Description
Simple and delightful eggless chocolate chip cookies, perfect for satisfying your sweet tooth without dietary restrictions.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (regular or non-dairy)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips (semi-sweet, milk chocolate, or dark chocolate)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add vanilla extract and milk to the creamed mixture and mix until fully incorporated.
- In a separate bowl, combine flour, baking soda, and salt, then whisk together.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the chocolate chips gently.
- Drop spoonfuls of cookie dough onto ungreased baking sheets, leaving space for spreading.
- Bake for 10-12 minutes until the edges are golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For softer cookies, avoid overbaking. You can store cooled cookies in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.