Easy Chocolate Chip Cookie Recipe Eggless Baked Bliss
Chocolate chip cookie recipe eggless offers classic flavors and textures, but without eggs. Perfect for those with dietary restrictions or simply out of eggs!
Equipment
- Mixing Bowls (various sizes)
- Measuring cups and spoons
- Electric mixer (stand or hand mixer)
- Rubber Spatula
- Baking Sheets
- Parchment Paper
- Wire Cooling Rack
- Cookie Scoop (optional, for uniform cookies)
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 2 teaspoons vanilla extract
- 2 tablespoons milk (dairy or non-dairy)
- 1 3/4 cups (210g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170g) chocolate chips
Instructions
- Step 1: Preheat and Prep: Preheat oven to 375F (190C). Line a baking sheet with parchment paper. This prevents sticking and ensures even baking.
- Step 2: Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This incorporates air, creating a tender cookie. A stand mixer or hand mixer can be used for this step.
- Step 3: Add Wet Ingredients: Beat in the vanilla extract and milk until well combined. The milk acts as a binding agent, replacing the moisture and emulsification typically provided by eggs.
- Step 4: Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agent and salt throughout the dough.
- Step 5: Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies.
- Step 6: Stir in Chocolate Chips: Fold in the chocolate chips until evenly distributed throughout the dough.
- Step 7: Drop by Rounded Tablespoons onto Baking Sheet: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Step 8: Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Step 9: Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. For a chewier cookie, use melted butter instead of softened butter. For a cakier cookie, add an extra tablespoon of milk. Different types of chocolate chips, such as dark chocolate, white chocolate, or peanut butter chips, can be substituted for a unique flavor. Chopped nuts can be added for texture and flavor.
Notes
Variations
The chocolate chip cookie recipe eggless offers ample opportunities for adaptation. Several ingredient swaps, regional influences, and dietary adjustments can create unique and personalized variations.
- Ingredient Swaps: Experiment with different types of chocolate chips (dark, white, peanut butter). Substitute butter with coconut oil for a dairy-free option. Add chopped nuts (walnuts, pecans, macadamia) or dried fruits (cranberries, raisins). Spices like cinnamon, nutmeg, or cardamom can add warmth and complexity.
- Regional Twists: Incorporate citrus zest (lemon, orange) for a Mediterranean flair. Add a pinch of chili powder for a Southwestern kick. Include maple syrup or brown butter for a New England-inspired flavor.
- Dietary Adjustments: Use gluten-free flour blend for a gluten-free version. Substitute sugar with alternative sweeteners like stevia or monk fruit for a lower-sugar option. Add protein powder for a boost of protein. Use dairy-free milk and chocolate chips for a vegan option.
Serving Suggestions
Eggless chocolate chip cookies are versatile and can be served in numerous ways. They are a perfect treat for afternoon tea, a simple dessert after dinner, or a satisfying snack any time of day. Pair them with a glass of cold milk, a warm cup of coffee or tea, or a scoop of vanilla ice cream. They are also ideal for packing in lunchboxes or taking on picnics.
Storage Tips
To preserve freshness, eggless chocolate chip cookies should be stored in an airtight container at room temperature. Properly stored, they will remain fresh for up to 5 days. For longer storage, cookies can be frozen for up to 2 months. Allow cookies to thaw at room temperature before serving.
Frequently Asked Questions
- Question 1: Can I use self-rising flour in this recipe? Using self-rising flour is not recommended, as it will result in a different texture. All-purpose flour is best for this recipe.
- Question 2: Why are my cookies spreading too thin? Possible causes include using melted butter that was too warm, not chilling the dough, or using too much sugar. Adjustments to these factors may be necessary.
- Question 3: Can I freeze the cookie dough? Yes, the cookie dough can be frozen. Drop rounded tablespoons of dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
- Question 4: My cookies are too dry. What did I do wrong? Overbaking, using too much flour, or not enough fat can cause dry cookies. Ensure accurate measurements and reduce baking time slightly.