Description
🍪 Enjoy the delight of Eggless Chocolate Chip Cookies, perfect for those avoiding eggs without compromising on texture.
🥛 These cookies are soft, chewy, and easily adaptable to vegan diets for a homemade treat everyone can enjoy.
Ingredients
1/2 cup salted butter, softened (or vegan stick butter for vegan option)
1/4 cup water at room temperature (or 1/4 cup full-fat milk)
1/4 cup white granulated sugar
3/4 cup brown sugar, lightly packed
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips (a mix of dark and semi-sweet recommended)
Instructions
1. Cream the softened butter with white and brown sugar until light and fluffy, scraping the bowl occasionally.
2. Gradually add water (or milk) and vanilla extract, mixing until smooth.
3. In another bowl, whisk together flour, baking soda, baking powder, and salt.
4. Slowly incorporate dry ingredients into wet mixture until just combined to form a sticky dough.
5. Fold in the chocolate chips evenly.
6. Chill the dough in the refrigerator for at least 30 minutes.
7. Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
8. Scoop dough into roughly 2-inch balls, spaced 2 to 3 inches apart.
9. Bake for 12 to 15 minutes until edges are golden and centers are puffed.
10. Cool cookies on baking sheet for 5 minutes, then transfer to wire racks.
Notes
🧈 Use softened (not melted) butter for better texture.
❄️ Chilling dough enhances chewiness and prevents spreading.
⏲️ Avoid overbaking to keep centers soft and chewy.
- Prep Time: 10-15 minutes
- Chill time: 30 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 270-280 kcal
- Sugar: 18-24 g
- Sodium: 100-170 mg
- Fat: 15-16 g
- Saturated Fat: 9-10 g
- Carbohydrates: 30-37 g
- Fiber: 0.5-1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Eggless, Chocolate Chip Cookies, Soft, Chewy