These are the classic chocolate chip cookies that you’d find at your bakery. Except these are made without any eggs and are also gluten free made entirely with oat flour.
WATCH THE VIDEO:
There is something oddly comforting about eating a chocolate chip cookie. The crisp edges give way to a beautifully chewy center. And then there’s the chocolate chunks, I mean, it’s what makes these cookies so appealing! I’ve eaten this classic version a million times. Sometimes at a bakery but on most days, they were picked up from shelves of supermarkets. Then one day, just out of curiosity, I decided to flip the pack and read the contents / ingredients that went into making these cookies. Appalled would have been an absolute understatement. They had things I couldn’t even pronounce, let alone imagine what they’d look like! That’s it, I never got supermarket cookies again! Instead, I baked these classic chocolate chip cookies and made them eggless and gluten free so my friends who don’t eat eggs or can’t digest gluten can savour these beauties too!
Oat flour is so versatile, like how can you make such incredible desserts with something that we’ve only ever used in breakfast before? It amazes me, especially since I made these rose and chocolate macarons by completely eliminating the almond flour and adding oat flour instead. Let me assure you, these cookies turn out just as incredible! Love how well it spreads – not too little so you’re eating an ice cream scoop cookie and not too much that it feels like biting into a tuile. They spread just right so the edges go beautifully crisp and as you bite into the centre, it’s chewy and full of caramel notes, thanks to the addition of sweetened condensed milk. Because I’ve used this versatile ingredient to make my classic chocolate chip cookies, I don’t have to add a lot of sugar to the recipe as well. Just enough so that there is a well rounded sweetness to counter the bitter dark chocolate chunks.
Which brings me to the chunks, I like chopping a chocolate bar into uneven chunks. Instead of using chips, I find that the chocolate coverage that way is much better and you get a dark molten surprise in every bite! Classically you are supposed to dunk this in milk but I love having them with my masala chai! How do you enjoy having these classic chocolate chip cookies? I really hope you make them because there is nothing more heavenly than biting into these! Plus, they’re super quick to make and work like a charm every single time!
- 104 grams oat flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 100 grams salted butter, room temperature
- 50 grams caster sugar
- 100 grams condensed milk
- 100 grams dark chocolate chunks
- In a bowl, sift together oat flour, cornstarch and baking soda.
- Whisk well so that all the dry ingredients are well combined. Keep aside.
- Cream together butter and sugar until well combined and fluffy, about 1 minute.
- Add the condensed milk and continue beating with electric beaters.
- Add the dry ingredient mix and using a spatula, mix everything until combined.
- About halfway through the process, add the chocolate chunks and mix again.
- Let the cookie dough rest for 30 minutes at room temperature.
- Preheat oven to 180 C / 350 F
- Line a baking tray with parchment paper.
- Use an ice cream scoop to scoop cookie dough on the tray. Top with dark chocolate chunks and bake in the oven in the middle rack for 8 minutes.
- Take them out and let them rest in the tray for 10 minutes before transferring to a cooling rack to cool completely.