I can promise you, these cookies will stand out as one of the BEST chocolate chip cookies you’ll ever have. I’ve taken months trying to perfect a chocolate chip cookie that is everything you know and love a classic chocolate chip cookie to be. Chewy, thick, crispy around the edge, gooey in the middle. The best part of this recipe is that it is egg free! My oldest daughter has an egg allergy. So, as her mama it is my mission to ensure she doesn’t go without and gets all the magic of childhood like eating bottomless warm cookies until her heart is content.

You wouldn’t know this cookie has no egg if I didn’t tell you. A lot of egg free recipes always end up feeling like they are missing something or falling flat in flavor, but not this cookie. It’s easy to put together, and you likely have all the ingredients in your pantry already. I promise you that you’ll have your friends and family wanting a second and third cookie. So, without dragging this post along. Let’s get to it mama!

What you’ll need:

2 large bowls

Electric mixer

Measuring spoons

Sifter

Small ice cream scooper

Cookie sheet

Parchment paper

Ingredients:

2 cups SALTED softened butter

½ cup granulated sugar

1 cup dark brown sugar

3 tablespoons of whole milk

1 teaspoon vanilla extract

2 ½ cups all purpose flour

½ teaspoon baking soda

1 teaspoon baking powder

2 teaspoons cornstarch

2 cups chocolate chips

Tip : Pre heat your oven to 350, have it ready about 10 – 15 minutes before you put your cookies in to ensure even heating.

In one bowl you will need to cream your butter and sugar together. This part is so important! Beating the sugar and butter together allows for the cookies to be fluffy and cook evenly. Once together, add in the milk and vanilla. Mix until well incorporated.

In the other bowl mix in all your dry ingredients. Flour, baking soda, baking powder, corn starch. The corn starch is the secret to this recipe, using the baking soda is what will allow your cookies to have the structure and bind together since we aren’t using eggs.

Tip: if you can, sift in all your dry ingredients as you add them together. It just allows for a smoother mix and an even distribution without the risk of any clumps especially since we are using corn starch.

Once your dry ingredients are combined slowly stir them into your wet mixture (butter/sugar/milk/vanilla)

When you have it all mixed together, toss in your chocolate chips. Mix it well to incorporate the chips evenly into the batter.

The most important step is now, cover your cookie batter with plastic wrap and place in the fridge for at least an hour to chill. If you skip this step and just throw them immediately into the oven your cookies will come out flat. When you allow your cookie mix the time to chill your cookies not only taste better but they come out tall and fluffy like the bakery style cookies we all know and love.

Once your cookie batter has chilled, grab your cookie sheet and line it in parchment paper. Using the ice cream scooper, scoop out as many cookies as your cookie sheet will hold. Just leave about an inch and a half between the sides of the cookies to allow room to spread during baking.

Tip: using an icrecream scooper is great for a few reasons. It allows for evenly sized cookies so the baking will be even. The sizing is uniformed for a more polished look and you don’t need to worry about rolling them into perfect balls. Scooping them is way less messy and your little ones can help with this part too!

Place them in the oven for 10-12 minutes. Your cookies will be ready when they have a firm golden edge. Remember cookies will contiue to bake for a few minutes after removing them from the oven. If you feel you need to cook them longer, by all means go for it! Remember these cookies are egg free so you shouldn’t worry too much about undercooking them.

When you remove them, allow them to sit for a few minutes before removing. If you have one, using a cooling rack is a great way for them to cool faster, if not I have also just placed them directly onto the granite counter top. They will firm up as they cool. If salty chocolate chip cookies are your thing, sprinkle a little flakey salt on top of them while they are still warm for that extra kick of flavor.

I hope you enjoy this recipe as much as I do. This has easily become one of my favorite treats to make for my family. It’s delicious, simple and so much fun to make with your littles.

With love,

Marla – the kinda crunchy mama