CHOCOLATE COOKIES (eggless slice and bake cookies)

Chocolate Cookies {Eggless, Slice And Bake Cookies}

What is everyone’s favourite treat and comes in all slices, pies and cookies?
Yes, it is chocolate.
These eggless chocolate cookies or chocolate shortbread biscuits, call them what you may are a crispy, crumbly and a delicious treat along with some milk, tea or coffee. A handful of almonds thrown in for good measure, add a wonderful crunch for texture!

I baked some easy CHOCOLATE COOKIES for the very first time. They turned out just perfect and I am so happy to share this with all of you. Cookies are really a favourite item for all of us and handmade cookies are always the best. These cookies are for my daughter and all the chocolate lovers.
The base of this recipe is from EGGLESS FRUIT COOKIES (TUTTI FRUTTI COOKIES ) Karachi biscuits.
I modified it to make chocolate cookies and they turned out to be pretty great.

INGREDIENTS:

Measuring cup used, 1 cup = 200 ml,
Make sure all ingredients are at room temperature
1 cup all-purpose flour, spooned and levelled
2 tbsp cocoa powder
1/2 cup salted butter, softened
1/2 cup confectioner’s sugar/powdered sugar
1/3 cup coarsely chopped almonds
1 tsp vanilla extract

INSTRUCTIONS:

1. Sift the flour and cocoa powder in a sufficiently large mixing bowl.
2. Place butter in the bowl (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy.
   Add vanilla extract and mix well.
3. Now add the flour. Gently bring everything together until the dough is soft. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much.
4. I didn’t require any milk.
5. Add the chopped almonds and fold in the cookie dough.
6. Divide the dough into two parts. Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
7. Preheat the oven to 180 degrees C/350 degrees F. Line two baking sheets with parchment paper. Or bake in two batches. Remove the log from the refrigerator. Keep it on the counter for 5-10 minutes. Using a sharp knife, cut 1/4 inch thick slices.
8. Lay the cookies on the sheet at least 2 inches apart as they expand when they bake. If you are baking in two batches, keep the sliced cookies in the refrigerator, let the baking sheet cool completely, then place the second batch of cookies and bake.
   Bake for 13-15 minutes.
9. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely.

   Notes:

10. If the dough seems too dry and crumbly, then add some milk(a teaspoon at a time) and mix until you have a soft workable dough.
11. You may skip the nuts for a nut-free version, or add any nut or a mixture of nuts of your choice.