Description
Chewy, crispy-edged chocolate chip cookies without eggs. Simple swaps with water and chilled dough ensure perfect texture, ideal for dietary needs or kitchen emergencies.
Ingredients
½ cup salted butter (softened)
¼ cup white sugar
¾ cup slightly packed brown sugar
¼ cup room temperature water
2 tsp vanilla extract
1 ¾ cups all-purpose flour
¾ tsp baking soda
¼ tsp baking powder
½ tsp salt
1 cup chocolate chips
Instructions
Preheat oven to 350°F (180°C)
Mix melted butter with white and brown sugars
Add room temperature water and vanilla extract
Stir in flour, baking soda, baking powder, and salt
Fold in chocolate chips
Chill dough for 30 minutes
Portion into balls and place on baking sheet
Bake for 12 minutes, rotating halfway
Notes
Use room temperature water to activate gluten
Chill dough for firm texture and even baking
Mix dark and semi-sweet chocolate chips for depth
Unsalted butter works if reducing sodium
- Prep Time: 20
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 15mg