Chocolate Chip cookies are a classic. No one can ever get bored of these treats no matter the amount of times they eat them. That gooey inside and that crunchy exterior, like trust me NO ONE can get bored of that. It's everything a chocolate chip cookie should be: crispy edges and chewy middle + some gooey chocolate. Let me let you in on a little secret about this recipe: 1. it has NO eggs! 2. andd for the people that don’t have brown sugar, this was made using homemade brown sugar. No funny ingredients, just a whole lot of good cookies. It doesn't get any better than this! Happy baking :)
Sarah <3
What makes this cookie different from the rest?
For starters, this recipe is made with no eggs and is instead made with flaxseeds. In the baking world, we call the combination of water and ground flaxseeds a "flax egg". It's honestly the best substitute to eggs out there.
These cookies are also created with homemade brown sugar. I honestly prefer homemade brown sugar because you're not getting any of those unhealthy dyes and other chemicals that are in the store-bought product. It's also pretty simple to make. Just three ingredients!
F.A.Q:
How do you know when to take the cookies out of the oven?
I highly suggest taking them out when the sides are golden brown and right when it has puffed up. When making cookies, the smartest decision I have ever made is to take them out before you think they're ready. Cookies continue to bake after they come out of the oven. If you take out the cookies when they are slightly under-baked, they will continue to bake after they have come out of the oven and will be PERFECT. On the other hand taking them out when they're over-baked will cause them to bake further when they come out of the oven leaving a super super crunchy cookie. Not what we're looking for.
Why do my chocolate chip cookies end up hard?
This could result because of two things: either you over-baked them, or you over-mixed the dough before putting them in the oven. See the previous answer to understand when to take cookies out of the oven. As for over-mixing, this is very preventable. After adding flour to your dough, mix only until combined. It's okay to have flour on the sides of your bowl because you can fold that in. Over-mixing the dough causes more gluten to form resulting in a hard or tough cookie.
How long can I store these chocolate chip cookies?
As with any baked good, these cookies are at their best when they are freshly baked. They can stay in the refrigerator for around 2-3 days, but they will not taste as fresh as they would be on day 1. You can however, freeze the cookie dough for 2-3 months. That way, you can bake them the day your heart desires.
Recipe Details:
Yield: 14 servings
Time spent
Prep time: 15 minutes | Cook time: 12 minutes | Total time: 27 minutes
Ingredients
1 1/4 cup all-purpose flour
1 1/4 tsp. salt
2 tsp. vanilla
1 tsp. baking soda
1 stick butter (melted)
Chocolate chips or chunks (as much as you like)
FOR THE EGG SUBSTITUTE
1 tbsp. ground flaxseed
3-4 tbsp water
HOMEMADE BROWN SUGAR
1 cup white sugar
1 tbsp. maple syrup
1 1/2 tsp. molasses
Instructions
In a small bowl, incorporate your granulated sugar, maple, syrup, and molasses. (you can skip this step if you prefer to use pre-made brown sugar).
Pour melted butter into the bowl where you have made your brown sugar.
Add vanilla and mix together with a whisk or electric mixer until it reaches a creamy and fluffy consistency.
In another bowl, use a spoon to mix in ground flaxseed and water. Let it sit for around 5 minutes. It should have almost a gummy texture while still being in a liquid state.
Beat your flax "egg" into the bowl you have just finished turning into a "cream". Do this until it is just incorporated.
In a medium bowl, sift together your flour, baking soda, and salt.
Start whisking your mixture again and add your dry ingredients in 1/2 cup increments. It will turn into a dough.
Stop mixing your dough and add your chocolate chips and/or chunks. Fold in until incorporated.
(For best flavor, refrigerate your dough before this step ) Scoop the cookie dough onto the parchment paper.
Place the cookies in the oven and bake for 12-14 minutes at 350°F.
Allow at least 5 minutes to cool after taking them out of the oven.
Tips
Place the cookie dough in the refrigerator for about 30 minutes to an hour for the best results. This enhances the quality of the cookies flavor wise. You can also pop it in the fridge overnight if you have the time.
After the cookie is done baking, it is important to let it cool down for at least 5 minutes. This is because when cookies come out of the oven they tend to be a little soft. Since, cookies continue to bake when they are still on their baking tray, they will harden slightly and not fall apart.
Instead of using the homemade brown sugar, you can also use 1 cup of brown sugar.
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