No eggs? No problem! These eggless chocolate chip cookies are similar to the classic cookie recipe, minus the eggs. No special egg substitutes required!
Preheat the oven to 350°F (180°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add the brown sugar and granulated sugar and continue mixing for another 1 to 2 minutes or until well combined.
Mix in the milk and vanilla extract, making sure to stop and scrape down the sides of the bowl as needed.
Mix in the dry ingredients until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough.
Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
Bake for 10 to 12 minutes or until the tops of the cookies are set and the edges are lightly browned.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
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Notes
Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.Freezing Instructions: Scoop the cookie dough onto a baking sheet lined with parchment paper and place the baking sheet in the freezer. Once the cookie dough is frozen solid, transfer it to a freezer bag or container and freeze for up to 3 months. Bake the cookie dough from frozen for an additional 1 to 2 minutes.Baked cookies that have cooled completely will freeze well for up to 3 months. Thaw to room temperature before serving.