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Always Awesome Chocolate Chip Cookies

Always Awesome Chocolate Chip Cookies

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Submitted by Pammie

Eggless chocolate chip cookies built on butter, brown sugar, water, and chocolate chips. A no-fail, no-egg cookie recipe with deep caramel notes and a soft chewy bite. Forty-eight cookies per batch.

YIELD

48 servings

PREP

15 min

COOK

10 min

READY

25 min

These chocolate chip cookies skip the egg entirely, which is the whole quiet brilliance of the recipe. No egg means no scrambled bits when the kid wants to lick the bowl, no allergy concerns, and no need to run to the store mid-mix. A splash of water replaces the egg’s moisture, and brown sugar carries the caramel notes that would normally come from an egg yolk’s richness.

Using only brown sugar (no white) is the second smart move. Brown sugar has molasses, which keeps the cookies soft and chewy long after they cool. White sugar would tip them toward crisp and crumbly. These stay tender on day three.

The dough is on the dry side compared to a typical chocolate chip cookie because there is no egg to bind it. That is normal. Press a small teaspoon of dough together firmly when shaping balls, and they will spread and bind in the oven into a perfect, slightly bumpy cookie.

Pro Tips

  • Use real butter, not margarine, for the best flavor. The recipe leans heavily on butter for richness since there is no egg yolk doing that work.
  • Pack the brown sugar firmly into the measuring cup. Loose brown sugar throws off the moisture balance and gives you crumbly cookies that fall apart.
  • Pull the cookies at the 9-minute mark when the edges just turn golden but the centers still look pale. Eggless cookies firm up dramatically as they cool.
  • Store in an airtight container with a slice of bread on top. The bread keeps the cookies soft for up to a week.

Variations

  • Swap chocolate chips for white chocolate chips and dried cranberries for a Christmas-tin variation.
  • Add a teaspoon of espresso powder with the flour to deepen the chocolate flavor without adding coffee taste.
  • Stir in a half cup of toasted chopped pecans or walnuts for crunch and an extra layer of buttery flavor.

Ingredients

1 237
CUP ML BUTTER
1 237
CUP ML BROWN SUGAR *
2 10
TEASPOONS ML VANILLA EXTRACT
2 473
½ 2.5
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
¼ 59
CUP ML WATER
1 ½ 355
CUPS ML CHOCOLATE CHIP *

Directions

Beat butter for 30 seconds.

Add brown sugar and continue to beat until well blended.

Add vanilla and mix well.

Mix in the baking powder, salt and the flour.

Beat thoroughly.

Add the water, followed by the chocolate chips.

Using a teaspoon, mould a teaspoonful of dough and place carefully on a cookie sheet.

Bake at 350℉ (180℃). for 10 minutes.

Cool on a wire rack.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 11g (0.4 oz)
Amount per Serving
Calories 53 66% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 40mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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