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)
Ingredients:
- ½ stick (4 tablespoon) unsalted Butter at room temperature
- ¼ cup Light Brown Sugar, lightly packed
- ⅛ cup (2 tablespoon) Granulated Sugar
- ½ teaspoon Vanilla Extract
- 2 tablespoon or ⅛ cup Yogurt
- ½ cup All-Purpose Flour
- ¼ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt (I used regular salt)
- ⅓ cup chopped Walnuts
- ¾ cup Semisweet Chocolate Chunks (I used Nestle brand)
Preparation:
- 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.
Note:
- 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.
Archana says
Mmmmmmm! Wish I wa back in Chennai lovely time taht we had there, As for the cookies love them for me it does not matter if they are crisp or chewy… cookies are cookies.
Suja Ram says
I too love Eggless version of Choco chunks cookies. They are the best I would say. Though I use Egg replacer powder always, should try your recipe with Yoghurt.
Sneha datar says
Scrumptious cookies, simply yummy.
Sandhya Ramakrishnan says
Lovely recipe and I love how you have put together stuff from your BM #50 together in one post.
Harini says
Lovely cookies, my kids can finish the whole batch in an evening 🙂 Also I love the use of the colorful scarf(?) in the pictures.
PJ says
Delicious cookies and good that you decided to post them 🙂
Srivalli says
I say this still justify a dedicated post..lol..love the recipe will surely be baking it soon!..:)
saras says
Gosh, I love chocolate chunk cookies. These look crispy and delish!
Vaishali Sabnani says
That is a very smart move Usha…and you have a fantastic result! Absolutely gorgeous looking eggless cookies!
nandini says
Same recipe but totally different outcome, how interesting is that! I’m all for crisp cookies, so pls send them my way!
veena krishnakumar says
Cookies look amazing and love the clicks!!
Suma Gandlur says
Lovely cookies and love that mug.
Pavani says
Crispy cookies look yummy!! I love chewy ones too though 🙂
Rajani says
Even if it is the same recipe, the end result is totally different. So it’s totally justified :-). I read somewhere that in olden days small amount of batter was put into the oven to check the temperature before baking the cake and that’s how cookies were born! Anyway, these look amazing and would pair so well with a glass of milk.
srividhya says
Love these cookies. I used to bake these for kiddo’s school.
Nalini says
Nice and chunky cookies,love the presentation..
pumpkinfarmfood says
chunkie cookies are really my kind ….they look marvellous here
Kalyani says
they look fab Usha and I love that yellow silk drape around them…
Varada says
The color combo in the picture is brilliant. It is subtle and bright at the same time. The cookie absolutely needed a separate post. What a treat!
Gayathri Kumar says
Chco chip cookies look fabulous Usha. I love cunchy cookies and I worry if i turns out sof and chewy..
Priya Srinivasan says
Oh wow, cookies look scrumptious usha, i like crunchy cookies!!! Now i have to tell gayathri, to get me a copy of that book!!! 🙂
Padma Rekha says
Usha cookies looks so crisp and nice color and that mug is from me:)
BTW Coconut sugar is a granulated sugar from coconut it looks like brown sugar.. hope you got it,
MySpicyKitchen says
Got it and thanks for the mug. Updated the post.. 🙂
priya says
Just now i was drooling over Sowmya’s cookies and you are again torturing me, feel like munching some, my sweet tooth are craving here..
Sowmya says
Same pinch… mine is also choc chip cookie today!!! yummy and delicious