I adore cookies (find me a person who doesn’t?!) I love them in all of their forms – crumbly, crunchy, chewy, soft, gooey… These chocolate cocoa cookies fall firmly into the crumbly category, but have a little chew in the centre when eaten warm from the oven. They are deliciously dark and chocolatey, as little plain cookies they are perfect with a chilled glass of milk or having in a tuck box at school or if you are greedy like me you can stuff them with chocolate chunks or chopped nuts. Think brownies in cookie form…
The recipe for these Chocolate Cocoa Cookies (Egg Free) is an adaptation of one my Grannys which has been used and tweaked many times by my mum, then by me and my sister. They have been made time and time again, especially as they contain no eggs – perfect for when you fancy baking a sweet treat but there isn’t a single egg to be found.
The trick with these cookies is to not to leave them in the oven for too long, as soon as you see cracks across the surface then they are done. They will be very soft still but don’t be tempted to poke them or move them off the tray until they have cooled a little or they will just fall into pieces. The dough will harden into a crumbly soft texture as it cools, when you can then transfer them easily to a wire rack.
The recipe below makes around 12 cookies (at 32 grams each if you want to be precise!) but the raw dough is really (seriously) yummy to eat I would be impressed if you end up with that amount cooked, you obviously have a lot more self restraint than me! The mixture should be quite sticky in texture, but should pretty much clean the bowl as it is combined.
You can also add chunks of chocolate into the mixture, make sure they are quite small pieces rather then giant chunks as you don’t want any sticking out of the dough as it may burn and make the cookie taste bitter. I tend to fold a cookies worth of dough around the chocolate pieces then gently roll it back into a ball in the palm of my hand.
My sister came to stay with me and made up a batch of these cookies and added white chocolate chunks which worked so well with the dark cocoa flavour of the cookie – and perfect if you have a sweet tooth! If you estimate about one or two chunks of chocolate per cookie, and add them in at the end. They are really moreish – I ate so many!!
Word of warning – if you use castor sugar you will end up with cookies as flat as pancakes which are a bit crispy and weird, golden granulated or Demerara sugars work best for this recipe.
Baking for a Vegetarian? Check you are using Margarine which has been marked as Vegetarian.
If you liked this recipe you may also like these delicious M & M Cookies!
- 113g (4oz) Self Raising Flour
- 113g (4oz) Golden Granulated or Demerara Sugar
- 113g (4oz) Margarine
- 28g (1oz) Birds Custard Powder
- 28g (1oz) Cocoa Powder
- Pinch of Salt
- 12 chunks of white chocolate (Optional)
- Preheat the oven to 180'C, and lightly grease a baking tray with margarine.
- Mix together the margarine and the sugar, add the custard powder, salt and cocoa powder and mix well.
- Add the flour half at a time and mix until everything is combined, and you have a soft slightly sticky dough. Add the white chocolate chunks, if using.
- Take ping pong ball sized pieces of dough and roll them into round balls in your palms.
- Place on the baking tray with at about an inch of space between each ball as they will flatten out as they cook.
- Place in the middle of the oven and cook for about 15 minutes, when cracks appear across the surface of the cookies they are done.
- Remove from the oven and leave to cool on the tray for at least 10 minutes, they will sink a little.
- Remove to a wire rack to cool.