Soft Eggless Chocolate Chip Cookies Recipe
Everyone loves a warm, gooey cookie. This Soft Eggless Chocolate Chip Cookies Recipe is a true winner. It is perfect for those with egg allergies.
Equipment
- Large Mixing Bowl
- Whisk or electric mixer
- Parchment paper
- Baking Sheet
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 1/2 cup softened butter.
- 1/2 cup white sugar.
- 1/2 cup brown sugar.
- 1/4 cup plain yogurt egg sub.
- 1 teaspoon vanilla extract.
- 1.5 cups all-purpose flour.
- 1/2 teaspoon baking soda.
- 1/4 teaspoon salt.
- 1 cup milk chocolate chips.
Instructions
- Mix butter and both sugars together. Use a bowl and whisk. Beat until the mix is fluffy.
- Stir in the yogurt and vanilla. Mix well until very smooth.
- Add flour, baking soda, and salt. Stir gently. Do not overmix the dough.
- Pour in the chocolate chips. Fold them in with a spatula.
- Scoop dough onto a tray. Bake at 350°F for 10 minutes.
Notes
- Use room temperature butter for better mixing.
- Do not overbake the cookies.
- They look soft but firm up later.
- Chilling the dough helps the flavor.
- Use high-quality chocolate chips for best taste.