I’ve been on a quest to find the best egg free chocolate chip cookies ever, and I think I’ve found them. These are AWESOME.
The original recipe is courtesy of my friend Alexis, who is a far better baker than I will ever be. I just modified it.
So first, the ingredients:
- 2 sticks of butter, softened
- 1 cup (packed) dark brown sugar
- 1/2 cup white sugar
- 2 eggs, OR, 2T ground flax seed + 6T water
- 2 1/4 cups flour (original recipe calls for all purpose. I used white whole wheat.)
- 1 tsp baking soda
- 1 tsp salt (I used regular iodized table salt)
- 12oz chocolate chips
First, mix together the flour, salt, and baking soda.
The original recipe then calls for melting the butter. I didn’t do this – I just threw the softened butter into my Kitchenaid and added both sugars. I beat this mixture until it was smooth, and then let it sit for about 5 minutes. I then beat it again – recipe calls for 30 seconds, I’m sure I ended up going more like 45 seconds or so – and then let it sit again for another 5 minutes.
During that first 5 minute break, I mixed the 2T of ground flax seed with 6T of water and let it sit.
I then turned the mixer back on and let it beat the sugars/butter one last time, and then slowly poured the flax/water mixture into the mix. I then added the vanilla, beat that for a minute, and then slowed the mixer down and started to add the flour slowly. Once the flour was mostly incorporated, I turned the mixer off and mixed the rest of the flour in by hand. I then added in the chocolate chips.
At this point the dough looks a bit…soft? And made me go hmmm. But! It really will work out. Take out an airtight container such as a Tupperware or Rubbermaid, and put all the dough into it, seal it, and stick it in the fridge for 24 hours.
The next day (sorry, these cookies do require a bit of delayed gratification. I promise it’s worth it though), pull the dough out and preheat the oven to 375. Scoop the dough into largish balls (I used a soup spoon and did balls that were about…1 1/2 inches wide? but if you’re a better baker than me and own a large cookie scoop, use that) and put them on an ungreased cookie sheet or parchment lined cookie sheet. I personally use parchment paper, as I am very talented at ruining recipes because they get stuck to my “non stick” pans.
Bake the cookies until they are brown at the edges but still soft in the middle – for my oven that was about 10 minutes. Your mileage may vary.
Transfer to a rack to finish cooling, and then eat far too many of them. Yum.