Eggless Delight: Delicious Chocolate Chip Cookies Everyone Can Enjoy

Posted on

Craving warm, gooey chocolate chip cookies but missing some eggs? Fear not! This incredible recipe delivers all the classic flavor and texture you love, without a single egg in sight. Perfect for those with egg allergies or simply looking for a versatile baking option, these cookies are guaranteed to disappear fast.

Ingredients:

Eggless Chocolate Cookies
Eggless Chocolate Cookies

1 cup (2 sticks) unsalted butter, softened

  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 2 cups semisweet chocolate chips
  • Instructions:

    1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

    2. In a large mixing bowl, cream together the softened butter and sugars until light and fluffy. Beat in the vanilla extract until well combined.

    3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!

    4. Fold in the chocolate chips using a rubber spatula. Ensure they’re evenly distributed throughout the dough.

    5. Using a spoon or cookie scoop, portion the dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie for spreading.

    6. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.

    7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

    Nutrition Facts (per cookie):

    Calories: 230

  • Fat: 12g (saturated 7g)
  • Cholesterol: 35mg
  • Sodium: 80mg
  • Carbohydrates: 30g (sugar 18g)
  • Protein: 2g
  • Conclusion:

    These eggless chocolate chip cookies are a true baking win. They’re simple to make, require minimal ingredients, and deliver a classic, crowd-pleasing taste. So next time you’re looking for a delicious and allergy-friendly treat, give this recipe a try!

    Frequently Asked Questions:

    1. Can I use a different type of sugar? Absolutely! You can substitute granulated sugar for coconut sugar in a 1:1 ratio, but keep in mind the cookies may have a slightly different texture. Brown sugar is not recommended as a complete substitute, but you can try a mix of granulated and brown sugar for a flavor variation.

    2. What kind of chocolate chips can I use? Feel free to experiment with different types of chocolate chips! Semi-sweet, dark, milk chocolate, or even a combination all work well. You can also use chopped nuts, dried fruit, or candy pieces for a fun twist.

    3. My cookies are too crumbly. What went wrong? There are a couple of possibilities. Overmixing the dough can lead to crumbly cookies. Ensure you only mix the dry ingredients until just combined. Additionally, using too much flour can contribute to a crumbly texture. Stick to the recipe measurements carefully.

    4. Can I make the dough ahead of time? Absolutely! You can prepare the dough and refrigerate it for up to 3 days. When ready to bake, let the dough sit at room temperature for a few minutes before scooping and baking.

    5. How can I store leftover cookies? Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze the baked cookies for longer storage. Simply thaw them at room temperature before enjoying.