Egg-Free Chocolate Chip Cookies
Delicious egg-free chocolate chip cookies with a rich, buttery flavor and chewy texture, perfect for those with egg allergies or a vegan lifestyle.
Ingredients
For the Cookie Dough
- ½ cup unsalted butter, softened Ensure butter is room temperature.
- ½ cup light brown sugar, packed
- ⅓ cup granulated sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose unbleached flour Use the spoon-and-level method for measuring.
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet 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, light brown sugar, and granulated sugar for 2-3 minutes until smooth and fluffy.
- Add the vanilla extract and whole milk, mixing until combined.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
Mixing Ingredients
- Gradually fold the dry mixture into the wet ingredients until just combined.
- Gently fold in the chocolate chips until evenly distributed.
Baking
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 9 to 11 minutes, until edges are light golden brown and centers look slightly underbaked.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
For thicker, chewier cookies, chill the dough for 30 minutes before baking. Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.