These are the BEST eggless chocolate chip cookies ever! These egg-free cookies are soft, chocolatey, large, and chewy! And they're ready in 30 minutes!
There is nothing as delicious and satisfying as a soft and chewy chocolate chip cookie! This recipe shows you how to make the BEST chocolate chip cookies without eggs. These cookies are chewy but have a slight crunch on the edges and are packed with molten chocolate chips!
For more egg-free sweet treats, check out my recipes for Bakery-style Chocolate Muffins as well as these Easy Blueberry Muffins. No eggs but just as fluffy and delicious!
Jump to:
🍪 Ingredients
All of the ingredients for chocolate chip cookies are super simple and you'll probably have a bunch of them on hand already in your pantry!
To make these soft and chewy eggless chocolate chip cookies, you'll need:
- All-purpose flour
- Baking soda
- Sea salt
- Butter (salted or unsalted)
- White sugar
- Light brown sugar
- Vanilla extract
- Milk (any type will work for this recipe)
- Good quality chocolate chips, chunks or disks
- Coarse sea salt flakes for the top (optional)
See the recipe card for precise quantities and instructions. There are also substitutions and variation suggestions listed below!
📖 Instructions
The key to getting soft chocolate chip cookies that also hold their shape and are chewy too is all in the steps. Each step plays its part in making the cookies come out perfectly.
In a medium mixing bowl, whisk together the dry ingredients and set aside.
In a large mixing bowl, add the softened butter and the sugars.
Cream together with a hand mixer or a stand mixer for 2 -3 minutes until light and slightly fluffy.
Add the vanilla and milk and beat again until incorporated. Scrape down the sides with a rubber spatula when needed.
Add the dry ingredients all at once and fold in with a spatula or spoon. Mix until the dry ingredients have just disappeared into the dough. Don't over-mix here or your cookies will come out gummy and a bit harder.
Fold in the chocolate chips until they are evenly distributed throughout the cookie dough. Again, be careful not to over-mix!
Using the chosen size of cookie scoop (larger or normal sized) scoop out balls of cookie dough and arrange them evenly on the prepared cookie tray. Leave about 2 inches (roughly 5 cm) between each cookie to allow them to spread when baking. Bake the cookies for the times needed below!
Remove the cookies from the oven, sprinkle some salt flakes over if desired and allow to cool on the tray for 10 minutes before transferring them to a cooling wire rack to cool to room temperature.
Hint: Making different sizes of cookies does affect the baking times as follows:
For large cookies: Bake for 15 - 17 minutes. 15 minutes for softer cookies and 17 for crispier cookies.
For smaller, normal-sized cookies: Bake for 10 - 12 minutes. 10 minutes for softer cookies and 12 for crispier cookies.
The cookies are done baking when the edges are slightly golden. They can be eaten immediately (I mean, who doesn't love fresh cookies straight out of the oven?) or can be safely stored for a while.
🙋🏻♂️ FAQs
There are a couple of tips for making soft and chewy cookies.
Use Brown Sugar: Brown brown sugar contains molasses which helps make cookies softer.
Don't Over-mix! Over-mixing the cookie dough develops the gluten and makes cookies harder.
Don't Over Bake! Bake the cookies for just the right amount of time. The cookies will come out of the oven soft but will firm up as they cool.
Store cookies in an airtight container for up to 2-3 days. If the cookies start to get slightly hard, place a fresh slice of bread in the container and close. The cookies will soften with the extra moisture. See instructions below for freezing cookies to keep them fresh.
Yes, you definitely can pop cookies back in the oven if they haven't firmed up completely. Keep checking the cookies every 2 - 3 minutes as they shouldn't take much longer to get slightly golden and crispy.
Unfortunately, putting cookies into the refrigerator doesn't make them soft again, In fact, the cold would probably harden the cookie even further. See storage instructions below on how to keep your cookies fresh for longer!
If stored correctly, chocolate chip cookies can be frozen for up to 3 months. They stay fresh and once thawed, are chewy and soft too! Freeze cookies in an airtight container and allow them to come to room temperature before serving.
🥣 Substitutions
Use these substitution suggestions if you need them, based on what you have readily available!
- Milk you can use - Any type of milk would work for this recipe. Even plant-based milk! I like to use thicker, creamier milk so my recommendations would be oat milk or soy milk if you are replacing whole milk.
- Low-sodium - Reduce the salt or omit it entirely to make these cookies low in sodium and just a touch healthier.
- Chocolate pieces and quality - You can use any shape of chocolate that you have available. Chips, disks, chunks, or even a chopped chocolate bar can work for this recipe. I do recommend using good quality chocolate though as they make the biggest difference with this recipe!
- Vegan - Substitute the butter and milk with dairy-free alternatives to make this recipe vegan-friendly! Make sure to also use dairy-free chocolate.
- Dark brown sugar - you can use dark brown sugar if you have it available instead of light brown sugar. It will probably make the cookies even softer with a darker color and a slightly more caramel taste.
If you do happen to have some eggs on hand and want to make chocolate chip cookies with them, check out this great recipe from Cafe Delites!
🥘 Variations
Here are some variations to make these cookies fun and exciting every time you make them!
- White chocolate chip cookies - Simply swap the milk chocolate chips with white chocolate ones to make creamy white chocolate chip cookies!
- Double or Triple Chocolate Chip Cookies - Use a mixture of white, milk, and dark chocolate to make double or even triple chocolate chip cookies! The different types of chocolate really take these cookies to the next level!
- Cinnamon, White, and Dark Chocolate Cookies - To make cookies that are super comforting and warm, spice these cookies up by adding cinnamon to the dry ingredients. Then use dark and white chocolate chips; these cookies are then the perfect companion for a cup of hot chocolate.
⏲ Equipment
For this recipe you will need
- Large mixing bowl
- Cookie sheet or baking tray
- Hand mixer or stand mixer
- Large ice cream scoop or normal cookie scoop
- Wire cooling rack
No Hand Mixer or Stand Mixer? - No problem! Just melt the butter before adding it to the sugars and you can continue to make this recipe without any type of electric mixer.
🍶 Storage, Making Ahead and Doubling the Recipe
Storage: Store cookies in an airtight container for up to 3-5 days at room temperature. If the cookies begin to go hard, place a slice of fresh bread in the container and close it. The cookies will absorb some moisture and soften up again!
If stored correctly, chocolate chip cookies can be frozen for up to 3 months. They stay fresh and once thawed, are chewy and soft too! Freeze cookies in an airtight container and allow them to come to room temperature before serving.
Making these Cookies Ahead: You can make these cookies ahead in a couple of ways. You can make the cookie dough ahead of time and refrigerate it for up to 3 days before baking the cookies. You can also freeze the cookie dough for up to 3 months.
Doubling the Recipe: You can definitely double this recipe to make even more delicious cookies! When doubling the recipe, there is no need to make any adjustments. You might need to bake in two batches depending on the size of your oven.
👨🏻🍳 Why these Chocolate Chip Cookies are the BEST!
You'll love this recipe for egg free chocolate chip cookies, because:
- They're ready in just 30 minutes!
- This an easy recipe for perfectly soft and chewy chocolate cookies, no strange tricks and tips!
- They're delicious warm and straight out of the oven!
- They can be stored for months in the freezer and stay 100% fresh and soft.
- Even without eggs, these cookies are still soft and chewy and taste the same (if not better) to me!
❗️ Top tips
- Refrigerate the Dough: After folding the chocolate chips in, the dough can sometimes be too warm and soft. If this is the case, chill the dough in the refrigerator for 30 minutes before continuing.
- Use High-Quality Chocolate: This is really the most important flavor in these cookies so make sure to use good-quality chocolate! This really makes or breaks the taste of these cookies
- Cookies will be very soft when coming out of the oven! Handle them gently and after a few minutes they should be able to be handled and transferred to a wire cooling rack.
Eggless Chocolate Chip Cookies Recipe
Equipment
- Large mixing bowl
- Cookie sheet or baking tray
- Hand mixer or stand mixer
- Large ice cream scoop or normal cookie scoop
- Wire cooling rack
Ingredients
Dry Ingredients
- 2 ¼ cups All-purpose flour
- 1 tsp. Baking soda
- ½ tsp. Sea salt
Other Ingredients
- 1 cup Butter (salted or unsalted) softened
- ½ cup Granulated white sugar
- ½ cup Light brown sugar
- 1 tsp. Vanilla extract
- 5 Tbsp. Milk any kind of milk is fine for this recipe
- 1 cup Good quality chocolate chips, chunks or disks (or a mixture)
- Coarse salt flakes for the tops of the cookies optional
Instructions
- Preheat your oven to 350 °F (180 °C) and line a cookie tray or baking sheet with baking paper or a silicon liner.
- In a medium mixing bowl, whisk together the dry ingredients and set aside.2 ¼ cups All-purpose flour, 1 tsp. Baking soda, ½ tsp. Sea salt
- In a large mixing bowl, add the softened butter and the sugars. Cream together with a hand mixer or a stand mixer for 2 -3 minutes until light and slightly fluffy.1 cup Butter (salted or unsalted), ½ cup Granulated white sugar, ½ cup Light brown sugar
- Add the vanilla and milk and beat again until incorporated.1 tsp. Vanilla extract, 5 Tbsp. Milk
- Add the dry ingredients all at once and fold in with a spatula or spoon. Mix until the dry ingredients have just disappeared into the dough. Don't over-mix here or your cookies will come out gummy and hard. Fold in the chocolate chips.1 cup Good quality chocolate chips, chunks or disks (or a mixture)
- If the dough is very soft and sticky at this point, refrigerate for 30 minutes. However, this only happens if the climate is quite warm so you should be fine.
- Using the chosen size of cookie scoop (larger or normal sized) scoop out balls of cookie dough and arrange them evenly on the prepared cookie tray. Leave about 2 inches (roughly 5 cm) between each cookie to allow them to spread when baking.
- For large cookies: Bake for 15 - 17 minutes. 15 minutes for softer cookies and 17 for crispier cookies.For smaller, normal sized cookies: Bake for 10 - 12 minutes. 10 minutes for softer cookies and 12 for crispier cookies.The cookies are done baking when the edges are slightly golden.
- Remove the cookies from the oven, sprinkle some salt flakes over if desired and allow to cool on the tray for 10 minutes before transferring them to a cooling wire rack to cool to room temperature.
Notes
Nutrition
Tried this recipe? Leave a star rating ⭐️⭐️⭐️⭐️⭐️ and a comment below and follow us on Facebook, Pinterest, or Instagram!
Leave a Reply