Hi, welcome to solsarin site, in this post we want to talk about“eggless chocolate chip cookies”,
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Do you have an egg allergy? Did you run out of eggs? You’ll want to save this recipe. These are the BEST eggless chocolate chips cookies EVER!
Ingredients:
Directions:
Wet Ingredients
Dry Ingredients
– You can freeze the cookie dough for later use.
– Simply make balls from the cookie dough, place them on a parchment lined baking sheet and put it in the freezer.
– Once frozen put them in ziplock bag or airtight container. Keep them in freezer.
– Whenever you are ready to bake just place cookie ball on a sheet and bake as directed (maybe few more minutes because they are frozen).
In a typical cookie recipe, eggs bind the ingredients together and add moisture. Although they don’t affect the flavor much, eggs help to maintain the cookie’s shape and create a soft, chewy texture. Egg free cookies can become dry, dense, crumbly, and won’t spread much while baking (like shortbread). To make chocolate chip cookies without eggs, we need alternative ways to bind the ingredients together and add moisture.
The best eggless chocolate chip cookies stay true to the classic recipe. First, creaming together softened butter and sugars creates a viscous, fat-rich mixture to bind the cookies. Really, the main thing missing in these egg free chocolate chip cookies is moisture—so I also beat in a bit of milk. Of course, there are plenty of other substitutes you can explore. But, with just this simple change, my eggless cookies turned out lusciously soft, chewy, cakey, and so comforting!
Personally, I have not tried. But many readers have tried making it vegan by substituting the butter with vegan butter and milk with non-dairy milk. Of course, they used vegan chocolate chips.
The oven temperature was too high. All ovens vary, and your oven my run hotter or colder.
So if your eggless chocolate chip cookies are not cooked through and far too chewy on the inside, reduce the oven temperature by 10 Celsius and bake them for 2-3 minutes longer.
Soft, chewy, buttery chocolate chip cookies made without eggs!
You must have all the ingredients at room temperature before proceeding with the recipe.
If using a measuring cup to measure the flour, remember to fluff the flour in the container and then spoon it into your measuring cup till it overflows, then level it off the excess with a back of a butter knife. This way you avoid packing excess flour which could make your cookies dry and dense.
Recipes usually state to use softened butter for baking. So how do you know if your butter is at the right temperature? Test by pressing the butter with your finger, applying little pressure. If it leaves an indentation, it is perfect to be used in the recipe. If you finger sides through the butter with zero resistance, it is over softened. It takes about 30-45 minutes for the butter to soften up.
You can test if your baking soda is fresh by placing about a teaspoon of baking soda in a bowl, add a splash of vinegar over it. If it fizzes, it is fresh and if there’s no activity, it has expired and will not work in the recipe.
Avoid over beating the butter and sugars. We do need those air pockets to leaven the cookies but we also don’t need an excess amount of air which will cause the cookies to rise quickly and collapse after baking. 3-5 minutes is more than enough for the entire creaming process.
Once you add the dry ingredients to the creamed mixture, avoid over mixing. Always mix until you see no more flour pockets. Over mixing results in the formation of gluten strands in the dough which only give rise to a batch of tough and dense cookies!
Doing so enhances the flavor of the cookie. But most importantly, it helps prevent the cookies from spreading too much yielding a thicker and chewy cookie. When you chill the cookies, the fat i.e. butter solidifies and melts slowly as soon as the cookie dough hits the oven. If you don’t chill the dough the cookies will definitely spread and might be fragile enough to fall apart.
Unlike slice-and-bake cookies, these chocolate chip cookies spread to an extent on baking. So, remember to keep enough distance between each scoop of cookie dough on the baking tray.
If you are baking these eggless chocolate chip cookies for the first time and really have no clue about this part, test a trial batch placing one ball of cookie dough and check how much it spreads on baking. You can then adjust accordingly.
Keep an eye on the cookies while they are baking. Pull them out of the oven when the edges begin to turn golden brown, the centers will look under baked and that is what you want. The cookie will continue to bake as they cool. For that soft, chewy, and gooey center, avoid over baking!
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