Recipe
Easy egg-free chocolate chip cookies
Soft-centred, golden chocolate chip cookies made without eggs and with simple pantry ingredients.
- Prep
- 15m
- Cook
- 12m
- Serves
- 14 cookies
Ingredients
- 125 g unsalted butter, softened
- 100 g brown sugar
- 60 g caster sugar
- 60 ml milk or unsweetened plant milk
- 1 teaspoon vanilla extract
- 190 g plain flour
- ½ teaspoon bicarbonate of soda
- ½ teaspoon fine salt
- 160 g dark chocolate chips or chopped chocolate
Method
- Heat the oven to 180°C (160°C fan) and line two baking trays with baking paper.
- Beat the butter, brown sugar and caster sugar until creamy. Mix in the milk and vanilla until smooth.
- Add the flour, bicarbonate of soda and salt. Stir just until no dry flour remains, then fold through the chocolate.
- Scoop heaped tablespoons of dough onto the trays, leaving room for the cookies to spread. Chill the trays for 10 minutes if the dough feels very soft.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the centres still look soft. Leave on the tray for 10 minutes before moving to a rack.
Easy variations
Use white chocolate, chopped nuts, toasted coconut or a pinch of cinnamon. For thicker cookies, chill the dough for 30 minutes before baking. For flatter, crisp-edged cookies, bake straight away.