and leveled
2 tbsp (14 grams) cocoa powder
1/2 cup salted butter, softened
1/2 cup confectioner's sugar/powdered sugar
1/3 cup coarsely chopped unsalted cashew nuts
1 tsp vanilla extract

Instructions

Sift the flour and cocoa powder in a sufficiently large mixing bowl.
Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy.
Add vanilla extract and mix well.
Now switch to the lowest speed and add the flour. Gently bring everything together until the dough is soft. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn't require any milk.
Add the chopped cashew nuts and fold in the cookie dough.
Divide the dough into two parts. Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
Preheat the oven to 180 degrees C/350 degrees F. Line two baking sheets with parchment paper. Or bake in two batches. Remove the log from the refrigerator. Keep it on the counter for 5-10 minutes. Using a sharp knife, cut 1/4 inch thick slices.
Lay the cookies on the sheet at least 2 inches apart as they expand when they bake. If you are baking in two batches, keep the sliced cookies in the refrigerator, let the baking sheet cool completely, then place the second batch of cookies and bake.
Bake for 13-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely.

Notes

The butter should be soft but not so soft that it is mushy. If you push the butter with your finger, it should slide with some resistance, leaving a dent behind. That is the correct consistency of the butter to be used in this recipe. Leave it for no more than 1 hour on the countertop to reach this stage. When the butter is too soft, you may end up using more flour as the dough might be sticky. Simply avoid this situation by ensuring the butter is not too soft.

For a more chocolatey flavor, increase the cocoa powder to 1/4 cup. If the dough seems too dry and crumbly, then add some milk(a teaspoon at a time) and mix until you have a soft workable dough.

You may skip the nuts for a nut-free version, or add any nut or a mixture of nuts of your choice.

You can skip making slice and bake cookies. Shape the prepared dough into balls, flatten them slightly and transfer to a sheet lined with parchment paper. You can bake right away or refrigerate the cookies at this point (if it too hot and humid) for about 30 minutes so that they do not spread out much.

To store these eggless chocolate cookies: Store them in an airtight container, they will keep well for two to three weeks.

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