Prep Time	15 Minutes
Cuisine	American
Serving	It makes about 24 cookies
Course	Dessert, Snack
Cook Time	10-12 Minutes
Calories	Approximately 150 calories per cookie

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Equipment

• Mixing bowl
• Electric mixer or whisk
• Baking sheet
• Wooden spoon
• Parchment paper or silicone baking mats
• Wire rack

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INSTRUCTIONS

Step 1: Preheat Oven: Preheat your oven to 375°F (190°C)—line baking sheets with parchment paper or silicone baking mats. Step 2: Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. This can be done with an electric mixer or by hand with a wooden spoon. Step 3: Add Eggs and Vanilla: Beat in the eggs, one at a time, then stir in the vanilla extract until well combined. Step 4: Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Step 5: Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. Step 6: Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips until evenly distributed throughout the cookie dough. Step 7: Portion Dough: Using a cookie scoop or spoon, portion the dough into rounded tablespoons and place them onto the prepared baking sheets, leaving some space between each cookie for spreading. Step 8: Bake Cookies: Bake in the oven for 10 to 12 minutes, or until the edges are golden brown and the centers are set. Step 9: Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature with a glass of milk! Step 10: Storage: Store any leftover cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.

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How to make chocolate chip cookies

Tips for Eggless Chocolate Chip Cookies Recipe

INSTRUCTIONS

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (or more, as desired)

Indulging in the sweetness of homemade chocolate chip cookies is a timeless joy, and for those who prefer to skip the eggs, fear not! I’ve got just the recipe to satisfy your cravings. Picture this: a chewy, chocolatey delight that’s entirely egg-free. Intrigued? Let me share the secrets of crafting these delectable treats. Begin with a blend of all-purpose flour, baking soda, and salt – the foundation of any great cookie. Then, swap out the eggs for a combination of creamy peanut butter and applesauce, lending moisture and richness without sacrificing flavor. Next, the star of the show: dark chocolate chips, generously folded into the dough for that irresistible burst of cocoa with every bite.
For an extra touch of decadence, consider sprinkling a pinch of sea salt atop each cookie before baking – a simple yet sublime enhancement. As they bake to golden perfection in the oven, your kitchen will be enveloped in the aroma of pure bliss. Once cooled, these eggless wonders are ready to delight your taste buds and leave you craving just one more. So, whether you’re baking for dietary restrictions or simply seeking a new twist on a classic favorite, these eggless chocolate chip cookies are sure to steal the spotlight. Get ready to indulge in a treat that’s equal parts nostalgic and innovative – because sometimes, the sweetest surprises come without the eggs.