Eggless Chocolate Chip Cookies
These eggless chocolate chip cookies are soft, chewy, and irresistibly buttery. They’re quick and easy to make with simple ingredients, making them a recipe you can depend on whenever a cookie craving hits. You’d never guess they’re made without eggs!
Equipment
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 8 tablespoons (115 g) unsalted butter softened
- ¼ cup (50 g) white granulated sugar
- ½ cup (100 g) brown sugar packed
- 1 teaspoon (3 g) vanilla extract
- ¼ cup (50 g) whole milk cold, straight from the fridge
- ¼ teaspoon (1 g) baking soda
- ¾ teaspoon (3 g) baking powder
- ¼ teaspoon (1 g) salt
- 1 cup (170 g) chocolate chips I prefer to use half semi-sweet chocolate chips and half dark chocolate chunks
Instructions
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.1 ½ cups all-purpose flour, ¾ teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon baking soda
- In a stand mixer with a paddle attachment, add in softened butter, granulated sugar, and brown sugar. Cream together until smooth. I typically mix on low speed for 1 minute, scraping down the sides of the bowl halfway through.8 tablespoons unsalted butter, ¼ cup white granulated sugar, ½ cup brown sugar
- Pour in vanilla and milk. Mix together, scraping down sides of bowl as needed.1 teaspoon vanilla extract, ¼ cup whole milk
- Pour in the dry ingredients. I prefer to mix by hand with a silicone spatula. Mix until just combined and there are no streaks of flour.
- Fold in chocolate chips. Cover your cookie dough and chill in the refrigerator for at least 1 hour. You can prepare the dough the day before and let it chill overnight.1 cup chocolate chips
- Once the dough has chilled, preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- Scoop out dough with a cookie scoop (about 2 tablespoons each). Instead of rolling them into balls, I recommend making the dough into tall, cylinder shapes. This allows them to spread less and produces a thicker, bakery-style look (see the video for an example).
- Bake about 9-12 minutes on the center rack. You want the center of the cookie to be set (not doughy and gooey). Try to not overbake them! This will keep them soft and chewy and remember they will continue to bake a bit while cooling on the baking sheet.
- Remove from oven and top with additional chocolate chips. Let the cookies cool on the baking sheet about 5 minutes.
- Move to a cooling rack and let cool for an additional 20 minutes. Enjoy every bite!
Video
Notes
Use cold milk straight from the fridge. I prefer whole milk for the extra fat content. You can substitute for plain, unsweetened yogurt.
Lining your baking pan with parchment paper will help the cookies spread less.
When measuring the flour, I recommend spooning the flour into a measuring cup and leveling it off. If you have a small kitchen scale I recommend using gram measurements.
Allergy-Friendly Swaps:
To make it dairy-free: Use a vegan butter (firm block, not a spreadable kind). Use a dairy-free milk such as oat, almond, or soy milk (not coconut milk). Use DF chocolate chips.
To make it gluten-free: Use an equal amount of a gluten-free flour blend. If your flour blend does not include xanthan gum or another binder, add 3/8 teaspoon of xanthan gum. Reduce the amount of butter, using only 6 tablespoons of softened butter.
Nutrition
Calories: 203kcalCarbohydrates: 28gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 44mgPotassium: 66mgFiber: 0.3gSugar: 18gVitamin A: 193IUCalcium: 35mgIron: 1mg
Tried this recipe?Let me know how it was!