Egg-Free Chocolate Chip Cookies

Preheat oven to 340 F. Line 2 baking sheets with parchment paper.

In a medium-sized bowl, place flour, baking soda, baking powder and salt. Stir to combine. Set aside.

In another medium-sized bowl, cream together margarine and sugars with an electric mixer. Add 2/3 of the milk and the vanilla extract. Beat well.

Add flour mixture into the creamed mixture a bit at a time, beating well after each addition and scraping the bowl in between additions. If the mixture seems too dry or crumbly, add the remaining milk. Add the chocolate chips and stir to incorporate into the dough.

Roll the dough between your hands into 1 ¼ inch diameter balls and then flatten each ball on the parchment paper-lined sheet with your fingers into discs about ¼ of an inch thick.

Bake for 8-10 minutes or until edges begin to brown. The cookies will be relatively flat and will fall some due to the lack of egg. Remove from oven once done. Cool the cookies on the sheet for 1-2 minutes, then remove them to a wire rack to cool completely.

Makes about 3 dozen cookies.