![]() So, cookies on demand! Plus, the dough comes together in a matter of minutes, so really, there’s no reason not to make these. They can easily be stored at room temperature in an airtight tin and they’ll last quite a few days. The cookies are buttery, packed with chips and just the perfect amount of sweet. The cookies are now PERFECT! The crispy edges contrast beautifully with the soft and chewy centers and I swear I can’t even tell the difference between these and my favourite with-egg cookies. So, I reduced the milk, used a smaller amount of light brown sugar and didn’t even need to chill the dough. As a result, though the cookies tasted great, they lacked structure and went soft too soon after baking. I also used dark brown sugar which adds extra moisture from the larger amount of molasses it contains. Win win! The first time I tried swapping the egg here for milk, I used more milk than needed which added too much moisture. The other reason I love it, is it’s a one-bowl recipe and doesn’t require a hand mixer. It produces softer, chewier cookies because it uses melted butter. This Sally’s Baking Addiction recipe contains eggs and is one I’ve tried and loved before. But it turns out, whole milk as a substitute is a hunch I should have tried out a long time ago. An egg provides moisture, richness and flavour and I rely on eggs heavily for cookies. I’ve either been eating the wrong kind of eggless cookies all this while, or there just happen to be too many of the extra crunchy, kinda dry cookies out there without eggs. ![]() ![]() ![]() This one happens to be made without eggs, because really, everyone should be able to eat chocolate chip cookies! Let cool for a minute before removing to a wire rack. Soft, chewy, crispy-edged with no compromise on the number of chips per bite. You’ll love how simple this cookie recipe is Cream butter and brown sugar in a bowl until smooth. Does the world really need another chocolate chip cookie? Yes, always, always, yes. ![]()
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