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Eggless Choco (Cocoa) Walnut Cookies 

I’ll provide it based on two common scenarios:

  1. A “Small Batch” (yields about 15-18 cookies) – convenient for home bakers.
  2. Ratios (by weight) – for scaling to any size batch.

Without Chocolate chips 

With Chocolate chips 

Eggless Choco Walnut Cookies – Using Regular Curd (Dahi/yoghurt)

1. Small Batch Proportions (Yields approx. 15-18 cookies)

(This assumes you have standard measuring cups/spoons and a kitchen scale for accuracy.)

Ingredients:

  • Dry Ingredients:
    • 180g (approx. 1 ½ cups) All-Purpose Flour (Maida) – This is our base, providing structure.
    • 18g (approx. 3 tbsp) Unsweetened Cocoa Powder (use Dutch-processed for darker color, or natural)
    • ½ tsp Baking Soda
    • ¾ tsp Baking Powder
    • ¼ tsp Salt
  • Wet Ingredients:
    • 80g Unsalted Butter, softened to room temperature
    • 50g Light Brown Sugar, tightly packed
    • 40g Granulated Sugar
    • 25g Regular Plain Curd (Dahi/yoghurt) – This is the key. See “Preparation for Curd” below.
    • 1 tsp Vanilla Extract
  • Add-ins:
    • 90g Chocolate Chips . You can break/chop up a bar/s of your favourite chocolate, tastes better than store bought choco chips (optional, milk, semi-sweet, or a mix)
    • 45g Walnuts, chopped

Preparation for Curd/Yoghurt:

  1. Take about 30g of your regular plain curd/yoghurt.
  2. Place it in a small bowl and whisk it vigorously with a fork or small whisk until it’s completely smooth and creamy, breaking up any lumps.
  3. Add 1 to 2 teaspoons (5-10 ml) of milk or water to the whisked curd.
  4. Whisk again thoroughly until it reaches a consistency similar to thin pancake batter or buttermilk – it should be pourable, but still slightly thicker than regular milk.
  5. Measure out exactly 25g of this thinned curd to use in your recipe. Discard any excess. This step is crucial for the right cookie texture.

Instructions (as before):

  1. Prepare Dry Ingredients: Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
  2. Cream Butter and Sugars: In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 mins). Scrape down sides.
  3. Add Wet Ingredients: Add the prepared (thinned and measured) curd and vanilla extract to the creamed butter mixture. Beat until well combined.
  4. Combine Wet and Dry: Gradually add dry ingredients to wet, mixing on low speed or with a spatula until just combined. Do not overmix.
  5. Fold in Add-ins: Gently fold in chocolate chips and walnuts.
  6. Chill Dough: Cover and refrigerate for at least 1-2 hours (or possibly overnight for the best results).
  7. Preheat & Prep: Preheat oven to 200°C (~390°F). Line baking sheets.
  8. Portion & Bake: Scoop dough onto sheets, 2 inches apart. Bake for 12-15 minutes, until edges are set and center is slightly soft.
  9. Cool: Cool on sheets for 5 mins, then transfer to a wire rack to cool completely.

2. Ratios by Weight (Relative to Flour)

(Use a kitchen scale for precise results. “1 part” means the base unit, often 100g of flour.)

  • Flour (Maida): 1 part (e.g., if you use 100g flour, multiply all other ratios by 100)
  • Unsalted Butter: 0.45 parts
    • (For 180g flour: 180 * 0.45 = 81g. I rounded to 80g in the small batch above for simplicity.)
  • Brown Sugar: 0.28 parts
    • (For 180g flour: 180 * 0.28 = 50.4g. Rounded to 50g.)
  • Granulated Sugar: 0.22 parts
    • (For 180g flour: 180 * 0.22 = 39.6g. Rounded to 40g.)
    • Total Sugar: ~0.5 parts
  • Unsweetened Cocoa Powder: 0.1 parts
    • (For 180g flour: 180 * 0.1 = 18g.)
  • Regular Curd (Dahi, THINNED): 0.14 parts
    • (For 180g flour: 180 * 0.14 = 25.2g. Rounded to 25g. Remember to thin your curd first!)
  • Baking Soda: ~0.003 parts (e.g., 0.3g per 100g flour)
    • (For 180g flour: 180 * 0.003 = 0.54g, which is approx. ½ tsp.)
  • Baking Powder: ~0.004 parts (e.g., 0.4g per 100g flour)
    • (For 180g flour: 180 * 0.004 = 0.72g, which is approx. ¾ tsp.)
  • Salt: ~0.0015 parts (e.g., 0.15g per 100g flour)
    • (For 180g flour: 180 * 0.0015 = 0.27g, which is approx. ¼ tsp.)
  • Vanilla Extract: ~0.005 parts (approx. 0.5g per 100g flour, or about 1 tsp for 180g flour)
  • Chocolate Chips: 0.5 parts
    • (For 180g flour: 180 * 0.5 = 90g.)
  • Walnuts: 0.25 parts
    • (For 180g flour: 180 * 0.25 = 45g.)

By carefully preparing and measuring your curd, these proportions will give you consistently good eggless choco walnut cookies with a lovely texture and balanced sweetness.

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