EGGLESS CHOCOLATE CHIP COOKIES
The most delicious Eggless Chocolate Chip Cookies recipe that give chewy cookies with a slightly crispy crust: absolutely irresistible!The recipe is incredibly quick and easy: you need only one bowl, no mixer and no dough refrigerating time is required!When the dough is assembled you can immediately bake it, so you can have your amazing eggless cookies in less than 30 minutes.If you want to get thicker cookies or if you live in a very hot climate, you can consider to refrigerate your cookie dough from 40 minutes for up to 48 hours, but this is optional.The taste is super rich, they taste exactly the same than standard cookies with eggs: nobody could say they are eggless!
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
You can store them at room temperature in a tin cookie box for up to 1 week.
You can store raw cookie balls in freezer for up to 3-4 months. In this case, bake them immediately righ out from the freezer but add about 2 minutes of extra baking time.