Eggless Chocolate Chip Cookies
These soft, chewy eggless chocolate chip cookies are made with simple pantry ingredients. An easy egg-free recipe that tastes just like the classic.
Servings: 24 cookies
Calories: 228kcal
Ingredients
- 2 sticks (1 cup) unsalted butter softened
- ¾ cup white sugar
- ¾ cup light brown sugar packed
- 2 teaspoons vanilla extract
- ¼ cup whole milk
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat the softened butter, white sugar, and light brown sugar together until creamy and smooth.
- Add the vanilla extract and milk to the butter mixture, and mix until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in the semi-sweet chocolate chips using a spatula or wooden spoon.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
Storage:
- Store: Keep cookies in an airtight container at room temperature up to 5 days.
- Reheat: Warm in the microwave a few seconds to bring back that fresh-baked softness.
- Freeze: Freeze dough scoops on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes.
- Make ahead: Refrigerate dough up to 2 days before baking. Let it soften slightly first.
- Chill dough 30 minutes for thicker cookies.
- Rotate baking trays halfway through for even baking.
- Don’t overbake; they’ll set as they cool.
- Measure flour correctly using the spoon-and-level method.
Nutrition
Calories: 228kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 51mg | Potassium: 92mg | Fiber: 1g | Sugar: 17g | Vitamin A: 245IU | Calcium: 20mg | Iron: 1mg
