Name: Eggless chocolate chip cookies
Ingredients: 1 cup unsalted butter, softened; ¾ cup brown sugar, packed; ½ cup granulated sugar; 2 tsp vanilla extract; ¼ cup milk (any kind—dairy or plant-based); 2 ¼ cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 1 ½ cups chocolate chips (semi-sweet or dark); ½ cup chopped nuts (optional)

Description

These Eggless Chocolate Chip Cookies are just as soft, chewy, and buttery as the classic version—without a single egg in sight.

Ingredients

Scale

1 cup unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
2 tsp vanilla extract
¼ cup milk (any kind—dairy or plant-based)
2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ cups chocolate chips (semi-sweet or dark)
½ cup chopped nuts (optional)

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Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Cream the Butter & Sugars

In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. This step is key for that perfect cookie texture!

Step 3: Add the Wet Ingredients

Stir in the vanilla extract and milk until well combined.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring until just combined.

Step 5: Add the Chocolate Chips

Fold in the chocolate chips (and nuts, if using).

Step 6: Scoop & Bake

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.

Step 7: Cool & Enjoy

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Or dive in while they’re still warm and gooey—no judgment here!