Everyone has their own chocolate chip cookie recipe that they swear by, and this is my favorite. I use egg substitute and just a small amount of butter, but these cookies are still amazing, despite being at least a little healthier!
I grew up helping my mom make the Nestle Tollhouse Chocolate Chip Cookies (from the recipe on the back of the bag), so every time I sink my teeth into a chocolate chip cookie, it brings me back to my childhood. My mom sent me this picture of me in all my cookie making glory circa 1980-something.
I like my cookies soft, thick and slightly under baked. And this cookie satisfies all my cookie wants and is a cookie that I would eat. Which means less butter. I like tasting all the flavors of a cookie, but without an overly butter flavor. I also used egg substitute, but if you don’t have that on hand, just use a regular egg. This cookie dough does need to chill.
Scoop your cookies out into nice little balls and pop them in the oven!
Not Your Average Chocolate Chip Cookie Recipe
Print RecipeIngredients
- 5 tablespoons unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 1/4 cup white granulated sugar
- 2 tablespoons hot water
- 1/4 cup egg substitute, room temperature (or 1 egg)
- 2 cups all-purpose flour
- 2 teaspoons Vanilla Extract
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cups semi-sweet chocolate chips
Instructions
In the bowl of a stand mixer, affixed with the paddle attachment, beat the butter on medium-high speed until creamy. Scrape down the sides of the bowl and add both sugars to the butter. Beat until incorporated and then add the hot water. Beat mixture until light and fluffy.
Add the egg substitute and vanilla extract to the mixture and beat until combined. Slowly add the flour, cornstarch, baking soda and salt to the sugar mixture, and mix on low until barely combined. Add the chocolate chips to the mixture and fold them into the dough by hand.
Dump cookie dough out onto plastic wrap and wrap the dough completely. Place wrapped dough in a ziplock bag, and into in the refrigerator, for at least two hours or overnight.
Once your dough has cooled, preheat oven to 350-degrees. Line two baking sheets with a Silpat or parchment paper. Scoop small cookie dough balls onto prepared pan, leaving a few inches in between dough balls. Bake in 350-degree oven for 10-11 minutes, depending on your desired doneness.
Let cookies cool on the pan for several minutes before transferring to a wire rack to finish cooling.
Notes
Store cookies in an airtight container at room temperature. Cookies will stay fresh for several days.
These cookies baked up so nice and soft— and stayed nice and thick after baking!
Let your cookies cool and set on the baking sheet for several minutes before transferring to a wire rack to finish cooling.
9 Comments
Kim “The Baking ChocolaTess” Lange
February 27, 2017 at 1:15 PMWho can resist chocolate chip cookies??! I love them under-baked as well!! <3 I want a dozen please!
Kelly
February 27, 2017 at 1:28 PMHehehehe why can’t we be neighbors Kim??? These cookies were soooooo good. You couldn’t even tell I didn’t use that much butter 😉
jamesw1289
February 27, 2017 at 9:24 PMI can’t believe I’m going to say this on a baking blog…. but Chocolate Chip cookies aren’t my favorite cookie (PB cookie or snickerdoodle here 😬)! But when Kelly had a plate full of these for me to try I couldn’t help question my cookie rankings. I loved the classic cookie flavor and the fact these were nice big gooey cookies. Definetely bring your milk to eat these!
Kelly
February 27, 2017 at 9:55 PMIt is my job to change your mind about what you think you like hehehe…I think I have almost convinced you to like super soft, under baked cookies too. Glad you ended up loving these cookies. Love you! XOXO
Angie ~ ambientwares
March 4, 2017 at 1:54 PMOh my word, I’m sure these can be called THE best chocolate chip cookies ever. No question. Period. They seriously look amazing and by the way you explain how you like them, I know I’d love them too 😉 Thanks for sharing these with us at Funtastic Friday! Pinning
Kelly
March 6, 2017 at 1:11 PMThanks Angie!!! I totally think you would love them too! My husband admitted he wasn’t much of a chocolate chip cookie fan, but he loved these! XOXO Thanks for hosting Funtastic Friday! 🙂
Angela Schmitt
March 31, 2017 at 7:04 AMI would love to try these, but my mixer didn’t come with a paddle attachment. Could I use the beaters or mix by hand? Thanks!
Kelly
March 31, 2017 at 8:47 AMHi Angela! I think you could totally use the beaters to make these cookies. But just use the beaters to cream together your butter, sugars and wet ingredients. Mix your dry ingredients in by hand! Let me know how this works out for you!! XOXO 🙂
Recipe for a Casual Afternoon Tea Party - Kelly Lynn's Sweets and Treats
July 22, 2024 at 7:29 AM[…] the lemon with chocolate chips. Another great sweet treat for an afternoon tea catch-up is chocolate chip cookies. Even though these might not seem sophisticated enough, you can be sure that they will quickly […]