With crispy edges and a soft chewy center, these eggless chocolate chip cookies are perfections. Made using a handful of ingredients in under 30 minutes, these egg-free cookies will surely become your favorite.
The Best Eggless Chocolate Chip Cookies
Extra soft, chewy, and super chocolaty, everyone needs to have these Eggless Chocolate Chip Cookies stored at home. These are so addictive, that you will not stop at just one. The first time I tried my hands on these Chocolate Chip Cookies, I just couldn’t resist and had three to four of these cookies one after another. Yes, these are so good.
These homemade choco-chip cookies are perfect to bake for Christmas and New Year or even to gift for your special occasions.
If you have egg allergies, or you are vegetarian or ran out of eggs or just avoiding eating eggs, these cookies are apt for you And even if you have none of the above-mentioned reasons, make them simply because they are just fabulous.
The other advantage of making egg-free cookie dough is that you can eat it raw as well. I always shy away from eating raw eggs and hence most cookie dough are a big no-no. But this one is perfect to munch on raw. Make sure you roast the flour as well at 350 Degrees F for 5-6 minutes.
Sometimes, when I am in chocolate mode, I add chunks of chocolate instead of chocolate chips. It makes the cookies extra chocolaty, and when you take a bite, the chocolate just melts in your mouth. Yum!
I have also used more brown sugar as compared to castor sugar, as the moisture in brown sugar gives an extra soft and chewy cookie, while the castor sugar helps the cookies to spread.
Soft and chewy from inside and crispy from outside, these thick cookies will surely give competition to your bakery-style chocolate cookies. You have to try it to believe me!
These Chocolate Chip Cookies No Eggs are,
- Super Soft + Chewy
- Insanely Delicious
- Just like your bakery one
Chocolate Chips – Make sure you use good quality Chocolate Chips for the best taste.
Butter – Make sure to use room temperature butter. Keep it out of the refrigerator for 20 minutes. When you press it, it should leave an indentation and your finger should not go inside it.
Dark Brown Sugar, makes your Cookies extra moist, soft and chewy.
Do not miss out on Vanilla Extract, this one adds a nice and subtle hint of vanilla, which not only adds flavor but also adds a nice aroma.
All-Purpose Flour – While measuring the flour, fluff it inside the container, then scoop in the measuring cup and level it using a knife.
To make the cookies healthier, you can replace it with whole wheat flour, and to make them gluten-free use gluten-free flour in the same ratio.
How to make Chocolate Chip Cookies without Eggs?
Preheat the oven to 350 Degrees F (180 Degrees C). Line a baking sheet with parchment paper. Use a Silicone Baking Mat if you don’t want your cookies to spread. Transfer butter, dark brown sugar, and castor sugar in the bowl of the blender. Whisk for 3-4 minutes on medium speed. Do not overmix butter and sugar.
Add all-purpose flour and baking soda in the bowl and mix until combined.
Add milk and vanilla extract and mix well.
Fold chocolate chips in the dough. Chill the dough for 20 minutes in the refrigerator. Chilling the dough will make sure the cookies don’t spread too much while baking.
Scoop 1 tablespoon of the dough on the parchment sheet keeping a distance of 2 inches between each scoop.
Bake the cookies for 12-13 minutes until the sides are slightly browned. Transfer the cookies on a wire rack and cool completely. Make all the cookies in the same manner. Store in a glass jar.
Frequently Asked Questions
The key to baking thick cookies is to add enough amount of flour in the cookies so that it doesn’t have too much moisture. Also, make sure that you use the butter at room temperature and it should not be warm.
If the dough is warm while putting in the oven, it gets spread and become thin. So chilling it for some time is recommended. Using a silicone baking mat also prevents the cookies from spreading.
The key is to not over bake them. Just take the cookies out, until they are almost cooked. This way you will get soft and gooey cookies.
You can store these cookies in an airtight container at room temperature for about a week. Just make sure the cookies are completely cooled before storing.
I like my cookies fresh out of the oven, therefore I always freeze cookie dough instead of cookies.
But you can also freeze ready cookies in a freezer bag for about 3 to 4 weeks. After baking the cookie, let them cool down completely. Transfer in a freezer-safe bag and freeze for up to 3 months.
If you are freezing the cookie dough, scoop out small balls and freeze them in a baking tray first. After an hour, Transfer the cookie balls to freezer bags and freeze for about 6 weeks. Whenever you want to bake them, let them come to room temperature and bake.
If you like the cookies hot, reheat them at 350 F for about 3 to 5 minutes. You can even heat them in the toaster or air fryer.
Pro Tips By Neha
Always use softened butter and not melted butter to make these cookies. Take out butter from the fridge 20 minutes prior before you are planning to make these cookies so that the butter is softened properly.
All the ingredients must be at room temperature.
Always use the correct measurement of flour. A wrong measurement can spoil your cookies.
Use good quality chocolate chips and make sure you use a lot of them.
Do not over bake the cookies. Therefore, keep a constant eye while baking them.
Chill the dough for some time, before baking the cookies. It gives you soft and chewy cookies. Also makes sure that your cookie dough doesn’t spread too much while baking.
If you are planning to eat the cookie dough raw, roast the flour for 5-6 minutes at 350 degrees F.
Use a small ice cream scoop to scoop the cookie dough to get same sized cookies.
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Eggless Chocolate Chip Cookies Recipe
- 1 cup Unsalted Butter (Room temperature)
- ¾ cup Dark Brown Sugar (Packed)
- ½ cup Castor Sugar
- 4 tablespoon Milk
- 1 teaspoon Vanilla Extract
- 2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 2 cups Chocolate Chips
- Pre heat the oven to 350 Degrees F (180 Degrees C).
- Line a baking sheet with parchment paper.
- Transfer butter, dark brown sugar and castor sugar in the bowl of the blender.
- Whisk for 3-4 minutes on medium speed. Do not overmix.
- Add all purpose flour and baking soda in the bowl and mix until combined.
- Add milk and vanilla extract and mix well.
- Fold chocolate chips in the dough and refrigerate the dough for 20 minutes.
- Scoop 1 tablespoon of the dough on the parchment sheet keeping a distance of 2 inches between each scoop.
- Bake the cookies for 12-13 minutes until the sides are slightly browned.
- Transfer the cookies on a wire rack and cool completely.
- Make all the cookies in the same manner.
- Store in a glass jar