These Eggless Chocolate Chip Cookies are crispy-chewy cookies loaded with chocolate chips. Try this easy recipe to make perfect Bakery Style Choco-Chip Cookies from scratch at home. Believe
Here are some more Cookie Recipes, that you can munch on along with your tea or coffee – Crispy Almond Cookies, Chewy Funfetti Cookies, Banana Cookies, Eggless M & M Cookies, Chocolate Crinkle Cookies, and Peanut Butter Cookies.
About This Recipe
Extra soft, chewy and super chocolaty, everyone needs to have to these Chocolate Chip Cookies stored at home. These are so soft, 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.
Well, these Chocolate Cookies are just like your regular cookies, but what makes it just super delicious is its soft texture and the chocolate flavour in it. For the best taste, I would suggest you to use high quality chocolate chips, as I feel it really makes a difference.
These Chocolate Chip Cookies are also a hit, as they are eggless. So if you are someone who doesn’t eat eggs, you have to try my recipe of these soft and super chewy Chocolate Chip cookies.
Sometimes, when I am in a 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.
These homemade choco-chip cookies are perfect to bake for Christmas and a new year or even to gift for your special occasions.
Soft and chewy from inside and crispy from outside, this thick cookies will surely give competition to your bakery-style chocolate cookies. You have to try it to believe me!
These Chocolate Chip Cookies are,
- Super Soft + Chewy
- Loaded with Chocolate Chips
- Just like your bakery one
Chocolate Chips – As the name of the recipe itself suggests, this is one of the main ingredients that make these cookies different from other cookies. Make sure you use good quality Chocolate Chips for the best taste.
I feel that if you don’t use good quality chocolate chips, it really hampers the taste of this Chocolate Cookies.
Other Ingredients – Other than Chocolate Chips, it has ingredients of a basic cookie such as butter, dark brown sugar, castor sugar, milk, vanilla extract, all-purpose flour, and baking soda.
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 flavour but also adds a nice aroma.
Baking Soda helps the cookies to rise up and also adds to its soft texture.
The base of these cookies is all purpose flour, but you can even use whole wheat flour for a healthy alternative. The taste and texture might differ a bit.
Step By Step Recipe
Preheat 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.
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.
Scoop 1 tbsp 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:
You can use gluten-free flour instead of all-purpose flour to make these cookies. It will not have the same texture, but they taste great too.
Yes, you can! Sometimes when I am out of Chocolate Chips, I use big chunks of my favorite Chocolate to make these cookies. You can use any chocolate of your choice.
The key to bake 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.
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 Chocolate Chip 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. You can also freeze cookies in a freezer bag for about 3 to 4 weeks. After baking the cookies, let them cool down completely.
Once done, place them on a parchment-lined baking sheet in a single layer to freeze them for an hour. After an hour, add them in a freezer-safe ziplock bag labeled with the name and date, so that you can remember to bake them before they become stale.
If you are freezing the cookie dough, divide it in small balls and freeze them in a baking tray first. After an hour, freeze the cookie balls in freezer bags for about 6 weeks. Whenever you want to bake them, let them come to room temperature and bake it.
If you like the cookies hot, reheat the Eggless Chocolate Chip Cookies at 350 F for about 3 to 5 minutes. You can even heat them in the toaster, even they work absolutely fine.
Pro Tips By Neha
Always use softened butter and not melted butter to make these cookies. Take out butter from the fridge a few hours before you are planning to make these cookies so that the butter is softened properly.
Always use the correct measurement of flour. A wrong measurement can spoil your cookies.
Use a good quality chocolate chip and make sure you use a lot of them.
Do not over bake the cookies. Therefore, keep a constant eye while baking them.
You can also 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.
Eggless Chocolate Chip Cookies Recipe
- 1 cup Unsalted Butter (Room temperature)
- ¾ cup Dark Brown Sugar (Packed)
- ½ cup Castor Sugar
- 4 tbsp Milk
- 1 tsp Vanilla Extract
- 2 cups All Purpose Flour
- 1 tsp 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.
- 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.
- Scoop 1 tbsp 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