Description
Delight in these rich, soft, and chewy eggless chocolate chip cookies that bring comfort and joy to every bite.
Ingredients
- 1 cup salted butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 and 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 and 1/2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Prepare the egg substitute by whisking together cornstarch and water until dissolved.
- Cream the butter in a mixing bowl until light and fluffy, then add the sugars and mix until creamy.
- Add the cornstarch egg substitute and vanilla extract, and mix until combined.
- In a separate bowl, mix the flour, baking soda, and salt, then gradually combine it with the butter mixture until a dough forms.
- Fold in the chocolate chips evenly throughout the dough.
- Form the dough into balls of approximately 80 grams, place in an airtight container, and chill for 2 hours to 24 hours.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Bake the cookies for 10-13 minutes or until edges are golden brown.
- Let them cool on a wire rack before serving.
- Store in an airtight container for up to 4 days or freeze for up to 2 months.
Notes
For a deeper flavor, chill the dough for longer. You may also add a pinch of sea salt on top before baking for enhanced flavor.