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 1/4th 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. The mug you see in the pictures is a gift from
one of the Chennai bloggers Padma. During the BM#50 meet, Chennai bloggers put all their goodies in one gift bag. So I do not know who gave this. Since I mentioned Gayathri’s recipe book, I thought I would mention the mug as well as it is also associated with BM#50 meet.
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
- 1/8 cup (2 tbsp.) Granulated Sugar
- ½ tsp. Vanilla Extract
- 2 tbsp. or 1/8 cup Yogurt
- ½ cup All-Purpose Flour
- ¼ tsp. Baking Soda
- ¼ tsp. Kosher Salt (I used regular salt)
- 1/3 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.
This day in 2014: Thukpa ~ Vegetable Noodle Soup