Egg Free Chocolate Chip Cookies

   I was doing some stress baking last week. It felt like a long, hard week, and Friday was a sad and stressful day. So, there are 2 types of stress/sad reactions I have: 1-I can't seem to find any pleasure in cooking or baking, or 2-I want to bake and cook all day! 

   I made 2 types of muffins, quick and simple rolls, and then I wanted to make cookies...but I'd used all my eggs, and I don't have a vehicle at all right now during the day, and walking into town is out of the question as it would take me probably an hour and a half to get there. Seriously. I guess that's not that bad....I could have hopped on my sons bike and gotten there in maybe half an hour? Anyway, too late for that now!

   Instead I started looking up egg-free chocolate chip cookie recipes. I wanted chocolate chip cookies! All the recipes I found were vegan, which wasn't exactly my point, I just had no eggs! Also....this'll sound judgemental, but the pictures of the cookies I saw were also of these sad, overly cooked, flat things which I was not interested in making. Don't get me wrong, I'm sure there are some amazing recipes out there, and some beautiful photos to go with, but I wasn't in a patient mood to find such a thing!

   So, I decided I would just experiment a little. I would take my own chocolate chip cookie recipe....and try not adding eggs? It's sounds cra-cra, but that's the kind of mood I was in! 

​   I obviously knew I'd need some other wet ingredient to make up for the egg, but I wasn't too concerned about a binding agent because I make these out of this world whipped shortbread (or try these earl grey whipped shortbread!) that hold their own, without eggs, so I was feeling pretty good that I could make this work! And if they turned into some flat mess? Uh, the ingredients would still be amazing, so I could just eat them anyway! 

    I set out to get away with making chocolate chip cookies with no eggs, and I ended up making one of the easiest cookie recipes ever! I made these 3 times - yes, 3 TIMES from Thursday to Saturday to make sure I had this right because I knew I wanted to share the recipe a.s.a.p! Usually I'll make something, write a draft, save it for months, get to it eventually....but not these! No, I just need to share them right away! 

     Enjoy! 

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Egg-Free Chocolate Chip Cookies
Makes approx.24 cookies 


Ingredients:

• 2 and 1/4 cups  all-purpose flour
• 3 Tsp baking powder (or 1 Tsp baking soda, and 1 1/2 tsp cornstarch)
• 3/4 cup salted butter, melted (if not using salted butter, add a teaspoon of salt to the dry ingredients)
• 3/4 cup brown sugar, loosely packed
• 1/2 cup granulated sugar
• 4-6 Tbsp cream or milk
• 1 cup chocolate chips or chocolate chunks

Method:

1. Preheat the oven to 325 degrees F. Line your baking sheets with parchment. If you don't have any parchment, and your cookie sheets are still in good shape, then don't worry about it!
2. In a large bowl, mix together the flour and baking powder
3. In a medium size bowl, whisk the brown and white sugar until they are well blended. I often use my hands to really bring them together!
4. Mix the melted butter into the sugars
5. Pour the sugar-butter mixture into the dry ingredients and mix together with a large spoon or spatula. The dough will be be fairly dry!
6. Add the cream or milk, a tablespoon or two at a time, and continue mixing the dough. Again, I just use my hands to blend it all together! 
7. Add enough cream or milk that you have a nice, soft but thick, dough (this may mean you don't use all 6 Tbsp of cream or milk) 
8. Fold in the chocolate chips
9. Using a 2 Tbsp scoop, or just spooning out 2 tablespoons worth, scoop out dough and place onto prepared cookies sheets.
10. Bake the cookies for 10-14 minutes. Set your timer for 10 minutes, and check the cookies every minute after, up to 14 minutes. You don't want to forget about your cookies! As a just told someone (literally) this morning, the key to the "delicately pale yet chewy" cookie is almost entirely in the baking time! If you wait until your cookies looked golden all over before taking them out of the oven, they will continue to bake while the cool, and the end result is a dry cookie! Two thumbs down!
11. When the cookies have flattened, and the bottoms of the cookies have just a touch of brown, remove from the oven and allow to sit on the cookie sheet to cool for 5 minutes
12. Good luck not eating them all. :)  Practice sharing! 

    It is too easy to have these beauties baked up and ready to devour! I shared my 3 batches with the cast from The Belleville Theatre Guild's spring show, Little Shop of Horrors, shared some with close neighbours, some with other "neighbours" who really live a 10 minute drive away, but they're in the sticks like us, so it feels like we're all neighbours, and I shared some with a special friend from church. And I ate my fair share too, don't worry! : )  Oh, and can I remind you that because this is egg-free you can nibble (or gobble) some of the dough? Chocolate chip cookie dough is so darn delicious, and without any eggs, the "eating raw egg" danger involved in eating regular dough is eliminated! Hazaaa!

    Don't forget to peek over at my Health & Fitness page today for the latest post about foods to improve your mood! So strange, a post about amazing, and completely unhealthy, chocolate chip cookies, and a Health & Fitness post! Well my friends, that's my life! Good food, exercise, and some amazing treats on treat day!!! It's all randomness, but all this randomness is me! So, thanks for stopping by! Leave a comment if you have something to say!