BEST Eggless Chocolate Chip Cookies Recipe EVER
These Eggless chocolate chip cookies are an absolute treat. Soft and chewy on the inside with a light tender crisp on the out. This simple, easy and effortless recipe will have you making these cookies almost every week. Since they are a great snack or even served with ice cream as desserts. And they make perfect edible food gifts for family and friends.
Servings 12 cookies
Calories 106kcal
Equipment
- Kitchen Scale
- Stand Mixer
Ingredients
Makes 12 large or 20 small cookies
- 6 oz Unsalted butter
- ¼ cup White sugar
- ¼ cup Packed light brown sugar
- 1 ½ cup All-purpose flour
- ½ tsp Baking powder
- 2 tbsp Cornstarch
- 4 tbsp Water
- ¼ tsp Salt
- 2 tsp Vanilla
- 4 oz Chocolate chips
Instructions
Prepare
- Preheat the oven to 180 C / 356 F.
- Combine together the flour, cornstarch, baking powder, and salt.
- Set aside.
Prepare Cookie dough
- Lightly cream together butter and sugars until light and fluffy.
- Add Vanilla and yogurt/water.
- Gently fold in the flour mixture.
- Lastly, add chocolate chips.
- This will be a soft dough.
- User a cookies scoop or two spoons to drop balls of cookie dough onto a baking tray.
Bake
- Bake in a preheated oven on the middle shelf.
- Depending on the size of your cookies and the oven temperature they take - 10 to 12 minutes.
- Mine took 10 minutes - watch the sides - a slight color on the sides is all it needs.
- Cool on a wire rack completely before you store them in a cookie jar.
Storage
- These will stay good for about 2 weeks but.
- Taste their best in the first week of baking.
- The dough freezes beautifully for up to six months.
- The cookies keep well frozen too!
Video
Nutrition
Serving: 28g per cookies (small cookies) | Calories: 106kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 12mg | Sodium: 70mg | Potassium: 0mg | Fiber: 0g | Sugar: 5g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg