Eggless Chocolate Cookies | How to make Eggless Chocolate Cookies

By Archita Sinha  |  7th Oct 2016  |  
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  • Eggless Chocolate Cookies, How to make Eggless Chocolate Cookies
Eggless Chocolate Cookiesby Archita Sinha
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About Eggless Chocolate Cookies Recipe

During this holiday or festive season, these eggless chocolate chip cookies must appear once in my home along with some other baked goodies.

Eggless Chocolate Cookies is a popular aromatic and delicious dish. You can try making this amazing Eggless Chocolate Cookies in your kitchen. This recipe requires 45 minutes for preparation and 10 minutes to cook. The Eggless Chocolate Cookies by Archita Sinha has detailed steps with pictures so you can easily learn how to cook Eggless Chocolate Cookies at home without any difficulty. Eggless Chocolate Cookies is enjoyed by everyone and can be served on special occasions. The flavours of the Eggless Chocolate Cookies would satiate your taste buds. You must try making Eggless Chocolate Cookies this weekend. Share your Eggless Chocolate Cookies cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Archita Sinha for inputs. In case you have any queries for Eggless Chocolate Cookies you can comment on the recipe page to connect with the Archita Sinha. You can also rate the Eggless Chocolate Cookies and give feedback.

Eggless Chocolate Cookies

Ingredients to make Eggless Chocolate Cookies

  • all purpose flour (Maida) 1 cup + 2 tbsp
  • baking soda 1/2 teaspoon
  • Salt a pinch, skip if you are using salted butter
  • Unsalted butter 1/2 cup, softened at room temperature
  • Granulated sugar 1/4th cup
  • Light Brown sugar 1/4th cup
  • Vanilla extract 1/2 teaspoon
  • Milk 2 tablespoons
  • Chocolate Chips 1/2 cup

How to make Eggless Chocolate Cookies

  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.
  3. Take dry ingredients (all purpose flour, salt and baking soda) in a bowl. Whisk it till they are incorporated and keep it aside.
  4. Take soft butter in another bowl.
  5. Beat it with wire whisk or by electric mixer till it becomes creamy and smooth.
  6. Then add both sugars (granulated and brown sugar).
  7. Again beat till it becomes fluffy (about 2 minutes).
  8. Then add vanilla extract and milk.
  9. Whisk till it gets incorporated.
  10. Add the dry ingredients.
  11. Beat it until incorporated.
  12. Add choco chips.
  13. And fold them in. If dough looks soft and sticky then chill it in the refrigerator for about 30 minutes.
  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 they bake. UPDATE: Flatten it slightly using back of glass or bowl or use your fingers.
  15. Bake them for 10-12 minutes in preheated oven or until the edges become golden brown.
  16. Let it cool on the sheet for 5 minutes. After that, remove it on the cooling rack to cool completely.

My Tip:

Shelf life: once cooled 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 freeze, 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).

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