This eggless chocolate chunk cookie comes right in time for Diwali. I wanted to work a recipe that doesn’t just swap one ingredient for the other, but rather thinks about a chocolate chip cookie a bit differently working its components around a bit instead of a blatant substitution. Eggs are what gives a chocolate chip cookie, as well as a cake structure, and so I’d have to rethink the whole cookie in a way. I didn’t want to add flax eggs or other egg substitutes to this either. Imagine adding yoghurt to a cookie. NO. I started thinking back to the basic qualities that I like about my chocolate chip cookie- the denseness, chewiness with pools of chocolate in between and started thinking about how I can achieve that.
I could make a dense cake like carrot cake in my sleep and small things I found make the difference with it, like the brown sugar and the extra time I take to whip my oils and sugars together till it’s well emulsified and creamy instead of separate. This smooth mixture yields a better carrot cake than something that’s split. It’s the emulsion that gives you the moistness because of even distribution of the batter, which yields the ultimate crumb.
So I started thinking about this cookie too on the same lines. What would happen if I treated the cookie like a dense carrot cake minus the carrots? I would essentially make an emulsion or sweet mayonnaise of the sugar and oil and add to it my flour, soda and chocolate chunks. Done.
In the absence of eggs and the butter, the water content was also reduced which would react with the baking soda. Since this was a cake with oil I would have to introduce water or maybe milk to make up for that in this cookie as well. I studied J Kenji Lopez’s Serious Eats cookie and finally decided on the amount of water/milk I would require. Done. Once I was done bringing my cookie dough together, I rested it overnight as is required of all great cookies.
The cookies looked and tasted absolutely brilliant out of the oven the next day. The overnight rest really helped with the flour hydration and to develop flavour. These were the cookies I had been looking for. They were chewy, dense and chocolatey to the last bite. It made me think about how I could maybe work this with an olive oil next time because olive oil’s bitterness with chocolate’s sweet is a match made in heaven. Anyway, now that we have gotten the technicalities of this recipe out of the way, here are the best eggless chocolate chip cookies you will taste.
Eggless Chocolate Chunk Cookies
Yield 20 medium-sized cookies
No egg substitutes were used in the making of this recipe
All-purpose flour 250g
Baking soda 1 tsp
Salt two pinches
Dark chocolate 200g (not compound), cut into rough chunks
Caster sugar 100g
Brown sugar 100g
Vegetable oil 125g
Water or milk 75g
Sea salt for the top
You want to start by whisking together your flour, baking soda and salt together in a bowl.
In the bowl of a stand mixer fitted with the whisk attachment, whisk together the two sugars, the water/milk and the vegetable oil very well till the sugar and the oil have formed a smooth mayonnaise-like emulsion.
Take the bowl off the stand mixer and add the dry ingredients. Use a spatula or a wooden spoon to stir only briefly, maybe two or three times until everything is just combined. A few streaks of flour and a bit of oil here and there is alright. Add the chocolate chunks and stir once.
Gather up the cookie dough in a cling film and wrap it up in a snug ball and refrigerate the cookie dough overnight.
The next day when it’s time to bake and you’ve given the cookie dough at least 12 hours of resting time, you want to preheat the oven to 180 degrees celsius and line a baking sheet with parchment paper.
Divide the cookie dough into balls using an ice cream scooper. Freeze these balls of cookie dough for a further 10 minutes, then place them on the tray when it’s time to bake. You should be able to fit about 8-9 balls of cookie dough in one tray. Sprinkle over the sea salt.
Bake the cookies for 10-12 minutes, turning the cookie trays around at the halfway mark for even colouring. When the edges look set and brown but the centre still looks underdone is when you want to take the tray out of the oven and let the rest of the cooking happen on the baking tray itself undisturbed. Repeat with the rest of the cookies. Let the cookies cool completely on a cooling rack before transferring to an airtight container.