Eggless Chocolate Chip Cookies
Soft and chewy eggless chocolate chip cookies made with simple pantry staples, delivering classic flavors without eggs for an easy, delicious treat everyone will love.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 spatula or wooden spoon
- 1 baking sheets
- 1 parchment paper or silicone baking mats
- 1 wire rack
Ingredients
- 2 sticks 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 3/4 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 1/4 cup whole milk
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, beat softened butter, white sugar, and brown sugar until creamy and smooth.
- Add vanilla extract and milk to the butter mixture and mix fully.
- Whisk flour, baking soda, and salt in a separate bowl. Gradually combine dry ingredients into wet, mixing just until combined.
- Fold in chocolate chips using a spatula or wooden spoon.
- Scoop tablespoon-sized portions of dough onto baking sheets spaced 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden; centers may look slightly underbaked but will set while cooling.
- Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature up to 5 days.
- Warm cookies briefly in microwave before serving to restore softness.
- Freeze dough scoops on tray, transfer to freezer bag for up to 3 months; bake from frozen adding 1-2 minutes.
- Refrigerate dough up to 2 days before baking; let soften before use.
- Chill dough 30 minutes for thicker cookies and rotate trays for even baking.
- Measure flour with spoon-and-level method for best results.
- Avoid overbaking; cookies set as they cool.