Description
These Eggless Chocolate Chip Cookies are soft, chewy, and absolutely delicious. Perfect for those who want a classic cookie experience without using eggs, this recipe combines simple ingredients like butter, sugars, and chocolate chips to create an irresistible treat suitable for vegans and anyone avoiding eggs.
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 the Oven and Prepare the Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer or a sturdy spoon to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step creates the perfect texture for the cookies.
- Add Vanilla and Milk: Stir in the vanilla extract and milk, mixing thoroughly to combine. These ingredients add moisture and flavor to your cookie dough, replacing the typical egg component.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent and seasoning throughout the dough.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, which can lead to tough cookies.
- Fold in Chocolate Chips: Gently fold in the chocolate chips, making sure they are evenly distributed throughout the dough for delicious bursts of chocolate in every bite.
- Portion and Shape Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the cookies are golden brown around the edges but still soft in the center.
- Cool and Serve: Remove the baking sheet from the oven and allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.
Notes
- You can use dairy or non-dairy milk as per your preference to keep the cookies vegan.
- Make sure the butter is softened but not melted for proper creaming.
- Do not overbake; cookies should look slightly underdone in the center when taken out to remain soft and chewy.
- Store in an airtight container at room temperature for up to a week.
- If you prefer crispier cookies, bake an additional 1-2 minutes but watch closely to avoid burning.
