These soft chocolate chip cookies are made without eggs and taste so great you'll never know anything is missing! Made without egg replacers, this recipe is simple, frugal, and fabulous.
– 3 cups all-purpose flour – 1 3.4oz box Vanilla Jell-o Pudding (dry mix only) – 2 teaspoons cornstarch – 1 teaspoon baking powder – 1 teaspoon baking soda – 1 teaspoon salt – 1 cup butter, softened – 1 cup brown sugar – 1 cup white sugar – 2 teaspoons vanilla – 1 cup Chocolate chips – 6 Tablespoons water
– Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or spray with nonstick cooking spray. Set aside.
– Add the flour, dry pudding mix, cornstarch, baking powder, baking soda, and salt in a mixing bowl.
– Whisk together to combine. Set aside.
– Add your granulated sugar and brown sugar to a large mixing bowl with your softened butter, and vanilla.
– Cream together with an electric mixer until light and fluffy.
– Add the dry ingredients to the butter mixture.
– Mix together until fully incorporated. The dough will be dry and look like crumbs.
– Add the water to the cookie dough.
– Mix together with a wooden spoon until the crumbs come together to form cookie dough. You may need to press the dough together with your hands.
– Add the chocolate chips.
– Mix together to combine and evenly distribute.
– Scoop the dough into 1/4 cup sized balls of dough. Place onto the prepared baking sheet 2-3 inches apart.
– Bake for 10-12 minutes or until the edges look set and the tops are not glossy.
– Immediately after removing the cookies from the oven top the cookies with some remaining chocolate chips.
– Let rest on the baking sheet for 2 minutes before transferring to the cooling rack.