These classic eggless chocolate chip cookies have a soft, melted interior with slightly crisp edges. What’s great about this recipe is that it doesn’t use any egg replacer like flax or chia seeds, just simple pantry-friendly ingredients!
INGREDIENTS
– ¼ cup melted butter
– ½ cup granulated sugar,(or use ¼ cup brown sugar + ¼ cup granulated sugar)
– 2 tsp vanilla extract
– ¼ tsp sea salt
– ¾ cup all-purpose flour
– ½ tsp baking soda
– ⅓ cup semi sweet chocolate chips, or chocolate chunks
Optional
1-2 tsp milk of choice (to add if the dough looks dry)
LET”S GET STARTED!!
– Preheat the oven to 325F (160C) and prep the baking sheet with white parchment paper.
– In a mixing bowl, cream the melted butter, sugar and vanilla together.
– Add the dry ingredients (flour, baking soda, salt) on top and sift them together with a fork. Then mix in with the butter mixture.
– Add the chocolate chips or chopped chocolate chunks, and mix to combine.
– The dough should be fairly moist and scoop-able. If it looks very crumbly add 1-2 tsp of milk to help moisten the dough.
– Scoop the cookie dough on the baking sheet, leaving 2 inches (5 cm) between each dough ball.
– Bake at 325F for 9-10 minutes. The cookies should look just baked with firm edges and a gooey center.
– Leave the baked cookies on the cookie sheet for 2-3 minutes. They’ll finish cooking while on the sheet.
– Transfer to a wire rack to finish cooling.
– Top with flaky sea salt and enjoy warm!