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This recipe has a few other unique ingredients in it that one wouldn’t expect in an eggless chocolate chip cookie recipe. I add lemon zest and lemon juice to my cookies which brightens them up. I picked this trick up from the famous DoubleTree Cookies! I was reading the ingredients while enjoying one and noticed they add lemon extract to their cookies. I opted for lemon zest and lemon juice and it truly steps up the flavors in the cookies.
Another ingredient I use is vital wheat gluten, which helps with the texture of the eggless chocolate chip cookies. The vital wheat gluten gives you a chewy texture that is usually missing in eggless chocolate chip cookies, which tend to be cakey. If you don’t have it, no worries, just bake them a tad longer and you should get a close enough texture!
One tip I can’t stress enough is to use good quality chocolate! I like to buy bricks of Valrhona chocolate from Whole Foods and chop them up myself. Other brands I recommend are Guittard, Ghirardelli, and Callebaut. I’m a big fan of just buying chocolate bars and chopping them up versus buying bags of chocolate chips. I like the surprise of little chocolate shards in my cookies!
If you decide to make these cookies for the holidays, be sure to tag me @milkandcardamom!
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Eggless Chocolate Chip Cookies
- Diet: Vegetarian
Description
The best eggless chocolate chip cookies, chewy on the outside and soft in the middle!
Ingredients
- 1 cup (226 g) salted butter, room temperature
- 1 1/2 (220 g) cup dark brown sugar, packed
- 1 cup (200 g) granulated sugar
- 1/2 cup applesauce
- 1/2 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 3 cups (375 g) all purpose flour
- 1 tbsp vital wheat gluten (optional)
- 1 tsp baking soda
- 1 1/3 cup (200 g) good quality milk chocolate,chopped ( I use Valrhona 40% Jivara Milk Chocolate)
- 1 1/3 cup (200 g) good quality dark chocolate, chopped (I use Valrhona 70% Guanaja Dark Chocolate)
- 2 tbsp flaky salt (Maldon, Fleur de Sal)
Instructions
- Add butter, brown sugar and granulated sugar to a mixing bowl. Use a stand mixer or hand mixer and beat until light and fluffy, about 4 minutes.
- Add applesauce, lemon zest, lemon juice, and vanilla and mix until well incorporated.
- In a separate bowl, whisk together all-purpose flour, vital wheat gluten, and baking soda.
- Stir the dry ingredients into the wet ingredients until combined. Fold in the chopped chocolate.
- Cover with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.
- Roll the cookie dough into 30 gram balls, about 2 tbsp. Place the cookie dough about 2 inches apart, the cookies spread quite a bit. Top each cookie dough ball with a pinch of flaky salt. Freeze for 10 minutes.
- Bake the cookies for 10 to 12 minutes, rotating the baking sheet midway. Let the cookies cool on the baking sheet for 10 minutes before transferring to a rack to completely cool. Store in an airtight container for up to 1 week (if they last that long!)
- Category: Dessert
- Cuisine: American
