Eggless Chocolate Chip Cookies
Delightful eggless chocolate chip cookies with a gooey center and crisp outer layer, perfect for vegans and those with egg allergies.
Ingredients
Cookie Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Mix in the milk and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients. Stir until just combined, taking care not to overmix.
- Gently fold in the chocolate chips.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10 to 12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For the best results, ensure the butter is at room temperature. For chewier cookies, slightly underbake by a minute. You can also chill the dough for 30 minutes before baking to enhance flavors.