Chocolate Cookie Recipe
These easy chocolate cookie are a delicious treat that can be made in on time . They are soft , chewy , and packed with rice chocolate flavor perfect for any occasion , these cookie are sure to satisfy your tooth follow the recipe and let’s make chocolate cookie
Ingredients
2 Cup purpose flour
1/4 Cup coco powder
1/2 Tablespoon baking soda
1/2 Tablespoon salt
1 Cup unsalted butter , softened
1 Cup granulated sugar
1 Cup packed brown sugar
1 Tablespoon vanilla extract
2 Cup chocolate chips
Step:1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper
Step:2
In a medium bowl , whisk together the flour , coco powder ,baking soda , and salt
Step:3
In a separate large bowl , cream together the batter , sugar , and bowl sugar until light and fluffy
Step:4
Add vanilla extract to the butter mixture and mix until well combine
Step:5
Gradually add the dry ingredient to the wet ingredient and mix until just combined
Step:6
Fold in the chocolate chips
Step:7
Drop rounded tablespoon of dough into the prepared baking sheet , spacing them about 2 inches apart
Step:8
Bake for 10-12 minutes , or until the edges are set and the centers are slightly soft
Step:9
Allow the cookie to cool on the baking sheet for 6 minutes , then transfer them to a wire rack to cool completely
Step:10
The cookie is ready serve it and enjoy the chocolate cookie
Video For Chocolate Cookie
FAQs
1. Can I make these cookies without eggs
Yes! Use these egg substitutes:
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Flax egg (1 tbsp ground flaxseed + 3 tbsp water)
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Mashed banana (¼ cup per egg)
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Yogurt (2 tbsp per egg)
2. Why are my cookies cakey (not crispy)
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Too much flour: Spoon flour into measuring cup (don’t scoop).
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Overmixing: Mix until just combined.
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Baking powder excess: Use ½ tsp for crispiness.
3. Can I use oil instead of butter
Yes, but texture changes:
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Butter: Crispy edges + chewy center.
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Oil: Softer, cake-like (use ¾ cup oil per 1 cup butter).
4. How to make them vegan
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Butter: Coconut oil or vegan butter.
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Milk: Almond/oat milk.
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Chocolate: Dairy-free dark chocolate chips.
5. Why did my cookies spread too much
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Butter too soft: Chill dough 30 mins before baking.
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Hot baking tray: Let it cool between batches.
6. Can I use whole wheat flour
Yes Substitute 50% of all-purpose flour (add 1-2 tbsp extra milk).
Conclusion
These Veg Chocolate Cookies are a decadent, foolproof treat that proves eggless baking can be just as rich, crispy, and satisfying as the classic version. With a perfect balance of chewiness and crunch, they’re ideal for cookie jars, lunchboxes, or midnight cravings.