Eggless Double Chocolate Cookies: Your answer to Quarantine Cravings!!

For some people, baking is a regular affair, but for others, it’s a big-deal. I belong or as I must say belonged to the latter category. Before quarantine, I knew nothing about cooking. With lockdown, preferring to stay indoors and in the absence of dine out options, did you ever find yourself craving your favorite desserts and feeling helpless? Yeah, me too! During this quarantine, I finally learned how to make my favorite eggless double chocolate chip/chunk cookies.

There's nothing more divine than a plate of some chocolate chip cookies while binge watching your favorite show. Freshly baked cookies, warm out of the oven are my go to comfort food. These delicious double chocolate cookies with plenty of chocolate and chewy oats are guaranteed to be your new favorite cookie variety. With a slightly crispy outside and soft and chewy inside, this cookie has it all! If you are a chocolate lover like me, you know there is no such thing as too much chocolate. This quintessential cookie with crisp edges and thick, soft centers is perfect to consume with a glass of milk in the afternoon.

The smell of these double chocolate cookies wafting through the air will makes these even more blissful. The reason you will love these Eggless Double Chocolate Cookies is because it is loaded with pure chocolate, crunchy brown on the edges and is super gooey on the inside making it the most irresistible batch of cookies you will ever bake!

If you're struggling to bake your best batch of cookies, here is the recipe for the easiest and most scrumptious cookie:

1. Make the Cookie Dough

The first step to make these Eggless Double Chocolate Cookies is to make the dough. In a bowl, take some melted butter and powdered sugar. Whisk the mixture till it is light and fluffy.

Then add the dry ingredients to the bowl : flour, cocoa powder, oats to make it chewy and some chocolate chunks or chips because you can never get enough of chocolate! Give it a proper mix before adding milk and vanilla essence. Mix everything first with a spatula or a wooden spoon to form a dough. The dough will be slightly moist and sticky.

2. Freeze the Dough.

Refrigerate the cookie dough for minimum 2 hours before baking. This makes the cookies thicker and develop a richer chewy texture.

3. Lets get Baking!

Preheat the oven at 180*C and line the baking tray with parchment paper/ silicon mat. With the help of an ice-cream scoop, transfer the dough into small balls on the baking tray and flatten it a little. Bake the cookies at 180*C for about 8-10 minutes until the edges of the cookies are brown. Once the cookies are ready, transfer them on a wire rack and let them cool for another 10 minutes. There is nothing more torturous than waiting for a fresh batch of cookies to cool enough before you binge in. At first, they might look a little soft but once it cools down, they will become crunchy on the edges and gooey in the center.