Malted Dark Chocolate Chunk Eggless Cookies

In life you'll find yourself faced with exams and tests. Of the literal kind, and of the metaphorical kind. Some you'll fail, some you'll pass, and some you'll kick the butt of, and some that will kick your butt.Among that, every person faces one test in his or her life, that forever changes him or her. Everyone faces one test, one rite of passage, so to say, that will prove your worthiness to no one, but you.

In that spirit, the test of a good baker is a chocolate chip cookie.

There are so many of those. Thick, thin, fudgy, cakey, crisp, crunchy, chewy, studded with chocolate bits, some melted, some not so much so. But a baker is truly worth the sugar s/he uses, if s/he can make a dynamite chocolate chip cookie.

Which I did! This was my masterpiece, till date. Thin, crisp yet chewy, studded with dark chocolate chunks with a surprise ingredient, that elevates your cookie to another level, and you can never come back down.  And I used oil instead of butter, which made made them expand into crispness! Presenting, my first original recipe, Malted Dark Chocolate Chunk Eggless Cookies!

Malted Dark Chocolate Chunk Eggless Cookies
(makes a zillion)
You need:

  • 11 tbsp All-Purpose Flour
  • 5 tbsp oats flour
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 tbsp Horlicks (original flavour) (SURPRISE!!)
  • 10 tbsp granulated sugar
  • 10 tbsp oil
  • One large bar of dark chocolate, chopped
  • A few drops of vanilla essence
  • A splash of butterscotch essence if you have on hand (optional)
  • 4 tbsp yoghurt

The How:

  • Sift together the salt, Horlicks, baking soda, oats flour and APF.
  • Mix the sugar, yoghurt, vanilla, butterscotch, and oil till well mixed. You don't need a mixer, a fork will do just as well.
  • Add the dry mix into the wet mix slowly, mixing well to avoid any lumps.
  • Dump in the chocolate. Mix well.
  • The dough will be a bit sticky but labour on.
  • Preheat the oven to 200 celsius.
  • Lightly grease a baking tray ( or as I use, the bottom of a cake pan)
  • Take 1 tsp scoops and place about 2 inches apart. The scoops should not be too big or too close, otherwise it won't have any space to spread and will end up becoming thick. Basically don't do what I did in the picture below.

  • Bake for about 10-12 mins at 180 ceslius until you see the edges becomes brown.
  • Turn out on to a rack to cool. Beware though, they might feel soft in the middle when you take it out, and almost foldable when you put it on the rack. They should crisp up in no time/
  • Try a warm one, pass out in sheer bliss, then put the rest in the oven to cook when you come to.
  • Store in an airtight jar, and enjoy with cold milk!
That's actually it. It's ridiculously easy. And the malt flavour and the caramelly taste of the Horlicks makes it sticky and chewy all at the same time, almost like toffee.

Enjoy, and let me know how it went, and how long the batch lasted!


Popular Posts