These eggless chocolate chip cookies are an absolute treat. Soft and chewy on the inside with a light crisp on the out. This simple and easy recipe will have you making these cookies almost every week. They are a great snack and can even be served with ice cream as desserts. And they make perfect edible food gifts for family and friends.
Dry ingredients - Combine flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy.
Add the vanilla extract and water, followed by the flour mixture. It should make a soft dough but not too wet. Finally, add the chocolate chips and combine.Pro tip - If necessary add a tablespoon or two of water if the dough is too dry.
Using a cookie scoop or two spoons drop balls of cookie dough onto a parchment-lined cookie tray leaving enough space for them to spread. (3 inches apart).
Bake for 8 to 10 minutes on the center rack. Cool in the tray for five minutes then transfer to a cooling rack to cool further.Pro tip - Depending on the size of your cookies and the oven temperature they can take up to 10 to 12 minutes.
When cooled, store in an airtight container for up to a week.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you