Nothing beats a  warm gooey cookie fresh from the oven. I only like a certain look on my cookies otherwise they just do not feel right.   This is my favourite eggless chocolate chip cookies recipe that is always a hit.

These chocolate chip cookies are egg free so are great for people with egg allergies.

Eggless cookies : Ingredients

• 115grams butter
• 58grams light muscovado sugar
• 58grams caster sugar
• 1 tablespoon golden syrup
• 1 teaspoon vanilla extract
• 175g self-raising flour
• 200grams chocolate chips

Method

• Preheat the oven to 180°C (350°F)
• Get two baking sheets ready (If you only have one, you can bake  this chocolate chip cookie recipe in batches)
• Put the butter and sugars into a bowl and beat well with a wooden spoon until light and ‘fluffy’.  You can use an electric whisk if you want
• Add in the vanilla extract and golden syrup.
• Add the flour and mix until almost combined and then add the chocolate chips and mix until fully combined
• Using your hands shape the dough into balls about 33-35grams each and place on baking sheets and leave a lot of space between them because they spread when baked.
• Bake for about 15 minutes until they are a pale brown on top.
• Remove from the oven and let the chocolate chip cookies cool for about 2 minutes on the baking sheets and transfer to cooling rack to cool completely or eat them when warm.
• Enjoy

You can have lots of fun with these and try adding different things.  I have made them with 100g smarties or M&M’s and 100g chocolate chips with sprinkles on the dough balls and they look like this when baked.

You can also try out these eggless double chocolate chip cookies