Can you really make cookies without eggs?!
Ever wanted to make chocolate chip cookies but realized you're out of eggs? This easy recipe is for you! Learn how to make homemade eggless chocolate cookies that are delicious and egg-free. It's the perfect cookie recipe for any occasion!
For the full printable recipe: https://www.bostongirlbakes.com/eggless-chocolate-chip-cookies/
Tools Used:
Cookie Sheet: https://amzn.to/4razPaq
Cordless Hand Mixer (I love this thing!) - https://amzn.to/3O3OhCe
Cookie Scoop: https://amzn.to/4cfcbVm
Vanilla used: https://amzn.to/4ukITvb
Parchment baking sheets: https://amzn.to/3Ne8LZ0
Chocolate Chips: https://amzn.to/4sUgbjt
Flaky Sea Salt: https://amzn.to/3PrurkX
Ingredients
2 Tablespoons cornstarch
2 Tablespoons water
1 ¼ cups (150 g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick, 113 g) unsalted butter softened
½ cup (107 g) packed light brown sugar
¼ cup (50 g) granulated sugar
1 teaspoon vanilla extract
1 cup (170 g) semi-sweet chocolate chips
Instructions
Pre-heat oven to 350°F. Prepare a baking sheet with parchment paper (or silicone baking mat).
Make cornstarch “egg” by stirring together the cornstarch and water. Set aside.
Whisk together flours, baking soda, and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugar together until very light, about 2-3 minutes.
Add cornstarch mixture, and vanilla. Beat to combine.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chocolate chips and stir in, on low speed, just until combined.
Scoop cookie dough, using a 1-inch cookie scoop, and place on the prepared cookie sheet. Bake until golden brown but still soft, 10-12 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Notes
Storage: Cookies stay fresh covered at room temperature for up to 1 week. These can also be frozen, baked or unbaked for up to 3 months.
Vegan: Use vegan butter (or replace with solid coconut oil) and vegan chocolate chips Want to make gluten free?
Gluten free: Use 1 to 1 gluten free flour in place of all-purpose flour.
Cornstarch: If you don't have cornstarch you can also use arrowroot starch.
#egglessbaking #egglesscookiesrecipe #chocolatechipcookies
For the full printable recipe: https://www.bostongirlbakes.com/eggless-chocolate-chip-cookies/
Tools Used:
Cookie Sheet: https://amzn.to/4razPaq
Cordless Hand Mixer (I love this thing!) - https://amzn.to/3O3OhCe
Cookie Scoop: https://amzn.to/4cfcbVm
Vanilla used: https://amzn.to/4ukITvb
Parchment baking sheets: https://amzn.to/3Ne8LZ0
Chocolate Chips: https://amzn.to/4sUgbjt
Flaky Sea Salt: https://amzn.to/3PrurkX
Ingredients
2 Tablespoons cornstarch
2 Tablespoons water
1 ¼ cups (150 g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick, 113 g) unsalted butter softened
½ cup (107 g) packed light brown sugar
¼ cup (50 g) granulated sugar
1 teaspoon vanilla extract
1 cup (170 g) semi-sweet chocolate chips
Instructions
Pre-heat oven to 350°F. Prepare a baking sheet with parchment paper (or silicone baking mat).
Make cornstarch “egg” by stirring together the cornstarch and water. Set aside.
Whisk together flours, baking soda, and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugar together until very light, about 2-3 minutes.
Add cornstarch mixture, and vanilla. Beat to combine.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chocolate chips and stir in, on low speed, just until combined.
Scoop cookie dough, using a 1-inch cookie scoop, and place on the prepared cookie sheet. Bake until golden brown but still soft, 10-12 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Notes
Storage: Cookies stay fresh covered at room temperature for up to 1 week. These can also be frozen, baked or unbaked for up to 3 months.
Vegan: Use vegan butter (or replace with solid coconut oil) and vegan chocolate chips Want to make gluten free?
Gluten free: Use 1 to 1 gluten free flour in place of all-purpose flour.
Cornstarch: If you don't have cornstarch you can also use arrowroot starch.
#egglessbaking #egglesscookiesrecipe #chocolatechipcookies
