Soft, chewy, chocolatey baked goodies – These eggless chocolate chip cookies are just what we need to get through the week!
Everyone needs a good chocolate chip cookie recipe in life. And this is the best way to make ‘em if you like your chocolate chip cookies eggless. Like all my eggless desserts, this is simple and supremely indulgent. I make these when I want to surprise my friends and fam with baked goodies or when we need some cheering up. Actually, we just need an excuse to make these again and again to satisfy major chocolate cravings. Shhhh don’t tell anyone!
My simple cookie making process – Mix dough, roll cookies dough, chill dough, bake cookies, EAT COOKIEEES!
I’m on the Soft and Chewy Cookies team – check out Red Velvet Crinkle Cookies. If you’re not, allow me to take you through this stress-free fuss-free recipe NOW so that I convert you and you can thank me later 🙂
The ingredients for the dough (see the recipe card) are basic pantry staples. We personally like cookies that are soft (and not super crispy like biscuits) and chewy. So it’s a good idea to follow the measurements precisely because too dry or too wet means #fail.
The most important step here is to chill your cookie dough before baking the cookies. If your dough is not chilled and too soft, the cookies spread way too much in the oven and will break too easily. Chilled balls of dough when baked, spread just enough and you get cookies that are crisp around the edges and soft in the middle with lots of melt-y bits of chocolate.
You can also freeze this dough. Just form it into balls, place it on a baking sheet and freeze. Once frozen, transfer the cookie dough to a ziplock bag and just take as many as you want and bake when you get a cookie craving the next time!
Our Secret Ingredient (Don’t Tell The Cookie Police!)
Yes, yes, we’ve all made chocolate cookies. Been there, done that. But, hear me out! Today I’m letting y’all in on a secret of mine which will elevate the taste of your cookie and you won’t be able to stop munching on them. Along with a little vanilla extract, I like to add a little coffee decoction. The coffee cuts through the sweetness of the cookies, makes the chocolate taste more chocolate-y and works so well with vanilla.
Here are a few things to keep in mind when baking these choco chip cookies:
- Sieve the dry ingredients to avoid lumps in the dough.
- Use butter paper under the cookies so they don’t stick to the baking sheet.
- You don’t need a cookie cutter. You can use a small ice cream scoop to scoop cookie dough on the baking sheet, or roll it evenly between your palms like I do.
- Chill the cookie dough for at least 30 minutes for the best cookies
- Preheat your oven for at least 20 minutes – Always a must. This will ensure your cookies bake evenly
- The cookies last for about 3-4 days if stored in an airt-tight container.
- Once the cookies are baked, allow them to cool down before digging in!
Everyone loves these cookies! You’ll find your cookie jar empty within no time with all the cookie monsters lurking around! Kids will love dunking them in milks. And for adults, cookies and coffee – always a hit!
More Baked Goodies:
- Eggless Chocolate Brownies
- Pumpkin Snickerdoodle Cookies
- Red Velvet Cream Cheese Crinkle Cookies
- Banana Chocolate Chip Muffins
- Cinnamon Roll Muffins
- Oreo Stuffed Double Chocolate Brownies
Watch Eggless Chocolate Chip Cookies Recipe Video
Eggless Chocolate Chip Cookies
- 1/2 cup (110 g) Butter at room temperature (see note 1)
- 1/4 cup (55 g) Brown Sugar
- 1/4 cup (50 g) White Sugar
- 1 cup + 2 tbsp (180 g) All Purpose Flour maida
- 1.5 tsp Baking Soda
- 1/8 tsp Salt
- 1 tsp Vanilla Extract
- 1/2 tsp Coffee Decoction (see note 2)
- 2 tbsp Milk
- 3/4 cup Chocolate Chips or Chunks
- Cream butter, brown sugar and white sugar using a whisk or a hand blender. If using a stand mixer, use the paddle attachment. Cream till it becomes light and fluffy, about 3 minutes. Add milk, coffee decoction and vanilla extract and whisk till it gets incorporated.
- In a separate bowl, sieve together the flour, baking soda and salt and add this to the butter mixture and beat it until it gets incorporated. Add the chocolate chips and fold.
- Make 1 inch size balls and chill the dough for 30 minutes. If the dough is soft, refrigerate for 30 minutes before scooping.
- While the dough is chilling, preheat oven to 170C
- Place balls of cookie dough on a cookie sheet lined with parchment paper a few inches apart as they will spread while baking. Bake for 12-15 minutes or until the edges become golden brown.
- Allow the cookies to cool for 5 minutes before transferring them to a wire rack. Cool for 15 minutes before serving.
- Use butter at room temperature if using a hand blender or stand mixer. If doing this by hand, use melted butter.
- Instead of coffee decoction, you can also mix 1/2 tsp instant coffee powder in 2 tbsp warm milk and use it
- The nutritional info is for one cookie