This egg-free chocolate chip cookie recipe delivers the same classic flavor and chewy texture you love, all without using eggs. Perfect for those with allergies or when you’re short on ingredients.
Ingredients
Directions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, cream together the butter, white sugar, and brown sugar until smooth.
Mix in the milk and vanilla extract until fully incorporated.
In another bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet mixture. Stir until combined.
Fold in the chocolate chips.
Scoop tablespoon-sized portions of dough and place on the baking sheet, spacing them 2 inches apart.
Bake for 10–12 minutes or until edges are lightly golden.
Allow to cool on the pan for 5 minutes before transferring to a wire rack.
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