Eggless Chocolate Chip Cookies Recipe

There’s something magical about biting into warm, gooey Eggless Chocolate Chip Cookies that taste every bit as nostalgic as the classic version. You get all that rich, buttery goodness and those irresistible puddles of melty chocolate, without a single egg required! Whether you’re baking for someone with an egg allergy or just ran out (we’ve all been there), this simple recipe ensures you never miss out on your favorite homemade treat. Get ready to embrace chewy centers, golden edges, and every bit of cookie bliss—these Eggless Chocolate Chip Cookies are destined to be your new go-to dessert!

this Recipe

Ingredients You’ll Need

All you need are a handful of kitchen staples to whip up truly memorable cookies. Each ingredient in this recipe works its magic—think crisp edges, gooey middles, and a flavor that rivals any bakery’s best!

• Unsalted Butter (1/2 cup, softened): Brings richness and helps create that tender, melt-in-your-mouth crumb.
• Granulated Sugar (1/2 cup): Adds sweetness and helps the cookies spread to just the right thickness.
• Brown Sugar (1/4 cup): Gives your cookies a hint of caramel-like flavor and a touch of chewiness.
• Milk (1/4 cup, dairy or non-dairy): Replaces eggs to bind the dough together and keep everything moist.
• Vanilla Extract (1 teaspoon): Deepens the overall flavor and brings out the best in chocolate.
• All-Purpose Flour (1 1/4 cups): Provides structure and helps achieve that perfect cookie shape.
• Baking Soda (1/2 teaspoon): Supports the rise and gives cookies a slightly puffy bite.
• Salt (1/4 teaspoon): Balances sweetness and makes the chocolate pop.
• Semi-Sweet Chocolate Chips (3/4 cup): Pools of gooey chocolate in every bite—need I say more?

How to Make Eggless Chocolate Chip Cookies

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C); this helps your cookies bake evenly for that irresistible softness. Line a baking sheet with parchment paper so you don’t have to fight for every last cookie crumb when it’s time to release them.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, combine your softened butter, granulated sugar, and brown sugar. Use a hand mixer or a wooden spoon to beat until the mixture turns fluffy and lighter in color. This essential step gives Eggless Chocolate Chip Cookies their signature airy bite.

Step 3: Stir in the Milk and Vanilla

Add the milk and vanilla extract right into your creamed butter and sugar. Stir until everything is smooth and well-blended—the milk is your secret egg substitute here, ensuring the dough holds together beautifully!

Step 4: Whisk the Dry Ingredients Separately

In another bowl, combine flour, baking soda, and salt. Give them a good whisk so each leavening agent is dispersed throughout and you avoid any little salty or baking soda pockets in your perfect cookies.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to your wet mixture, stirring just until everything comes together. You don’t want to overmix—just go until you no longer see streaks of flour. Your Eggless Chocolate Chip Cookies dough should already smell amazing.

Step 6: Fold in the Chocolate Chips

Gently fold in the semi-sweet chocolate chips so they’re evenly distributed. If you’re a fan of even more chocolate, toss in a few extras for good measure—the cookies will thank you.

Step 7: Scoop and Space the Dough

Use a tablespoon or a small cookie scoop to drop rounds of dough onto your prepared baking sheet, spaced about 2 inches apart. This spacing gives your cookies room to spread into those classic round shapes.

Step 8: Bake to Perfection

Bake for 10 to 12 minutes until the edges of the cookies are golden brown and the centers still look just a bit underdone. That’s the key to keeping them chewy! Let the cookies sit on the sheet for 5 minutes before you transfer them to a wire rack to cool fully—if you can wait that long!

How to Serve Eggless Chocolate Chip Cookies

Garnishes

For a little something extra, sprinkle the tops with flaky sea salt right after baking. That pop of salt enhances the chocolate and balances the sweetness for gourmet-style Eggless Chocolate Chip Cookies in your own kitchen.

Side Dishes

Pair your cookies with a tall glass of cold milk (dairy or non-dairy both work) for the ultimate classic combo. They’re also delightful alongside fresh berries or even sandwiched with a scoop of vanilla ice cream for an extra-special treat!

Creative Ways to Present

For fun gatherings, serve your Eggless Chocolate Chip Cookies stacked high on a cake stand, or package a few in cellophane bags tied with ribbon as heartfelt edible gifts. You can even crumble them over yogurt, pudding, or ice cream for a crunchy, chocolatey topping.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Eggless Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to 4 days, but honestly, they rarely last that long in my house.

Freezing

These cookies are fantastic to freeze! Layer the cooled cookies between sheets of parchment in a freezer-safe container, or freeze balls of raw dough to bake fresh anytime. Both versions will keep wonderfully for up to two months.

Reheating

If you’d like to recreate that fresh-from-the-oven magic, pop a cookie in the microwave for 8–10 seconds. It’ll turn soft and gooey as if you’d just baked it! Frozen cookies defrost quickly at room temperature, or you can give them a warm-up in a low oven for 3–5 minutes.

FAQs

Can I make Eggless Chocolate Chip Cookies vegan?

Absolutely! Just be sure to use plant-based butter and dairy-free chocolate chips, along with your favorite non-dairy milk. You won’t miss out on any flavor or texture.

Why do my cookies spread too much?

Cookies can spread if your butter is too soft or if the dough is too warm. Chill the dough for 30 minutes before baking for thicker, bakery-worthy cookies every time.

What’s the best way to get chewy cookies?

Chewiness comes from the brown sugar and not overbaking. Take the cookies out when the edges are set but the centers still look slightly underdone—perfection as they cool!

Can I add nuts or other mix-ins?

Definitely! Chopped walnuts, pecans, or even dried fruit like cranberries are all great additions. Fold them in with the chocolate chips for a custom twist on Eggless Chocolate Chip Cookies.

How do I prevent my cookies from being too dry?

Measure your flour carefully and avoid overmixing the dough. If they’re still a bit dry, try adding an extra tablespoon of milk next time for that irresistibly soft texture.

Final Thoughts

If you’ve ever needed a quick, delicious treat or just wanted to share a classic cookie that everyone can enjoy, these Eggless Chocolate Chip Cookies will quickly become your new favorite recipe. They’re easy, inviting, and packed with chocolatey love in every bite. Give them a try—I promise you’ll want to bake these again and again!

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