Eggless Chocolate Chip Cookies
Delightful and soft eggless chocolate chip cookies that are perfect for everyone, especially those avoiding eggs. These cookies deliver the rich chocolatey taste and chewy texture without compromising flavor.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, softened Ensure butter is softened, not melted.
- 1/2 cup brown sugar Brown sugar helps keep cookies moist.
- 1/4 cup granulated sugar Provides crispness.
- 1/4 cup milk Use non-dairy milk for vegan option.
- 1/2 teaspoon vanilla extract
Mix-Ins
- 1/2 cup chocolate chips Feel free to use flavored chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until thoroughly combined.
- In another bowl, cream your softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Mix in the milk and vanilla extract, stirring until well incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
Baking
- Use a spoon or cookie scoop to drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Chill the cookie dough for 30 minutes before baking for enhanced texture. Store cookies in an airtight container for up to one week, or freeze for up to three months.