Eggless chocolate chip cookies are a delightful treat for those who follow a vegetarian diet or are allergic to eggs. These cookies are crunchy on the edges, soft and chewy in the middle, and loaded with chocolate chips. They can be enjoyed anytime and are a perfect accompaniment to a glass of milk.
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, combine the flour, baking soda, and salt. Set aside.
In another bowl, beat together the butter, granulated sugar, and brown sugar until creamy.
Stir in the vanilla extract and milk.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the chocolate chips.
Use a cookie scoop or a tablespoon to drop dough onto the prepared baking sheet.
Bake for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.