Eggless chocolate chip cookies are a game-changer for those who avoid eggs due to allergies, dietary restrictions, or simply because they’ve run out of eggs. These cookies prove that you don’t need eggs to create soft, chewy, and utterly delicious treats.
The secret to these eggless wonders lies in the perfect balance of ingredients. Milk acts as a binder, replacing the eggs and providing the necessary moisture. The combination of granulated and brown sugars ensures a rich flavor and the right amount of spread during baking.
Whether you’re a seasoned baker or trying your hand at cookies for the first time, this recipe is foolproof and sure to impress. The result is a batch of golden cookies with soft centers and melty chocolate chips – everything a good chocolate chip cookie should be.
So preheat your oven, grab your mixing bowl, and get ready to fill your home with the irresistible aroma of freshly baked cookies. These eggless chocolate chip cookies are about to become your new go-to recipe!
Eggless Chocolate Chip Cookies Recipe
Ingredients
- 2 1/4 cups 280g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 230g unsalted butter, softened
- 3/4 cup 150g granulated sugar
- 3/4 cup 165g packed brown sugar
- 1/4 cup 60ml milk (dairy or non-dairy)
- 2 teaspoons vanilla extract
- 2 cups 340g semi-sweet chocolate chips
Instructions
Step 1: Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 2: Cream the Butter and Sugars
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Add Wet Ingredients
- Add the milk and vanilla extract to the butter mixture. Mix until well combined.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
Step 5: Chill the Dough
- Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours for best results).
Step 6: Bake the Cookies
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
Step 7: Cool and Serve
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips and Information
- For a vegan version, use plant-based butter and non-dairy milk.
- Add nuts or other mix-ins for variety.
- Don’t overbake; the cookies will continue to set as they cool.
- Store in an airtight container at room temperature for up to 5 days.
As you bite into a warm, gooey eggless chocolate chip cookie, you’ll be amazed at how delicious they are. The lack of eggs doesn’t take away from the flavor or texture at all. In fact, you might find these cookies even more irresistible than regular chocolate chip cookies.
Making eggless cookies is about more than just creating a tasty treat. It’s about including everyone and being able to adapt recipes. Whether you’re baking for someone with dietary restrictions or allergies, or you’re just out of eggs, this recipe shows that you can still enjoy the simple pleasure of a homemade chocolate chip cookie.
One of the best things about this recipe is how versatile it is. Feel free to experiment with different types of chocolate, add nuts, or even mix in other flavors like cinnamon or orange zest. The base recipe is a perfect starting point for your baking creativity.
So the next time you’re craving something sweet or need to make treats for a bake sale or get-together, remember this eggless chocolate chip cookie recipe. It’s a yummy option that everyone will love, no matter what their dietary needs are. Happy baking, and enjoy the smiles these cookies will bring!
