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!
- 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.
- 1/2 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
- 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.