Okay; So I have baked yet another batch, this time replacing the whole egg with 2 egg yolks with 1/2 tsp espresso powder dissolved in 1 tablespoon milk, and 1 tsp vanilla [which weighed together 50 grams].
First of all I was short of a few grams of Dutch cocoa which I did not replaced, so the side by-side comparisons may be a little biased [because the cocoa is perhaps responsible].
So texture-wise, the recent cookies were a tad richer. When i bit into the cookie it didn’t feel like a thin, crisp, maybe a little airy, cookie. It felt like it had a little more of a “bite”; like it had a sturdier strcuture.
By the way, the cookie dough looked unbelievable, smooth and creamy, and when i scooped it it had an ice-cream-ish feel about it.
Anyway, the traces of “egginess” were virtually gone. I couldn’t smell it and couldn’t taste it, though my mom did “felt” the egg. But she does like it, in contrary to the eggy cookies before.
That’s it! I don’t think I’ll experiment again anytime soon, but maybe this thread will help someone in the future.
Thanks CharlesT for your help