Description
These Eggless Chocolate Chip Cookies are a delightful treat for those with egg allergies or for anyone looking for a delicious egg-free dessert option. They are soft, chewy, and packed with chocolate chips, making them a perfect indulgence for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/4 cup milk
- 1 teaspoon vanilla extract
Additional:
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add wet ingredients: Mix in the milk and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix the dough: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Fold in the chocolate chips.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Bake for 10 to 12 minutes until lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a dairy-free version, use plant-based butter and non-dairy milk.
- You can also add chopped nuts or use dark chocolate chunks for variety.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
