Today I have another Ina Garten recipe. In fact, the recipe for these cookies is the same as the chocolate chunk blondies recipe I posted yesterday. I was in a dilemma if I should post this or not. As I was debating whether to bake the cookies or not and even if I do bake the recipe, this time I was going to make only ¼th of the recipe. Since quarter of the recipe would require ½ egg, I made it eggless. Though the recipe is same as the blondies, since this is an eggless version and these are cookies, this justifies for a separate post.
During BM#50 meet, Gayathri gave us a printed handbook of some of her recipes and she also had few suggestions for egg substitutes. I followed her suggestion and used yogurt as a substitute for egg. The cookies turned out good and I finished off all the cookies but I do confess I liked the blondies better. I like chewy cookies and these were bit on the crispier side. Reducing the baking time by couple of minutes might have given me chewier cookies.
Source: Food Network
Total Time: 25 – 30 minutes
Preparation: 10 – 15 minutes
Bake Time: 15 minutes
Yields: 14 (depends on the size of the cookie)
- ½ stick (4 tbsp.) unsalted Butter at room temperature
- ¼ cup Light Brown Sugar, lightly packed
- ⅛ cup (2 tbsp.) Granulated Sugar
- ½ tsp. Vanilla Extract
- 2 tbsp. or ⅛ cup Yogurt
- ½ cup All-Purpose Flour
- ¼ tsp. Baking Soda
- ¼ tsp. Kosher Salt (I used regular salt)
- ⅓ cup chopped Walnuts
- ¾ cup Semisweet Chocolate Chunks (I used Nestle brand)
- Pre-heat the oven to 350 F.
- Line a baking sheet with parchment paper.
- In a bowl mix together flour, salt and baking soda.
- In a large bowl cream together butter, brown sugar, granulated sugar on high speed until light and fluffy, for about 3 minutes.
- Reduce the mixer speed to low and mix in yogurt and vanilla.
- At low speed, mix in flour mixture.
- Fold in chopped walnuts and chocolate chunks.
- Using a 1 ¾” ice-cream scoop or a tablespoon drop dough on prepared baking sheet. I used two tablespoons to drop the dough onto baking sheet.
- Dampen hands and slightly flatten and shape the dough. I did not do this step and you can see how uneven my cookies are.
- Bake for 15 minutes in the middle rack and the cookies might seem underdone. Remove from the oven and let the cookies cool slightly on the pan. Transfer to a wire rack and cool completely.
- Store cookies in an airtight container.
- Temperatures vary from oven to oven. Depending on that one might have to either reduce or increase the bake time.
- The cookies were on the crispier side and personally prefer chewy cookies. Next time I will try baking the cookies for 12 -13 minutes instead of 15 minutes.