Chocolate Chip Cookies

1 c (2 sticks) butter

3/4 c granulated sugar 

3/4 c packed brown sugar

1/4 c milk (I use Lactaid for Tim)

1 tsp vanilla extract

2 1/4 c flour (packed)

1 tsp baking soda

1 tsp salt

Chocolate chips as desired (~ 1 1/2 to 2 cups)

Preheat oven to 375F

Cream together butter and both sugars, then mix in milk and vanilla.  Sift in flour, baking soda, and salt.  Stir well.  Add chocolate chips as desired, usually about 1 1/2 to 2 cups.  When baking egg-free cookies the thickness of the dough is important.  Roll the dough into 1 inch balls--if the dough is not thick enough for the balls to retain their shape then add a little flour to the mix.  You can use a cookie scoop if you're confident the dough is thick enough, but be sure not to scoop too much dough.  These cookies are best when they're smaller.

Bake on ungreased cookie sheet for 8-10 minutes depending on your oven.  The key to these cookies is to not overcook them--in fact, they should only be cooked just long enough so that they're golden underneath.  Take the pan out of the oven and let sit for one minute (or less) just to let the cookies set a little longer before transferring them to the cooling racks.  If the first one falls apart on the rack, let the rest sit on the sheet a little longer before transferring, but not too long, since over-cooking is not advised.  No need to worry about egg not being cooked through because these are egg-free!  

The beauty of these cookies is that they are delicious right out of the oven, the next day, or even frozen.  I usually make a double batch so that I can freeze up a couple bags future snacking.  Below is the same recipe, only doubled, for your convenience:

2 c (4 sticks) butter

1 1/2 c granulated sugar 

1 1/2 c packed brown sugar

1/2 c milk (I use Lactaid for Tim)

2 tsp vanilla extract

4 1/2 c flour (packed)

2 tsp baking soda

2 tsp salt

Chocolate chips as desired (~ 3 to 4 cups)