Description
Delicious and chewy eggless chocolate chip cookies, perfect for everyone whether you have egg allergies or just want a classic treat.
Ingredients
- 1/2 cup salted butter, softened
- 1/4 cup white sugar
- 3/4 cup brown sugar, lightly packed
- 1/4 cup water, room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cup all-purpose flour, spooned and leveled
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips (mix of dark and semi-sweet)
Instructions
- Cream together the softened butter, white sugar, and brown sugar until light and fluffy.
- Gradually add in the water and vanilla extract, mixing until well combined.
- In a separate bowl, combine all-purpose flour, baking soda, baking powder, and salt.
- Slowly incorporate the dry mixture into the wet mixture, stirring gently.
- Fold in the chocolate chips.
- Chill the dough in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Form the dough into 2-inch balls and place them on the baking sheet.
- Bake for about 12 minutes until the edges are golden brown.
- Allow cookies to cool on the baking tray for 5 minutes before transferring to a wire rack.
Notes
For thicker cookies, chill the dough longer. You can freeze the cookies for up to 2 months.