Eggless Chocolate Chip Cookies
A chocolate chip cookie you'll want to make over and over again. Even if you can eat eggs, these cookies are so good you won't even want to!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 170 grams salted butter (softened)
- 113 grams cane sugar
- 113 grams dark brown sugar (packed)
- 1 teaspoon vanilla extract
- ¼ cup milk
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams semi sweet chocolate chips
- 113 grams chopped walnuts (optional)
Instructions
- Line 1 cookie sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Then continue to mix on low for 5 minutes, set a timer. The butter mixture will be light and fluffy.
- Add the milk and then the dry ingredients: flour, baking soda, and sea salt in that order and mix on low until a dough forms.
- Add the chocolate chips and walnuts and mix on low until combined.
- Using your hands or a cookie scoop, roll or scoop the balls into 20 balls and place them on the prepared cookie sheet. Refrigerate the cookie sheet overnight.
- Preheat the oven to 375°F. Line a second cookie sheet with parchment paper and spread out the cookie dough evenly onto each sheet, so there is space between them. Or you can just bake off what you want right now, and store the rest in the fridge (covered with plastic wrap or in a Tupperware) for up to 7 days.
- Bake for 13 to 15 minutes or until lightly browned on the bottom.
- Store in an airtight container for up to 7 days.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- I use a stand mixer for ease, but you can use a hand mixer if you prefer.
- Creaming the butter and sugars together is key to getting super soft and chewy cookies, so don't skip this step. Incorporating air into the butter will make it expand in the oven, this is what makes a light, tender, and chewy cookie.
- Refrigerating the cookie dough helps to get incredibly soft and chewy cookies. So, if you can't refrigerate overnight at least pop in the fridge for 1 hour, this will help tremendously versus not chilling at all. As the dough chills in the fridge, it gradually dries out as well. (And that may be confusing, as no one wants a dry cookie.) But, as the dough dries out, the sugar becomes more concentrated! A higher percentage of sugar will result in this type of cookie – chewy inside and crispy outer edges.
- Be sure to store cookies in an airtight container so they stay fresh.
- You can freeze these cookies in an airtight container for up to 3 months. Simply thaw and enjoy!
- Vegan — Replace the butter with your favorite vegan butter and use nondairy milk like coconut, almond or oat milk.
- Gluten Free — Replace the organic all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend.
- High Altitude — Bake at 375°F for 12 to 14 minutes or until lightly browned on the bottoms.
Nutrition
Calories: 247kcalCarbohydrates: 27gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 19mgSodium: 144mgPotassium: 109mgFiber: 2gSugar: 15gVitamin A: 223IUVitamin C: 0.1mgCalcium: 24mgIron: 1mg
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