Hello and welcome to in the kitchen with Matt, I am
your host, Matt Taylor.
Today, I'm going to show you how to make eggless
chocolate chip cookies.
Oh, yeah.
From time to time, I get asked the question, what can be
substituted for eggs and cookies and whatnot?
And so I thought I would do a recipe where it doesn't use
any eggs, but they could still turn out fantastic.
It's really easy to do simple ingredients.
If I can do it, you can do it before I move on, make sure to
subscribe to my channel and hit that notification bill so you
won't miss out on any of my new videos.
Let's get Beijing down below.
In the description, you'll find a list of the ingredients and
their amounts, as well as a link to my website where you
can print the full recipe.
We are going to start with one cup of soft unsalted butter.
Or you can use salted butter, too, if you like, one cup of
packed light brown sugar, one half cup of white
granulated sugar, and then with a hand mixer or a really sturdy
whisk or like a wooden spoon, that's cream
these ingredients together.
All right.
All right, perfect, two teaspoons of vanilla
extract and now at this point is where I would add two eggs,
but we're going to use the egg substitute.
So for every one egg, you need two tablespoons of water.
So sense normally I would do two eggs.
This would be one fourth cup or four tablespoons of water.
And this adds the moisture to the cookies that the
eggs would do.
But instead we're using water for the moisture.
Two teaspoons of oil.
This is vegetable oil.
You can use canola oil or whatnot.
And so normally one egg would have one teaspoon of oil.
Since we need two eggs worth, we have two teaspoons of oil
that rounds out the wet ingredients.
Let's blend those all together by.
Come in and just give those signs a scrape,
set that aside and I have my flower.
And this is two and a half cups of all purpose flour, the last
component of the eggs.
Each egg requires two teaspoons of baking powder.
So this is four total teaspoons of baking powder and that
finishes off our two egg substitute.
And in the normal cookie recipe, also calls for
one teaspoon of baking soda and then one half teaspoon
of salt.
To sum it up, one egg takes two tablespoons of water,
one teaspoon of oil and two teaspoons of baking powder.
And then I just double that because I needed two eggs
for these cookies.
And now I'm going to whisk all those dry
ingredients together.
All right, to set this aside,
come back over here to the main ball and now I am going to add
in about a third
of that flower.
And now the star of this dish are the chocolate chefs,
the major semisweet chocolate chips.
That's about two cups or 340 grams or just one of the
standard bags here in the United States on.
Great,
give the full scrape here.
That's a more flower.
And then the rest of the flower.
All right, the cookie dough is done with it.
Get rid of these beaters
and guess what, since there's no eggs in these, you don't
have to worry about not being able to eat this cookie dough.
Of course, I would still eat the cookie dough,
even like the eggs.
But, you know, the whole raw eggs thing is got to be careful
about that because I never was growing up or even
still today.
And what I normally do is I'll bring just the dough
into the center.
It's not necessarily something that I like to do, but
now it's ready to go and now preheat the oven to 350 degrees
Fahrenheit or 176 Celsius.
And then I just take two tablespoons and I will grab
some dough here.
About that much, it's like a big heaping tablespoon worth
and just drop it on your sheet pan or cookie sheet and have it
lined with a silicone mat, or you could
use parchment paper.
For those of you who follow the show, you know that I
love silicone mass.
I use them all the time.
And then you want to space the cookies a couple of
inches apart,
usually you can get about 12 of these on a sheet and then bake
these in the oven again at 375 Fahrenheit, 176 Celsius for
eight to 12 minutes.
If you want the cookies to be more soft and chewy, bake it
for a little bit less times around the eight to
10 minutes.
If you want it to be more crunchy than the 10 to 12
minute mark, somewhere around there just depends.
Everyone's oven is a little bit different.
So just keep an eye on them.
And when they come out of the oven, they'll look
something like this lightly.
Golden brown on the top.
And then what you'll do, you'll let them sit on the
cookie sheet for about five minutes before you transfer
them to a wire rack.
And what's going to happen is they're going to cool down,
but also they'll continue to cook a little bit on
the sheet.
Now, if I wanted these to be extra crunchy cookies, I would
have baked them longer and they would be more brown on top.
I like mine more soft almost to the part of a little bit,
maybe underdone just a little bit.
That's just my preference.
Bake them however you want.
I want to show you the bottom of this.
Mackell Awesome.
That is an amazing not burnt at all.
Nice light golden brown.
Amazing.
And now I will come in here and bite into one and show you what
it looks like on the inside.
Oh yeah.
Hmm.
Look at that.
Nice and soft.
So amazing.
All right, the English chocolate chip cookies
are done, turned out fantastic,
really soft and chewy and so delicious.
This recipe makes about 32 fairly large cookies and
depending on the size that you make, make sure to bake
them between eight to 12 minutes.
This size was right around 11 or 12 minutes.
And it was a perfect time.
They're really easy to do.
If I can do it, you can do it.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments or requests, put him
down below and I will get back to you as soon as I can.
Thumbs up down the corner.
Push it.
Don't forget to subscribe to my channel and check out
my other videos.
Take care.
Time for me to dive into one of these.
Oh, yeah.
I grab this one right here.
Oh, yeah.
Mm hmm.