Chocolate Chip Cookies Without Eggs

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Or maybe you opened the fridge, ready for some cookie magic, and discovered… *gasp*… no eggs?! Don’t you just hate it when that happens? Well, my friend, today we’re sidestepping that eggy crisis and diving headfirst into the glorious world of **Chocolate Chip Cookies Without Eggs**. Get ready for pure, unadulterated, chewy-gooey bliss.

Why This Recipe is Awesome

Let me tell you, this isn’t just *any* egg-free recipe. This is THE egg-free recipe. First off, it’s idiot-proof; seriously, even I didn’t mess it up. It’s perfect for those last-minute cravings or if you’re baking for someone with an egg allergy (you thoughtful human, you!). Plus, and this is the real kicker, **no chilling required!** Yeah, you read that right. From craving to cookie in under 30 minutes. You’re welcome.

Ingredients You’ll Need

Gather ’round, fellow bakers (or aspiring snack-makers). Here’s your toolkit for deliciousness:

• **1/2 cup (113g) Unsalted Butter**, softened to room temperature. And yes, “room temperature” means soft enough to indent, *not* melted into a greasy puddle.
• **1/2 cup (100g) Granulated Sugar.** The usual suspects.
• **1/4 cup (50g) Packed Light Brown Sugar.** Packed, people! No gentle sprinkling here. This is for that chewiness we all crave.
• **1 teaspoon Vanilla Extract.** Don’t skimp. Good vanilla makes happy cookies.
• **2 tablespoons Milk.** Any kind! Dairy, almond, oat – whatever you’ve got chillin’ in the fridge works.
• **1 1/2 cups (180g) All-Purpose Flour.** Levelled, please.
• **1/2 teaspoon Baking Soda.** Our little leavening hero.
• **1/4 teaspoon Salt.** Just a pinch to balance out all that sweet goodness.
• **1 cup (170g) Chocolate Chips.** Semi-sweet is classic, but hey, you do you. Milk, dark, chunks – go wild!

Step-by-Step Instructions

1. **Preheat Power-Up:** Get your oven hot to **350°F (175°C)**. Line a baking sheet with parchment paper or a silicone mat. This step is non-negotiable, unless you like scraping cookies off a pan (you don’t).
2. **Cream Dream:** In a large bowl, combine your softened butter, granulated sugar, and brown sugar. Beat them together with an electric mixer until they’re light and fluffy. This usually takes 2-3 minutes. You’re basically making friends with butter and sugar.
3. **Liquid Love:** Stir in the vanilla extract and milk until they’re just incorporated. Don’t overmix here; we’re just getting acquainted.
4. **Dry Team Assemble:** In a separate, smaller bowl, whisk together the flour, baking soda, and salt. Make sure they’re all buddy-buddy.
5. **Marry the Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until *just combined*. **Stop as soon as no streaks of flour remain.** Overmixing develops gluten, which leads to tough cookies, and nobody wants a tough cookie.
6. **Chip It Up!** Gently fold in your glorious chocolate chips with a spatula. We want them evenly distributed, not bruised.
7. **Scoop ‘n Bake:** Drop rounded tablespoons of dough onto your prepared baking sheet. Leave a little space between them; these cookies need room to spread their wings.
8. **Golden Goodness:** Bake for **9-12 minutes**, or until the edges are lightly golden and the centers still look slightly soft. **Remember, underbaked is better than overbaked** for that perfect chew.
9. **Cool Down:** Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely (if you can wait that long, you’re a stronger person than I).

Common Mistakes to Avoid

Listen up, buttercup. A few missteps can turn your cookie dreams into crumbly nightmares. Don’t be that person.

• **Not preheating the oven:** Rookie mistake! Your oven needs to be at the correct temperature for even baking and proper spread.
• **Using cold or melted butter:** Cold butter won’t cream properly. Melted butter will make greasy, flat cookies. **Room temp is key.**
• **Overmixing the dough:** We talked about this! Leads to tough cookies. Mix until *just* combined.
• **Eyeballing measurements:** Baking is a science, not a free-for-all. Use proper measuring cups and spoons. Your grandpa’s secret chili recipe? Maybe. Baking? Nah.
• **Overbaking:** This is the easiest way to dry out your cookies. Take them out when the edges are set and the centers look slightly underdone.

Alternatives & Substitutions

Feeling adventurous? Or just missing an ingredient? No stress, we can totally improvise (a little bit).

• **Butter Alternatives:** If you’re going full vegan, good quality vegan butter sticks work wonderfully. Coconut oil could work, but it might impart a slight coconut flavor, which isn’t always a bad thing!
• **Milk Substitutions:** Any plant-based milk (almond, soy, oat) is a perfect 1:1 swap.
• **Chocolate Chip Varieties:** Go nuts! White chocolate, dark chocolate chunks, peanut butter chips, M&M’s, chopped nuts – mix and match to your heart’s desire.
• **Flour Power:** If you’re gluten-free, a 1:1 gluten-free baking blend *might* work, though I haven’t tested it extensively. You might need slightly more liquid or a bit less flour. **FYI, results may vary!**

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual, humorous) answers!

• **Why no eggs? Am I missing something?** Nope! You’re just embracing a delicious, egg-free lifestyle! Could be allergies, dietary preferences, or you just ran out. This recipe proves eggs aren’t always the boss of cookies.
• **Do I *really* need to chill the dough?** The best part? **Absolutely not!** That’s why this recipe is awesome for immediate gratification. Bake ’em up straight away!
• **Can I use salted butter instead of unsalted?** Well, technically yes, but then you’re playing with fire (aka too much salt). If you must, reduce the added salt in the recipe to 1/8 teaspoon. But **IMO**, stick to unsalted.
• **How long do these magical cookies last?** Stored in an airtight container at room temperature, they’re typically good for 3-5 days. If they last that long, you have superhuman self-control.
• **My cookies spread too much and are flat. What went wrong?** Common culprits: your butter was too warm/melted, you didn’t use enough flour, or your baking soda isn’t fresh. Make sure your oven temp is accurate too!
• **Can I make these vegan?** Yes! Swap the dairy butter for a good quality vegan butter stick and use a plant-based milk. Just double-check your chocolate chips are dairy-free too!
• **What if I don’t have brown sugar? Can I use all white sugar?** You *can*, but the texture will be different. They’ll be crispier and less chewy. Brown sugar brings that lovely molasses flavor and moisture for chewiness.

Final Thoughts

And there you have it! You just whipped up a batch of incredible chocolate chip cookies, sans eggs, and probably without breaking a sweat. You’re basically a kitchen wizard. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!

Happy baking (and even happier eating)!