By ashley nash baltazar
Outside of the shortage Americans have been facing, there are the dessert lovers who have egg allergies. In either case, a batch of savory and sweet eggless chocolate chip cookies is sure to satisfy.
This recipe allows the baker to choose between sugars, salts and chocolate chips. If you prefer brown over white, sea over granulated or dark over milk, this is for you.
1/2 cup salted butter softened 1/4 cup white sugar 3/4 cup brown sugar, lightly packed 1/4 cup water, room temperature 2 tsp vanilla extract 1 3/4 cup all-purpose flour
3/4 tsp baking soda 1/4 tsp baking powder 1/2 tsp salt 1 cup chocolate chips (try 1/2 cup dark and 1/2 cup semi-sweet)
Mix softened butter and sugars until the combination is light and fluffy. For a more savory batch, swap the white sugar measurement for a second brown sugar one.
Add in water and vanilla extract. The mixture will appear curdled. With your mixer, beat the combination (on medium-high) until the extra moisture is fully blended.
In a separate mixing bowl, add dry ingredients. This includes flour, baking soda, baking powder and salt. If you're using sea salt, be sure to leave some for topping your cookies.
Add your sugar-butter mixture to the mixing bowl of dry ingredients. Stir in the chocolate chips whether dark, semi-sweet or a combo. Chill the dough mixture for 30 minutes.
With a spoon, scoop 2" balls out of the mixture, spacing them out on a cookie sheet and/or parchment paper. Bake at 350F for about 12 minutes until the edges are brown.
The centers may look puffy, but let the cookies cool and they'll set. Once they flatten (approximately five minutes), transfer them to a tray. Be careful so they don't break.
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