The best chocolate chip cookies recipe without eggs perfect for those when you avoid eating eggs. Trust me, when you eat these cookies, you won’t able to guess that these cookies are eggless and you will like the taste because these are as same as you made cookies with eggs.This recipe will help you to make perfect eggless chocolate chip cookies the way you prefer with preferred texture. You’ll know how simple this cookie recipe is!
These eggless cookies are rich in flavors with buttery, soft and chewy with crunchy edges. If you want more crispy cookies then bake it for few more minutes. The best thing about is that these eggless cookies are super easy to bake.
So here is my all time favorite cookie recipe loaded with chocolate chips. I like to enjoy buttery, chewy cookies and this recipe of eggless choco chip cookies fit my purpose, because each cookie is buttery, chewy, delicious, and really easy to make.
Learn how to make these scrumptious eggless chocolate chips at home. you definitely won’t miss the eggs at all !
Eggless Chocolate Chip Cookies
Print RecipeIngredients
- 1 cup + 2 tablespoons all-purpose flour (maida)
- ½ cup unsalted butter, softened
- ¼ cup white granulated sugar
- ¼ cup light brown sugar
- ½ teaspoon pure vanilla extract
- ½ teaspoon baking soda
- A pinch salt, skip if using salted butter
- 2 tablespoons milk
- ½ cup chocolate chips (or chunks, or chopped chocolate)
Instructions
- Preheat oven to 350 degrees F or 180 degrees C for at least 10 minutes.
- Line a baking tray with parchment paper or silicon mat and set aside.
- In a large bowl, add all dry ingredients (all-purpose flour, salt, and baking soda). Mix well to combine the dry ingredients and keep it aside.
- In a separate bowl, add soften butter, beat it with a wire whisk or with an electric beater until it becomes creamy or fluffy about 20 seconds.
- Add the sugars (granulated and brown sugar) and beat it again until it becomes light and fluffy for about 2 minutes.
- Next add the vanilla extract and milk. Whisk until just well combined.
- Add dry ingredients to the butter mixture. Mix well just until combined to form a non sticky dough.
- Add chocolate chips. And fold them into the mixture.
- If the dough looks soft and sticky than cover and chill the dough in refrigerator for about 30 minutes. You can store it overnight, but let it sit at room temperature for 30 minutes before using then.
- Now make 1-inch size balls from chilled cookie dough. Space them evenly on the baking sheet, because they will spread as bake. Flatten it slightly using back of glass or bowl or press them lightly with your fingers
- Bake for 10-12 minutes in preheated oven until the edges of the cookies are golden-brown. Let the cookies rest on the baking tray or cool completely for another 5 minutes (outside the oven) before you lift them.
- Your eggless chocolate chip cookies are ready.