Eggless Chocolate Chip Cookies
Eggless Chocolate Chip Cookies are soft, chewy, and packed with gooey chocolate chips. Perfect for those with egg allergies or when you're out of eggs, these cookies are quick to whip up using pantry staples.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter (softened)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the vanilla extract and milk to the butter-sugar mixture, mixing until well combined.
- Gradually incorporate the flour mixture into the wet ingredients and stir until fully blended.
- Fold in the chocolate chips, ensuring they are evenly distributed.
- Drop dough balls onto the prepared baking sheet, leaving space between each.
- Bake for 10-12 minutes, or until the edges are golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Use room temperature butter for easier mixing. Don't overmix the dough after adding flour to avoid tough cookies. For thicker cookies, chill dough before baking.