Eggless Cookie Tin
Eggless Cookie Tin
Ingredients
- 80 gm salted soft butter
- 40 gm caster sugar, (4 tablespoons)
- 60 gm brown sugar, (6 tablespoons)
- 165 gm all purpose flour, (1 1/4 cups)
- 60 ml milk, (1/4 cup)
- 1 teaspoon vanilla essence
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- as needed chocolate chunks, for stuffing
- as needed chocolate chips, for mixing into dough
Instructions
- 1
In a large bowl, combine the 80 gm of salted soft butter, 40 gm of caster sugar, and 60 gm of brown sugar. Whisk vigorously for 8-10 minutes until the mixture becomes light and pale in color.
⏱️ 10 min
- 2
Add the 60 ml of milk and 1 teaspoon of vanilla essence to the butter and sugar mixture. Mix well until fully incorporated.
⏱️ 2 min
- 3
Gradually add the 165 gm of all purpose flour, 3/4 teaspoon of baking powder, and 1/4 teaspoon of baking soda to the wet ingredients. Mix until a soft cookie dough forms. Fold in chocolate chips as desired.
⏱️ 5 min
- 4
Prepare a 5-inch cake tin by lining its base with butter paper. Take a thin layer of the prepared cookie dough and press it evenly into the bottom of the lined tin to form a base.
⏱️ 3 min
- 5
Divide the remaining cookie dough into 6 equal portions. For each portion, flatten it slightly, place a large chocolate chunk in the center, and then carefully fold the dough around the chocolate to seal it, forming a ball. Arrange these 6 stuffed dough balls on top of the cookie dough base in the cake tin.
⏱️ 5 min
- 6
Place the cake tin with the cookie dough into the freezer for 10 minutes. During this time, preheat your air fryer or oven to 170°C (340°F).
⏱️ 10 min•🌡️ 170
- 7
Once preheated, transfer the tin from the freezer to the air fryer or oven. Bake for 18-20 minutes, or until the top of the cookie tin turns golden brown and the edges are set.
⏱️ 20 min•🌡️ 170
- 8
Carefully remove the cookie tin from the oven or air fryer. Serve immediately while it's still hot and the chocolate is wonderfully gooey.
Kitchen Tools
Nutrition Facts (per serving)
Eggless Cookie Tin
- 80 gm salted soft butter
- 40 gm caster sugar, (4 tablespoons)
- 60 gm brown sugar, (6 tablespoons)
- 165 gm all purpose flour, (1 1/4 cups)
- 60 ml milk, (1/4 cup)
- 1 teaspoon vanilla essence
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- as needed chocolate chunks, for stuffing
- as needed chocolate chips, for mixing into dough
Instructions
- 1
In a large bowl, combine the 80 gm of salted soft butter, 40 gm of caster sugar, and 60 gm of brown sugar. Whisk vigorously for 8-10 minutes until the mixture becomes light and pale in color.
⏱️ 10 min - 2
Add the 60 ml of milk and 1 teaspoon of vanilla essence to the butter and sugar mixture. Mix well until fully incorporated.
⏱️ 2 min - 3
Gradually add the 165 gm of all purpose flour, 3/4 teaspoon of baking powder, and 1/4 teaspoon of baking soda to the wet ingredients. Mix until a soft cookie dough forms. Fold in chocolate chips as desired.
⏱️ 5 min - 4
Prepare a 5-inch cake tin by lining its base with butter paper. Take a thin layer of the prepared cookie dough and press it evenly into the bottom of the lined tin to form a base.
⏱️ 3 min - 5
Divide the remaining cookie dough into 6 equal portions. For each portion, flatten it slightly, place a large chocolate chunk in the center, and then carefully fold the dough around the chocolate to seal it, forming a ball. Arrange these 6 stuffed dough balls on top of the cookie dough base in the cake tin.
⏱️ 5 min - 6
Place the cake tin with the cookie dough into the freezer for 10 minutes. During this time, preheat your air fryer or oven to 170°C (340°F).
⏱️ 10 min•🌡️ 170 - 7
Once preheated, transfer the tin from the freezer to the air fryer or oven. Bake for 18-20 minutes, or until the top of the cookie tin turns golden brown and the edges are set.
⏱️ 20 min•🌡️ 170 - 8
Carefully remove the cookie tin from the oven or air fryer. Serve immediately while it's still hot and the chocolate is wonderfully gooey.