Description
Delightful eggless chocolate chip cookies that cater to all, featuring a soft, chewy texture and rich chocolate flavor.
Ingredients
- 1 cup salted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 6 tbsp warm water
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Whisk the cornstarch and warm water together until fully dissolved to prepare the egg substitute.
- Cream the softened butter, brown sugar, and granulated sugar until light and fluffy, then add vanilla and cornstarch mixture.
- Gradually mix in the flour, baking soda, and salt until a dough forms, then fold in the chocolate chips.
- Scoop out about 80g portions of dough, form into balls, and chill in the refrigerator for at least 2 hours.
- Preheat oven to 350°F (175°C) and bake cookie balls for 10-13 minutes until edges are golden.
- Let cookies cool on baking sheet for a few moments before transferring to a wire rack.
Notes
For best storage, keep in an airtight container for up to 4 days or refrigerated for a week. Dough can be frozen for 2-3 months.