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:
- Begin by whisking the softened butter with both the caster and brown sugars in a mixing bowl until the mixture is light and fluffy.
- Add the Greek yogurt and vanilla extract to the bowl. Continue to whisk until all ingredients are thoroughly combined.
- Gently fold in the plain flour and baking soda to the mixture, ensuring not to overmix.
- Stir in a generous amount of chocolate chips to your liking.
- Refrigerate the cookie dough for 1-2 hours to allow the flavors to meld and the dough to firm up, which helps in handling.
- Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit). Line a baking tray with parchment paper.
- 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.
- Bake in the preheated oven for 14-17 minutes or until the edges are just golden.
- 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!
