Pillsbury cookie cake are really popular these days. But the chocolate ones are really easy and yummylicious. So lets make eggfree/ eggless chocolate cookie cake.

Ingredients :
- Caster Sugar (1/2 Cup)
- Brown Sugar (1/2 Cup)
- Melted Butter (3/4 Cup)
- Oil (2 Tbsp)
- Vanilla essence (1/2 Tsp)
- Milk (1/4 Cup)
- Cocoa Powder (1/3 Cup)
- Baking Powder (1/2 Tsp)
- Pinch of salt
- All purpose flour (1 & 1/2 Cup)
- Dark Chocolate chips (1/2 Cup)
- 9" x 11" rectangular baking tin ( You can use any tin that is available)
- Melted Dark compound chocolate

Procedure :

- Put caster sugar , brown sugar, oil and melted butter in a bowl.
- Here I have used unsalted butter, if salted butter is available then do not put salt in the recipe.
- Whisk it until the sugars are partially dissolved.
- Put milk and mix again. You might have to put 1 or 2 tbsp more milk to make the batter sticky.
- Put rest of the dry ingredients like cocoa powder, all purpose flour, baking powder and salt to taste.
- Use cut & fold method to mix it.
- Do not use whisk, gluten will form and the cake won't rise.
- Put dark chocolate chips and gently fold it in the batter
- Line a baking tin, I have used 9" x 11" tin. You can use square or round tin as well
- Put the batter in the tin
- Spread it out evenly
- Put some more dark chocolate chips on top of it
- Pre-heat Bake it at 190C for 20 min
- Let it cool down
- Cut into squares of size 6 x 6 cm
- Pipe some dark chocolate in zig zag pattern on the the cookie cakes.
- Another yummylicious way to eat it is heat it in the microwave and have some with vanilla ice cream.

Hope you make this simple yet yummylicious mango dessert soon. Thank you for watching.
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