Description
Delightful eggless chocolate chip cookies that are crispy on the edges and soft in the center, perfect for everyone including vegans and those with egg allergies.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup milk (dairy or non-dairy)
- 1 tablespoon vanilla extract
- 1 cup chocolate chips
Instructions
- Gather all your ingredients.
- Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
- In a mixing bowl, whisk together flour, baking soda, and salt.
- Cream together softened butter, brown sugar, and granulated sugar until smooth.
- Add milk and vanilla extract to the creamed mixture and mix well.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Fold in the chocolate chips.
- Scoop spoonfuls of dough onto the prepared baking sheet, spacing them appropriately.
- Bake for 10-12 minutes until edges are golden and centers are soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 3-4 days; refrigerate for a week or freeze for up to 2 months.