chocolate butter cookies recipe | chocolate butter biscuits | eggless chocolate butter cookies |how to make cookies at home |
by Tarla Dalal
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chocolate butter cookies recipe | chocolate butter biscuits | eggless chocolate butter cookies |how to make cookies at home | with 23 amazing images.
eggless chocolate butter cookies are soft cookies which everyone is sure to enjoy. Learn how to make cookies at home.
These melt-in-the-mouth chocolate butter biscuits are loaded with butter and cocoa, two potent ingredients that have the power to transform any food into an irresistible treat. You will find that the butter not only gives this biscuit a fabulous texture but also a rich flavour, notably buttery.
To make chocolate butter cookies, sieve the flour and sugar together. Add the butter, mix well and knead into a smooth dough without using any water. Divide the dough into two equal parts. In one portion of the dough, add the vanilla essence and mix well. In another portion of the dough, add the cocoa powder and mix well. Divide each portion of dough again into two. Place a portion of the vanilla roll on a clean, dry surface. Place a portion of the chocolate roll next to it, so that they are side by side. On top of these rolls, place the second set of rolls so that a vanilla roll is on top of the chocolate one and vice versa. Press all the rolls lightly together so that the entire dough is joined. Roll it lightly using a thick rolling pin to form a 9” x 7” rectangle. Cut them into 9 long strips vertically using a sharp knife. Now cut them in the centre horizontally to get 18 pieces in total. Bake them in a pre-heated oven at 180°C (360°F) for 20 minutes. Cool and serve eggless chocolate butter cookies immediately or store in an air-tight container and use as required.
A dash of vanilla highlights the strengths of cocoa, making the eggless chocolate butter cookie all the more appealing. Enjoy these biscuits with a cupful of your favourite beverage!
These chocolate butter biscuits are a perfect treat for kids’ birthday parties, when they come hungry and even as a small tiffin treat. To say it simply, these biscuits will be every kids favourite.
Tips for chocolate butter cookies. 1. Sieve the maida and powdered sugar using a fine sieve so as to get rid of all lumps and particles. 2. Be very careful while rolling all the 4 parts together. Ensure that they are intact while rolling. 3. Use a thick rolling pin, as it ensures uniform pressure while rolling. 4. After cutting you can use a flat ladle to transfer the cookies on a baking tray.
Enjoy chocolate butter cookies recipe | chocolate butter biscuits | eggless chocolate butter cookies |how to make cookies at home | with step by step photos below.
Method- Sieve the flour and sugar together.
- Add the butter, mix well and knead into a smooth dough without using any water.
- Divide the dough into two equal parts.
- In one portion of the dough, add the vanilla essence and mix well.
- In another portion of the dough, add the cocoa powder and mix well.
- Divide each portion of dough again into two.
- Place a portion of the vanilla roll on a clean, dry surface. Place a portion of the chocolate roll next to it, so that they are side by side. On top of these rolls, place the second set of rolls so that a vanilla roll is on top of the chocolate one and vice versa.
- Press all the rolls lightly together so that the entire dough is joined.
- Roll it lightly using a thick rolling pin to form a 9” by 7” rectangle.
- Cut them into 9 long strips vertically using a sharp knife. Now cut them in the centre horizontally to get 18 pieces in total.
- Bake them in a pre-heated oven at 180°c (360°f) for 20 minutes.
- Cool and serve immediately or store in an air-tight container and use as required.
Chocolate and Butter Biscuits recipe with step by step photos
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Chocolate butter cookies is made of 2 tsp cocoa powder, 1 cup soft butter, 2 1/4 cups plain flour (maida), 1/2 cup powdered sugar and 1/2 tsp vanilla essence.
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This recipe requires soft butter, so remember to remove it from the refrigerator at least half hour before using.
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If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
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Prefer to use a thick rolling pin, as it helps to give uniform pressure on the dough.
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Ensure to keep a little distance between each cookie while placing them on the baking tray.
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Cool the cookies before storing them, else they will turn soggy.
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Maida is available in various pack sizes from various brands. Choose the pack size that suits your needs.
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Buy well-packed flour, pure white in colour, and smooth and powdery in texture.
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The plain flour should be uniform in colour.
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Avoid pale yellow-coloured flour.
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It should also be free of worms and debris.
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Also make sure that there is no evidence of moisture or lumps formation.
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Flour is sometimes labelled as pre-sifted. This means that the flour was sifted before packaging but it compacts during shipping and handling and therefore is no longer sifted by the time you get it home. So, always sift again before use.
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For the dough of chocolate butter cookies recipe | chocolate butter biscuits | eggless chocolate butter cookies | how to make cookies at home, add 2 1/4 cups plain flour (maida) into a sieve.
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Add 1/2 cup powdered sugar together. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
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Sieve both the ingredients together.
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Add 1 cup soft butter.
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Mix well and knead into a smooth dough without using water. The dough for chocolate butter cookies is ready.
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To make chocolate butter cookies recipe | chocolate butter biscuits | eggless chocolate butter cookies | how to make cookies at home, divide the dough into two equal parts.
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In one portion of the dough, add 1/2 tsp vanilla essence.
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Mix and knead the dough well.
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In another portion of the dough, add 2 tsp cocoa powder.
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Mix and knead the dough well.
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Divide each portion of dough again into two. So you will get 4 portions of the dough in all.
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Place a portion of the vanilla roll on a clean, dry surface. Place a portion of the chocolate roll next to it, so that they are side by side. On top of these rolls, place the second set of rolls so that a vanilla roll is on top of the chocolate one and vice versa.
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Press all the rolls lightly together with your hands so that the entire dough is joined to form one dough circle.
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Roll it lightly using a thick rolling pin to form a 9” x 7” rectangle.
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Cut them into 9 long strips vertically using a sharp knife. Now cut them in the centre horizontally to get 18 pieces in total.
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Bake them in a pre-heated oven at 180°C (360°F) for 20 minutes. Prefer to keep the tray in the middle rack of the oven so the chocolate butter cookies bake evenly.
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Cool and serve chocolate butter cookies recipe | chocolate butter biscuits | eggless chocolate butter cookies | how to make cookies at home immediately or store in an air-tight container and use as required.
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Q. The tray has not been greased like many other bakery products. Is it not required?
A. No, this recipe does not require greasing the tray as the dough has enough butter.
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Q. My cookies burnt in spite of baking at the said temperature and time. What went wrong?
A. You probably kept the tray in the upper shelf of the oven. It is best to keep the tray in the middle shelf of the oven. Moreover, the baking time differs from oven to oven. So it is wise to check the cookies 5 minutes before the said time.
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Nutrient values (Abbrv) per biscuit
| Energy | 134 cal |
| Protein | 1.6 g |
| Carbohydrates | 14.5 g |
| Fiber | 0.2 g |
| Fat | 7.9 g |
| Cholesterol | 23.6 mg |
| Sodium | 79.4 mg |
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