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Eggless Chocolate Chip Cookies Recipe

The BEST chocolate chip cookies ever, made without eggs! These egg-free cookies are soft, chocolatey, large and chewy! 30 minute recipe!
4 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Course Appetizer, Breakfast, Dessert, Snack
Cuisine American
Servings 12 servings *see notes
Calories 368 kcal

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

Serving Suggestions: The serving suggestions are for the two different sizes of cookies. You can make 12 large cookies or 24 normal-sized cookies. 
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. 

Nutrition

Calories: 368kcalCarbohydrates: 45gProtein: 3gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 319mgPotassium: 95mgFiber: 1gSugar: 26gVitamin A: 483IUCalcium: 34mgIron: 1mg