Baking powder egg substitute

This post may baking powder egg substitute affiliate links. They’re thick and soft-baked in the centers with a little extra chocolate for good measure! You might actually recognize the base dough because it’s my go-to chocolate cookie!

The recipes are a little different. You need all-purpose flour, natural unsweetened cocoa powder, baking soda, and salt. You need butter, white sugar, brown sugar, egg, and vanilla extract. Additionally, both whip into a greater volume when at room temperature, producing a softer-crumbed cookie. And don’t forget to add the chocolate chips! I like to use mini size so there’s more in every bite.

Chill the cookie dough in the refrigerator. The cookie dough is sticky and unmanageable, so chilling is necessary. Sometimes I chill it overnight, but 3 hours is perfect. After chilling, roll the cookie dough into balls, about 1. 5 Tablespoons of dough per cookie. Roll the cookie dough balls into granulated sugar, then a hefty dunk in confectioners’ sugar. That’s a new trick I discovered!