Eggless Chocolate Chip Cookies

01Method

1. 1

   Heat the oven to 375°F (190°C) and lightly grease two baking sheets.

2. 2

   In a large bowl, beat the butter together with both sugars, the pudding mix, and vanilla extract using an electric mixer until the mixture is light and creamy.

3. 3

   In a separate small bowl, whisk together the milk, vinegar, and baking powder until the mixture turns frothy.

4. 4

   Pour the milk-vinegar mixture into the butter mixture and stir to incorporate. Gradually mix in the flour, baking soda, and salt until a dough comes together, then fold in the chocolate chips.

5. 5

   Portion the dough into evenly sized balls using a cookie scoop and place them on the prepared baking sheets, gently flattening each ball slightly if you prefer a thinner cookie.

6. 6

   Bake until the edges turn light golden brown, about 8 to 10 minutes. Allow the cookies to rest on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling.