Eggless Chocolate Chip Cookies

Updated at: Thu, 27 Jun 2024 03:38:21 GMT

Step 1

Cream the butter with the brown and white sugar for about 2 mins or until it develops a creamy texture. Note: Get the butter at room temperature to avoid a crumbly cookie. You may have to add another tbsp of water in case you forget to keep it out.

Step 2

Add to it the other wet ingredients - vanilla extract, water and oil and mix well.

Step 3

In a sieve, add the dry ingredients - flour, salt, cornstarch and baking soda. Sift it into a separate bowl.

Step 4

Add the dry ingredients into the wet ingredient bowl in small batches and mix while gently folding it in.

Step 5

Finally add the chocolate chips and mix until well blended.

Step 6

Scoop about 2 tbsp and roll into little dough balls. This should come up to about 24 balls but may vary based on size. Refrigerate this for about an hour or two - this helps them retain a consistent size after baking. Note: Those that you won't use immediately can be easily put in a Ziploc in the freezer. When ready to use, let them defrost on the counter for about 10-15 mins before placing in the oven.

Step 7

Preheat the oven at 325°F. On a baking tray, layer a baking sheet and place the balls at least 2-3 inches apart.

Step 8

Place the tray in the oven and remove after 15-16 minutes. Let cool - or eat them hot. Enjoy!

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