Eggless Chocolate Chip Cookies
These Eggless Chocolate Chip Cookies are soft, chewy, and loaded with chocolate chips. Made with simple pantry ingredients, they're perfect for egg allergies and ready in under 30 minutes.
Servings: 24
Calories: 168kcal
Equipment
- Cookie scoop
Ingredients
- cup unsalted butter softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Cream the butter and both sugars until light and fluffy. Beat in the milk and vanilla.
- Mix in the flour, cornstarch, baking soda, and salt until just combined. Stir in the chocolate chips.
- Drop tablespoon-sized scoops onto the prepared baking sheets about 2 inches apart.
- Bake for 12-15 minutes, until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition
Calories: 168kcal | Carbohydrates: 31g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 97mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 2IU | Calcium: 20mg | Iron: 1mg