Eggless Chocolate Chip Cookies

Ingredients

• 0.25 cup All-purpose flour (Also called maida; measure by fluffing, spooning into the cup, leveling, and scraping off the excess.)
• 1 tsp Baking soda
• 0.25 tsp Salt (Skip if using salted butter.)
• 1 cup Unsalted butter (Soften to room temperature.)
• 0.5 cup White granulated sugar
• 0.5 cup Light brown sugar
• 1 tsp Pure vanilla extract
• 0.25 cup Milk (Full-fat whole milk is recommended, though other milk may be used.)
• 1 cup Chocolate chips

Steps

1. 1

   In a bowl, whisk together the all-purpose flour, salt, and baking soda until evenly mixed. Set the dry mixture aside.

2. 2

   In a separate bowl, add the softened butter and beat with a wire whisk until smooth. If using a stand mixer fitted with a paddle attachment or a hand mixer, skip beating the butter alone and proceed directly to beating it with the sugars.

3. 3

   Add the white granulated sugar and light brown sugar to the butter. Beat for about 2 minutes, until smooth and creamy.

4. 4

   Add the milk and vanilla extract. Beat again until fully mixed.

5. 5

   Add the dry flour mixture. Beat until the ingredients come together into a dough. If mixing by hand, use a spatula rather than a wire whisk.

6. 6

   Add the chocolate chips and fold them into the dough until evenly distributed.

7. 7

   Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for 30 minutes.

8. 8

   Preheat the oven to 350°F (180°C) for at least 10 minutes.

9. 9

   Line a cookie sheet with parchment paper or a silicone baking mat.

10. 10

    Scoop and roll the chilled dough into balls about 1 inch in size. Place them several inches apart on the prepared cookie sheet because the cookies will spread as they bake.

11. 11

    Bake in the preheated oven for 10–12 minutes, until the edges look set and light brown while the centers still look soft. Do not overbake if you want soft, gooey centers.

12. 12

    Let the cookies cool on the baking sheet for 5 minutes. Transfer them to a cooling rack and cool completely.

Notes

Store completely cooled cookies in an airtight container at room temperature for up to 1 week. Chilling the dough helps prevent thin, flat cookies and produces thicker, softer cookies. If the dough is chilled for 2–3 hours or overnight, let it rest at room temperature for 10 minutes before shaping and baking. The dough can also be frozen after shaping into balls on a parchment-lined baking sheet.

Nutrition per serving

• dessert
• cookies
• eggless
• vegetarian
• baked
• chocolate chip
• holiday
• beginner-friendly