FREE e-cookbook!! "Top 10 Curry Recipes" Subscribe to download & get recipe updates

Spice Up The Curry logo

Recipe Index » Eggless Baking » Eggless Cookies Recipes » Eggless chocolate chip cookies recipe

Eggless chocolate chip cookies (Best eggless cookie recipe)

Last Updated on

Jump to Recipe Print Recipe

Eggless Chocolate Chip Cookies Recipe – The best cookie recipe made without eggs. You will not realize that it has no eggs in it. Trust me, you will fall in love with these cookies.

Eggless chocolate chip cookies | How to make best eggless cookies

After having a bite of this cookie, you won’t realize that these are eggless. I have tried cookies with eggs, so I can say that these eggless cookies are same as egg one. I have tried many different ways but this recipe works just perfect and makes best homemade chocolate chip cookies.

These cookies are rich in flavors, crunchy from outside while soft and chewy from inside. If you want more crispy cookies than bake it for few more minutes.

If you like you can add some chopped nuts like pecans, walnuts, almonds. I have not added any because I want to enjoy the chocolate chip flavor only.

During this holiday or festive season, these eggless chocolate chip cookies must appear once in my home along with some other baked goodies. Because I and dear husband just love choco chip cookies.

Eggless chocolate chip cookies | How to make best eggless cookies

As you know that chocolate chip cookies are America’s most favorite cookie. This eggless version of cookie is very easy to make that even baking beginners can also make this very successfully.

After marriage, eggless baking is my passion. And when it includes chocolate, it will be just heaven for me. Even I have incorporated it into Indian sweet chocolate peda. 🙂

In the pics above I have made half the recipe because it was only me and my husband. But the ingredients are mentioned for 16 cookies.

Check out more eggless chocolate based recipes
chocolate mousse  //  chocolate cake with ganache frosting  //  chocolate chips muffins  //  brownies  //  chocolate cupcakes

How to make Eggless Chocolate chip Cookies recipe (Step by Step Photos):

1) Preheat the oven to 350 degree F or 180 degree C for at least 10 minutes.

2) Line a cookie sheet with parchment paper or just spray with nonstick spray.

3) Take dry ingredients (all purpose flour, salt and baking soda) in a bowl. Whisk it till they incorporated and keep it aside.
Eggless chocolate chip cookies | How to make best eggless cookies

4) Take soften butter in another bowl.
Eggless chocolate chip cookies | How to make best eggless cookies

5) Beat it with wire whisk or by electric mixer till it becomes creamy and smooth.
Eggless chocolate chip cookies | How to make best eggless cookies

6) Then add both sugars (granulated and brown sugar).
Eggless chocolate chip cookies | How to make best eggless cookies

7) Again beat till it becomes fluffy (about 2 minutes).
Eggless chocolate chip cookies | How to make best eggless cookies

8) Then add vanilla extract and milk.
Eggless chocolate chip cookies | How to make best eggless cookies

9) Whisk till it gets incorporated.
Eggless chocolate chip cookies | How to make best eggless cookies

10) Add dry ingredients.
Eggless chocolate chip cookies | How to make best eggless cookies

11) Beat it until incorporated.
Eggless chocolate chip cookies | How to make best eggless cookies

12) Add chocolate chips.
Eggless chocolate chip cookies | How to make best eggless cookies

13) And fold them in. If dough looks soft and sticky than chill it into refrigerator for about 30 minutes.
Eggless chocolate chip cookies | How to make best eggless cookies

14) Now make 1 inch size balls from chilled cookie dough. Place on the cookie sheet few inches apart from each other, because they will spread as bake. UPDATE: Flatten is slightly using back of glass or bowl or use your fingers. many readers have problem that their cookies did not flatten while baking and stays mushroom like dome shaped. So they flattened the cookies slightly before baking and worked for them perfectly (see the discussion in comments below).
Eggless chocolate chip cookies | How to make best eggless cookies

15) Bake them for 10-12 minutes in preheated oven or until the edges are become golden brown.
Eggless chocolate chip cookies | How to make best eggless cookies

16) Let it cool into the sheet for 5 minutes. After that, remove it to the cooling rack to cool completely.
Eggless chocolate chip cookies | How to make best eggless cookies

This is the best eggless chocolate chip cookie I have ever tasted.

Shelf life: once cools completely, it can be kept at room temperature in airtight container up to one week.

You can freeze the cookie dough for later use. Simply make balls from the cookie dough on parchment lined baking sheet and put it in freezer. When they froze, put them in ziplock bag or airtight container. Keep them in freezer. Whenever you are ready to bake just place cookie ball on sheet and bake as directed (may be few more minutes).

Serving suggestion: Enjoy it anytime of the day with a glass of milk.
Eggless chocolate chip cookies | How to make best eggless cookies

Eggless chocolate chip cookies | How to make best eggless cookies
4.68 from 185 votes
Print

Eggless chocolate chip cookies (Best eggless cookies recipe)

The BEST and eggless chocolate chip cookies for your holidays or Christmas. 

Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Yield 16 cookies
Calories 280.6 kcal
Author Kanan

Ingredients (1 cup = 240 ml)

  • 1 cup + 2 tablespoons All purpose flour (Maida)
  • ½ teaspoon Baking soda
  • a pinch Salt , skip it if using salted butter
  • 1 stick or ½ cup Unsalted butter , soften to room temperature
  • ¼ cup White granulated sugar
  • ¼ cup Light brown sugar
  • ½ teaspoon Pure vanilla extract
  • 2 tablespoons Milk
  • ½ cup Chocolate chips

Instructions

  1. Preheat the oven to 350 degree F or 180 degree C for at least 10 minutes.
  2. Line a cookie sheet with parchment paper or just spray with nonstick spray.

Making eggless chocolate chip cookies:

  1. Take dry ingredients (all purpose flour, salt and baking soda) in a bowl. Whisk it till they incorporated and keep it aside.
  2. Take soften butter in another bowl. Beat it with wire whisk or by electric mixer till it becomes creamy and smooth.
  3. Then add both sugars (granulated and brown sugar). Again beat till it becomes fluffy (about 2 minutes).
  4. Then add vanilla extract and milk. Whisk till it gets incorporated.
  5. Add dry ingredients. Beat it until incorporated.
  6. Add chocolate chips. And fold them in.
  7. If dough looks soft and sticky than chill it into refrigerator for about 30 minutes.
  8. Now make 1 inch size balls from chilled cookie dough. Place on the cookie sheet few inches apart from each other, because they will spread as bake. Flatten is slightly using back of glass or bowl or use your fingers.
  9. Bake them for 10-12 minutes in preheated oven or until the edges are become golden brown.
  10. Let it cool into the sheet for 5 minutes.
  11. After that, remove it to the cooling rack to cool completely.

Notes

*Nutrition information is a rough estimate for 1 serving (2 cookies)

Nutrition Facts
Eggless chocolate chip cookies (Best eggless cookies recipe)
Amount Per Serving (2 g)
Calories 280.6 Calories from Fat 140
% Daily Value*
Total Fat 15.6g 24%
Saturated Fat 9.7g 49%
Cholesterol 31.4mg 10%
Sodium 103.9mg 4%
Total Carbohydrates 37g 12%
Dietary Fiber 0.6g 2%
Sugars 23.6g
Protein 1.9g 4%
* Percent Daily Values are based on a 2000 calorie diet.
Eggless Chocolate Chip Cookies Recipe - The best cookie recipe made without eggs. You will not realize that it has no eggs in it. #egglessbaking #chocolatechipcookies #cookies #baking # dessert
Pin27K
Share2K
WhatsApp
Tweet
Email
29K Shares

FREE e-cookbook!! "Top 10 Curry Recipes" Subscribe to download & get recipe updates

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Lovely cookies, I made half the amount and they were great. It’s hard to know when to take them out of the oven because you have to factor in that they will firm up a lot during cooling, so I overdid mine a bit but they were still delicious!!

    Reply

    • When it comes out from the oven it will still look too soft. But as it cools it will firm up more.
      But you are right, these cookies taste good even if it is over baked and crispy.

      Reply

  7. Thanks so much for this recipe. We have an egg allergy and always looking for good egg free recipes in our house. These turned out wonderful. I would post a pic but there’s none left for the picture lol

    Reply

  9. Hello, I asked this question for another recipe… Can I use dairy free milk instead of cows milk? My son is allergic to dairy, I can’t add nut milks either as he is allergic to nuts too!

    Thank you

    Reply

  10. These Cookies are A++ approved by my 11 year old and Delicious! He has an egg allergy and has been limited to many things! Follow the recipe exactly the way it is and you will not be disappointed. Thank you, looking forward to more recipes.

    Reply

  11. Hi Kanan,

    This recipe looks fabulous! I am planning on making the cookies for my mom’s birthday because she can’t eat eggs! I had a quick question, though. I was wondering how the baking time and temperature would differ if I were to bake it as a pizookie (pizza cookie) in a 9 inch x 9 inch metal pan.

    Reply

    • baking temperature will be same. Only baking will be more. Bake for 15-18 minutes and the check if needed more time.

      Reply

  13. Thanks for the great recipe! I ran out of eggs but I still wanted something sweet. I followed your recipe as written but just added a splash more of milk because the batter seemed a little dry and used einkorn flour. The cookies came out great! My family loved it!

    Reply

  15. I tried the recipe – but substituted the brown sugar with Normal cane sugar as I didn’t have them!
    My husband who is an egg lover loved them 🙂
    Totally yummy!
    Thank you 🙂

    Reply

  17. These cookies ( and many of your recipes) have changed the way we function. My son cant eat egg, oats or potato and for the longest time I tried and failed to make baked goods without eggs for my children. After 3 years of failing at eggless birthday cakes and cookies and brownies I found your website and every single thing I have made has been wonderful. Thank you for coming up with wonderful tasty recipie that work!

    Reply

  19. We were all craving chocolate chip cookies but were out of eggs. I really doubted they could be made without eggs but I thought I would look up a recipe and see. Found your recipe and made them tonight. They turned out great! As you said…you could never tell they were made without eggs. Delicious. Thank you.

    Reply

  23. Sooo delicious. Made it to recipe. Changed pan to muffin pan and cooking time to 20 minutes. Came out great. Thanks for recipe.

    Reply

  26. I followed this recipe perfectly..it tasted great but crumbles when you pick it up even after the cooling time…I was planning on giving them as gifts, but I just ended up wasting a lot of ingredients 🙁

    Reply

  31. Hi

    Thanks for the receipe!The cookies came out great! I have a few questions though. I have an OTG. I baked in the centre tray and kept the knob position at “lower rod on only”.Baked for 15 min at 180, the cookies had not baked.. I then increased the temp and turned the knob to “both rods and fan on” and then baked again for 15 min.. After which the cookies had a golden hue and were properly baked.
    My query was which position should the knob be kept for cookies,cakes,muffins etc. Can you help me with that?

    Thanks in advance.

    Reply

  33. I tried this recipe for the first time. The taste was great, the texture was not. My cookies came out very flat, crisp and crumbly (like you can’t even pick a whole cookie up without it falling a part). What did I do wrong?! Not cold enough? Incorrect amount of a certain ingredient? Any thoughts? I’ll have to try again.

    Thanks!

    Reply

    • that is strange. I have never faced the issue of being crumbly cookies.
      If dough is not chilled properly then cookies will spread a lot and becomes flat but not crumbly.
      did you substitute any ingredient or did you do any step differently than mentioned?

      Reply

  34. Wow! Nice recipe .. thank you 😁 I was wondering if the sugars need to be finely crushed in a mixer before adding ..

    Reply

    • if the granules are tiny then no need to grind. if it has bigger granules then you can grind and use. But it does not have to be finely crushed, coarse should work too.

      Reply

  35. When you are craving some chocolate chip cookies and don’t have any eggs in the house plus you want to enjoy a lil cookie dough on the side this is the recipe you are looking for! 🙂

    Reply

  36. Hello,

    I tried this recipe. Followed all the instructions given in the recipe. Pre heated the oven for 180 degrees n then baked and then placed the dough in the oven. Cookies flatten like you said but the centre of the cookies started turning black😣😣😣 within two minutes. Could you please suggest where I went wrong for the cookies got burnt😣😣😣

    Reply

    • 2 minutes is very short period of time. It should never get black within this short time.
      Please check your oven temperature with oven thermometer. There must be something wrong in the temperature.

      Reply

  37. The family and I wanted a dessert, so I thought~how about making one kick butt cookie and make ice cream sandwiches. I was distraught to see that not only is it late to go shopping for eggs!! Then I decided to run a separate search on baking cookies without eggs~and “Voila!” There I found this amazing soft perfect chocolate chip recipe. I didn’t freeze the cookie batter for 30 minutes, instead, I rolled out the wax paper on the cookie sheet, and used the rolling pin to spread out on large cookie sheet and baked until it was golden, I used the spatula to cut into desired slices and let it cool down~of course leaving it slightly warm to melt some ice cream. I’ll be going shopping tomorrow to purchase hard shelled chocolate and Reese chocolate shell, and let freeze for 30 minutes (or less)~for one heck of a frozen dessert! Enjoy!! Bon appetit! Guten appetit;)

    Reply

  38. These cookies are up the hook. I am a very young baker, only 13. But i bake things fairly good and my friends, family and me have completely and totally fallen in love with these cookies!! These were the first time i tried my hand at cookies and the recipe a was sincerely easy to follow. I love love love this recipe!! I even tried your double chocolate cookie recipe and loved it!!☺

    Reply

    • Not sure with oil, I have never tried it.
      But one of our readers had tried with oil and she gave feedback here. Please find Priyanka’s comment below

      Reply

  41. I made this recipe and they turned out soo good! Although I didn’t have a few things, so I used what I had. Instead of light brown sugar, I used brown sugar. I used Florida Crystal’s cane sugar instead of white sugar and I also used almond milk. They came out with a nutty flavor, and taste almost like the Famous Amous cookies with the pecans in them.

    Reply

  42. Hi
    How long do you beat the butter for with an electronic mixer? Also do you use packed brown sugar?

    Looking for to your reply ☺

    Reply

    • extract is made from real vanilla pods. While essence is artificial made with chemicals.
      You can use any, but I prefer the extract because it is real and gives better flavor.

      Reply

  44. These cookies are AWESOME!!! my son is allergic to eggs and finally i found a good chocolate chip cookie that tastes good for all of us!! thank you!!

    Reply

  45. De Best cookies ever had/made. So crispy n soft can’t bob it’s eggless. Amazing cookies love loved them. Jus that de cookies didn flatten out as the pic posted but was nice round shape though

    Reply

    • Glad to know that cookies came out good. yes many people face the same issue that cookies did not flatten. That’s why I have already updated step 14

      Reply

      • Hey, thanks i just saw it has convection mode. but it has a maximum limit of 240 degrees. will that work if i keep for a longer period of time?

        Reply

        • Please check, That max temperature is 240 degree Celsius.
          I have given two different unit measurements 350 degree Fahrenheit or 180 degree Celcius (so it is easy for Indian and US audience both)
          You have to preheat to 180 degree C for 10 minutes. Then bake as mentioned in recipe instructions.

          Reply

          • I feel so silly. I checked right after I submitted this query that it’s Celsius.
            Anyways, my first batch was a total disaster coz they were burnt, even though I followed the recipe as it is. The second batch I put in fr 5 mnts instead of 10, still they were burnt n stuck to the butter paper. Can you put a finger on what went wrong?

          • I guess you should follow your oven’s user manual for how to operate that.
            It is burned in just 5 minutes, meaning you have not anything wrong in the recipe. it is just the oven behaving differently, please check.
            FYI, always keep the tray in the center rack of the oven (not bottom or not top) for even cooking

        • If the cookies burn after only 5 minutes, try lowering the oven temperature to 160°C. If it is very warm where you live, chilling the dough for 2 hours might also help.
          Every oven behaves differently; your oven may actually be hotter than 180°C, or there might be one spot that’s very hot while everywhere else is normal. You sometimes have to try a few times to understand how the oven works.

          Reply

  47. I made 6 mini cookies out of ¼ recipe and baked in a toaster oven. Oven was preheated to 350°F, then dropped to around 315°-325°F when the cookies went in to bake (temp is controlled by a dial, so it isn’t precise). The lower temperature gave the dough time to spread and bake more evenly since mini sizes overbake easily. After about 14 minutes, I had tasty cookies that were slightly crispy on the outside and soft on the inside. They were still pretty good the next day.

    I also changed it up for a banana-oat-chocolate-chip version. I used half whole wheat flour and half toasted oat flour, increased the total amount of flour to 1¼ cups, reduced the white sugar by 25%, and replaced the milk with a very ripe, smallish banana (120 g without the peel). The resulting cookies had crispy edges with a cake-like texture in the middle. The crispiness disappeared next day and I was left with soft cookies.
    The dough was very soft and sticky before chilling, and was still a bit soft after 2 hours in the refrigerator. I shaped the dough into two batches of mini cookies. The first batch was baked at 325°F and they came out a bit flat. The second batch was chilled for another hour before baking at 350°F, and these came out domed and very cakey.
    Note for next time: chill dough until firm enough, form cookies, chill again for 30 minutes, bake at 325°F. (Basically what I did with the original chocolate chip version.)

    My current favourite recipe uses eggs and this does not replace it, but this is a great small batch alternative to satisfy a craving. It’s also perfect for my egg-allergic niece.

    Reply

    • Thank you so much for detailed review. This will help many others.
      Glad to know that recipe was helpful to you and you got success with few alternatives.

      Reply

  48. Hi,
    The recipe looks really yum, am definitely going to try it today, but I have a query.

    I wanna make a double chocolate chip cookie, that is I want the whole cookie to be Chocolaty..

    What would be the variation on the recipe?

    Thank u in advance.

    Reply

  49. I tried this first time it was a flop 2nd time was kind of ok 3rd time i followed your exact receipe and seem to be good.i tried baking cakes muffins cookies they always burn the base and uncooked in middle maybe its the oven doing all this hence i reduced the oven temp to 290-300 and baked for 10mins and removed immediately as cookie gets crunchy once cooled.thank you for the recipe and yeah this is my first reply ever in the whole internet world.

    Reply

  50. Just made these with my daughter since we were out of eggs and they came out AMAZING!

    My husband said they’re the best we ever made, and I agree.

    Thanks so much for the recipe!

    Reply

  51. Turned out perfect. This recipe is just perfect if the intructions are followed correctly and measurements are just right. Super yum. Crunchy at the edges and moist amd chewy imside. These are the best choco chips cookies i have baked at home. Thanks for sharing this recipe. I don’t find a way to share the picture of the cookies i just baked. They look so awesome. Super happy!!

    Reply

    • Turned out perfect. This recipe is just perfect if the intructions are followed correctly and measurements are just right. Super yum. Crunchy at the edges and moist amd chewy imside. These are the best choco chips cookies i have baked at home. Thanks for sharing this recipe. I don’t find a way to share the picture of the cookies i just baked. They look so awesome. Super happy!!

      Reply

  52. Hi, I’d like to try this recipe but make a cookie cake instead of individual cookies. Do you know know how long I should be bake for if making one giant cookie?

    Reply

  53. I am trying to limit (and eventually omit) animal products from our grocery list, especially chicken/egg products since they are killed and tortured in the highest quantities. These cookies are good enough to stand up to any “real/normal” chocolate chip cookie! They are my family’s favourite cookies and I think I’ve made them three times since discovering the recipe last week haha. I made them exactly as your wrote the first time – they were phenomenal. The next two times I made them with almond milk and vegan margarine instead of cow’s milk and butter, and I used dark chocolate chunks (just a chopped high-quality chocolate bar) instead of chips. I don’t know how it was possible, but they were even better! (?! Might’ve been the dark, non-dairy chocolate, which I am crazy about, and an extra sprinkle of sea salt, as one reviewer advised). I am not a cookie fiend, but I could put away 6 or 7 of these EASILY if left to my own devices! Thank you for such a great recipe, I will always use this one from now on 🙂

    Reply

  54. Was out of eggs but needed cookies. This did the trick and is so good, it is now my preferred cookie even if I am not out of eggs! I love the texture which is more tender and less cake-like than some cookies. Excellent as is, but even better with a light sprinkle of Himalayan salt on top before baking.

    Reply

  55. I had a huge chocolate chip cookie craving but I didn’t have any eggs. This recipe was excellent. I’m making another batch tomorrow because the batch I made tonight isn’t going to last long. Thank you for this recipe. Delicious!

    Reply

  56. Good recipe in a pinch, especially since I was out of eggs and no time to run out. This recipe has a very deep and rich butter taste, reminds me of Dutch butter cookies with chocolate chips, not exactly the chocolate chip cookie taste we are used to but a good substitute. Followed the recipe as written but only refrigerated for 10 minutes, they baked up perfectly with the right amount of spread. Thank you for saving my Valentine’s Day, hubby is a Cookie Monster! 😁

    Reply

  57. I had to send cookies to my kid’s school and realized I had no eggs. These are as good as my regular recipe, you really can’t tell the difference. As with my regular recipe however I baked for 10 min then turned the baking sheet around and baked for another 10 min. i also made one badge of douvle chocolate by adding 4 tbs cocoa powder. Crunchy on the outside, chewy on the inside. Do let them cool for a few minutes before taking them off the tray.

    Reply

  59. Hi Kanan

    The recipe is delicious..just that my cookies dint spread as much..i followed your exact recipe..i even pressed the cookies a bit before baking..and also refrigerated for around 40mins..wat can we do so that it spreads like your cookies in the pictures..thank you again for sharing this recipe😊

    Reply

  61. I needed an egg-free and dairy-free cookie recipe for my wife’s birthday. I found this recipe, ommitted the milk, and the cookies still came out amazing! Thank you for sharing this with us.

    Reply

  62. Thank you for eggless cookie recipe! I tried making them but only thing is mine became flat. I did not even press them. Couple of things I forgot like beating the butter and sugar well and putting the dough in the fridge to chill. Can you help me figure out the problem? But the taste was good!

    Reply

  63. Hi,
    I have been making this cookie for a few months now and it has been a hit with my 3 year old, and my entire family! I have substituted all purpose flour in the original recipe with 1 cup of whole wheat flour used to make roti, and the taste is awesome. Thank you for this simple and tasty recipe.

    Reply

  64. Delicious! I didn’t have vanilla or chocolate chips so I substituted with almond extract and butterscotch chips. Soooo yummy!

    Reply

  65. Hi,

    I tried this cookie today. It’s really awesome and my four years old kid involved himself in this cookie making process. He enjoyed doing and the taste has come delicious. This is our first baking trial and glad that all my family members liked it. Thanks much for the good recepie!

    Regards,
    Gaayathri

    Reply

  68. I made this today! I used melted butter and chopped up a chocolate bar cause I was out of chocolate chips. it was soo soo good. Thank you for sharing this amazing recipe.

    Reply

  69. I have been a vegaitarian for soo lnog and finnaly I found a good easy recipe to make cookies they tasted soo good and just saying they will be a little soft when taking out just let it cool for 20 mins and they will turnhard

    Reply

    • baking temperature is already mentioned in the recipe.
      For baking purpose, set the oven to the convection mode. For more details check your oven’s manual since every oven is different

      Reply

  73. I just made a batch and they turned out absolutely beautiful!!
    Soft and gooey yet crispy..
    Thank you for the great recipe..
    I’ll definitely be making more of these soon!!

    Reply

  75. Hi. This recipe looks awesome and I am eager to try it. Can I make it into mini cookies. If so what adjustments will I need to make re ingredients and cooking time?

    Reply

    • Sure you can make in mimi cookies.
      Baking temperature will be same but baking time will be less (can’t say the exact, you have to try and experiment)

      Reply

      • Thanks for the quick reply. I appreciate it. I forgot to ask if I could substitute butter with margarine as hubby does not like butter in anything. A similar question for substituting in cakes as well. Thanks for your time.

        Reply

        • In this cookie recipe yes you can use margarine.
          There is no universal substitute. In some recipes it works and in some it doesn’t. If you are looking for substitution in any particular cake recipe then let me which one then I can comment.

          Reply

  84. I usually always use eggs, but I didn’t have eggs and I really wanted to bake; so naturally I looked up a recipe without eggs. Oh my gosh, these cookies taste better than the ones with eggs. There’s something about them, they’re just softer and nicer to eat! Will definitely be using this recipe from now on instead of the one I used to use! 10/10 recommend!

    Reply

    • yes you can. Both are same. Only difference is Indian sugar has bigger granules while in USA it has smaller granules.

      For making cookies or cakes, we are creaming the butter and sugar till sugar is incorporated and mix completely. This process will be easy if the sugar has small granules. Bigger granules will take more whisking and arm exercise. So for that, you can grind the sugar lightly in the grinder.

      Reply

  91. I have an egg allergy so I’m always on the look out for great egg free recipes and these are by far the best cookies I’ve ever made, thank you!

    Reply

  92. Really enjoyed these thanks! Ran out of eggs and still needed cookies so these were perfect. Had to blog about it as well 😀

    Reply

  93. I just finished making these cookies and OMG. I added a halt teaspoon of cinnamon and my tastebuds were filled with such an amazing flavor! Thanks for the recipe!

    Reply

  94. This recipe was AWESOME! Before baking them I stuck a frozen Reeses Pieces in the cookie and then baked! My brother finished all of them in 5 minutes! Loved it!

    Reply

  95. Hi Kanan, can i get the measure of maida and sugar in grams please…as wuld like to try out the cookies, they look so tempting. Thks!

    Reply

  98. These were great for a quick cookie fix!! I was craving cookies and had no eggs!!! I wouldn’t call these my favorite, but they definitely fixed my craving! Plus, they were super easy to make! I cooked mine a little longer than 10 min (more about 15) They were soft and warm in the middle. Yuuuum! Thanks for the recipe!

    Reply

  99. I just made these with the 6 kids I look after,They loved them,And they turned out perfectly.We added chocolate and butterscotch chips, And scor chip. I just flattened the balls a bit with the palm of my hand,They spread out perfectly.The kids loved that they were able to eat the batter of the beaters,I will definitely make these again!!

    Reply

  100. I made these today, though I only had white chocolate so I added a dash of cinnamon and nutmeg to complement it. Such a great eggless cookie! I will be adapting this recipe a thousand ways for my egg-allergic child.

    Reply

  101. Hi!
    my cookies came out tasting absolutely great, but they never spread? I read your tip on flattening, so flatten them out a. it but even after baking they stay the same. I’m quite scared to put them in balls because of that. can you help me out on what to do?

    Reply

  103. These cookies are absolutely AMAZING. I was skeptical of the recipe without eggs but they turn out so good. I used a dark chocolate candy bar that I chopped up instead of chocolate chips, just for fun :). Thank you so much for sharing this recipe, great job!

    Reply

  104. Kanan!!!! Amazing recipe!!!!!! My Son loved it!!! Very simple nd easy yet delicious!!!! Cheers!!! ??????????

    Reply

  106. Hi Kanan,

    I am so glad I found this recipe, it looks great! I was wondering if using salted butter would make a difference other than flavoring?

    Reply

    • Yes you can use salted butter and skip the salt in the recipe.
      Not much difference in the flavor, it will be good.

      I always use unsalted butter because I want to control the salt intake in the recipe.

      Reply

  107. Wow Superb Cookies… We used to taste cookies Made with Eggs too, But I wish to give eggless cookies to my Son’s friend , I tried this Recipe..
    Delicious..

    Thanks a lot for the simple and tasty Recipe…

    Reply

  109. Absolutely delicious! I always have my doubts going into an eggless recipe, but this one surpassed my expectations! Thanks a ton!!!

    Reply

  110. HI KANAN,
    YOUR RECIPE IS AWESOME,,,,,SIMPLY DELICIOUS.MY SON AND HIS FRIENDS RELISHED THEM.
    I WAS WONDERING IF I COULD REPLACE BUTTER WITH OIL..CAN YOU ADVICE.
    THANKS,
    DEEPTI

    Reply

    • Not sure, I have never made these cookies with oil.
      I think it is not good idea. The dough will be soft. if we chill it, still it won’t get non-sticky or stiff because of oil. Butter will get slightly harden after chilling, not possible with oil.

      Reply

  113. I didn’t have any eggs or means to get eggs myself so I was ecstatic when I came across this recipe.
    I’m not an expert in baking in any way, but the batter seemed really sticky, so I thought maybe adding more flour would help make it stick less but it didn’t.
    I probably added too much or too little of an ingredient, but nonetheless they came out tasting wonderful.
    Thanks for posting this amazing recipe, and do you think you have any idea as to why the batter was so sticky?

    Reply

  116. I am in tears! These cookies smell, taste, and look just like the traditional chocolate chip cookie!!For anyone with multiple food allergies like me, this is a true delight. I urge you all to try it out!

    In my version, I used a rounded 1/4 cup of Earth Ballance spread instead of butter. (Still added salt) I also used rice milk instead of regular milk. Oh, and I love how a little extra vanilla will hide the taste of the Earth Ballance when baking.

    My iPad isn’t working right….I give this 5 stars all the way!

    Reply

  117. HI,
    These cookies came out FANTASTIC,,my son loved them .I mixed half whole wheat flour and half maida and they were lovely.
    Thanks for the delicious recipe.

    Reply

  119. I made these 3 times already and doubled the recipe and they’re deliciously chewy every time. For the chocolate chips, I like to do half white/half normal chocolate chips (semi-sweet). Eggs are not necessary to make delicious cookies! Thanks you for this recipe!

    Reply

  121. It’s awesome. I tried it 3 times. Thanks for sharing easy & tasty receipe. I used 2 t spoon coco powder. It’s taste like bourbon. Please add this tip if possible

    Reply

  123. Just baked these as I was craving cookies all day! Didn’t have choc chips in the pantry but I did have mini M&Ms…so satisfied! Possibly the best batch of cookies I’ve ever made 🙂

    Reply

  125. Hi! I have made these a bunch of times and they are always delicious but for some reason, my cookies always end up extremely flat, making them thin and crispy (which is also really good actually) but do you have any idea what I may be doing wrong? Or what I would need to adjust?

    Reply

  126. Hi Kanan,

    I tried the recipe with a slight variation. I used whole wheat four and maida 50:50. Though the cookies came out quite nice it left a kind of slight bitter after taste of the soda. Just wanted to know why?

    Reply

    • something must be wrong. I never taste the soda in these cookies.
      Have you added right amount of baking soda which is 1/2 teaspoon only?
      Or is your baking soda expired or old?

      Reply

  127. These are delicious! I made these for my son’s preschool class birthday celebration. I had to make more because my husband and son ate them all before I could take them to the preschool!! Never thought I would be able to find such great eggless chocolate chip cookies 🙂 So quick and easy too. Thank you!!!

    Reply

  129. Wow! Thank you so much for this amazing recipe Kanan. These are the best cookies ever and my family loves them. Will definitely come back to your website for more amazing recipes. 🙂

    Reply

  133. I want to make half of the receipe…. Can u please share the recipe for 8 Cookie’s….. Plz….thanks for sharing this delightful recipe with us

    Reply

  135. The ‘No-Egg’ Chocolate chip cookies came out great! I did make a slight change by substituting the white all-purpose flour with Whole Wheat flour.My husband and kids fell in love with them. This recipe is amazing and will be the only one I will ever use to make chocolate chip cookies in the future!

    Reply

  137. I just made it and it turned out great! I read the recipe slightly wrong and added baking powder (1/2 tsp) instead of baking soda (1/2 tsp). In my opinion, the texture still seems quite fine to me. Its crispy on the outside and chewy on the inside. Is that expected? 🙂

    Reply

  139. Hi Kannan…. thank you very much for this recipe, I have made cookies for 3 times now with your recipe, they turned out awesomely great each time. I made variations of how long I baked, so they turned out softer & crispier as well :). Am gonna save this recipe for lifetime 🙂

    Reply

  140. Tried this recipe…outcome ws great…loved baking this cookies….I tried to add a little of cocoa pwdr…it turned superrbb with a light Brown colour..Ma kids liked them a lottt…all thanks to u…stay blessed..☺☺

    Reply

  141. Not to be a negative Nancy or anything but this recipe led me to make pancakes… Like legitimate pancakes, haha. They came out of the oven as little pancakes, would recommend, although they don’t go so well with milk…

    Reply

  142. I just tried these (added a tsp of cinnamon and used more brown sugar than white) and OMIGOD THESE ARE THE BEST COOKIES IVE EVER MADE!!!!!! thank you so much!!!!!

    Reply

  143. Thanks for the great recipe! This was my first time making chocolate chip cookies from scratch. I substituted almond milk and added m&ms.
    They were delicious!!

    Reply

  145. Hi! Wonderful recipe, thanks for sharing. Best eggless cookies! (I dont eat eggs)
    I tried it, and my cookies were a bit crumbly. Can you please help me troubleshoot?

    Thanks!

    Reply

  146. Just made these cookies and they were great. Followed recipe exactly except I did not flatten them, I left them in a ball and made exactly 16 cookies.

    Reply

  147. Hi Kanan, thank you for the recipe and the step by step images. My son loves it. He also loved helping me make it. I made them without the chocolate chips as I didn’t hv them. It’s still wonderful. Thank you again.

    Reply

  150. I made choco chip cookies as per your recipe today and they turned out awesome. I have tried couple of other eggless recipes but never turned good. Today my daughter was so happy to be part of baking and eating the cookies later :-).
    Thanks. please keep those recipes coming.

    Reply

  151. We have made these a number of time since my son has an egg allergy. There isn’t much he can help with as far as baking so he loves when we make these and he gets to help.

    Reply

  153. Made these just now, they turned out great, just not going to slightly press them down as was suggested! Mine flattened right out and I had to cut them apart! I’ll leave them in the round balls and let them do their thing with no help from me! All in all, they are delicious and I’ll definitely make them again!

    Reply

  155. The recipe can be doubled or tripled and you’ll still get the same effect and taste? I have to make more than 16 of them and I don’t want to compromise anything!

    Reply

  156. Thanks for the recipe. They turned out delicious.
    I altered the recipe to fit my dietary needs.
    I used Palm lard and coconut sugar and they turned out great.

    Reply

  157. It comes out good but I felt butter was bit more. It was sticking on my hand and cookie spread out. Didn’t keep the same shape.

    Please suggest for less oily feeling

    Reply

    • as mentioned in the recipe, this cookies are rich and buttery. you can try with less amount of butter (start with about 1/3 cup).
      It was sticking, meaning dough was not chilled well and that’s why cookies get spreaded while baking

      Reply

  160. hi Kanan,
    My daughter made cookies using this recipe. Came out perfect. She is very happy and all encouraged by her first attempt . thank you
    rinku

    Reply

  162. Awesome cookies are made by this recipe… At my home everyone loved it and it’s easy to make also… I want to ask you one thing how can i keep cookies little soft to put ice-cream in between. Actually i want to keep ice-cream in between 2cookies. Can you please guide me how to do that.

    Reply

  165. Loved your recipe! I’m only 13 and can make them easily and my family loves them!!
    To make m&m cookies would you just add m&ms instead of chocolate chips?
    Thx!

    Reply

  166. Hi I was looking for simple Choco Chip Cookies. I came across yours. It is Very simple and tasted very good.
    I made two batches today itself as my kids loved them and wanted to have more.

    They were delicious.

    I am looking forward to try more of such recipes from your site

    Reply

  167. OMG, best chocolate chip cookies I ever made! I followed the recipe exactly and they came out perfect and yummy. My kids and I are eating on them right now. This is definitely my new chocolate chip cookie recipe. Thanks for sharing.

    Reply

  168. This recipe was great, I’m not into sweets but my boyfriend was complaining about not having any Christmas cookies! I need my chicken’s eggs for deviled eggs for my family for Christmas so I took to google and found you! Didn’t have any milk so subsituted yougurt, and didn’t have any chocolate chips so chopped up a Zagnut bar. He loves them! Thanks so much! Merry Christmas from Maine!

    Reply

  169. These cookies were great! My family’s friends came over, and they loved it! We wouldn’t have found your recipe if my sister didn’t say that she didn’t want eggs in our cookies! I may be a young age, but I can still bake 😀
    Hope you can make more awesome recipes! 😀

    Reply

  172. These cookies were as good as the cookies made with eggs. I was out of eggs and wanted to share my 10 cup cookie recipe. I added 1/2 c raisins, 1/2 c pecans, 1/2 c coconut, 1/2 cup peanut butter along with 1/2 c choc chips.Oh so good! Turned out to be 1/2 cup cookie recipe. Thanks!

    Reply

  173. Hi can I substitute maple syrup instead of vanilla extract? A relatives birthday is coming up and I would like to make the cookies then so a early response will be appreciated. Thanks in advance

    Reply

  175. So, I subbed almost everything in the recipe! The flour for gluten free pancake mix, both sugars for fructose, butter for coconut oil and milk for coconut milk… All this because I made then for my brother who’s allergic to gluten, dairy, margarine, and sugar, and of course egg! Well, more like egg yolk, anyways… It turned out delicious!!! They do NOT look like cookies though, the texture is just like angel cake, the cookie melts in your mouth, but in the most amazing possible way!! Also they’re very soft inside but in all honesty they’re awesome! Than you very much for the recipe!!!!!

    Reply

  176. THANK YOU!! Great recipe! Left them in the oven 14 minutes bec I thought they looked sift at 10 mins. Didn’t hurt them. They are crispy with just the right touch of chewy. We love them!

    Reply

  177. Thank you for sharing this awesome recipe! The cookies are so easy to make, chewy and delicious! I’ve been using your recipes for over a year now and my husband who is american approved it 🙂 Best wishes from Germany!

    Reply

  178. Amazing!

    My first time doing eggless so I have nothing to compare it to.
    I didn’t use chocolate chips, but rather raisins, coconut and cranberries.
    I didn’t put the dough to chill either.

    My bake time was 20 minutes and they were Delish!!!

    Reply

  179. hi there…my OTG is of 2900LTS. when I tried Choco chip cookies eggless… it burnt from the bottom… please guide whether I should reduce the temperature???

    Reply

  180. This recipe was amazing! I doubled it and made a “gingerbread man” style cookie, putting all the dough onto one large cookie sheet. It came out perfectly! Nice soft middle, yummy crispy edges. Thanks for an awesome recipe! Will definitely make again 🙂

    Reply

  181. My nephew is allergic to eggs and I’m always on the hunt for egg free recipes. We have tried many egg free cookie recipes and these by far are the best! Ps-phone will only let me choose 3 stars but these are 5 for sure.

    Reply

  182. This recipe came out PERFECTLY at high altitude with no adjustments. It is the ONLY recipe I’ve ever had come out without adjustments. Chocolate chip cookies are the hardest cookie to make above 5k feet so I’m thrilled to have this!!! Thank you!!! I can’t believe how beautifully they cooked up!!

    PS my rating is 5 stars but my phone isn’t accepting more than 2.

    Reply

  183. Fabulous egg-free recipe. I loved the flavor of the dough. I had to make a couple modifications based on what I had in my fridge. I didn’t have regular milk, so I used my coconut milk creamer. And I was short 1 TBSP of butter, so I substituted 1 TBSP of solid coconut oil. I definitely wouldn’t do the whole recipe with coconut oil, bot it was fine to make up the missing tablespoon. Also, I used Nestle pumpkin spice chips. But I’ll make this recipe again the next time I want chocolate chip cookies. I just discovered your blog and so many of your curry recipes look good. I’ll try some of them eventually, as vegetarian curries and dals are some of my favorite things to eat.

    Reply

  185. Thanks for sharing this recipe Kanan. I had been procrastinating for a long time on making some egg-less choco-chip cookies as I am a vegetarian and love to cook. Loved your recipe, tried this on Diwali and it was a treat! Everyone loved it! I just got butterscotch morsels yesterday, will add them too along with the chocolate morsels and see how they turn out. Thanks again for the wonderful recipe!

    Reply

  186. Hi. I have made these several times quite successfully; but I made them again, today and they turned out terribly. Did you change the amount of baking soda, because I am sure that’s what went wrong. They were super foamy in texture, and all that can be tasted is the flavor of baking soda. 2 Tablespoons of baking soda seems like too much.

    Reply

  187. I just stuck all the ingredients in one bowl and mixed them all together than stuck them in the fridge and they were
    fine why do extra when you don’t have too

    Reply

  188. Hi,
    I definitely want to try this recipe but any idea how many grams is 1 stick/1/2 cup of butter? I am from Europe and i have no idea how to measure it. Thanks a lot!

    Reply

  189. Hi Kanan,
    I tried these cookies & they tasted fabulous. So thanks for sharing.
    However I faced a problem – my cookies turned out pretty flat (I made 16 pieces) & very brittle. Plus it wasn’t crunchy as desired. Could you please guide me as to where I must have gone wrong?

    TIA

    Reply

  192. Haven’t baked these yet.
    Wanted to know if we could roll the dough and use cookie cutters for giving it a shape?
    Also can we use half n half wheat flour and plain flour?
    Am planning to bake these today. An early response would be appreciated.

    Reply

    • This recipe will not work as a cut out cookies as they will spread as you bake and they will not hold their shape.
      Yes you can use half wheat and half plain flour.

      Reply

  193. This recipe did not turn out great. The recipe calls for too much baking soda which gives the cookies a terrible taste. Sorry, i didnt like it.

    Reply

  195. I made these with gluten free flour, margarine instead of butter, dairy free chocolate chips and almond milk for a gluten free/dairy free option. They were perfect! Will be making them many more times!

    Reply

    • Glad to know that you are able to make it vegan and gluten free with this recipe.
      Thanks for the detailed feedback. It will help others who are allergic to gluten or dairy

      Reply

  196. This was my first time baking anything on my own and I found this recipe very easy, my whole family loved them and so I will use this recipe again!! Thanks

    Reply

  197. I tried these because i was out of eggs and a few co-workers don’t like eggs. I also used vanilla soy milk instead because that was all i had and they came out really great and it had a small hint of vanilla which was perfect everyone loved it. Thank you.

    Reply

  198. Just made this. My daughter loves them. I added pecans and cranberry. Best part…my daughter could eat from the mix and lick the bowl. Definitely a save!

    Reply

  199. These turned out pretty good. I didn’t have any chocolate chips so I had to use peanut butter chips, so I added some cocoa powder. I’ll definitely be trying them again with chocolate. And pressing them down a little more.

    Reply

  201. These cookies were amazing. I used self rising flour instead of all purpose because it was all I had and the cookies turned out so good. I listened to the tip and flattened them a little bit with the back of my teaspoon. My husband and children all loved these cookies and could not believe that there were no eggs in it. These cookies were chewy and moist and they also look gorgeous. I will be making these again.

    Reply

  202. The cookies turned out quite well, however they were very crisp. I was hoping for more chewy cookies. Any tips for that?

    Reply

  203. Hi again! I just made another batch of cookies and it was, as you guessed, delicious! However I had a last minute change of mind and used some honey instead of a portion of sugar( I have no history of baking..that probably wasn’t the best of ideas). The cookies turned out real good. Tasted amazing but they were really soft. The texture wasn’t as perfect as before. How do I incorporate honey instead of sugar(or a portion of it)? Also can wheat flour be used along with all purpose flour instead of only all purpose flour? Thanks in advance for your time!

    On a completely different note, I loved your kala channa and black eyed peas Gujarati recipes. My husband and I are nuts about the nutty flavor of the capsicum curry masala. You mentioned somewhere about the raw onion imparting a bitter taste. It helps if it is sautéed in a little oil before it is ground.

    Absolutely love your recipes and nowadays instead of googling for recipes I just search for them on your site! 🙂

    Reply

    • Yes, if honey is substituted, cookies will have soft texture. Because honey is liquid while sugar is not.
      Few years back, I have used honey in one my muffins recipe. But now I am not using honey in baking. Last year I was reading Ayurveda book, And I came to know that honey becomes toxic when it is heated up. One should always consume honey in raw form. Since then I use honey in smoothies and milkshakes only not in baking. If you want you can google it how to substitute honey for sugar.
      Yes you can use whole wheat flour in any recipe. But the texture will slightly different. Baking goods made with all purpose flour is more lighter and softer. While made with whole wheat are dense and heavy.
      Good to hear that you are enjoying the recipes. Thanks for the onion tip, it will be helpful.

      Reply

  204. I tried this recipe and it worked perfectly.. Now I found my cookie recipe I can recommend it for others to use. ;p

    Reply

  205. Never in a million years I thought I would have tried baking with no eggs. But I forgot the eggs is How I came to use this recipe. I simply love it. I have tried the muffin as well

    Thank you Kanan…I have repost the recipe to my blog with links to your website . and share on facebook. Im truly a convert

    Reply

  208. These are incredible! I recently developed an allergy to eggs, amoung many other things, and these are my savior! To mine I added a big ol’ spoonful of coco powder for double chocolate cookies. Chocolate craving cured!! Thank you so much for this!

    Reply

  211. Theses were quick and perfect!…..My mix was a little thin so they spread just a bit but they were just thin and crisp enough…I’m glad the milk was in the cookie cause they went before I could get a glass!…Great cookie…Thanks

    Reply

  214. I had a craving for something sweat and found this on the web. I’m out of eggs and milk so this was perfect. Just pulled your cookies out of the oven. The only thing I changed was using 1/2&1/2 instead of milk because I’m out of milk. These are fantastic. I don’t bake but made these anyway. Following your instructions made it easy even for a 50 year old mechanic. The only problem is as I mentioned before, I’M OUT OF MILK! lol

    Reply

  215. Perfect recipe! I baked cookies for the first time, and the output couldn’t have been any better. Thank you for suggesting using milk as a substitute for eggs. The cookies turned out great! Keep posting many more eggless baking recipes 😉

    Reply

  216. I want to start my small business of home made eggless cookies and chocolates. So pls help for all and I am in search for good recipes also.

    Reply

  217. Hi. I made these cookiees for a class project with my mom and my class loved them. We followed all the steps and they came out perfectly. This made my mom want to make them just for a snack. I just wanted to tell you that I am a 12 year old girl that appreciates that you had helped me make great chocolate chip cookies from scratch that I loved making and everyone enjoyed it. Ecspecially my teachers. Thank you so much. From me and my mom. 🙂

    Reply

  218. I made these cookies but I melted the butter in the micro wave before adding it to the mixture. And I didn’t refrigerate for 30 mins instead I did for ~15 mins is that necessary? Cuz they turned out flat and were very crumbly thanks for the recipe!

    Reply

    • Thanks for the constructive feedback.
      We are chilling the dough, so while we bake cookies, it do not spread out too much and cookies will hold their round shape

      Reply

  220. I have made these cookies three times now, and they have always turned out amazing! Milk chocolate chips work the best for me.

    Reply

  223. Ok so I tried this recipe and it turned out great and my wife loved it. I messed up though, I didn’t add the two table spoons of milk, but the one thing I did notice is that they didn’t get the dome shape like what others were experiencing. The good news is that they looked fantastic, smelled amazing and my wife said that they tasted great too! So my mess up could potentially be some one else’s gain!

    Reply

    • Great to know that cookies came out good. Thanks for the detailed feedback.
      So if anyone having dome shaped issue, they can try eliminating milk from the recipe. Hope that helps someone else.

      Reply

    • It has raw all purpose flour in it. I would say dry roast the flour on low-medium flame for 5 minute with stirring constantly. It will get rid of the raw edge of flour and it is safe to consume. Then use in the recipe.

      Reply

  226. Is it necessary to use the 2 different types of sugar?.. Would normal sugar, as the same measurement as both, do the same job?

    Reply

    • You can use same amount of regular sugar instead of brown. But traditionally brown sugar is added in chocolate chip cookies for color and taste.
      taste will be slightly different without brown sugar

      Reply

  229. I have an order for an egg free giant cookie cake. Do you think this recipe will hold up to a large size??

    Reply

  230. Hii..

    Thanks for al ur recipes..

    I hv a question. In chocolate chip cookie y is that u didn’t add yogurt and added butter?? N y in chocolate cookie u added yogurt??

    How does yogurt help in baking cookie n cake?

    Reply

      • Thanks for the reply kanan..and making me understand abt yogurt n baking.:-)

        I like crispy one’s.. N I love chocolate

        So can I make double chocolate without yougurt? N shud I use some other ingredient like milk or butter to compensate for consistency? Or Shall I just go ahead with it?

        Reply

  231. Hi Kanan,
    I tried baking these today and followed the recipe exactly but mine still turned out dome shaped, any idea where I’m going wrong? Do I need a little more butter?
    Also just wanted to check that baking soda is what we in London call soda bicarbonate? We also have baking powder but I think you mean soda bicarb.

    Reply

    • Many readers have issue with dome shaped cookies. I already have updated the step number 14. Not sure the exact reason, I never faced this issue for these cookies.
      Yes baking soda is same as soda bicarbonate.

      Reply

      • So I tried them again as it was really irritating me that they didn’t turn out like they’re supposed to, this time they are much better. Only thing I changed was oven temp, I reduced it to 150 and it seemed to give them more time to spread. Thanks for the recipes.

        Reply

        • Reducing oven temp 150 degree C works for you . This might work for others as well. Hope that this tip may help others who are having the same issue. Thank you Snehal for the detailed feedback

          Reply

  232. Hello Kanan May 27, 2015

    I tried the Eggless chocolate chip cookies recipe for the third time. This time I only took 1 cup of flour instead of 1 cup plus 2 tbsp. I did pre heat the oven at 350 F and then lowered it to 315 F and baked it for 14 minutes. I didn’t have to flatten them. They came out fine but are buttery in taste. Do you think I over beat the butter and sugar that’s why they are buttery in taste? My cookie dough had yield 20 cookies.
    Please let me know.
    Thank You
    Charu Gohel

    Reply

    • Nope, over-beating does not make cookies more buttery. Cookies made with butter will have buttery taste.
      Not sure what do you mean by buttery taste? was it greasy? meaning you hands get greasy while eating it? if so then its the issue, otherwise of course cookies will have slight buttery taste

      Reply

      • No my hands were not greasy while eating them. I think it’s just me that felt buttery in taste. My children and their friends loved it. I had dome shaped issue for the first two times. Third time when I tried it I made sure the dough was not stiff and baking it at 315 F gave them time to spread slowly. Thank You for your wonderful recipe and all the feed back to the comments.

        Thank You
        Charu Gohel

        Reply

        • Ok, good to know. I see other reader also reduce the oven temp and it worked for dome shaped issue.
          So this is tried and tested method to solve the issue for many. Thanks for the detailed feedback, it will help many others.

          Reply

  233. The best guidelines for making cookies. . Well I don’t eat eggs and your step by step method of explaining was so easy for a first time cookie maker like me … I totally enjoyed and the cookies tasted yummy. .. thx u :*

    Reply

  234. This is the first time I have made cookies. The cookies look exactly like the ones in the photos and taste just as you’ve described them, crunchy on the outside and chewy on the inside! Loved the recipe now if you’ll excuse me I have to get back to my tin of delicious cookies 🙂

    Reply