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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Egg-Free Cookie Base Recipe

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This recipe for Egg-Free Cookie Base is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C salted butter
1/4 C white sugar
3/4 C brown sugar (lightly packed)
1/4 C water (room temperature)
2 tsp vanilla extract
1 3/4 C flour (spooned/leveled)
3/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 C chocolate chips, or M&Ms, or whatever your 'add-in' will be
Directions:
Directions:
1. Cream together softened butter and sugars for several minutes until light and fluffy, scraping down sides.
2. Gradually add in water and vanilla extract, and beat to combine. (The water will cause the mixture to appear curdled. Turn mixer on medium-high and beat for a few more minutes to bring the ingredients back together).
3. Add dry ingredients (flour, baking soda, baking powder, salt).
4. Stir in chocolate chips and chill dough in fridge for 30 minutes or more (I've skipped this step and it's been ok, but they may be better if you do this)
5. Use a cookie scoop or spoon to portion out small balls. Place on parchment lined baking sheet and bake at 350* until the edges are golden brown. The centers will look puffy and under-baked, but trust the process!
6. Let the cookies cool on the pan slightly before transferring (about 5 minutes). They will flatten out and continue cooking after they're removed from the oven. If you don't wait, they will fall apart/get smooshed up as you try to scoop.

 

 

 

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