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3 eggless chocolate chip cookies on a wooden board.
Bakebit

Eggless Chocolate Chip Cookies- Small Batch

Small Batch Eggless Chocolate Chip Cookies (with Sour Cream Instead of Eggs). Soft and moist in the center with crisp, buttery edges.
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Prep Time 8 minutes
Cook Time 14 minutes
Servings: 7
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 84 g all-purpose flour about 1/2 cup
  • baking soda 1/4 tsp
  • Pinch of salt
  • 56 g unsalted butter 4 tbsp, softened
  • 12 g granulated sugar 1 tbsp
  • 30 g packed brown sugar 1 tbsp + 1 tsp
  • 2 tbsp sour cream used instead of egg
  • 1/2 tbsp vanilla extract Yes, use a half tablespoon
  • 80 g semi-sweet chocolate chips or milk chocolate about 1/2 cup

Equipment

  • Bowl medium size
  • large spoon

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
  2. Sour cream image
  3. In a small bowl, whisk together flour, baking soda, and salt.
    Sour cream, butter and vanilla stirred in a glass bowl until well combined.
  4. In another bowl, cream the softened butter with both sugars until light and fluffy.
    bowl, cream the softened butter with both sugars
  5. Stir in sour cream and vanilla until well combined.
    creamed softened butter with both sugars until light and fluffy in a glass bowl.
  6. Add the dry ingredients to the wet and mix until just combined. Fold in the chocolate chips.
    Flour and baking soda, cream wet ingredients in a glass bowl.
  7. Chocolate chip added to wet and dry ingredients in a glass bowl on a wooden board.
  8. Scoop into 6 to 7 even dough balls and place on the baking sheet, spaced out.
    Raw eggless chocolate chip cookies on parchment paper
  9. Bake for 12-14 minutes, or until the edges are golden and the centers look slightly soft (they’ll firm up as they cool).
    Baked eggless chocolate chip cookies cooling on baking sheets.
  10. Let cool for 2 minutes on the tray, then transfer to a rack or enjoy warm if you can’t wait!