Friday, March 23, 2012

Soft and Chewy Chocolate Chip Cookies... No Eggs Required!

Yesterday I found myself hankering for a nice, soft chocolate chip cookie, but thanks to a recent batch of deviled eggs I'd made we were all out of eggs.  So instead, I substituted whole milk!  The cookies came out perfectly- fluffy and chewy, my favorite combination.

Recipe below!

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup  butter, softened
  • 1 ½ cups light brown sugar, firmly packed
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons whole milk
  • 1 (12 ounce) package semi-sweet chocolate chunks

  1.  Preheat your oven to 375°.
  2. Combine the flour, salt, and baking soda in a medium sized mixing bowl and stir well.
  3. In a large bowl, combine the butter, brown sugar, vanilla, and milk, and beat using an electric mixer on medium speed until well blended.
  4. Slowly add the dry mixture to the wet mixture, and mix on low speed until well blended.
  5. Stir in the chocolate chunks by hand until they are distributed relatively evenly throughout your cookie dough.
  6. Spoon your cookie dough onto an ungreased cookie sheet in 2-tablespoon portions, spacing each spoonful of cookie dough roughly 2 inches apart from the others to allow for expansion during baking.
  7. Bake cookies one sheet at a time on the center rack of your oven for 10 minutes or until the cookies are golden brown around the edges.
  8. Cool on cookie sheet for 5 minutes before transferring the cookies to a plate.
  9.  Enjoy with a cold glass of milk!

One of the best things about this cookie recipe is that if you're a cookie dough nibbler you can have a bite of dough without having to worry about pesky things like getting horrifically ill from food poisoning since there are no raw eggs in this recipe!

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