Yes because I would like to demonstrate that I can bake these crunchy cookies with no shortening and no egg!
Another Crunchy Chocolate Chip Cookies!
These are made with no egg and no shortening.
Yes if you say so...All of my CA copycat cookies including those that I have baked previously at here and these in this post are actually the enhanced versions of the real CA cookies because they are made with butter.Plus, the beauty of baking crunchy cookies is that they are typically not too sweet like the chewy cookies because the minimal amount of sugar required to create the crunch is actually not as much as the amount needed to bake the chewy cookies.So what are the differences between this recipe three and the others?Recipe one from my previous post at here makes semi-crunchy cookies that are 30% like the real CA cookies.Recipe two from here with 14% shortening 86% butter and egg yolk tastes the best with the perfect crunch and texture. Even better than recipe three? Yes but I’m anticipating many readers asking me if they can omit shortening or egg in their crunchy cookies and so I created and shared this recipe three!Due to the lack of shortening to create a stably crunchy structure in these cookies, I have modified this recipe by:- adding all caster sugar instead of adding a mixture of brown and caster sugar- adding maple syrup to combine the cookies crumbs instead of adding egg yolk- using a combination of plain flour and cornflourAnd it’s true! All of these modifications help to create a crunchy texture even in the absence of shortening and egg yolk.Here’s a video showing how to bake these crunchy cookies. Like the previous copycat CA CCC recipe two, you’ll see that I prefer to bake one tray of cookies at a time for better heat distribution. And I had baked these cookies with 2 different temperatures, 150°C / 300°F for 10 mins and 150°C / 300°F for another 12-15 mins.
Music: Bensound
Ta dah!
My crunchy chocolate chip cookies with no shortening and no egg
Now, check out its texture!
It's sexy, crunchy and yummy...
but I would say my recipe two at here is still the best!
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Here's the recipe.
Makes 12 large thick cookies
100g unsalted butter, softened at room temperature
80g caster sugar
1/2 tsp vanilla paste or extract
150g (1 cup) plain / all purpose flour
35g (1/3 cup) cornflour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt45g maple syrup at room tempaerture
100g (1/2 cup) dark or milk chocolate chips - I used Callebaut dark chocolate callets with 54% cocoa
Add butter and sugar into a large mixing bowl. Use a wooden spoon or an electric mixer with paddle attachment, beat butter mixture until combined and fluffy.
Add vanilla and beat until combined.
Sift flour, cornflour, baking powder, baking soda and salt into the butter mixture and mix until mixture are in large clumps. Add maple syrup and mix until combined. Then, stir in the chocolate chips.
Preheat oven to 180°C / 350°F. Line baking trays with baking papers.
Divide dough equally into 12 portions, 40g each. Roll into balls, flatten them slightly and arrange on the prepared tray with about 5 cm apart. Top the cookies with extra chocolate chips if desired. Bake for 10 mins one tray at a time for optimised heat distribution. Then lower oven temperature to 150°C / 300°F and continue to bake for another 12-15 mins or until lightly golden brown and set. Allow cookies to cool slightly on the trays for about 10 mins. Transfer onto a wire rack to cool completely.
Store cookies in an airtight container for up to one week at room temperature.
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