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The ?Best Eggless Chocolate Chip Cookies

Nandita Shyam
30 minutes
Prep Time
12 minutes
Cook Time
24 People
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ABOUT The ?Best Eggless Chocolate Chip Cookies RECIPE

This recipe or the delightful chocolate chip cookie is adapted from Anna Olsen's book, Back to baking. In this recipe, the basic brown sugar cookie dough is used as a base for the chocolate chip cookie. I have made a few modifications to make the cookies a little crisp as We love our cookies to have a bit of a crunch.

Recipe Tags

  • Egg-free
  • Easy
  • Kids Recipes
  • Baking
  • Basic recipe
  • Egg Free

Ingredients Serving: 24

  1. Unsalted butter- 8tbsp, at room temperature
  2. Icing sugar- 1/2 cup
  3. Brown sugar- 1/4 cup
  4. Vanilla extract- 1 tsp
  5. Milk- 1-1/2 tbsp
  6. All purpose flour- 1-1/4 cup or 320ml (measured after sifting thrice)
  7. Corn starch- 2 tbsp
  8. Baking soda- 1/2 tsp
  9. Salt- a large pinch
  10. Semi sweet Chocolate chips- 3/4 cup


  1. Cream the butter, icing sugar and brown sugar till fluffy. Add the vanilla extract and milk and whisk some more and keep aside.
  2. Sift the all purpose flour along with the corn starch, baking soda and salt.
  3. Add the flour mixture to the butter and sugar mixture and mix well.
  4. Stir in the chocolate chips and mix till well combined.
  5. Wrap the dough in a cling film and chill in the refrigerator for 30 min.
  6. Scoop a table spoons of the chilled dough and shape them into balls. Flatten them slightly between your palms and place them 2 inches apart on to the parchment lined baking sheet.
  7. Bake the cookies in a pre-heated oven at 180 degrees for 10-12 or till the undersides are brown.
  8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  9. These cookies can be stored in air tight containers for upto two weeks.

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divya goel
divya goel   Sep-07-2017

Hi....I have tried these cookies 2-3 time...dey turn out to be great....dey vanish in no time from my home... thank u for d lovely recipe

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