This delectable recipe actually happened by accident,
because I started making cookies,
and realized 5 minutes into it all
that I didn’t have any eggs….
When I need a chocolate fix, these are a good go-to.
You can control the size and amount of cookies you bake (I like doing minis),
so you’re not left to deal with a huge pan of brownies all by yourself.
Because we’ve all been there and know how THAT turns out.
Especially when there’s wine…
and the Bachelor is on…
Pretty soon the pan of brownies is gone and nobody remembers what happened.
Anyway… *eye roll*
Aside from being your happy place, these cookies are also cute for Girls’ Night In, or a deployment care package, or to give to a new Mom entering her Twilight Era of no sleep, or to send in your kids’ lunch for a dessert.
They’re easy to make (I let Maddelyn practically do these), so this recipe is a great activity to do with your kids,
and hey, they’re eggless, so you can guiltlessly enjoy the batter– it’s just as good as the end result!
Start by creaming the butter, oil, sugar, and 1 TBSP of water until it’s light and fluffy.
Then mix in the remaining TBSPs of water and beat very well.
In a separate bowl, mix together the dry ingredients.
Add the dry ingredients to the wet mixture, and mix JUST until combined.
See the consistency and texture? Refrigerate it for 30-60 minutes.
Preheat your oven to 400°F and line your baking sheet with parchment.
If you want mini cookies, you can use a cookie scoop, then half each scoop and roll each half into balls.
You can also do these as drop cookies using a spoon.
Just depends on how you want them to look.
Bake 9-10 MINUTES.
They should be very puffy when you pull them out!
Cool them on the baking sheet. They’ll fall and set as they cool.
They’re also verrrry good with strawberries (my favorite way) or with marshmallow fluff!
ENJOY your little bites of chocolate heaven!!
EGGLESS DARK CHOCOLATE COOKIES
Makes 22 Mini Cookies
¼ CUP BUTTER
2 TBSP OIL
¾ CUP SUGAR
4 TBSP WATER
¼ TSP SALT
½ TSP BAKING SODA
1 CUP ALL-PURPOSE FLOUR
⅓ CUP COCOA
1– Cream your butter, oil, sugar, and 1 TBSP water until light and fluffy.
2– Mix in the remaining TBSPs of water and beat very well.
3– In a separate bowl, combine your dry ingredients.
4– Add the dry mixture to the wet mixture, and mix just until combined.
5– Refrigerate 30-60 minutes. (If it stays in longer, it actually starts to harden!)
6– Preheat your oven to 400°F, and line your baking sheet with parchment.
7– Make cookie balls or drop cookies.
8– Bake 9-10 MINUTES. (They should look puffy when you pull them out!)
9– Let cool 5 minutes on the baking sheet; they’ll fall and set!