No eggs are used in this recipe. If you select the chocolate chips accordingly, you can even make these cookies dairy-free too. I baked the cookies in a certain way so that they are moist inside but crisp outside.
Put the ◎ ingredients in a bowl, and mix together with a whisk.
Add the vegetable oil, water and chocolate chips, and mix in with your hands.
Form into one ball of dough as if you were forming a small rice ball.
Line a baking tray with parchment paper. Divide the dough into 16 portions and place on the paper.
Form each portion of dough into a ball. (The key is to bake them as balls, not as flattened cookies!)
Put the baking tray in a preheated 170°C oven, and bake for 10 minutes. Take the tray out.
Press down hard with a spoon to make the cookies about 3 mm thick. (If they become funny shapes, no worries, that's the charm of homemade cookies. Just keep going.)
Put the cookies back in the oven, and bake for another 10 minutes at 170°C.
Take the cookies out of the oven as soon as they are baked, and cool on a rack.
If it's too much work for you to form the dough into balls in Step 6, or if you want cookies that look rough and wild, you can just rip the dough and bake the unformed ripped pieces. Cookies made this way may look cuter.
Story Behind this Recipe
The texture and taste of these cookies are just how I like them. I think this is my best recipe for chocolate chip cookies.
By not forming the cookies to start with, but pressing them flat while they bake the chips will melt, and the outside will become crispy once the cookies have cooled. When pressing the cookies flat with a spoon, don't press them too thin, so that the cookies end up with moist insides and crisp outsides. Adjust the thickness to your liking.