Description

Indulge in decadent Eggless Chocolate Cookies that are rich, chewy, and loaded with chocolate chips. These cookies are perfect for those with egg allergies or anyone looking for a delicious egg-free treat.

Ingredients

Dry Ingredients:

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/4 cup milk
1 teaspoon vanilla extract

Additions:

1/2 cup chocolate chips

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add wet ingredients: Mix in the milk and vanilla extract until smooth.
Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Fold in the chocolate chips.
Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Bake for 10–12 minutes until edges are set.
Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra chewiness, refrigerate the dough for 20–30 minutes before baking.
You can use dairy-free butter and plant-based milk to make these cookies vegan.