Community Pick
Eggless Chocolate Chip Cookies
"These are BIG FAT COOKIES! The lack of egg in this recipe gives the cookies a different texture than most chocolate chip cookies; they are slightly more crispy and less "gooey." It occurs to me that they really remind me of Chips Ahoy cookies, or other commercially produced chocolate chip cookies (maybe McDonald's cookies? I can't tell, but they definitely evoke something I've had before.) :-) Yum! "
photo by Autumn W.
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
6-7 cookies
ingredients
- 1⁄2 cup unsalted butter
- 1⁄4 cup granulated sugar
- 1 teaspoon vanilla
- 3⁄4 cup all-purpose flour, plus
- 3 tablespoons all-purpose flour
- 1⁄8 teaspoon baking powder
- 1⁄2 cup chunky chocolate piece
- 1⁄4 cup pecan halves, salted,roasted
directions
- Preheat oven to 300F degrees.
- Beat butter and sugar in bowl of heavy-duty electric mixer until light and creamy.
- Beat in vanilla.
- Add flour and baking powder; beat just until mixed.
- Stir in chocolate pieces and pecans.
- Dough will be firm.
- Shape into 6 or 7 lemon-sized balls.
- Arrange 3 inches apart on ungreased baking sheet.
- Using palm of hand, flatten each cookie to 1/2-inch thickness.
- Bake cookies until faintly browned at edges, about 45 minutes.
- (The cookies are so big that they require a long baking time.) Remove from oven; let cool on wire rack.
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Reviews
-
I like this recipe because it doesn't call for eggs. Instead of adding pecans, I tried shredded coconut instead...my boyfriend loved it. And they really do take 45 minutes to cook...but it's worth the wait. -
We made 15 smaller cookies, increased the oven temperature to 350 and decreased the baking time to20 minutes...... and they were gone before they even had a chance to cool:)
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These are easy to make, simple, yummy buttery cookies!<br/>the directions were wonderful and they baked out nice and toasty on the crust and warm on the inside. I was surprised how simple and nice they came out wihout using eggs. I think the important part is to get the butter at room temp.<br/>Thanks for the recipe! God bless -
These were delightful! A real light but tasty flavor and the texture is like a shortbread. I will make these again and play around with what you might add in besides the chocolate chips. I also used a mix of white and light brown sugars when I baked these. Had to keep checking them because they didn't really "brown". Just don't be mislead by the name, they are not similar to Toll House cookies! -
These cookies came out great! I added additional chips instead of using pecans and also added a tablespoon of honey to help keep the cookies moist. I also cooked at 350 degrees. I ended up with beautiful cookies that were crunchy around the edges and chewy in the center. Easy recipe for an awesome cookie!!
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Tweaks
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I added milk to make the dough soft and fluffy. The result afterwards was wonderful. Here is the link to the website we thought had the best recipe: http://www.spiceupthecurry.com/eggless-chocolate-chip-cookies/#wprm-recipe-container-28286 -
These cookies were quite good! I liked that they weren't really sweet. I often have to reduce the sugar when following cookie recipes, but I didn't have to do that with this cookie recipe. I made two changes to this recipe. First, I added about 1/4 tsp of cornstarch to bind the cookie dough better (this worked really well! The cookies didn't run at all). Second, I used golden brown sugar instead of white sugar. The result was better than expected! It had the texture of a crisp biscuit cookie without being too chalky or dry.
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Very Yummy Cookies I used sweet cream butter, 3 tablespoons of brown sugar mixed with powdered sugar to make 1/4 cup sugar. Kahlua instead of vanilla. Baking powder, all-purpose enriched wheat flour, no pecans only mini chocolate chips..I spooned out 15 tablespoon sized cookies. cook about 20 minutes.. and they were very thick and crunchy. The uncooked dough was so good I was tempted not to cook them! -
These cookies came out great! I added additional chips instead of using pecans and also added a tablespoon of honey to help keep the cookies moist. I also cooked at 350 degrees. I ended up with beautiful cookies that were crunchy around the edges and chewy in the center. Easy recipe for an awesome cookie!!
RECIPE SUBMITTED BY
spatchcock
United States
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