Thursday, 10 July 2014

Egg-free Chocolate Chip cookies


  • oil for baking pan
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, at room temperature
  • 1 1/4 cups lightly packed brown sugar
  • 1/3 cup 2% milk
  • 1 1/2 tsp vanilla extract
  • 2 cups dark chocolate chips or coarsely chopped dark chocolate chunks


  • Preheat oven to 350F. Lightly spray a baking sheet with oil. Stir flour with baking soda and salt in a medium bowl. Beat butter with sugar in a large bowl until creamy, about 1 min. Beat in milk and vanilla. Gradually stir flour mixture into butter mixture, until just combined. Mix in chocolate chips.
  • Scoop 1-tbsp portions, and place 2 in. apart on prepared sheet. Don’t press down, as the cookies will spread as they bake.
  • Bake in centre of oven until cookies are golden around the edges, 8 to 10 min. Transfer sheet to a heatproof surface and leave for2 min, then move cookies to a rack to cool completely. Allow baking sheet to cool before repeating with remaining dough (or use a second prepared sheet). Cookies will keep well in a covered container at room temperature for up to 2 days.


To make-ahead, form dough into a thick disc and wrap well; refrigerate up to two weeks or freeze for up to a month.
Originally published in the Walmart Live Better May 2014 issue.
Photo: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Jay Junnila,

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