Looking for a cookie recipe that skips the eggs but doesn’t compromise on flavor? This eggless chocolate chip cookie recipe is soft, chewy, and packed with gooey chocolate chips. Perfect for those with egg allergies or anyone who’s out of eggs, this eggless chocolate chip cookie recipe is easy to make and absolutely delicious. It’s so good, you’ll forget it’s egg-free!
Ingredients:
Ingredients for the eggless chocolate chip cookie recipe:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
Execution
Step-by-Step Method for the eggless chocolate chip cookie recipe:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Add milk and vanilla extract and mix until well combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Fold in chocolate chips: Gently fold in the chocolate chips, ensuring they are evenly distributed.
- Scoop and bake: Use a cookie scoop or spoon to form small balls of dough. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or store in an airtight container.
Tips:
For the Best eggless chocolate chip cookie recipe:
- Don’t overmix: Overmixing the dough can make the cookies tough. Stir just until combined.
- Chill the dough: If your dough feels too soft, refrigerate it for 15-20 minutes before baking.
- Add mix-ins: Enhance the flavor with nuts, dried fruit, or white chocolate chips.
- Use quality chocolate: High-quality chocolate chips make a big difference in flavor.
FAQs:
- Can I use dairy-free butter and milk? Yes, plant-based alternatives work well for a vegan version.
- How long can I store these cookies? Store in an airtight container for up to 4 days at room temperature.
- What can I substitute for brown sugar? Use white sugar with a teaspoon of molasses, or just white sugar for a less caramelized flavor.
- Can I freeze the dough? Yes, portion the dough into balls, freeze, and bake directly from frozen, adding a few extra minutes to the baking time.
