Ultimate Comfort Treat: Small Batch Egg-Free Chocolate Chip Cookies That Will Steal Your Heart

Indulge in the pure joy of homemade Small Batch Egg-Free Chocolate Chip Cookies, perfectly crafted for those seeking a smaller portion without sacrificing flavor. This recipe swaps eggs for Greek yogurt, creating a rich, moist texture that pairs wonderfully with the sweetness of the chocolate chips. Each cookie is a blend of crisp edges and a chewy center, making them irresistible. These cookies are perfect for anyone who loves the classic chocolate chip cookie but needs a smaller batch or prefers to avoid eggs.

Why You'll Love This:

These chocolate chip cookies are a game-changer, especially for those with egg allergies or who prefer to limit their egg intake. The use of Greek yogurt not only substitutes eggs but also adds a subtle tanginess that enhances the overall flavor profile. This recipe is also ideal for those who don't want leftovers; it's perfectly portioned to enjoy fresh cookies without the temptation of eating too many. Additionally, the dough requires chilling, which deepens the flavors and results in a superior texture.

Perfect Occasion:

These cookies are perfect for nearly any occasion. Whip up a batch for a cozy movie night, a small family gathering, or as a thoughtful homemade gift for a friend or neighbor. They're also great for holiday baking when you want to add something special to the dessert table but don't need a large quantity. For parents and educators, these are a fantastic choice for school events where allergies may be a concern.

Decoration Tips:

To make these cookies even more enticing, press a few extra chocolate chips on top before baking to create a visually appealing texture and ensure every bite has plenty of chocolate. For a festive twist, mix in colored sprinkles with the chocolate chips, or drizzle the baked cookies with a simple glaze made from powdered sugar and milk. These little touches make the cookies even more special and customized.

Ingredients:

  • 60 grams of salted butter, softened
  • 60 grams of caster sugar
  • 30 grams of packed light brown sugar
  • 40 grams of Greek yogurt (or any thick yogurt of choice)
  • 1 teaspoon of vanilla extract
  • 100 grams of plain flour
  • 1/2 teaspoon of baking soda
  • Chocolate chips, as desired (measured with love)

Instructions:

  1. Begin by whisking the softened butter with both the caster and brown sugars in a mixing bowl until the mixture is light and fluffy.
  2. Add the Greek yogurt and vanilla extract to the bowl. Continue to whisk until all ingredients are thoroughly combined.
  3. Gently fold in the plain flour and baking soda to the mixture, ensuring not to overmix.
  4. Stir in a generous amount of chocolate chips to your liking.
  5. Refrigerate the cookie dough for 1-2 hours to allow the flavors to meld and the dough to firm up, which helps in handling.
  6. Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit). Line a baking tray with parchment paper.
  7. Remove the chilled dough from the refrigerator. Scoop about 1-2 heaped tablespoons of the dough (approximately 50 grams), roll it into a ball, and place it on the prepared baking tray. Flatten slightly and press a few more chocolate chips on top for a bakery-style look.
  8. Bake in the preheated oven for 14-17 minutes or until the edges are just golden.
  9. Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these delightful Small Batch Egg-Free Chocolate Chip Cookies, a simple yet satisfying treat that brings warmth and sweetness to any day!

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