CHOCOLATE CHIP COOKIES EGGLESS RECIPES

Steps:

• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
• Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
• Refrigerate in an airtight container for up to 5 days. 

Steps:

• Preheat the oven to 175 C and lightly grease a baking tray or line it with a silicone mat.
• In a microwave-safe mixing bowl, melt the butter, taking care not let it get too hot. If a few lumps remain, stir to melt them completely rather than overheat the mixture.
• Add the sugars. Stir very well to combine. (see notes for a peanut butter variation!)
• Stir in the vanilla and milk, mixing till combined.
• Finally, sift the flour, baking soda and salt into the bowl. Fold gently to make a soft, slightly sticky dough. Finally fold in the chocolate chips.
• Form 12 equal dough balls using a cookie scoop or your palms. Lightly flatten them because they don't spread too much in the oven.
• Bake for 10 to 12 minutes until the edges are browned but the cookies are still quite soft in the middle, rotating the tray as needed to ensure evenly baked cookies. They will firm up and harden further as they cool so if you over bake them, they loose their signature chewy centers. While the cookies are still hot, press a few more chocolate chips on top for extra melty goodness!
• Once the cookies have cooled, transfer them to an airtight tin and store at room temperature for 4 to 5 days. Cookies can be refrigerated or frozen for weeks. Happy baking!