About This Recipe
Made with melted butter, brown sugar, all-purpose flour, chocolate chips, and milk, these Eggless cookies are just a delight to eat.
These Chocolate Chip Cookies are just like any other cookies, but the chocolate chips in it make all the difference. They are everyone’s favorite, be it a child or an adult.
You can also use chunks of chocolate instead of chocolate chips if you like your cookies more chocolaty.
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!
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.
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.
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.
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.
How to make these Gluten-Free?
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.
Can we use Chocolate Chunks instead of Chocolate Chips?
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.
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)
- 3/4 cup Dark Brown Sugar (Packed)
- 1/2 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