Choco Chunky Cookies are eggless cookies made with chopped chocolate chunks. The bite sized chunk make them extra delicious and a crowd pleaser.
I have been baking these choco chip cookies for 3 years and they have never failed me. I have made various versions of it – Basil Cookies, All Spice Cookies, Double Chocolate Cookies, Cranberry Cookies, Granola Cookies and they all tasted equally amazing.
If you are looking for an easy, no fail recipe, then this is the one. I never got around to posting a basic recipe which I have adapted many times here on the blog. Rectifying that error and here it is.
Basic Choco Chip Cookies.
Everyday ingredients come together beautifully for making these cookies.
Apart from the basic version, my favourite version is Basil in it. These just taste awesome. Must make recipe.
Choco Chunky Cookies
- 2 cup all purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- ¾ cup chocolate coarsely chopped
- ¼ cup sugar granulated
- ½ cup light brown sugar packed
- ½ cup +1tbsp olive oil
- ¼ cup +1tbsp water
- In a large bowl, whisk together all purpose flour, baking powder, baking soda and salt. Now add the chocolate chips to the dry ingredient mixture and gently toss to coat.
- In a separate large bowl, whisk together both the sugars with the olive oil and water until smooth and thoroughly mixed, about 2 minutes. If there are sugar lumps, you may need to break them up before whisking. Add the flour (dry) mixture to the sugar (wet) mixture, and then stir using a wooden spoon until just combined. No flour should be visible but do not overmix. Cover the bowl with a plastic wrap and refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step. I usually refrigerate overnight.
- Preheat the oven to 170 °C. Line a cookie sheet with parchment or butter paper, alternatively you can grease the pan.
- Remove dough from the refrigerator, using a spoon or an ice cream scoop, place dough into 2-inch mounds on the prepared pan. It is recommended to freeze the balls of dough (after placing them on cookie sheet) for 10 minutes before baking as the cookies retain their shape better during baking.
- Remove the dough balls from the freezer and sprinkle the dough balls with coarse-grained sea salt, and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake. Let cool completely before serving.
- Freezing the dough balls, really helps in retaining the shape of the cookies, so do not skip this step.
- You can even use white or dark or milk chocolate chips, I didn’t have them so I used chopped chocolate.