Description
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These eggless chocolate chip cookies are soft, chewy, and full of melty chocolate — perfect for those with egg allergies or when you’re simply out of eggs. No compromise on texture or taste.
Ingredients
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1 cup (226g) unsalted butter, softened
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¾ cup (150g) granulated sugar
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¾ cup (150g) light brown sugar
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2 tsp vanilla extract
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¼ cup (60ml) milk (or plant-based milk)
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2¼ cups (280g) all-purpose flour
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½ tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1½ cups (270g) semi-sweet chocolate chips
Instructions
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In a large bowl, cream the softened butter with both sugars until light and fluffy (2–3 minutes).
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Add vanilla extract and milk. Mix until fully combined.
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In another bowl, whisk together flour, baking soda, baking powder, and salt.
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Gradually stir the dry ingredients into the wet mixture until just combined.
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Fold in chocolate chips until evenly distributed.
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(Optional) Chill dough for 30 minutes for thicker cookies.
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Scoop tablespoon-sized portions onto the sheet, leaving space between cookies.
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Bake for 10–12 minutes until edges are golden and centers still slightly soft.
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Cool on baking sheet for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: eggless chocolate chip cookies recipe, no egg cookies, chocolate chip cookies without eggs, egg-free baking