Egg-Free Chocolate Chip Cookies
Deliciously soft and chewy chocolate chip cookies made without eggs, perfect for everyone including those with dietary restrictions.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, softened Ensure butter is at room temperature.
- ½ cup light brown sugar, packed
- ⅓ cup granulated sugar
- 3 tablespoons whole milk Can substitute with nut or dairy-free milk.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ⅓ cups all-purpose unbleached flour
- 2 teaspoons cornstarch Helps create a tender texture.
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-Ins
- ¾ cup semi-sweet chocolate chips Quality chips will enhance flavor.
Instructions
Preparation
- Preheat your oven to 350°F (about 180°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add in the whole milk and vanilla extract, mixing well until just combined.
- In another bowl, combine the all-purpose flour, cornstarch, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Fold in the semi-sweet chocolate chips until evenly distributed.
- Using a cookie scoop or tablespoon, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 9-11 minutes, until the edges are a light golden brown but the centers remain slightly soft.
- Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
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Notes
Enjoy fresh out of the oven or store in an airtight container for up to a week. These cookies can also be frozen for longer storage.