Description
Delight in these soft and chewy Eggless Chocolate Chip Cookies, perfect for those who prefer cookie treats without eggs. With a rich buttery base, a hint of vanilla, and loaded with chocolate chips, these cookies are easy to make and ideal for sharing or a quick snack.
Ingredients
Scale
Cookies 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)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is creamy and smooth, which forms the base for your cookies.
- Add Vanilla and Milk: Mix in the vanilla extract and milk to the creamed butter and sugar mixture, adding moisture and flavor to the dough.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning throughout the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing which can make cookies tough.
- Fold in Chocolate Chips: Gently fold in the chocolate chips ensuring they’re evenly distributed without breaking them up.
- Portion the Dough: Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown and the centers appear set.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, which helps them set perfectly.
Notes
- You can substitute dairy milk with almond, soy, or oat milk to make these cookies dairy-free.
- For a softer texture, slightly underbake the cookies by baking for 9-10 minutes instead of the full 12.
- Storing cookies in an airtight container will keep them fresh for up to 5 days.
- Feel free to add nuts such as walnuts or pecans for added crunch and flavor.
- Ensure butter is at room temperature to achieve the best creaming result.
