Eggless Brookies

Smitha Kalluraya

Soft chewy chocolate cookies which is actually a cross of brownie and cookie

Course Snack

Cuisine American

Servings 15 numbers

½ cup All purpose flour /maida
¼ cup dark cocoa powder, (I used Hershey’s dark cocoa ; use the best quality )
½ cup chocolate chips
1/3 cup powdered sugar
¼ cup softened unsalted butter
¼ tsp baking powder
½ tsp baking soda
1 tsp vanilla extract/essence
2-3 tbsp milk, (use just as much required to make a smooth dough. To make the recipe vegan, replace with almond or soy milk)
1/4 tsp salt

In a bowl, sift together the flour, cocoa, baking powder and baking soda. Add in sugar and salt. Mix until combined.
Add half of the chocolate chips chips , butter and vanilla. Remaining half quantity choco chips we will use later.
Mix everything well in hands gently such that they become crumbly .
Add about 2 tbsps of milk to the crumbly mix and bring everything together to form a smooth dough .If required add 1 more tbsp .
Chill the dough in the fridge for about 10-15 minutes so it is easier to make balls out of them. If you do not wish to chill, you can scoop the dough on the parchment paper and bake directly.
Preheat the oven to 160 degrees C. Line a baking tray with parchment paper.
Make even sized small balls and place on the parchment paper, at least 2 inches apart from each other as the brookies would spread while baking .Garnish the brookies with remaining choco chips such that they can be seen on top once baked.
Bake the brookies at 160 c for 10 minutes ONLY. The brookies may look soft and undone, don’t worry once they cool .. they will turn crispy. Alloow them to cool completely .
Transfer the cooled brookies to an airtight container . Enjoy !!

Don't add salt if you are using salted butter .
If you do not want your brookies to spread too much, after shaping them keep the filled tray in the fridge for 10 minutes and then bake. This will give you thicker brookies.
If you want you can add wheat flour instead of maida or both in ratio.