Eggless Cookie Tin
Eggless Cookie Tin
Ingredients
- 52 g butter, soft
- 75 g brown sugar
- 27 g milk
- 1/2 teaspoon vinegar
- 120 g all purpose flour
- 16 g milk powder
- 1/4 teaspoon baking soda
- 6 dark chocolate chunks, large
- as needed chocolate chips, for topping
- as needed vanilla ice cream, for serving
Instructions
- 1
Take the butter out of the refrigerator and weigh it. Let it sit at room temperature for 10 minutes to soften.
⏱️ 10 min
- 2
In a small bowl, combine the milk and vinegar. Stir gently and set aside to create a buttermilk substitute.
⏱️ 2 min
- 3
In a large mixing bowl, add the softened butter and brown sugar. Whisk thoroughly until the mixture is light and creamy.
⏱️ 5 min
- 4
Pour the prepared buttermilk into the butter and sugar mixture. Mix well. The mixture may appear split or curdled, but this is normal.
⏱️ 2 min
- 5
Add the all purpose flour, milk powder, and baking soda to the wet ingredients. Mix until a soft dough forms.
⏱️ 3 min
- 6
Divide the dough into 6 equal portions. Take each portion, flatten it slightly, and place a large dark chocolate chunk in the center. Shape the dough around the chocolate chunk to form a ball. Place the cookie dough balls in a baking dish suitable for an air fryer.
⏱️ 8 min
- 7
Sprinkle chocolate chips generously on top of each cookie dough ball. Refrigerate the baking dish with the cookies for 1 hour (ensure it's in the fridge, not the freezer).
⏱️ 1 min
- 8
After refrigeration, preheat your air fryer to 155 degrees Celsius for 5 minutes. Once preheated, place the baking dish with the cookies into the air fryer and bake for 15-20 minutes, or until golden brown and cooked through.
⏱️ 25 min•🌡️ 155
- 9
Carefully remove the cookies from the air fryer and let them cool in the baking dish for 5 minutes before serving. Serve hot, ideally with a scoop of vanilla ice cream.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Eggless Cookie Tin
- 52 g butter, soft
- 75 g brown sugar
- 27 g milk
- 1/2 teaspoon vinegar
- 120 g all purpose flour
- 16 g milk powder
- 1/4 teaspoon baking soda
- 6 dark chocolate chunks, large
- as needed chocolate chips, for topping
- as needed vanilla ice cream, for serving
Instructions
- 1
Take the butter out of the refrigerator and weigh it. Let it sit at room temperature for 10 minutes to soften.
⏱️ 10 min - 2
In a small bowl, combine the milk and vinegar. Stir gently and set aside to create a buttermilk substitute.
⏱️ 2 min - 3
In a large mixing bowl, add the softened butter and brown sugar. Whisk thoroughly until the mixture is light and creamy.
⏱️ 5 min - 4
Pour the prepared buttermilk into the butter and sugar mixture. Mix well. The mixture may appear split or curdled, but this is normal.
⏱️ 2 min - 5
Add the all purpose flour, milk powder, and baking soda to the wet ingredients. Mix until a soft dough forms.
⏱️ 3 min - 6
Divide the dough into 6 equal portions. Take each portion, flatten it slightly, and place a large dark chocolate chunk in the center. Shape the dough around the chocolate chunk to form a ball. Place the cookie dough balls in a baking dish suitable for an air fryer.
⏱️ 8 min - 7
Sprinkle chocolate chips generously on top of each cookie dough ball. Refrigerate the baking dish with the cookies for 1 hour (ensure it's in the fridge, not the freezer).
⏱️ 1 min - 8
After refrigeration, preheat your air fryer to 155 degrees Celsius for 5 minutes. Once preheated, place the baking dish with the cookies into the air fryer and bake for 15-20 minutes, or until golden brown and cooked through.
⏱️ 25 min•🌡️ 155 - 9
Carefully remove the cookies from the air fryer and let them cool in the baking dish for 5 minutes before serving. Serve hot, ideally with a scoop of vanilla ice cream.
⏱️ 5 min