These Classic Eggless Chocolate Chip Cookies are great for anyone craving a chewy, chocolatey treat without using eggs. Loaded with chocolate chips, they are buttery, soft, and so delicious.
Made with just a few simple ingredients and quick steps, you will have soft, chewy chocolate chip cookies in no time.
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Table of contents
This irresistible recipe is for those who love their chocolate cookies a little bit sweet, a little bit buttery, and full of chocolate flavor.
Craving something sweet and chocolatey but want to skip the eggs? These eggless chocolate chip cookies are exactly what you need in your life!
They are perfect for a quick snack or dessert that everyone will enjoy. And the best part is, you won’t even miss the eggs in these cookies because they are just as delicious as the classic chocolate chip cookies.
If you love chocolate chip cookies, then you would surely love these eggless ones!
About Eggless Chocolate Chip Cookies
Eggless chocolate chip cookies are a wonderful option for anyone who loves chocolate chip cookies but can’t eat eggs. This easy recipe makes tender, chewy cookies that are packed with chocolate chips.
These cookies are ideal for a snack, dessert, or even as a treat to bring to parties or potlucks!
Made with basic ingredients like butter, sugar, and flour, this simple cookie recipe is ready in under 1 hour (including chilling time). I’ve used a combination of brown sugar and granulated sugar to make these cookies perfectly chewy and extra flavorful.
Making this cookie recipe is very easy. To make a chocolate chip cookies recipe, you can use a stand mixer, a hand mixer, or even just a bowl and a spoon!
Whether you are a vegetarian, have egg allergies, are baking for someone with an egg allergy, or simply want to try something new, these chocolate chip cookies are perfect for you.
Try them once, and trust me, these cookies are guaranteed to be a hit at your home.
Why will you love these cookies
These Eggless Chocolate Chip Cookies
✔ Are easy to make
✔ Have a soft and deliciously chewy texture
✔ Are loaded with chocolate chips
✔ Are egg-free
✔ Taste chocolatey
✔ Are ready in under 40 minutes
✔ Are great for all ages
✔ Are a crowd-pleaser
✔ Are perfect for gatherings or snacks
✔ Are made with easily available ingredients
✔ Can be customized
Ingredients
These eggless chocolate chip cookies are made with basic pantry staples that you likely already have. Here’s what you’ll need to bake up a batch of your own:
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Unsalted butter: The base of the cookie dough. Butter gives the cookies a rich, buttery flavor and chewy texture. I like to use unsalted butter for better control over the saltiness of the cookies.
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Sugar: I have used a combination of light brown sugar and granulated sugar. Brown sugar adds more moisture, and the molasses in it gives the cookies a hint of caramel-like taste. The white granulated sugar adds crispness and balances the moisture from the brown sugar.
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Pure vanilla extract: A must for the best-tasting cookies. It adds a warm, comforting flavor that complements the richness of the butter and chocolate chips.
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All purpose flour: It gives structure to the cookie dough and creates a soft yet slightly chewy texture after baking. You can also use whole wheat flour for a healthier version of these cookies, but keep in mind that it will give them a denser, heavier texture due to its higher fiber content.
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Salt: A pinch of salt helps balance the sweetness and richness of the butter and chocolate chips.
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Baking soda: Acts as a leavening agent, helping the cookies spread and rise slightly while baking. It also contributes to their soft, airy texture.
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Chocolate chips: As the name suggests, this is the star ingredient! Chocolate chips bring indulgent, chocolatey goodness to every bite. You’ll also need some extra chocolate chunks or chips to top the cookies, making them even more chocolatey.
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Milk: A bit of milk adds moisture and helps bind the dough together, giving it the perfect consistency for shaping and baking.
Variations
One of the best things about chocolate chip cookies is how easy they are to customize. Here are a few ideas to change up this recipe:
Nuts
You can add nuts like toasted walnuts, toasted pecans, or toasted hazelnuts to give this cookie recipe a nutty crunch and richness.
M&Ms
For a colorful variation and added sweet crunch, you can add a handful of M&Ms.
Berries or Dried Fruits
For a fruity twist, you can add chopped dried cranberries, blueberries, raspberries, or raisins.
Different Chocolates
For a different variation, replace the chocolate chips with dark chocolate chips or chunks. You can also use white chocolate or dark chocolate to make this cookie recipe unique.
Flavored Extracts
I’ve added vanilla extract, but you can also experiment with different flavors like almond extract, coffee extract, or peppermint extract for a new taste.
Vegan Chocolate Chip Cookies
To make a vegan version of this chocolate chip cookie recipe, swap the butter with vegan butter and use unsweetened almond milk or any other plant-based milk of your choice.
Serving Suggestions
These eggless chocolate chip cookies taste great on their own, or with a side of your favorite drink or other cookies like Thumbprint Cookies, Cream Cheese Cookies, Red Velvet Crinkle Cookies, Snowball Cookies, and Lemon White Chocolate Cookies, when serving at a brunch party.
Here are some serving ideas to take your cookies to the next level:
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With Milk: Pair with a glass of chilled or warm milk for a comforting snack. You can use any milk you prefer, such as dairy milk, almond milk, soy milk, or oat milk.
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Hot Chocolate: For a warming and cozy treat on chilly days, pair them with hot chocolate or strawberry white hot chocolate.
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Frozen Treat: For a fun dessert, sandwich these cookies with a scoop of your favorite vanilla ice cream or chocolate ice cream, then freeze until firm. When ready to serve, drizzle with chocolate syrup and enjoy as a frozen dessert.
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Ice Cream Sundae: For a different presentation, add cookie crumbs to your ice cream sundae.
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With Coffee: Chocolatey treats and coffee flavors go so well together. For an afternoon or teatime snack, pair these cookies with a hot cup of cappuccino, dalgona coffee, iced Spanish latte, or cold coffee.
Storage Suggestions
These cookies stay fresh and chewy for up to one week when stored in an airtight container at room temperature. If you want to store them for a longer period, you can also freeze them.
To freeze, simply place the cooled cookies in a single layer on a baking sheet and freeze for 4 hours or until frozen. After that, transfer them to a Ziploc bag or airtight container and store in the freezer for up to 2 months. When you’re ready to enjoy them, simply thaw at room temperature.
You can serve them chilled if you don’t mind a softer texture. Alternatively, you can bake them again at 150°C for 5-7 minutes to crisp them up.
Tips & Tricks to Make the Best Eggless Chocolate Chip Cookies
1**. Butter:** I used unsalted butter as it gives better control over the cookie’s salty flavor. However, if you want to use salted butter, feel free to do so. Just remember to skip the salt in the recipe.
2. Chill: Chill the dough for at least 30 minutes. This chilling time ensures thick cookies.
- Mixing: After adding the dry ingredients, mix just until everything is combined. Overmixing can sometimes lead to hard cookies.
4. Customize: You can add instant coffee for a coffee flavor or mix in nuts, dried fruits, or any toppings of your choice to make the recipe your own.
5. Baking Time: The final baking time may vary depending on the temperature of your oven. To avoid overbaking, keep an eye on your cookies after 10 minutes. You want the edges to be golden and crisp. At this point, remove them from the oven, as they will continue to bake further while cooling.
Eggless Chocolate Chip Cookies (Step-by-step photo instructions)
How to Make Chocolate Chip Cookies
- In a large bowl, use a hand or stand mixer with a paddle attachment to cream the softened butter with the brown sugar and granulated sugar until smooth and creamy, about 2 minutes.
- Add the milk and vanilla extract and mix until well combined.
- Gradually add flour, salt, and baking soda, mixing until just combined.
- Add the chocolate chips and fold them into the dough. Knead slightly with your hands, then transfer the dough to a bowl.
- Cover with plastic wrap, and chill in the refrigerator for about 30 minutes to prevent spreading. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat. Once chilled, scoop out the dough using a cookie scoop or tablespoon and place the dough balls on the prepared baking sheet. Leave some space between each ball as they will spread while baking.
- Bake for 10-12 minutes, or until the edges are lightly browned and the centers look set. The cookies may look slightly underbaked in the center, but they will continue to bake as they cool. After 10 minutes, keep an eye on them to avoid overbaking. Once baked, remove the cookies from the oven and add a few chocolate chunks or chips on top while the cookies are still hot. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once fully cooled, they will become crisp.
- Your delicious eggless chocolate chip cookies are ready to enjoy! Enjoy them right away or store baked cookies in a cookie tin lined with parchment paper at room temperature for up to 5 days.
Recipe Card
Eggless Chocolate Chip Cookies [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 27 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | International | 12 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 183 calories | 1 |
INGREDIENTS
For Eggless Chocolate Chip Cookies
- ½ cup unsalted butter, softened (1 stick)
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- ½ teaspoon baking soda
- 1 cup + 1 tablespoon all-purpose flour
- 2 tablespoons milk
- ½ cup chocolate chips
- Extra chocolate chunks or chips for topping
INSTRUCTIONS:
How to Make Chocolate Chip Cookies
- In a large bowl, use a hand or stand mixer with a paddle attachment to cream the softened butter with the brown sugar and granulated sugar until smooth and creamy, about 2 minutes.
- Add the milk and vanilla extract and mix until well combined.
- Gradually add flour, salt, and baking soda, mixing until just combined.
- Add the chocolate chips and fold them into the dough. Knead slightly with your hands, then transfer the dough to a bowl.
- Cover with plastic wrap, and chill in the refrigerator for about 30 minutes to prevent spreading. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat. Once chilled, scoop out the dough using a cookie scoop or tablespoon and place the dough balls on the prepared baking sheet. Leave some space between each ball as they will spread while baking.
- Bake for 10-12 minutes, or until the edges are lightly browned and the centers look set. The cookies may look slightly underbaked in the center, but they will continue to bake as they cool. After 10 minutes, keep an eye on them to avoid overbaking. Once baked, remove the cookies from the oven and add a few chocolate chunks or chips on top while the cookies are still hot. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once fully cooled, they will become crisp.
- Your delicious eggless chocolate chip cookies are ready to enjoy! Enjoy them right away or store baked cookies in a cookie tin lined with parchment paper at room temperature for up to 5 days.
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NOTES:
- Freezing Dough: Freeze cookie dough balls on a baking sheet until solid, then transfer to a ziplock bag. Store for up to 3 months. Bake frozen balls for 15-17 minutes, or until cookies are done.
- Butter: I used unsalted butter in this recipe, as it gives better control over the cookie’s salty taste. However, if you want to use salted butter, feel free to do so. Just remember to omit the salt in the recipe.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/eggless-chocolate-chip-cookies/
