Eggless Chocolate Chip Cookies

Eggless chocolate chip cookies are soft, chewy, and loaded with chocolatey goodness. A quick, easy treat ready in under 40 minutes!

Recipe Source Link:https://www.mygingergarlickitchen.com/eggless-chocolate-chip-cookies/

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RECIPE INGREDIENTS

» For Eggless Chocolate Chip Cookies

• ½ cup unsalted butter, softened (1 stick)
• ¼ cup light brown sugar
• ¼ cup granulated sugar
• ½ teaspoon pure vanilla extract
• ? teaspoon salt
• ½ teaspoon baking soda
• 1 cup + 1 tablespoon all-purpose flour
• 2 tablespoons milk
• ½ cup chocolate chips
• Extra chocolate chunks or chips for topping

RECIPE INSTRUCTIONS

» How to Make Chocolate Chip Cookies

1. In a large bowl, use a hand or stand mixer with a paddle attachment to cream the softened butter with the brown sugar and granulated sugar until smooth and creamy, about 2 minutes.
2. Add the milk and vanilla extract and mix until well combined.
3. Gradually add flour, salt, and baking soda, mixing until just combined.
4. Add the chocolate chips and fold them into the dough. Knead slightly with your hands, then transfer the dough to a bowl.
5. Cover with plastic wrap, and chill in the refrigerator for about 30 minutes to prevent spreading. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat. Once chilled, scoop out the dough using a cookie scoop or tablespoon and place the dough balls on the prepared baking sheet. Leave some space between each ball as they will spread while baking.
6. Bake for 10-12 minutes, or until the edges are lightly browned and the centers look set. The cookies may look slightly underbaked in the center, but they will continue to bake as they cool. After 10 minutes, keep an eye on them to avoid overbaking. Once baked, remove the cookies from the oven and add a few chocolate chunks or chips on top while the cookies are still hot. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once fully cooled, they will become crisp.
7. Your delicious eggless chocolate chip cookies are ready to enjoy! Enjoy them right away or store baked cookies in a cookie tin lined with parchment paper at room temperature for up to 5 days.

RECIPE NOTES

1. Freezing Dough: Freeze cookie dough balls on a baking sheet until solid, then transfer to a ziplock bag. Store for up to 3 months. Bake frozen balls for 15-17 minutes, or until cookies are done.
2. Butter: I used unsalted butter in this recipe, as it gives better control over the cookie?s salty taste. However, if you want to use salted butter, feel free to do so. Just remember to omit the salt in the recipe.