EGGLESS PIZOOKIE

Ever since I posted the recipe of my chocolate chunk pizookie, which you can find here, I've been flooded with comments and e-mails requesting an eggless version of it. Since I love my readers and I want everyone to taste a good home-made pizookie (which is my current favourite dessert) I decided to finally get working on it. After trying a couple of not-so-good substitutes for eggs, I finally found something that works perfectly and results in an amazing pizookie- condensed milk! 

Recipe notes- 

  • Use softened butter. If your butter is cold, microwave it for 10-12 seconds. 
  • I used the regular Amul butter. If you're using unsalted butter, increase the quantity of sea salt. 
  • Cornstarch results in a gooey cookie (just how I like it). If you're looking for a crunchier version, skip cornstarch.
  • The pizookie might look uncooked in the centre but do not continue to bake it once the edges are golden-brown. The pizookie will continue to cook as it cools. 
  • This recipe makes an eight inch pizookie. You can half or double the ingredients if you want to make a bigger/ smaller batch.

INGREDIENTS- 

  • 1 cup butter, at room temperature
  • 1 cup lightly packed brown sugar
  • 1/3 cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 + 1/2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 cup dark chocolate chunks
  • 1/4 cup crushed walnuts (optional)
  • sea salt, to sprinkle

PROCEDURE-

  • Pre-heat your oven to 180C
  • Using an electric mixer, beat butter until it is fluffy 
  • Add in both brown and cream it with the butter.
  • Beat in the condensed milk. Add vanilla.
  • In a separate bowl, mix together flour, baking soda and corn starch.
  • Add the dry ingredients to the butter mixture and mix until blended. 
  • Add chocolate chunks and walnuts. Using a spatula or a whisk, carefully mix them into the batter.
  • Spread the dough on a skillet. Generously sprinkle with sea salt. Place the skillet on the baking tray and bake for 15-20 minutes or until the edges of the pizookie become golden brown.