Description
Delight in these soft and chewy Eggless Chocolate Chip Cookies, perfect for those avoiding eggs but craving a classic treat. Made with simple pantry staples and a rich blend of brown and granulated sugars, these cookies offer a satisfying balance of sweetness and texture, studded with creamy semisweet chocolate chips. Ideal for a quick bake, this recipe is easy to follow and customizable for dairy-free variations, making it suitable for vegetarians and adaptable for various dietary needs.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ¼ cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
Add-ins
- ¾ cup semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies don’t stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and creamy, which helps incorporate air for a tender crumb.
- Add Wet Ingredients: Stir in the milk and vanilla extract to the creamed butter and sugar mixture until fully combined, ensuring a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently until a consistent dough forms without overmixing.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough to evenly distribute them throughout.
- Portion Dough: Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing each about 2 inches apart to prevent cookies from merging.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden, indicating doneness while keeping the centers soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, which helps them set, then transfer to a wire rack to cool completely before serving for the best texture.
Notes
- Substitute the unsalted butter with vegan butter to make the cookies completely dairy-free and suitable for vegan diets.
- For a crispier cookie texture, extend the baking time by an additional 1 to 2 minutes, but watch carefully to prevent burning.
- Add a pinch of ground cinnamon to the dry ingredients for a warm, spicy flavor twist.
