egg-free chocolate chip cookies
Jul. 23rd, 2018 01:22 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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likealarkfrom https://www.keepinglifesane.com/best-eggless-chocolate-chip-cookies
The best EGGLESS chocolate chip cookies
TIP!! – I’ve had a few people mention that their dough is dry and crumbly. It should not be crumbly. It should look moist and stick together well. You may have to go back several times with the water to get it just right. I’ve noticed that a lot has to do with the room temperature of the butter. If I rush things and the butter is still a little cold, the dough needs more water.
Alternatively, you can add 1/4 cup apple sauce instead of plain water for a richer taste. I never have apple sauce around, orz.
Ingredients:
1/2 cup butter (1 stick. It has to be room temperature, but if you don't have the patience for that - I never do - take a cold stick of butter from the fridge and microwave it for 10 seconds at a time, and stop if any part of it feels squishy. It's okay if you straight up melt it, even a lot of it. The recipe will still work.)
1/4 cup sugar
1/2 cup packed brown sugar (probably 3/4 brown sugar and no white sugar will be ok. This recipe needs brown sugar though.)
1 1/2 cups flour
1 teaspoon baking soda (reduce to 3/4 tsp, maybe even 1/2? gives it kind of a metallic taste if you use too much)
1 teaspoon vanilla
1 tablespoon water (may have to increase if dough is crumbly - I had to use 5 tablespoons when I made this)
2 tablespoons vegetable oil (I used grapeseed. Next time try olive?)
1 cup chocolate chips (or more):)
Directions:
Preheat the oven to 350F. Grease your pan, if necessary.
Beat the butter with white and brown sugars for 1 to 2 minutes, until creamy with an hand mixer/stand mixer/a wooden spoon/a fork. You ideally want to mix until you can't see the grains of sugar anymore and the butter+sugar combination visibly lightens in color, but if you're doing it by hand, that's never going to happen. So mix until you're tired and/or everything looks pretty combined, and that's good enough.
Add in flour and baking soda. Mix. At this point you can use your hands/a wooden spoon if you have no mixer, or keep on with the mixer if you've got it. (Hands are fun though.) Don't overmix, and be nice to the dough. You want to mix until you can't see individual ingredients anymore.
Add water, oil, and vanilla and mix.
Fold in the chocolate chips with a wooden spoon (or, again, your hands) until just combined. It's okay if some chips keep falling out. The ones that don't make it into the cookies are for you to eat. :3
Drop by spoonful onto the baking sheet. Scoop up 1 rounded tablespoonful of dough and stick it on the sheet. 12-16 should fit on one cookie sheet.
Bake for 10-12 minutes. These cookies take longer to bake than regular cookies do - most regular chocolate chip cookies only need 8 minutes. At 12 minutes these cookies came out perfect for me, but this will vary from oven to oven. 10 minutes is a good place to start. The traditional test for doneness is if you can stick a toothpick in and it comes out clean, but this cookie will always come out clean, even if it's not done. Oops. I just cooked them until the edges/top started to just barely turn golden brown; the insides were still chewy and nice when I did that.
Remember that since there are no eggs, you can't get sick from eating these undercooked, and that these are also very hard to overcook. I left the first batch in for 15 minutes and they still seemed fine. No matter what happens they will still taste good. Just do your best and enjoy some nice cookies.
Rest for five minutes on a plate/a wire rack/just not on the baking sheet, and then eat! These are also fabulous stored in the fridge and reheated in a toaster oven :9
The best EGGLESS chocolate chip cookies
TIP!! – I’ve had a few people mention that their dough is dry and crumbly. It should not be crumbly. It should look moist and stick together well. You may have to go back several times with the water to get it just right. I’ve noticed that a lot has to do with the room temperature of the butter. If I rush things and the butter is still a little cold, the dough needs more water.
Alternatively, you can add 1/4 cup apple sauce instead of plain water for a richer taste. I never have apple sauce around, orz.
Ingredients:
1/2 cup butter (1 stick. It has to be room temperature, but if you don't have the patience for that - I never do - take a cold stick of butter from the fridge and microwave it for 10 seconds at a time, and stop if any part of it feels squishy. It's okay if you straight up melt it, even a lot of it. The recipe will still work.)
1/4 cup sugar
1/2 cup packed brown sugar (probably 3/4 brown sugar and no white sugar will be ok. This recipe needs brown sugar though.)
1 1/2 cups flour
1 teaspoon baking soda (reduce to 3/4 tsp, maybe even 1/2? gives it kind of a metallic taste if you use too much)
1 teaspoon vanilla
1 tablespoon water (may have to increase if dough is crumbly - I had to use 5 tablespoons when I made this)
2 tablespoons vegetable oil (I used grapeseed. Next time try olive?)
1 cup chocolate chips (or more):)
Directions:
Preheat the oven to 350F. Grease your pan, if necessary.
Beat the butter with white and brown sugars for 1 to 2 minutes, until creamy with an hand mixer/stand mixer/a wooden spoon/a fork. You ideally want to mix until you can't see the grains of sugar anymore and the butter+sugar combination visibly lightens in color, but if you're doing it by hand, that's never going to happen. So mix until you're tired and/or everything looks pretty combined, and that's good enough.
Add in flour and baking soda. Mix. At this point you can use your hands/a wooden spoon if you have no mixer, or keep on with the mixer if you've got it. (Hands are fun though.) Don't overmix, and be nice to the dough. You want to mix until you can't see individual ingredients anymore.
Add water, oil, and vanilla and mix.
Fold in the chocolate chips with a wooden spoon (or, again, your hands) until just combined. It's okay if some chips keep falling out. The ones that don't make it into the cookies are for you to eat. :3
Drop by spoonful onto the baking sheet. Scoop up 1 rounded tablespoonful of dough and stick it on the sheet. 12-16 should fit on one cookie sheet.
Bake for 10-12 minutes. These cookies take longer to bake than regular cookies do - most regular chocolate chip cookies only need 8 minutes. At 12 minutes these cookies came out perfect for me, but this will vary from oven to oven. 10 minutes is a good place to start. The traditional test for doneness is if you can stick a toothpick in and it comes out clean, but this cookie will always come out clean, even if it's not done. Oops. I just cooked them until the edges/top started to just barely turn golden brown; the insides were still chewy and nice when I did that.
Remember that since there are no eggs, you can't get sick from eating these undercooked, and that these are also very hard to overcook. I left the first batch in for 15 minutes and they still seemed fine. No matter what happens they will still taste good. Just do your best and enjoy some nice cookies.
Rest for five minutes on a plate/a wire rack/just not on the baking sheet, and then eat! These are also fabulous stored in the fridge and reheated in a toaster oven :9
