Eggless Chocolate Chip Cookies | How to make Eggless Chocolate Chip Cookies

By Swapna Sunil  |  6th May 2016  |  
4.8 from 4 reviews Rate It!
  • Eggless Chocolate Chip Cookies, How to make Eggless Chocolate Chip Cookies
Eggless Chocolate Chip Cookiesby Swapna Sunil
  • Prep Time


  • Cook Time


  • Serves





About Eggless Chocolate Chip Cookies Recipe

Deliciously unbeatable chocolate chip cookies made with a combination of brown and white sugars are perfect for snacking and stacking. I like my cookies a little chewy and soft in the middle while the edges are caramalised and crunchy. These serve the need very much. Good for dunking in the milk too, so what else could be perfect for Mothers with picky little eaters?

Eggless Chocolate Chip Cookies

Ingredients to make Eggless Chocolate Chip Cookies

  • all purpose flour: 1 cup + 2 tbsp
  • baking soda: 1/2 tsp
  • Salt: a pinch, avoid it if using salted butter
  • Unsalted butter: 1/2 cup or 1 stick, softened to room temperature
  • Granulated sugar: 1/4 cup
  • Light brown sugar: 1/4 cup
  • Milk : 2 tablespoon
  • Vanilla extract: 1/2 teaspoon
  • Chocolate chips: 1/2 cup
  • Pecan or walnuts: 1/2 cup (for an extra cruch and it's absolutely optional)

How to make Eggless Chocolate Chip Cookies

  1. Preheat the oven to 350 degree F or 180 degree C for at least 10 minutes. Line a cookie sheet or baking tray with parchment paper.
  2. Take the dry ingredients all purpose flour, salt and baking soda in a bowl. Whisk/Sift it till they are well incorporated and keep it aside.
  3. Take the soften butter in another bowl. Beat it with a wire whisk or an electric mixer till it becomes creamy and smooth.Then add both sugars (white and brown sugar). Again beat till it becomes fluffy for about 2 minutes.
  4. Next, add vanilla extract and milk. Whisk till it gets incorporated and add the dry ingredients. Beat it until it is incorporated well. Add the chocolate chips and fold them in.
  5. If the dough looks soft and sticky then let it chill it in the refrigerator for about 30 minutes. Now make golf size balls from the chilled cookie dough or use an ice cream scooper for the perfect precision. 
  6. Place them on the cookie sheet with a few inches apart from each other as they spread while baking.
  7. Bake them for 8-10 minutes in a preheated oven or until the edges turn golden brown. Let them cool on the sheet for 5 minutes. Then place them on the cooling rack to cool completely.
  8. Once they are completely cooled stack them in an air tight container. Enjoy them with a cup of milk/ tea/ coffee.

My Tip:

Use the butter softened at room temperature. Do not over bake as they crisp up further more once cooled. Leave atleast an inch gap between each cookie as they spread while baking.

Reviews for Eggless Chocolate Chip Cookies (4)

Saranya Santhosh5 months ago

I made it, easy to make and delicious, thanks

Sougat Agrawal7 months ago

Thanks for this recipe!!

Alka Munjal2 years ago

so yummmmmmmmmm

Harsam Singh2 years ago