Full question
If advisable, how do I alter the Mine-All-Mine cookie recipe to a non-double chocolate, plain chocolate chip cookie recipe? When I tried to remove the cocoa powder in the past and add a little more baking soda, baking powder, and flour, the biscuits came out flat. How do I still get the same texture, just with no cocoa powder?
Our answer
Nigella's Mine-All-Mine Sweet And Salty Chocolate Chip Cookies (from COOK, EAT, REPEAT) are a solo indiulgence as the recipe makes a small batch of only two cookies (one for now and one for later!). The cookies are generous but not particularly thick.
Cocoa is a fairly unique ingredient in baking as it not only adds flavour but it contains no gluten and actually absorbs quite a lot of liquid, which gives the cookies their slightly short, tender texture. Adding extra leavening, such as baking powder or bicarbonate of soda (baking soda) will make the cookies spread more as they bake, causing a thinner, crisper cookie. The closest non-chocolate substitute would probably be cornflour (cornstach) and you could try adding this in the same quantity instead of the cocoa (i.e. 10g/1 1/2 tablespoons). You may also like to add an extra couple of drops of of vanilla extract, though this is not essential. However, we have not tried the recipe with this substitutution ourselves, so we are unable to guarantee the results. We would also suggest trying Nigella's very popular Chocoloate Chip Cookies, though the recipe includes eggs. If you are alone or there is only a small number of you then you can freeze scoops of the unbaked cookie dough on a lined baking sheet until solid. Transfer the frozen cookie dough to a resealable container or bag and freeze for up to 3 months. You can bake the cookie dough direct from frozen, adding 2-3 minutes to the cooking time.
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