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No oven? No Mixer? No Eggs? No problem! You can still make a batch of decent cookies right on your stovetop!
This No Oven Chocolate Chip Cookie recipe is made using basic butter Biscuit dough base with additional ingredients added to suit stovetop cooking.
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What Kind of Skillet or Pan Do I Need to Make Stovetop Cookies?
Light Non stick pan works best for stove top cookies. Iron pan can be used but cooking time needs to be adjusted. Iron pan heats up fast and there are chances of the cookie turning hard and also might burn at the bottom.
Does Pan Size Matter?
Yes, it does! Choose a 10 inch or 12 inch pan for a small burner. Never over crowd the cookies, keep them spaced apart.
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What is the Right Temperature And Time?
Maintaining a low temperature is the key. Start cooking with a pre-heated pan. I have heated the pan over medium flame for 5 minutes before actually starting the cooking process.
Keep the flame at medium for first 5 minutes and thereafter maintain very low flame, preferably a small burner.
Stoves vary so always go with the small burner with lowest flame setting for best results.
Heavy Bottomed sturdy pans will need less cooking time compared to light weight pans. Iron pan can move heat fast and will probably bake these in 10 minutes. Regular light weight pans should take about 20- 25 minutes to cook the dough.
How do I Store Stovetop Cookies & For How Long?
Just like how you store any cookies, store them at room temperature in an air tight container.
These should stay crisp for up to a week. Will last a few extra days but will tend to become slightly soft.
What Butter to use Salted Or Unsalted?
You may use any type. If using Salted Butter, skip the salt from the ingredients. Always use a good quality butter as that’s the only flavoring agent in this recipe.
Use only softened Butter and never use melted butter.
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What Kind of Sugar to Use?
Powdered white sugar / Confectioners Sugar works best for this recipe. You may use other type of sugar like raw cane sugar / coconut sugar / brown sugar but texture will differ.
Can I Refrigerate the Dough?
Yes, you can refrigerate the dough for few days and bake them as needed.
Can I Use Nuts Instead of Chocolate Chips?
Yes, chopped nuts work. Use any variety of Chocolate Chips.. Dark / Milk / White / Butter scotch / Caramel or even baking M&Ms
Adding any kind of chocolate chip or nuts is optional.
Why Corn Starch & What Does it do?
Corn Starch Powder helps to keep the shape of cookies intact without becoming crumbly. Also adds a light crunch feel the cookies.
No Oven Chocolate Chip Cookies
Ingredients
- 1/2 cup Unsalted Butter or 1 stick
- 1/8 tsp Salt
- 1/2 cup Powdered Sugar
- 1 tsp Corn Starch
- 1 cup Bleached All-Purpose or Maida
- 2 tsp Melted Butter for greasing
- 2 tbsp Mini Chocolate Chips optional
Instructions
- Take softened butter with powdered sugar and salt in a mixing bowl. Just lightly cream them together using a whisk or spoon.
- Add corn starch powder and refined flour to this and mix well to combine.
- Knead gently to make a soft but firm dough.
- Fold in chocolate chips or nuts.
- Pre-heat a non stick pan over medium flame and keep it ready.
- Grease a non stick pan to cook / bake the cookies. Grease the pan with some butter if you plan to directly bake without parchment paper.
- Line the pan with parchment. Greasing the parchment paper is optional, adds more buttery tough to the cookies.
- Take a teaspoon of dough, shape into a ball and flatten to make a 1/4 inch thick disc.
- Place the shaped cookie dough on the pan. Do not overcrowd, space them out evenly.
- Place this pan over the pre heated pan and cover with a lid.
- Keep the flame at medium for first 5 minutes and let it cook.
- Then reduce the flame to lowest setting and continue to cook for another 20 minutes.
- When done, the cookies will look lightly browned on the bottom with crisp edges. May seem under cooked but will set once it cools completely.
- Remove and set aside to cool for 10 minutes.
- Treat yourself with one!
- Store the rest in an air-tight container and they should last for a week!
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