Description
Soft and chewy eggless chocolate chip cookies that are perfect for those with egg allergies or anyone looking for a quick and easy sweet treat. Made with simple pantry staples and ready in just 22 minutes!
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 the Oven:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. - Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. - Add Wet Ingredients:
Stir in the vanilla extract and milk until fully combined. - Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a dough forms. - Add Chocolate Chips:
Fold in the chocolate chips evenly throughout the dough. - Shape and Bake:
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. - Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a crispier texture, bake for an additional 1-2 minutes.
Add a pinch of cinnamon or espresso powder for a flavor twist.
Store cookies in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16 cookies
- Calories: 160 kcal
