Eggless Chocolate Chunks Cookies are simple and easy cookies made with chunks of milk chocolate combined with the goodness of roasted pistachios. They are melt-in-mouth, soft and delicious cookies with prep made in just a single bowl. This recipe is also one of the best ways to use up any leftover chocolate bars and as an added advantage, the chocolate cookies have a great mouth feel and it is delight for every chocolate lover.
Eggless Chocolate Chunk Pistachio Cookies
Eggless Chocolate Chunk Pistachio Cookies are soft & melt-in-mouth egg-free cookies that require very minimal effort and preparation time. With chunks of good quality milk or dark chocolate and roasted pistachios, the cookies taste the best without having to use egg. As these are butter-based cookies, they turn out crisp on the outside but are soft inside. This is an adaptation from my Eggless Chocolate Chip cookies, but for this I ended up using not milk but plain curd to bring the cookie dough together. It is such a game-changer! Baking soda + fresh thick curd combination makes the most delicious melt in mouth cookies ever!
Making homemade cookies is best for many reasons – it is therapeutic and at the same time, we get to control the ingredients & quantities. While not exactly healthy, we still can make it with lesser sugar and there are zero preservatives. This recipe works well with any type of roasted nuts and chocolate chips or morsels too! It is easy to make the egg-free chocolate chunk cookie dough well in advance and the dough freezes well too!
Tips & Important Notes for Making Eggless Chocolate Chunk Cookies
Eggless Chocolate Chunk Cookies are easy to make with very minimal effort needed. As baking is slightly technical compared to day-to-day cooking, pay close attention to the ingredient measurements and process. Check out the below tips and notes before making these chocolate cookies. Sugar – we use two types of sugars in this recipe. (1) Light Brown Sugar provides the soft texture to the cookie and a golden hue once the cookies are baked. (2) Castor Sugar provides crunch needed to the cookie, making the exterior crispy. Don’t use dark brown sugar for it makes the cookie harder. Butter – we need to have the butter at room temperature and it should be soft, while not being melted. The best way to achieve this is to let it sit out on the counter for an hour or so. Creaming Butter & Sugar is a crucial step in getting soft, melt-in-mouth cookies. I used my hand mixer to cream the butter and sugar and later to whisk the flour in. You could also use your stand mixer or whisk. The cookie dough must be refrigerated for atleast one hour. This allow the dough to be handled easily. I usually make balls out of the dough and bake it chilled. If your dough is not cold enough, it will spread out completely and result in thin cookies. As I used leftover milk chocolate bar instead of baking chocolate, I reduced the quantity of sugar. If you are using semi-sweet chocolate morsels or dark chocolate, increase light brown sugar upto ⅓ cup.
Storing & Serving Suggestions
Eggless Chocolate Chunk Cookie Dough can be frozen made into equal sized balls. Transfer the dough balls from freezer to fridge for a night and then they are ready to be baked next morning. I would suggest freezing the dough than freezing the cookies. Eggless Chocolate Chunk Pistachio Cookies must be stored in an airtight container and can be stored at room temperature for upto a week. Serve them as a quick snack or with evening tea/coffee! Check out other Eggless Cookies recipes
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Eggless Chocolate Chunk Cookies Recipe with Step by Step Pictures
In a mixing bowl add ¼ cup soft unsalted butter at room temperature along with ¼ cup light brown sugar and 1.5 tablespoon castor sugar.
Using hand mixer or whisk, cream butter and sugar on medium speed for 3-4 mins until it is pale and creamy.
Add ¼ teaspoon vanilla extract and mix it in.
Next sift ½ cup all purpose flour, ¼ teaspoon baking soda and a large pinch of salt into the bowl.
Using the hand mixer, combine the ingredients on low speed for 1-2 mins. Now add 2 teaspoon thick fresh curd (adjust the quantity depending on consistency of dough) and whisk again for a minute.
Bring the dough together and it should look creamy. Add ¼ cup pistachios powdered coarsely (or roughly chopped).
Next add ¼ cup roughly chopped milk chocolate (if using bar chocolate) or chocolate morsels. For best results, use large sized chocolate chips.
Fold them with the dough.
Bring the dough together, cover it with cling film. Refrigerate for 45 mins to an hour. The longer it chills, the better the results are.
When ready to be baked, line a baking tray with parchment paper. Preheat the oven at 180° C for 10 mins. Using an ice cream scoop or a table spoon, make equal sized balls from the cookie dough.
Place the prepared cookie dough balls 2-3 inches apart on the parchment paper. I placed a chunk of chocolate on top of each dough ball.
Bake at 180°C for 12 mins (without fan). The cookies remain soft to touch just out of the oven. If they are irregular in shape, it is easy to fix it now. Invert a bowl large enough to fit the cookie and move the bowl in circular motion, it fixes the shapes of the cookie.
Let the cookies cool down on wire rack. Store in an airtight container at room temperature for upto a week.
Recipe Notes
In the place of pistachios you can also use roasted almonds or cashews. I used left over milk chocolate bar to make these cookies, you can use any chocolate available. If using semi-sweet chocolate, increase the sugar to ⅓ cup for the same recipe measurements.
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