Description
Delicious eggless chocolate chip cookies that are simple to make and cater to those with egg allergies. Enjoy the rich chocolatey goodness without compromising on taste.
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 (1/2 cup dark and 1/2 cup semi-sweet)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
- Cream the softened butter, white sugar, and brown sugar in a mixing bowl until light and fluffy.
- Gradually add room temperature water and vanilla extract to the creamed mixture and blend until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Slowly mix the dry ingredients into the wet batter until just combined.
- Fold in the chocolate chips evenly into the dough.
- Chill the dough in the refrigerator for 30 minutes to enhance flavors (optional).
- Use a cookie scoop or spoon to portion out the dough into 2-inch balls, placing them spaced apart on the baking sheet.
- Bake the cookies for about 12 minutes, until the edges are golden brown and centers remain puffy.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough to prevent spreading and enhance flavor. Use high-quality chocolate for the best taste.