{Cookie Swap} Chewy Chunky Chocolate Chip Cookies {no eggs}

These cookie swaps are so much fun!  I decided to join in on another one today and share a delicious recipe for Chewy Chunky Chocolate Chip Cookies which are also egg-free.  

I made a batch last week and had everyone fooled that they were egg-free.  They are delicious!


For the chocolate chunks I went with my go-to brand, Enjoy Life.  While my daughter recently outgrew her dairy and soy allergies these are a trusted brand in our home to also be peanut-free.  Plus I love that all of their products are Non-GMO and without a huge list of ingredients that I can’t pronounce… oh and did I mention they are delicious too!?


After making these cookies I started dreaming about eating them for breakfast the next day… and while I didn’t, they were tempting.  Instead I saved a couple for an after dinner treat with a tall glass of cold milk. 


These cookies are moist, chewy, and full of flavor.  I think they even taste better after sitting for a day.  They also freeze up well and to prevent me and my daughter from eating the entire batch in two days I decided to freeze some for Santa.  I just hope I have the willpower to not pull them out of the freezer beforehand! 

Be sure to get the recipe below and also share your favorite cookie recipe via the below blog hop link.


Chewy Chunky Chocolate Chip Cookies
A delicious chewy and chunky chocolate chip cookie. Pairs perfect with a glass of milk or hot cocoa!
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
  1. 2 ½ cups all-purpose flour
  2. 1 teaspoon baking soda
  3. ½ teaspoon salt
  4. 1 cup butter, softened
  5. 1 ½ cups light brown sugar, firmly packed
  6. 2 teaspoons pure vanilla extract
  7. 3 tablespoons whole milk
  8. 1 (10 ounce) package {Enjoy Life} chocolate chunk chips
  1. Preheat your oven to 375°.
  2. Combine dry ingredients (flour, salt, and baking soda) in a medium sized mixing bowl and stir well.
  3. In a large bowl, combine the butter, brown sugar, vanilla, and milk, and beat using an electric mixer on medium speed until well blended.
  4. Slowly add the dry mixture to the wet mixture, and mix on low speed until well blended.
  5. Stir in the chocolate chunks by hand until they are evenly distributed.
  6. Spoon your cookie dough onto a parchment lined cookie sheet.
  7. Bake for 10 minutes or until the cookies are golden brown around the edges.
  8. Cool on wire racks.
Busy Bee Kate http://busybeekate.com/
cookie swap 1

Our virtual cookie swap, hosted by Raising A Family On A Budget, is in full swing!  Take a taste of these delicious recipes to get you through the holiday season.

Do you have a favorite cookie recipe that you would like to share? Add it to the list below and join the party!

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    • alicia szemon
    • April 7, 2015

    mmm(: these even look better than the ones with eggs!!

  1. Pingback: (2015) 12 Days of Allergy-Friendly Favorites – Day 2: Baking and Cooking | | Busy Bee Kate

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