This is the BEST eggless chocolate chip cookies ever and the only basic eggless cookie recipe you need, seriously! This one cookie recipe makes tons of other recipes.
This is the most popular cookie recipe on the site that is made without eggs. A Reader commented ‘Made as instructed. awesome. I didn't want to go to the store just for eggs but I had a sweet tooth. This recipe was great. My husband said these actually taste better than regular cookies with eggs.’
❤️About This Recipe
Taste & Texture:
- These eggless chocolate chip cookies are rich in flavors and exploding with chocolate.
- They are crisp around the edges and soft and chewy from the center.
Beginner friendly: Chocolate chip cookies are America’s most favorite cookies. This recipe of eggless cookies is made with basic, simple ingredients that even baking beginners can make successfully.
The first time I shared this eggless chocolate chip cookie recipe here was in Dec 2013. I have updated the pics and write-up, but the recipe is the same, with no changes at all.
More chocolate-based desserts without eggs
🧾Ingredient Notes
Here is the pic of the ingredients you’ll need to make these eggless cookies recipe.
- Butter:
- I recommend using unsalted butter. But if you’re using salted butter then skip the salt in the recipe.
- Please use room-temperature softened butter. Please remove the butter from the fridge a few hours before so it comes to room temperature. Do not microwave it to make it soft.
- Sugar: A combination of white and brown sugar makes the cookies fluffy, moist and chewy.
- Milk: Full-fat whole milk is recommended. But again, use whatever you’ve on hand. This recipe is very forgivable.
- All purpose flour: Make sure to measure it correctly. Fluff up the flour in the container, use the spoon to fill the measuring cup and level the measuring cup and scrape off the excess flour using back of the of a straight knife.
- Salt: added for some flavor as we’re using unsalted butter.
- Baking soda: It is required so cookies don’t come out flat.
- Vanilla: Always use pure vanilla extract and stay away from imitation ones.
- Chocolate chips: Use your favorite brand’s milk chocolate chips or semi-sweet chocolate chips.
👩🍳Step By Step Photo Instructions
1) Take all purpose flour, salt and baking soda in a bowl and whisk it until mixed. Keep it aside.
2) In another bowl, take softened butter.
3) Beat it using a wire whisk until smooth. If using a stand mixer (with a paddle attachment) or hand mixer then skip beating only butter. Go with the next step straight away beating butter and sugar together.
4) Add white sugar and brown sugar.
5) Beat it until smooth and creamy. (about 2 minutes)
6) Add milk and vanilla.
7) Beat again until mixed.
8) Add dry flour mixture.
9) Again beat until it comes together like a dough. If doing by hand, then use a spatula and not a wire whisk.
10) Add chocolate chips.
11) Fold the chocolate chips into the dough. Cover the bowl with plastic wrap and chill the dough for 30 minutes in the refrigerator.
- Preheat the oven to 350 F or 180 C for at least 10 minutes.
- Line a cookie sheet with parchment paper or a silicone mat and keep it ready.
12) Make around 1 inch size of balls from the chilled cookie dough. Place on the cookie sheet a few inches apart from each other, because they will spread as bake.
13) Bake them for 10-12 minutes in preheated oven or until the edges look set and light brown in color and the center still looks soft.
14) Let it cool on the sheet for 5 minutes. After that, transfer them to a cooling rack to cool them completely.
💭Expert Tips
Chill the dough:
- Chilling the cookie dough is so important. Cold dough makes thick, soft, chewy cookies.
- The cookies will spread out and become thin, flat if the cookie dough is not chilled.
- If the dough is TOO cold then cookies will stay tall and mushroom-dome like shape. If you have chilled the dough for around 2-3 hours or overnight then rest the dough on the counter for 10 minutes, then roll the dough balls and bake.
Do not over bake them to keep the eggless cookies gooey and soft from the center.
🍪 Storage Instructions
- At room temperature: Once cools completely, these eggless chocolate chip cookies can be kept in an airtight container for up to one week.
- Freezing instructions:
- You can freeze the cookie dough for later use.
- Simply make balls from the cookie dough, place them on a parchment-lined baking sheet and put them in the freezer.
- Once frozen put them in a ziplock bag or airtight container. Keep them in the freezer.
- Whenever you are ready to bake just place cookie balls on a sheet, then start to preheat the oven and bake as directed (maybe a few more minutes because they are frozen).
Check Out Other Eggless Cookies
- Eggless oatmeal cookies
- Eggless snickerdoodles
- Eggless peanut butter cookies
- Eggless Nutella cookies
- Eggless gingerbread cookies
- Eggless molasses cookies
Did you try this eggless chocolate chip cookies recipe? I’d love to hear about it! Leave a review in the comment section below.
Eggless Chocolate Chip Cookies {BEST Eggless Cookies}
Ingredients
- 2 ¼ cups All purpose flour (Maida)
- 1 teaspoon Baking soda
- ¼ teaspoon Salt skip if using salted butter
- 2 sticks or 1 cup Unsalted butter soften to room temperature
- ½ cup White granulated sugar
- ½ cup Light brown sugar
- 1 teaspoon Pure vanilla extract
- ¼ cup Milk
- 1 cup Chocolate chips
Instructions
- Take all purpose flour, salt and baking soda in a bowl and whisk it until mixed. Keep it aside.
- In another bowl, take softened butter. Beat it using a wire whisk until smooth. If using a stand mixer (with a paddle attachment) or hand mixer then skip beating only butter. Go with the next step straight away beating butter and sugar together.
- Add white sugar and brown sugar. Beat it until smooth and creamy. (about 2 minutes)
- Add milk and vanilla. Beat again until mixed.
- Add dry flour mixture. Again beat until it comes together like a dough. If doing by hand, then use a spatula and not a wire whisk.
- Add chocolate chips. Fold the chocolate chips into the dough.
- Cover the bowl with plastic wrap and chill the dough for 30 minutes in the refrigerator.
- Preheat the oven to 350 F or 180 C for at least 10 minutes.
- Line a cookie sheet with parchment paper or a silicone mat and keep it ready.
- Make around 1 inch size of balls from the chilled cookie dough. Place on the cookie sheet a few inches apart from each other, because they will spread as bake.
- Bake them for 10-12 minutes in preheated oven or until the edges look set and light brown in color and the center still looks soft.
- Let it cool on the sheet for 5 minutes. After that, transfer them to a cooling rack to cool them completely.
Notes
- Chilling the cookie dough is so important. Cold dough makes thick, soft, chewy cookies.
- The cookies will spread out and become thin, flat if the cookie dough is not chilled.
- If the dough is TOO cold then cookies will stay tall and mushroom-dome like shape.
- If you have chilled the dough for around 2-3 hours or overnight then rest the dough on the counter for 10 minutes, then roll the dough balls and bake.
Trish
Halved the recipe as our first trial round as I’ve never baked without eggs and really regret my decision now! Added triple the amount of chocolate chips as a special treat for Mum & Dad as the kids were in bed early for a Friday night. Will definitely be making these again soon, especially with the cost of eggs going up <3 Thank you!
Kanan Patel
ha ha right!! even a full batch is not enough for 4 of us at home! they vanished within an hour
Mayuri
Hello,
This is by far the best recipe I have come across. My kids always ask to make these over and over again:). So thank you for sharing this wonderful recipe. However how long are these cookies good for once baked? Looking to see how long can they last sort of like expiration date.
Thank you,
Kanan Patel
These cookies stays fresh for up to a week at room temperature.