Description
Delight in these soft and chewy eggless chocolate chip cookies, perfect for those who prefer or require egg-free baking. These cookies combine buttery richness with sweet chocolate chips for a classic treat that’s easy to make and sure to satisfy any cookie craving.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (dairy or non-dairy)
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 3/4 cup chocolate chips
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Vanilla and Milk: Stir in the vanilla extract and milk to the creamed mixture to add moisture and enhance the flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overdeveloping the gluten, which can make cookies tough.
- Fold in Chocolate Chips: Gently fold in the chocolate chips to ensure they are evenly distributed throughout the cookie dough.
- Scoop Dough: Use a spoon or cookie scoop to place tablespoon-sized portions of dough onto an ungreased or parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for approximately 10 to 12 minutes, or until the edges are golden while the centers remain soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, which helps them set perfectly.
Notes
- Use dairy or non-dairy milk like almond or oat milk to keep the recipe egg-free and adaptable to dietary preferences.
- Do not overmix the dough to maintain soft, chewy cookies.
- Chilling the dough for 30 minutes before baking can help control spreading if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
