In a large mixing bowl, beat the butter / margarine with the icing / confectioners sugar, soft brown sugar and vanilla until light and fluffy.How to make eggless chocolate chip cookies from scratch You can use milk chocolate, dark chocolate or a combination of the two. Chocolate – I like to use a chocolate bar like lindt or Nestle Plaistowe and roughly chop it into chunks, but you can use chocolate chips if you prefer.Vanilla essence – vanilla extract or vanilla bean paste.Soft brown sugar – provides a little moisture to stop the cookies from becoming too dry, and adds a hint of caramel flavour.Use pure icing sugar, not soft icing sugar mixture. Using this superfine sugar helps give the cookies that melt in the mouth texture. You can use margarine to make these cookies instead of butter. Butter – I like to use unsalted butter but you can use salted butter if you prefer.This chocolate chunk shortbread is made from basic ingredients, and doesn’t need a stand mixer or any fancy equipment to make (although you can use a stand mixer to beat the sugars and butter if you prefer!).The dough can be made up to 3 days ahead and stored in the fridge until needed.Like my dotty cookies, this is a shortbread style cookie and is an egg free cookie recipe.The rich, tender shortbread cookie is studded with chocolate chunks, which are soft and gooey when still warm and are so good!.How to make eggless chocolate chip cookies from scratch. They are a family favourite that leaves everyone coming back for seconds. These eggless chocolate chip cookies are buttery, melt in the mouth shortbread cookies packed with chocolate chunks.
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