Ways & How

How to Make Chocolate Chip Cookies Without Eggs

How to Make Chocolate Chip Cookies Without Eggs

Eggs constitute a major ingredient in most baking recipes for a number of reasons: For one, they make the batter consistent. Secondly, they give vibrant color and taste to the treat. Even so, learning how to make chocolate chip cookies without eggs is possible. They may be light in color, but they can be as delicious as those made with eggs. As for texture, it can be remedied with an egg substitute. Follow these steps:

  1. Segregate the dry ingredients from the liquid ones. In one corner, put ½ a cup of brown sugar and 2 ¼ cups of flour (preferably unbleached), plus ½ a teaspoon of salt and 1 teaspoon of baking soda. In another corner, gather the liquid ingredients: 1 cup of unsalted butter or organic shortening, ¼ cup of soy milk with vanilla flavor, and 1 teaspoon of vanilla. Also prepare about 12 ounces of chocolate chips. Semi-sweet chocolate chips are best.

  2. Find a suitable substitute for the eggs so that the cookies will retain the right texture. In the case of chocolate chip cookies, a teaspoon of cornstarch dissolved in 1/4 cup of water can do the job of 1 egg.



    Commercial egg substitutes are not appropriate if one has egg allergies. This is because they are real eggs but have less cholesterol and fat than regular eggs. Therefore, people who cannot eat eggs must not consider store-bought egg alternatives.

  3. Preheat the oven to 350 degrees Fahrenheit before you start mixing the ingredients. Melt the butter and mix it with sugar progressively until the mixture is creamy, light and fluffy. Do the same with soy milk. Add the vanilla next for its aromatic effect.

  4. Blend the flour with baking soda and salt in another container. Add this dry mixture to the creamy, wet mixture. Next, add the chocolate chips. Mix thoroughly until they are evenly distributed in the dough.

  5. Form the dough into small balls and place them on a lined cookie sheet equal distances apart. Press each molded portion using a fork to make a flattened circle: the ideal cookie shape.

  6. Put the cookie sheet into the preheated oven. 10 to 12 minutes should be enough. You need to watch the cookies’ color to determine their doneness. Do not wait until they are entirely brown to remove them. The center of each cookie should be lightly colored because the cookies will continue to cook even after they have been removed from the oven.

  7. Leave the baked cookies on the cookie sheet to adjust to room temperature. Once they have cooled to a warm temperature, they are ready to serve. You can let the rest of the cookies cool down on a rack before transferring them to airtight cookie jars or other containers.

Once you have learned how to make chocolate chip cookies without eggs you will realize that it is impossible to tell from their taste that they do not contain eggs. This recipe is ideal for all, including those who are typically advised not to eat eggs. The next time you want to bake some chocolate chip cookies and find out at the last minute that you don’t have enough eggs, don’t bother running to the store to buy some. Follow this recipe instead. You can use your eggs to prepare other meals.

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