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Eggless chocolate chip cookies on a baking sheet.
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5 from 6 votes

Best Eggless Chocolate Chip Cookies

Eggless chocolate chip cookies! Whether you don't eat eggs, ran out of eggs or have egg allergies, this recipe shows you how to make the best chocolate chip cookies without eggs!
Prep Time45 minutes
Cook Time12 minutes
Total Time48 minutes
Course: Dessert, Snack
Cuisine: American
Diet: Vegetarian
Keyword: eggless baking, eggless chocolate chip cookie, eggless chocolate chip cookies, eggless edible chocolate chip cookie dough
Servings: 13 cookies
Calories: 235kcal
Author: Shilpa Joshi

Equipment

  • 1 stand mixer
  • 1 Baking sheet
  • 1 parchment paper sheet
  • 1 spatula

Ingredients

  • 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

Instructions

Preparation

  • 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.
    Stick of butter cut into cubes.
  • Measure out dry ingredients: In a bowl, combine the dry ingredients: flour, baking powder, salt and baking soda.
    Flour, corn starch, baking soda, salt in a gray bowl
  • 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.
    Butter, brown sugar and white sugar beaten until creamy in steel bowl
  • 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 chip cookie dough in gray bowl
  • Chocolate chips: Last, fold in the chocolate chips until evenly distributed.
    Egg free chocolate chip cookie dough.
  • 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.
    Scoops of cookie dough on a baking sheet.
  • 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!
    Baked eggless cookies on a cookie sheet.

Notes

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. 
➜ 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.

Nutrition

Calories: 235kcal | Carbohydrates: 32g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 243mg | Potassium: 76mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 223IU | Vitamin C: 0.01mg | Calcium: 31mg | Iron: 1mg