The Eggless Series: Make The Best Chocolate Chip Cookie Recipe For Your Friends And Family

Chocolate chip cookies are among the most widely loved desserts out there. Cookies are enjoyed by children and adults alike, as a dessert or a snack, or, perhaps most favorable, as an accompaniment to warm or cold milk. Cookies are an easy dessert to bake and a fun one to eat. And when the cookies have chocolate chips in the batter, there’s a taste of bliss in every bite. The chocolate oozes out and coats the tongue, making these cookies your ultimate go to dessert. And not eating eggs is no reason to not enjoy cookies. You should still be able to savor cookies if you don't eat eggs, right? So we’ve brought you a detailed guide to making the best chocolate chip cookie recipe, so you can enjoy them to your heart’s content.

Ingredients:

• 85 gm unsalted butter, softened at room temperature
• 1 packed tablespoon cream cheese
• 50 gm dark brown sugar
• 3 tablespoons granulated sugar
• ¾ teaspoon vanilla extract
• 60 g + 3 tablespoons all-purpose flour
• ½ teaspoon instant espresso powder
• ⅛ teaspoon fine salt
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• 60 gm chocolate chips

Directions:

• Preheat the oven to 350°F or 177°C.
• Line a baking sheet with butter or parchment paper. Set aside.
• In a bowl, add the butter and cream cheese. Beat with a handheld mixer or a stand mixer with the paddle attachment. Beat until fully mixed. The mixture should be soft and fluffy.
• One spoon at a time, add the brown sugar and then granulated sugar. Beat well after every spoonful is added in. Scrape down the sides of the bowl and put it back in the middle, to ensure the sugar is dissolving completely and the mixture is beaten evenly throughout. The mixture will turn pale and be fluffy.
• Now add the vanilla and beat until just combined. Set aside.
• In another bowl, add the flour, salt, baking soda, baking powder and espresso powder. Mix well.
• Slowly add the dry ingredients to the butter mixture and beat well. Add the dry ingredients 1-2 spoons at a time, beat that in completely, then add more, and so on.
• Then add the chocolate chips and fold them into the batter properly.
• Now chill the dough in the fridge for about half an hour. You can also store it overnight if you have the time. But let it thaw at room temperature for 30 minutes before using.
• Use a spoon or ice cream scoop to scoop dough into rough balls. Place them evenly on the baking sheet and press them slightly using the back of a spoon or the flat of your palm.
• Bake for about 10 minutes. The exact time will depend on the machine you're using. You’ll know it's done once the edges of the cookies start to turn golden brown.
• Then remove from the oven and let it sit on a baking sheet for a few minutes. Then transfer to a wire rack and let it cool.
• Serve with cold milk.

Notes, tips and tricks:

• Leftover cookies can be stored at room temperature in an airtight container for a week.
• The dough can also be frozen and removed a little at a time, so you can essentially eat 1-2 cookies a day.
• We recommend using unsalted butter. If you're using salted butter, skip the pinch of salt. But it's better to use unsalted butter and add the salt pinch since the salt really brings out the flavors of the cookies.
• Use butter that has been naturally softened at room temperature. If you use cold butter then it wont mix evenly with the dough and it will have lumps. On the other hand, if you melt the butter it will be liquid and the dough will end up being too runny. So it's best to use butter that's been sitting at room temperature and has been naturally softened.
• Small small or medium chocolate chips. The larger ones wont incorporate into the cookies as easily when baking.
• The espresso powder is optional but adds a strong flavor and strengthens the flaovur of the chocolate. It makes it bolder and sweeter and makes the chocolate stand in strong highlight against the rest of the dough.