Sep 27, 2017

Double the Portion Please, These Eggless Chocolate Chip Cookies Were Gone in Seconds in My Household

Only If I would have known that these cookies were so popular...

This recipe makes about a dozen eggless chocolate chip cookies, but please, please do double the ingredients. Speaking from my own experience, these cookies can be gone in no time, especially when the baker herself (raising my hand!) cannot stop "tasting" freshly baked cookies.

Eggless chocolate chip cookies -

Ingredients (makes about 12 cookies)?

  • 1/2 stick or 1/4 cup unsalted butter
  • 1/3 cup raw sugar
  • 1/4 cup brown sugar
  • 3/4 cup all purpose flour
  • 1/2 cup bittersweet chocolate chips
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon vegetable oil
  • 1/2 tablespoon water


Preheat the oven to 350 degrees Fahrenheit. Line the baking sheet with parchment paper. Bring the butter out first and rest in room temperature so it'll be soft enough to mix.

Simply use the bowl attached with the stand mixer, or use a large bowl instead, add in the butter along with raw sugar and brown sugar. Mix till creamy.

Sift in the flour and baking soda. Mix till nearly incorporated.

Add in water, vegetable oil, and vanilla extract. Continue to mix till fully incorporated.

Fold in bittersweet chocolate chips.

Scoop out the mixture and form little balls onto the baking sheet. It'll form about 12 dollops. 

Into the oven and bake for 10 to 12 minutes. Once ready, remove from heat and let the cookies cool down before storing - if not devoured right on the spot.

The dough might appear soft still after 10 or 11 minutes, but trust me, the cookies are done. Do not worry too much about it, you'll end up with warm and soft cookies. On top of oozing chocolate chips, nothing beats freshly baked cookies and that lovely smell permeating every corner of the house. 

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