Eggless Chocolate Chip Cookies

Ingredients

• 2 3/4 cups all-purpose flour (spooned and leveled (345 grams))
• 1 tablespoon cornstarch ( or cornflour (8 grams))
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter (softened (230 grams))
• 1 cup packed light brown sugar ((200 grams))
• 1/2 cup granulated sugar ((100 grams))
• 1/3 cup whole milk (at room temperature (80 ml))
• 2 teaspoons pure vanilla extract
• 1 1/2 cups semi-sweet chocolate chips ((270 grams))

Instructions

1. 1

   Preheat the oven to 350°F (180°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.

2. 2

   In a large mixing bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined. Set aside.

3. 3

   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.

4. 4

   Mix in the milk and vanilla extract, making sure to stop and scrape down the sides of the bowl as needed.

5. 5

   Mix in the dry ingredients until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough.

6. 6

   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.

7. 7

   Bake for 10 to 12 minutes or until the tops of the cookies are set and the edges are lightly browned.

8. 8

   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.