Eggless Chocolate Chip Cookies

28 Minutes

So excited to share this egg less dessert recipe with you guys I know many of you find it difficult to replace eggs in certain dessert recipes because it’s just not the same form of texture, taste or even flavor but I guarantee you that replacing the eggs in these cookies will be no different than adding them. I love using yogurt as the egg replacement for these cookies SO MUCH that I haven’t gone back to using eggs in a while. I must say the cookies are a lot softer and even throughout the next couple of days these cookies are still soft and taste amazing. Many times when you use eggs in a cookies recipe, they’re great the day of and sometimes even the next day but a couple of days later the cookie will start to get hard and loose its its texture, even if you put in the microwave for a couple of seconds it still doesn’t have that freshness or even softness that we all want. These cookies stayed soft and fresh for at least five days, now let’s just hope they last five days in your house.

The do’s and don’t on what we all do wrong when it comes to baking in general.

You want your yogurt and butter to be at room temp so everything combines well together.

Using aluminum foil is a BIG NO NO, reason why is because the foil creates more heat, and not only do you get unevenness, but you’re increasing the heat circulation which leads to burnt, unwanted cookies.

Use wholesome ingredients; do not use margarine – it is NOT the same thing as butter.

Use real vanilla extract – not that BS that has imitation written on the bottle.

And one more thing, use some good quality chocolate chips in this recipe, because let’s not forget it is the star of the show! I personally love ghirardelli’s semi sweet chocolate chips, I use them in my pancakes, cookies and even melt them down to make strawberries covered in chocolate.

DID YOU MAKE THIS DISH?

I want to hear about it! Take a picture and tag me on Instagram, I would love to see your finished product! Make sure you tag me @thetableofspice or hashtag #thetableofspice or both!

Eggless Chocolate Chip Cookies

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• Author: Sweta Patel
• Total Time: 28

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So excited to share this egg less dessert recipe with you guys I know many of you find it difficult to replace eggs in certain dessert recipes because it’s just not the same from texture or taste to even flavor but I guarantee you replacing the eggs in these cookies will be no different than adding them in.

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Ingredients

Scale

1x 2x 3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

1x2x3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

• 2 cups all purpose flour
• ½ cup unsalted or salted butter at room temp
• ½ cup brown sugar packed
• ½ cup granulated sugar
• ½ cup semisweet chocolate chips
• ½ cup walnuts chopped
• 4 tbsp yogurt full fat or greek
• 1&½ tsp vanilla extract
• 1 tsp baking soda
• 1 tsp cornstarch
• ½ tsp salt

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Instructions

• Pre heat oven to 350°F. In a medium bowl, combine the flour, baking soda, cornstarch, and salt; stir with a whisk. Set aside.
• Beat the butter and both sugars together in a large bowl using a stand mixer with a paddle attachment or a hand-held mixer on low speed just until combined. Beat in the yogurt, and vanilla.
• Stir in the flour mixture just until well blended. Do not use the stand mixer for this, mix with a wooden spoon. Fold in the chocolate chips and walnuts
• Roll cookie dough into 2 tablespoon size balls and place them 2 inches apart on a baking sheet lined with a parchment paper. Roll your cookie dough ball and once its placed on the baking sheet, flatten it a little bit with your hand or the bottom of a cup. You want to flatten it only a little bit, where its still a dome shape but edges are a bit round. This will help the cookies spread their shape as they bake.
• Bake cookies for 10-12 minutes or until lightly brown and just under done. Cool the cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack. Repeat for the remaining batches.

Notes

• Having yogurt and butter at room temperature is key, this helps everything combine evenly without loosing its texture and holding up when you bake the cookies.
• Using parchment paper is very important, foil can overheat the pan and burn the bottom of your cookies while the inside is still uncooked.
• The cookies will keep for up to one week stored at room temperature in an airtight container.
• The dough can be made ahead and stored in the refrigerator for up to 3 days. Bring the dough to room temperature and continue with step 4.
• Freeze baked cookies for up to 3 months. Freeze unbaked cookie dough balls for up to 3 months. Bring to room temperature and bake as directed.

• Prep Time: 15
• Cook Time: 13
• Category: Desserts
• Cuisine: American

Keywords: chocolate chip cookies, cookies, dessert cookies, eggless