Wednesday, 2 October 2013

The Chocolate Chip Cookie Experiment (eggless)

If you have ever experienced the joys of eggless baking - whether to accommodate an allergy, as part of a vegan lifestyle, for health reasons, or because you ran out of eggs - you also likely know the challenges of trying to make a chewy cookie.  Yes, I am admitting out loud and proud that I fall into the chewy chocolate chip cookie camp.  Crunchy and fluffy cookies have their place, but it is the thick toothsomeness of the CCC that makes it such a classic in my book.

Cue the obsessive baker.

I have slightly tweaked the same recipe across 3 batches and within 24 hours as part of my search for the perfect chewy CCC.

1. The soft n' fluffy

2. The thin n' chewy

3. The less thin n' equally chewy
Why this experiment was a success: all 3 batches resulted in soft eggless CCCs that retained chewiness (particularly the thinner versions using melted butter) even after cooling and being stored in airtight containers.

Why the experiment is ongoing: I'm still looking for that perfect combination of chewiness and thickness.  Stay posted for more on my journey to find this elusive combination.  But for now, the recipe below is a great option for a soft and chewy eggless CCC.  (In fact, no one would suspect that these are eggless, people who love fluffy or thin CCCs may find these to be their go-to recipes.)

 By the way, I didn't have chocolate chips on hand when baking the fluffy batch.  I used diced chocolate-covered caramels, which explains the bubbling toffee look it has!

Any tips or tricks for baking chewy eggless cookies?  I'd love to hear about other experiences!

Fluffy or Chewy Chocolate Chip Cookies

Makes 1 1/2 dozens cookies
  • 1 1/4 cups all-purpose flour
  • 1 tbsp cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 cup butter - room temperature for "fluffy" cookies, melted for "chewy" cookies
  • 3/4 cup brown sugar
  • 1/4 cup milk
  • 1 1/2 tsp vanilla
  • 1 cup chocolate chips
  1. Preheat oven to 375F. Line a baking sheet with a silicone baking mat or parchment paper.
  2. Mix together flour, cornstarch, and baking soda in a small bowl.
  3. In a medium mixing bowl, cream together butter and sugar until well mixed and fluffy.
  4. Add milk and vanilla to butter mixture.  Mix until all ingredients are well incorporated.
  5. Gradually add flour mixture to the wet mixture, stirring constantly.  Mix until just incorporated and there are no lumps, then stir in chocolate chips.
  6. If you are using the melted butter option and want a slightly thicker cookie, first cover and refrigerate the dough for 30 minutes. 
  7. Roll tablespoon sized portions of dough into balls and place on baking sheet with plenty of room between cookies (minimum 1 inch space around each).
  8. Bake cookies for 7-9 minutes. They will appear slightly under-baked: this is what you want. Let cookies cool to room temperature on the baking sheet. Serve!
I hope you enjoy :)

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