Description
Soft, chewy, and loaded with chocolate chips, these eggless chocolate chip cookies are perfect when you’re out of eggs or prefer an egg-free dessert. Crisp edges, gooey centers, and bakery-style flavor—no compromises.
Ingredients
🛒 Ingredients (Makes 12–14 cookies):
Dry Ingredients:
180 g (1 ½ cups) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
Wet Ingredients:
115 g (½ cup) unsalted butter, softened
100 g (½ cup) brown sugar
50 g (¼ cup) white sugar
60 ml (¼ cup) milk
1 teaspoon vanilla extract
Add-ins:
120 g (¾ cup) chocolate chips or chunks
Instructions
📝 Instructions:
Step 1: Prep
Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, baking soda, and salt. Set aside.
Step 3: Cream Butter & Sugar
In a large bowl, beat butter, brown sugar, and white sugar until light and fluffy.
Step 4: Add Liquids
Mix in milk and vanilla extract until smooth and creamy.
Step 5: Make Dough
Gradually add dry ingredients to the wet mixture. Fold gently until combined.
Stir in chocolate chips.
Step 6: Shape Cookies
Scoop 1½ tablespoons of dough per cookie and place on the tray, leaving space to spread.
Step 7: Bake
Bake for 10–12 minutes, until edges are set and centers look slightly soft.
Step 8: Cool
Let cookies rest on the tray for 5 minutes, then transfer to a wire rack to cool.
Notes
- Extra Chewy: Chill dough for 30 minutes before baking.
- With Cream Cheese: Replace 2 tablespoons butter with cream cheese for softer cookies.
- With Milk Chocolate: Use a mix of dark + milk chocolate for balanced sweetness.
- Do Not Overbake: Cookies firm up as they cool.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert / Cookies
- Method: Baked
- Cuisine: American