These cookies have crispy edges and have a soft, chewy center. You can make crispy cookies if that is your preference by just leaving them in the oven a bit longer.
This is a simple straightforward recipe. No weird ingredients!
Classic chocolate chip cookies always hit the spot for a cookie craving. I’ve been baking and experimenting with eggless baking since high school and this recipe is always a hit.
Why you will love this recipe
Simple ingredients | No fancy ingredients needed! No flax egg either!
Quick to prepare | Ready in under 30 minutes without a great deal of active time.
Vegetarian, vegan, and gluten-free | Suitable for all diet types
Ingredients for Eggless Chocolate Chip Cookie Recipe
Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post.
All-purpose flour: All-purpose flour provides the structure and bulk to the cookies. It contains gluten, which helps bind the ingredients together and gives the cookies a chewy texture.
Baking powder and Baking soda: These leavening agents are essential in eggless baking. Baking powder and baking soda create a rise in the cookies, making them light and fluffy. The combination of both is often used to ensure the cookies have the right amount of lift.
Butter: Butter adds moisture, richness, and flavor to the cookies. I used salted butter.
Remember to take cold butter out of the fridge. You need softened butter for this recipe.
Salt: Salt enhances the overall flavor of the cookies and helps balance the sweetness of the sugars and chocolate chips.
Light brown sugar and white sugar: The combination of brown sugar and white sugar provides sweetness and contributes to the cookies’ texture. Brown sugar contains molasses, which adds moisture and a subtle caramel flavor to the cookies.
Vanilla extract: Vanilla extract enhances the cookies’ flavor, adding depth and warmth to the overall taste.
Chocolate chips: I like to use a lot of chocolate chips so I use 1 cup! If you want less start with ½ cup or ¾ cup and see how the dough looks to you.
For variation add in peanut butter chips or white chocolate chips.
Whole milk: In an eggless recipe, whole milk can be used to add moisture to the dough. It also helps bind the ingredients together, creating a cohesive dough.
Some other reasons I like using milk in cookies:
- Whole milk contains fat and proteins, which contribute to a richer and creamier flavor
- Adds moisture to the cookies, resulting in a softer and more tender texture.
- Fat in whole milk can help with browning, giving the cookies a golden color.
- It helps give a slightly crisp edge while maintaining a soft and chewy center.
- Soften the butter
I like to cut the butter stick into slices and leave it on the countertop for atleast 1 hour. Depending on where you live, the temperature in your kitchen, etc. it could take anywhere from 1-1 ½ hours.
- Measure ingredients
I like to measure out all ingredients and keep them ready. Once you start making the dough it goes quick and since you took time to measure ahead of time you can avoid making mistakes.
Tips for measuring out flour
➜ Use the Right Measuring Tools: Use dry measuring cups specifically designed for dry ingredients like flour. These cups typically come in standard sizes like 1 cup, 1/2 cup, 1/3 cup, and 1/4 cup.
➜ Spoon the Flour into the Measuring Cup: Gently spoon the flour into the measuring cup. Avoid scooping the cup directly into the flour, as it can lead to a packed and uneven measurement.
➜ Level the Flour: After spooning the flour into the measuring cup, use a straight edge, like the back of a knife or a spatula, to level off the excess flour from the top of the measuring cup. The surface of the flour should be flat and even with the rim of the cup
Alternative and Easiest I Think!: Use a Scale: For even more precise measurements, you can use a kitchen scale to weigh the flour and other ingredients.
3. Combine dry ingredients
Mix together all purpose flour, salt, baking soda, and baking powder in a bowl so it is ready to go.
How To Make Chocolate Chip Cookies Without Eggs
➜ Cream together butter and sugars: In a mixing bowl, cream together the butter, brown sugar, and white sugar until light and fluffy.
It will take a few minutes, about 3-4 on medium speed.
➜ Add extract: Mix in the vanilla extract.
➜ Dry ingredients and milk: Gradually add the dry ingredients to the butter-sugar mixture, alternating with the whole milk until you form a smooth dough.
➜ Chocolate chips: Last, fold in the chocolate chips until evenly distributed.
➜ Chill: Cover dough and chill in refrigeration for 45 minutes.
➜As it gets closer to the 45 minute mark:
- Make sure to line a cookie sheet with parchment paper.
- Preheat oven to 360F
- Get out your 2 inch cookie scoop
➜After dough is chilled:
➜ Scoop cookie dough: Using a cookie scoop (2 inch) drop dough onto parchment paper lined baking tray.
➜ Bake for 11-13 minutes. The bottoms will be golden brown and you’ll notice browning at the edges.
Keep an eye on the first batch since every oven is different. In my oven, the 12 minute mark is when they are brown around the edges and soft and chewy. At 13 minutes they are browned all over and and very slightly crisper.
Once baked remove from oven. They will look a bit puffy.
You can let them cool as is or I like to take two oven mitts and tap the pan on the countertop. This helps them settle in and flatten out. Depending on how they look, I count to 30-50 times and then just let them cool completely.
Key steps for making the eggless chocolate chip cookies:
➜ Make sure to soften the butter! I usually cut the butter as pictured above and leave on the counter for 1 hour at least. Don’t skip this step as butter temperature is key. If you need some ways to quicken the process here is a link.
➜ Use both types of sugars: I have used a combination of brown sugar and white sugar because it definitely elevates the flavor and texture! The molasses in brown sugar adds moisture and adds a chewy texture.
➜ Keep an eye on time: don’t over bake, these may look a little underdone but they continue to cook after taking them out. Give them time to cool down and set.
➜Cool Completely: Allow the cookies to cool completely on a wire rack before storing them. If you store warm cookies, they may release steam and become soft or soggy
➜Airtight Container: Store the cooled cookies in an airtight container.
➜Layering and Separation: If you need to stack the cookies in the container, place parchment paper or wax paper between the layers to prevent them from sticking together.
➜Room Temperature: Chocolate chip cookies are best stored at room temperature in a cool, dry place.
If you want to store cookies for an extended period, consider freezing them.
Place the cookies in a single layer on a baking sheet and freeze until solid.
Then transfer them to an airtight container or freezer-safe bag, separating the layers with parchment paper.
Frozen cookies can last for several weeks. To thaw, simply let them sit at room temperature for a few hours or warm them up in the oven.
If your cookies have lost some of their freshness, you can refresh them by warming them in the oven for a few minutes.
Place the cookies on a baking sheet and heat in a preheated oven at 350°F for about 3-4 minutes. Keep an eye on them to prevent over-baking.
FAQs and Substitutions
I’ve tried and tweaked the recipe over the years and I always find this version to be one of the easiest and requiring the least amount of ingredients.
Can I make the eggless chocolate chip cookies without brown sugar?
If you do not have brown sugar, you can make these without them. They will turn out crispier as they will be missing the moisture the brown sugar provides.
I do recommend using the blend of brown and white sugar. Brown sugar adds to the texture and flavor of the cookie. It just isn’t the same flavor without it!
Is the eggless chocolate chip cookie dough edible?
If you are a fan of eating chocolate chip cookie dough you are in luck! Since these do not have raw eggs you can safely eat the eggless cookie dough 🙂
Have you tried this eggless chocolate chip cookies recipe? If so, I would greatly appreciate it if you could leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, please tag me so I can see your creation. Thank you for your support!
Best Eggless Chocolate Chip Cookies
- 1 stand mixer
- 1 Baking sheet
- 1 parchment paper sheet
- 1 spatula
- 1.5 cups all purpose flour 195g
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 1/2 cup light brown sugar 82g
- 1/4 cup sugar 52g
- 1 cup chocolate chips 158g
- 2 tsp vanilla extract
- ¼ cup milk
- 1/2 cup salted butter allow time to come to room temperature
- Soften butter: cut the butter stick into slices and leave it on the countertop for atleast 1 hour. Depending on temperature in your kitchen it can take 1-2 hours.
- Measure out dry ingredients: In a bowl, combine the dry ingredients: flour, baking powder, salt and baking soda.
- Line a cookie sheet with parchment paper.
Making the cookies
- Cream together butter and sugars: In a mixing bowl, cream together the butter, brown sugar, and white sugar until light and fluffy.It will take a few minutes, about 3-4 on medium speed.
- Extract: Then add in the vanilla extract. Mix to combine.
- Dry ingredients and milk: Gradually add the dry ingredients to the butter-sugar mixture, alternating with the whole milk until you form a smooth dough.
- Chocolate chips: Last, fold in the chocolate chips until evenly distributed.
- Chill: Cover dough and chill in refrigeration for 45 minutes.
- Preheat oven to 360F
- Scoop dough: Remove dough from fridge and scoop out onto baking sheet using a 2 inch cookie scoop.
- Bake: Bake for 11-13 minutes.
- Once baked remove from oven. They will look a bit puffy. The bottoms will be golden brown.You can let them cool as is or I like to take two oven mitts and tap the pan on the countertop. This helps them settle in and flatten out. Depending on how they look, I count to 30-50 times and then just let them cool completely before enjoying them so they set up!