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Eggless Chocolate Chip Cookies
A soft‑chewy, slightly thick chocolate chip cookie that’s perfect whether you use an egg or an easy egg‑less substitute. Made with melted butter, a mix of castor and light brown sugar, corn starch for extra chew, and generous chunks of dark chocolate. The dough can be chilled or frozen for later baking, giving you fresh‑warm cookies in minutes.
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Cost Breakdown
Critical Success Points
- • Melt butter gently without browning.
- • Do not over‑mix wet or dry ingredients; avoid incorporating air.
- • Chill the dough balls for at least 1 hour before baking.
- • Preheat oven fully to 175 °C.
- • Watch baking time closely; cookies finish cooking while cooling.
Safety Warnings
- • Melted butter is hot; handle with care to avoid burns.
- • Use oven mitts when handling hot trays.
- • Sharp knife required for chopping chocolate.
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