Egg free chocolate chip cookies

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Ingredients

1/2 cup salted butter, room temperature or slightly melted*
1/4 cup granulated white sugar
3/4 cup brown sugar
1/4 cup water, room temperature
1 1/2 teaspoons vanilla extract
1 3/4 cups organic all purpose flour
1/2 teaspoon sea salt
1/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup chocolate chips*

Instructions

Preheat oven to 350°F. Prepare baking sheet with parchment paper and set aside.
Cream the butter, granulated sugar and brown sugar together.
About a tablespoon at a time, mix in water. Stir vigorously until you reach a fluffy/airy texture. Add in vanilla extract and mix until well incorporated.
To the wet ingredients, add flour, salt, baking powder, and baking soda. Stir until combined, then fold in chocolate chips.
Roll into 1 inch balls, and flatten gently with palms or fingers so it is more of a thick disc shape. Place dough 'discs' onto parchment lined pan, 2 inches apart. *option to refrigerate/chill dough at this point to help develop flavors, and prevent large spread but not necessary.
Bake in preheated oven for 10-12 minutes, until desired golden hue and crispiness is achieved. Note that baking will continue to happen after its removed from the oven, (as it sits on the pan while cooling.)

Notes

Tips, Tricks, and Substitutions

*Butter- May use dairy free or vegan butter (like country crock avocado)

*Chocolate Chips- Use Dairy free or vegan chocolate chips if necessary

*Refrigeration tip- Allowing cookie dough to sit in fridge for at least 30 minutes to 1 hour will help flavors develop, and cookies won't spread as much, but it is not necessary.

*Freeze dough- My favorite way to have fresh baked cookies on hand is to freeze the pre-shaped dough ball discs and take out of the freezer as needed. Let stand 10-20 minutes while oven is preheating then bake as usual.

*Metric-I prefer to follow a metric recipe usually in baking for more precise measurements. Use what you prefer!