Eggless Chocolate Cookie Tin
Eggless Chocolate Cookie Tin
Ingredients
- 100 mL melted butter
- 50 mL milk
- 70 gm brown sugar
- 40 gm castor sugar
- 130 gm all purpose flour
- 20 gm cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup chocolate chunks, avoid using compound as it does not melt while baking
Instructions
- 1
In a large mixing bowl, combine the melted butter, brown sugar, and castor sugar. Mix until well combined and smooth.
⏱️ 3 min
- 2
Add the milk, all purpose flour, cocoa powder, baking powder, and baking soda to the bowl with the butter and sugar mixture.
⏱️ 2 min
- 3
Mix the ingredients to form a dough. Be careful not to overmix; stop once there is no visible dry flour remaining.
⏱️ 5 min
- 4
Take a 5-inch cookie tin. Take a small portion of the prepared dough and press it evenly into the base of the cookie tin. This will help ensure even baking.
⏱️ 3 min
- 5
Divide the remaining dough into 6 equal portions.
⏱️ 2 min
- 6
For each portion of dough, flatten it slightly, place a chocolate chunk in the center, and then carefully seal the dough around the chocolate to form a ball.
⏱️ 5 min
- 7
Arrange the 6 chocolate-stuffed cookie dough balls on top of the dough base in the cookie tin.
⏱️ 1 min
- 8
Place the cookie tin in the freezer and chill for 20 minutes.
- 9
While the cookie tin is chilling, preheat your air fryer to 160 degrees Celsius for 7-8 minutes.
⏱️ 8 min•🌡️ 160
- 10
Once chilled and the air fryer is preheated, carefully place the cookie tin into the air fryer.
⏱️ 1 min
- 11
Bake for 25-30 minutes, or until the top of the cookie tin firms up slightly.
⏱️ 30 min•🌡️ 160
- 12
Remove from the air fryer and allow to cool slightly before digging in and enjoying your eggless chocolate cookie tin!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Eggless Chocolate Cookie Tin
- 100 mL melted butter
- 50 mL milk
- 70 gm brown sugar
- 40 gm castor sugar
- 130 gm all purpose flour
- 20 gm cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup chocolate chunks, avoid using compound as it does not melt while baking
Instructions
- 1
In a large mixing bowl, combine the melted butter, brown sugar, and castor sugar. Mix until well combined and smooth.
⏱️ 3 min - 2
Add the milk, all purpose flour, cocoa powder, baking powder, and baking soda to the bowl with the butter and sugar mixture.
⏱️ 2 min - 3
Mix the ingredients to form a dough. Be careful not to overmix; stop once there is no visible dry flour remaining.
⏱️ 5 min - 4
Take a 5-inch cookie tin. Take a small portion of the prepared dough and press it evenly into the base of the cookie tin. This will help ensure even baking.
⏱️ 3 min - 5
Divide the remaining dough into 6 equal portions.
⏱️ 2 min - 6
For each portion of dough, flatten it slightly, place a chocolate chunk in the center, and then carefully seal the dough around the chocolate to form a ball.
⏱️ 5 min - 7
Arrange the 6 chocolate-stuffed cookie dough balls on top of the dough base in the cookie tin.
⏱️ 1 min - 8
Place the cookie tin in the freezer and chill for 20 minutes.
- 9
While the cookie tin is chilling, preheat your air fryer to 160 degrees Celsius for 7-8 minutes.
⏱️ 8 min•🌡️ 160 - 10
Once chilled and the air fryer is preheated, carefully place the cookie tin into the air fryer.
⏱️ 1 min - 11
Bake for 25-30 minutes, or until the top of the cookie tin firms up slightly.
⏱️ 30 min•🌡️ 160 - 12
Remove from the air fryer and allow to cool slightly before digging in and enjoying your eggless chocolate cookie tin!
⏱️ 5 min