I couldn’t decide between two of them.
So I decided to bake both!
And there were no eggs.
I’d rather not bake at all than drive the two minutes to the supermarket for eggs.
I was a little shattered. I really wanted to bake.
I tried to think of what I could make without eggs and remembered this gorgeous looking shortbread on Brown Eyed Baker. She has the best recipes.
And there you have it. Salty, crunchy, chocolatey shortbread. And no supermarket trip!
150g unsalted butter, softened (11 tbsp)
2/3 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1/2 tsp sea salt, plus extra for sprinkling
1 1/4 cups plain flour
1/3 cup cocoa
1/2 tsp baking soda
3/4 cup chocolate chips
Preheat oven to 170 C and line 2-3 trays with baking paper.
Beat the butter and sugars together using an electric mixer until creamy.
Add the sea salt and vanilla and beat for a few more moments.
Turn the mixer off. Add the flour, cocoa and baking powder. Turn the mixer on low and mix until incorporated.
Add the chocolate chips and continue to mix on low until the dough comes together.
Roll large teaspoons of dough into balls and place on prepared baking trays.
Bake for 10-12 minutes. Your house will smell like hot chocolate. Allow to cool on baking trays. Makes 30 cookies.