Eggless Chocolate Chip Cookies Recipe
If you’ve ever wished for the perfect cookie without needing eggs, these Eggless Chocolate Chip Cookies are about to become your new obsession. Delightfully chewy, golden at the edges, and packed with gooey chocolate chips, this recipe is everything you love about the classic, minus the eggs. Whether you’re baking for someone with allergies, ran out of eggs, or simply want a fabulously easy treat, these cookies hit every note—pure nostalgia in every bite!
Ingredients You’ll Need
You’ll be amazed at how a handful of pantry staples come together to create the best Eggless Chocolate Chip Cookies. Each ingredient not only plays a vital role in taste and texture, but also makes this recipe approachable for any baker.
- Unsalted Butter (1/2 cup, softened): Gives the cookies their irresistible richness and tender, chewy crumb.
- Granulated Sugar (1/4 cup): Adds classic sweetness and helps create those slightly crisp edges.
- Brown Sugar (1/2 cup, packed): Lends a subtle molasses depth and helps keep the cookies moist.
- Milk (1/4 cup): Our moisture hero in place of eggs, binding everything together for a soft bite.
- Vanilla Extract (1 teaspoon): Enhances the cookie aroma and rounds out the flavor profile.
- All-Purpose Flour (1 1/2 cups): Provides structure and helps the cookies hold their shape.
- Baking Soda (1/2 teaspoon): Ensures just the right amount of lift so your cookies stay tender.
- Salt (1/4 teaspoon): Brings out each ingredient’s flavor and balances sweetness.
- Semisweet Chocolate Chips (3/4 cup): Melty, rich chocolate in every single mouthful—don’t skimp!
How to Make Eggless Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures the cookies bake evenly and release perfectly, with zero sticking or burning.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar. Use a handheld mixer or a sturdy wooden spoon to beat until the mixture turns light and fluffy. This step introduces air, which gives the cookies their signature tenderness.
Step 3: Add Milk and Vanilla
Pour in the milk and vanilla extract, blending until everything is smooth and well-combined. The milk works its magic as a wonderful egg substitute, keeping the dough soft and cohesive without any compromise in flavor.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed, so your cookies rise just right and taste balanced all the way through.
Step 5: Combine Wet and Dry Mixtures
Gradually stir the dry mixture into the wet ingredients. Mix just until a soft dough forms—overmixing can make the cookies tough, so stop as soon as you see the dough come together.
Step 6: Fold in Chocolate Chips
Gently fold in the semisweet chocolate chips. Every scoop of dough should have plenty of chocolatey goodness, so don’t hesitate to distribute them evenly or even toss in a handful extra for the chocoholics.
Step 7: Scoop, Bake, and Cool
Scoop out tablespoon-sized portions of dough and place them about 2 inches apart on your baking sheet. Bake for 10 to 12 minutes, just until the edges are lightly golden and centers look a touch underbaked (they set as they cool!). Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling and enjoy chewy perfection.
How to Serve Eggless Chocolate Chip Cookies
Garnishes
For an extra-special finish, sprinkle the warm cookies with a pinch of flaky sea salt or a dusting of powdered sugar. You can also drizzle with melted chocolate or dip half the cookie in chocolate for a bakery-worthy touch.
Side Dishes
There’s nothing like a classic: Serve Eggless Chocolate Chip Cookies with a tall glass of cold milk or your favorite milk alternative. For adults, pair them with a hot cappuccino or even a scoop of vanilla or coffee ice cream for an indulgent dessert.
Creative Ways to Present
Get playful by stacking the cookies up and tying them with baker’s twine for gifting. Arrange them on a rustic wooden board with fruits and nuts for a dessert board, or sandwich a scoop of ice cream between two cookies for homemade ice cream sandwiches the crowd will rave about.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Eggless Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy, especially if you include a slice of bread in the container to help maintain moisture.
Freezing
Eggless Chocolate Chip Cookies freeze beautifully! Place cooled cookies in a single layer in a freezer-safe bag or container. For longer storage, freeze cookie dough scoops separately, then bake straight from frozen, just adding a minute or two to the baking time.
Reheating
If you love warm cookies, pop them in a preheated 300°F oven for 3 to 4 minutes, or microwave each for about 10 seconds. This revives that fresh-baked gooeyness that makes these cookies so irresistible.
FAQs
Can I make these Eggless Chocolate Chip Cookies dairy-free?
Absolutely! Swap in plant-based butter and your favorite non-dairy milk. The cookies will still be rich, chewy, and just as chocolaty. It’s the perfect tweak for anyone with dairy sensitivities.
What if I don’t have semisweet chocolate chips?
No worries! Chopped chocolate bars, dark or milk chocolate chunks, or even white chocolate chips can be used. Each brings a unique twist to your Eggless Chocolate Chip Cookies.
Why did my cookies come out too flat or too cakey?
Flat cookies usually mean your butter was too soft or your dough was overmixed. Conversely, cakey cookies might have a bit too much flour or baking soda. Measure carefully and watch your mixing for best texture.
Can I add nuts or other mix-ins?
Go wild! Chopped walnuts, pecans, dried cranberries, or even a handful of toffee bits can make your Eggless Chocolate Chip Cookies unique every time. Just fold them in alongside the chocolate chips.
Is it okay to chill the dough before baking?
Chilling is optional, but it can help prevent spreading and intensify flavor. If you have time, chill the dough for 30 minutes to an hour; your cookies will bake up thick and wonderful.
Final Thoughts
There’s just something magical about fresh, homemade Eggless Chocolate Chip Cookies. Whether you’re baking for friends, sharing with family, or treating yourself, these cookies prove you don’t need eggs for a truly great cookie. Give them a try—your kitchen (and your tastebuds) will thank you!
Print
Eggless Chocolate Chip Cookies Recipe
- Total Time: 22 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Eggless Chocolate Chip Cookies are a delightful treat for those with egg allergies or for anyone looking for a delicious egg-free dessert option. They are soft, chewy, and packed with chocolate chips, making them a perfect indulgence for any occasion.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/4 cup milk
- 1 teaspoon vanilla extract
Additional:
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add wet ingredients: Mix in the milk and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix the dough: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Fold in the chocolate chips.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Bake for 10 to 12 minutes until lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a dairy-free version, use plant-based butter and non-dairy milk.
- You can also add chopped nuts or use dark chocolate chunks for variety.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
