Egg-Free Chocolate Chip Cookies
Deliciously chewy and rich in chocolate flavor, these Egg-Free Chocolate Chip Cookies are perfect for anyone looking for a classic treat without the use of eggs.
Ingredients
For the Cookie Dough
- ½ cup unsalted butter, softened Use room temperature butter for best results.
- ½ cup light brown sugar, packed
- ⅓ cup granulated sugar
- 3 tablespoons whole milk Can substitute with any milk alternative.
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose unbleached flour Can substitute with gluten-free flour blend.
- 2 teaspoons cornstarch Helps provide a soft, chewy texture.
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips Can use dark or milk chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until smooth and fluffy.
- Add the whole milk one tablespoon at a time, mixing well, then add the vanilla extract.
- Fold in the all-purpose flour, cornstarch, baking soda, and salt until combined, being careful not to overmix.
- Stir in the semi-sweet chocolate chips until evenly distributed.
- Using a tablespoon, scoop out the dough and place dollops on the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 9 to 11 minutes until the edges are light golden brown. Allow to cool for 5 minutes on the baking sheet.
- Transfer to a wire rack to cool completely.
Notes
For storage, keep cookies in an airtight container at room temperature. They last up to a week. Can freeze for up to three months. Chilling dough for 30 minutes can improve texture and flavor.