Does the world really need another chocolate chip cookie? Yes, always, always, yes. Soft, chewy with no compromise on the number of chips per bite. That in my book makes a great cookie. This one happens to be made without eggs, because really, everyone should be able to eat chocolate chip cookies!
I’ve either been eating the wrong kind of eggless cookies all this while, or there just happen to be too many of the extra crunchy, kinda dry cookies out there without eggs. An egg provides moisture, richness and flavour and I rely on eggs heavily for cookies. But it turns out, whole milk as a substitute is a hunch I should have tried out a long time ago.
This Sally’s Baking Addiction recipe is one I’ve tried before, and it’s meant to produce softer, chewier cookies because it uses melted butter. Swapping the egg for milk seemed easy enough and it worked!
Fresh from the oven, these are crispy-edged, chewy-centred, soft cookies. Buttery and full of gooey chips! They do soften further if left out too long so transfer them to an airtight tin as soon as they’ve cooled, or straight to the fridge which I recommend for humid environments. They are great when chilled!
Brown sugar gives all the flavour here, do not skimp. I use lesser than most recipes, but still, don’t be tempted to reduce it any further because the combination of brown and white is what keeps the cookies soft and chewy. They’ll become dry and cakey without enough sweetener. Eat a salad after this to balance it out!
The cookie dough comes together very quickly, but chilling is recommended, even if just for about 20 minutes which is what I did. Without that the cookies will spread far too much and though I like these on the thinner side, I didn’t want them completely flat. The longer you chill, the thicker the cookies of course.
I hope you’ll make these soon because there’s nothing like fresh homemade chocolate chip cookies!
- 1 cup + 2 tbsps all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt if using unsalted butter
- 85 gms butter, melted and slightly cooled
- ½ cup brown sugar (dark or light)
- ¼ cup caster sugar
- ¼ tsp vanilla extract
- ¼ cup whole milk, room temperature
- ½ cup dark chocolate chips
- Sift the flour, baking soda and salt together. Set aside.
- In a mixing bowl, combine the butter and sugars. Whisk very well.
- Stir in the vanilla and milk, mixing till combined.
- Fold in the flour mixture gently to make a soft, sticky dough. Finally fold in the chocolate chips. Cover the bowl with clingfilm and chill for 20 to 30 minutes at least, or overnight for thicker cookies.
- When ready to bake, preheat the oven to 175 C and lightly grease a baking tray or line it with a silicone mat.
- Take the chilled dough out of the fridge and form 12 equal dough balls using a cookie scoop or your palms. Lightly flatten them and press a few more chocolate chips into each one if desired.
- Bake for 12 to 15 minutes until the edges are browned but the cookies are still soft in the middle. They will firm up and harden as they cool but the inherent texture is soft and chewy. For crunchy cookies, bake 5 minutes longer.
- Once they've cooled, transfer them immediately to an airtight tin, especially in humid environments as they tend to soften if they sit out. I prefer to store them in the fridge itself because they taste great cold! Happy baking 🙂