Hello all! Today, I'm excited to share a special recipe that has become a staple at The LOST Table, our supper club. Natasha and I have been surprising our guests with these delightful eggless chocolate chip cookies, and they've quickly become a fan favorite.

The LOST Table is all about unexpected culinary adventures, and these cookies fit right in. We love seeing our guests' faces light up when we reveal that these rich, chewy cookies are made without eggs. It's our little way of adding an extra sprinkle of magic to our supper club evenings.

Now coming to what makes this eggless. Its our baking powder “egg”

One of the most fascinating aspects of this recipe is our egg substitute. We're using a combination of water, oil, and baking powder to mimic the functions of eggs in our cookie dough. Let's break down how this works:

1. Moisture: Eggs provide liquid to the dough. Our water and oil substitute for this moisture.

2. Binding: Eggs help bind ingredients together. The oil in our mixture helps with this, creating a cohesive dough.

3. Leavening: Eggs contribute to the rise and structure of cookies. Here's where the baking powder comes in. When combined with water, baking powder creates carbon dioxide bubbles, which help the cookies rise and achieve a desirable texture.

4. Emulsification: Eggs help blend fats and liquids. The oil in our mixture assists with this process, ensuring a smooth, well-incorporated dough.

This "baking powder egg" is a clever way to achieve the right texture and rise in our cookies without using actual eggs. Now, let's get baking!

These cookies have become more than just a dessert for us. They're a symbol of The LOST Table's philosophy - that with a little creativity and science, we can create amazing flavors that surprise and delight. Whether you're vegetarian, have an egg allergy, or just ran out of eggs, this recipe proves that you don't have to compromise on taste.

So, the next time you're hosting a dinner party or just craving something sweet, why not give these eggless chocolate chip cookies a try? Who knows, they might become your secret weapon too!

Remember to share this recipe with anyone who's always on the lookout for eggless recipes. And as always, happy cooking!

Ingredients

Salted Butter: 1/2 cup (115 grams), room temperature

Caster Sugar: 1/2 cup (110 grams)

Dark Brown Sugar: 1/2 cup (110 grams)

Water: 2 tablespoons (30 ml)

Oil: 1 teaspoon (5 ml)

Baking Powder: 1 teaspoon (4 grams)

Vanilla Essence: 1 teaspoon (5 ml)

Refined Flour (Maida): 1 + 1/3 cups (190 grams)

Corn Flour: 1 tablespoon (8 grams)

Baking Soda: 1/2 teaspoon (3 grams)

Salt: 1/2 teaspoon (3 grams)

Dark Chocolate (50%-70%): 3/4 - 1 cup (150 grams), chopped

Flaky Salt: A pinch (optional, for topping)

Method

1. In a large bowl, mix the room temperature salted butter with caster sugar and dark brown sugar until well combined.

2. In a separate bowl, whisk together water, oil, and baking powder. This is our egg substitute. Add this mixture to the butter and sugar, along with vanilla essence. Whisk until everything is well incorporated.

3. Sift in the refined flour, corn flour, baking soda, and salt. Mix well with a spatula until all ingredients are combined.

4. Roughly chop the dark chocolate and fold it into the dough. Pro tip: I prefer chocolate chunks over chips for a more decadent cookie experience.

5. Portion the dough into 60-gram balls (about 2 oz). Cover with cling film and refrigerate for 45-60 minutes. This chilling step is crucial for developing flavor and preventing over-spreading during baking.

6. Preheat your oven to 175°C (350°F).

7. Place the chilled dough balls on a parchment-lined baking sheet, leaving 2-3 inches between each cookie.

8. Bake for 10-12 minutes until the edges are golden brown.

9. Remove from the oven and immediately sprinkle with flaky salt if desired. Let the cookies cool on the baking sheet for 8-10 minutes before moving them.