Description
Eggless Chocolate Chip Cookies are soft and chewy cookies with crisp edges made without eggs, featuring rich buttery flavor and plenty of semi-sweet chocolate chips in every bite.
Ingredients
- 1 cup unsalted butter, softened (2 sticks)
- 3/4 cup granulated 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 the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add vanilla extract and milk and mix until well combined.
- In a separate bowl whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
- Fold in the chocolate chips evenly throughout the dough.
- Scoop about 2 tablespoons of dough per cookie and place them on the prepared baking sheet with space between them.
- Bake for 10–12 minutes until the edges are lightly golden and the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes to create thicker cookies.
- Add chopped walnuts or pecans for a crunchy variation.
- Use chopped chocolate chunks instead of chips for larger chocolate pockets.
- Add 2 tablespoons cocoa powder for a double chocolate cookie.
- Plant-based milk and dairy-free butter can be used for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
