EGGLESS CHOCOLATE CHIP COOKIES
Ingredients
- 110 g (1/2 cup) unsalted butter room temperature
- 100 g (1/2 cup) brown sugar
- 50 g (1/4 cup) caster sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 45 g (3 tbsp) milk room temperature
- 180 g (1+1/3 cup) all purpose flour
- 12 g (1 tbsp) cornstarch or the same amount of all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 100 g (2/3 cup) chocolate chips
Instructions
- In a large size bowl, mix with a spatula room temperature butter, brown sugar, caster sugar, salt and vanilla until creamy and well combined.
- Add milk and mix until combined (don’t worry if it lumps a bit).
- Sift int flour, cornstarch, baking powder and baking soda in two times: mix until almost combined then, in the end, add chocolate chips. Do not overmix the dough. You get a slighlty sticky thick dough.
- If you live in a hot climate, you should need to refrigerate the cookie dough for about 30 minutes to up 48 hours before scoop it. In my recipe video above, I immediately scooped the dough and bake it without refrigerating time.
- Use a 5cm-2inches ice cream scooper and scoop out the cookie dough onto a lined baking sheet, about 5cm-2inch apart. You can quickly roll each scooped cookie with your hands to get balls: with this method you get perfect round cookies.
- Bake in preheated oven (fan on, upper+lower heat) at 180°C-350°F for about 9 minutes: the sides should be slighlty golden and the center still soft.
- When still hot, add on top of the cookies some chocolate chips (optional).
- Cool down the cookies onto the baking sheet for about 10 minutes: do not touch it immediately because they are fragile when hot and you could break it.
- Cool down completely onto a wire rack.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
In this recipe is not mandatory to refrigerate your cookie dough. As you can see in my recipe video, I baked my cookies immediatley and they turned out amazing and incredibly delicious!
If you want to get thicker cookies or if you live in a very hot climate you can consider to put the cookie dough in refrigerator for 40 minutes up to 48 hours.
Remember to not overmix your cookie dough, mostly when you add flour: you just need a spatula and a whisk, no hand or stand mixer is required, and your dough is ready when the ingredients are combined.
The baking time could vary a bit depending on your oven and your taste. I usually don’t bake too much my cookies, I love the soft center and the crispy crust, so 9 minutes is perfect for my oven. But you can consider to bake for 1-3 minutes more.
If you put your raw cookie dough balls in freezer, you can bake them directly frozen for some minutes more.
