Eggless Chocolate Chip Cookies
User Reviews
5
Eggless Chocolate Chip Cookies
Description
This cookie recipe begins by creaming together softened butter with brown and granulated sugars to build a sweet, creamy base. Heavy cream and vanilla extract add moisture and flavor, substituting for traditional eggs. Dry ingredients include all-purpose flour, cornstarch, baking soda, baking powder, and salt, which are mixed separately and folded into the wet ingredients carefully to avoid overmixing, preserving the proper texture.
Semisweet chocolate chips are incorporated both into the dough and optionally pressed on top after baking to create appealing chocolate pockets. Portioning the dough into 2-tablespoon scoops helps create evenly sized cookies that bake uniformly at 350°F.
The resulting cookies have a tender crumb with a slight chew, owing to the cornstarch and combination of leavening agents. The recipe's eggless composition suits those with dietary preferences or allergies while maintaining expected cookie qualities. Using a blend of light and dark brown sugar can subtly affect flavor depth and texture.
Ingredients
- 1 cup butter softened, unsalted
- 1 ¼ cup brown sugar firmly packed
- ½ cup granulated sugar
- 6 Tablespoons heavy cream
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cornstarch
- ¾ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl using an electric mixer (or stand mixer) cream together butter and sugars until well combined.
- Add heavy cream and vanilla extract and stir until completely combined.
- In a separate medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually (in 4 parts) add dry ingredients to wet and mix until completely combined. Don't over-mix, if you over-beat the batter you could make the butter too soft which could make the cookies spread too thin in the oven.
- Stir in chocolate chips. For prettier cookies, stir in only 1 cup (170g) and reserve remaining chips to press on top of cookies after baking.
- Scoop dough by 2-Tablespoon-sized scoops. You can simply drop the dough on prepared baking sheet, spacing cookies 2" apart), or you can roll them gently to form a smooth ball before placing on baking sheet (I prefer to roll them for prettier, more uniform cookies).
- Bake on 350F (175C) for 10-12 minutes. The centers of the cookies may still seem slightly under-baked -- allow them to cool completely on baking sheet where they'll finish cooking, this will help keep them nice and soft.
- If desired, gently nestle reserved chocolate chips and white chocolate chips into the tops of each cookie within 1 minute of coming out of the oven.
Notes
- Use a mix of light and dark brown sugar for nuanced flavor in the cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 389kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 208mg | 9% |
| Potassium | 162mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 446IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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