These eggless chocolate chip cookies bake beautifully and taste delicious.
eggless chocolate chip cookies
If you have an egg allergy, or want to save some dimes with the increased prices on eggs, or if you're craving a delicious cookie, these eggless chocolate chip cookies are divine.
By the way, if you're wondering whether it's safe to eat the dough raw because it does not have eggs, note bacteria can lurk in flour, too. For edible chocolate chip cookie dough, I heat treat the flour.
ingredients and tools to make eggless chocolate chip cookies
You'll need the standard ingredients for chocolate chip cookies, but instead of eggs, you'll use milk as a binder.
BUTTER. Unsalted butter is standard in baking. However, my personal preference is to use salted. If you like a stronger salt flavor to balance sweet, use salted.
SUGARS. You'll need granulated sugar and either dark brown or light brown sugar. Before to pack the brown sugar.
VANILLA EXTRACT. I recommend pure vanilla extract for best results.
MILK. I used whole milk to replace the eggs.
FLOUR. Spoon all-purpose flour into your measuring cups.
SALT. I add a bit of salt.
BAKING SODA. You'll need baking soda. Note that baking soda and baking powder are not interchangeable.
CHOCOLATE CHIPS of course! I added semi-sweet chocolate chips.
How do I make vegan cookies?
To make these egg-free chocolate chip cookies vegan, try using a butter replacement and non-dairy milk.
You'll need a couple baking trays.
Line your trays with parchment paper for best results.
A one-tablespoon cookie scoop helps portion your dough perfectly.
Transfer cookies to a baking rack to fully cool.
While our recipes provide both the metric and non-metric amounts, for best results, we recommend a digital scale.
I use an oven thermometer for accuracy. (This is how I know my oven runs 25 degrees cold.)