Hi, I’m the home cook behind Eminent Recipes, where everyday cravings turn into simple, reliable dishes for real families. These eggless chocolate chip cookies come from my love of creating comforting desserts anyone can make, even on busy days. Tested in my own kitchen and shared with readers who value easy wins, this recipe proves you don’t need eggs to bake soft, chewy, bakery-style chocolate chip cookies everyone will love.
Why You’ll Love This Recipe
If you enjoy baking desserts that are simple, reliable, and crowd-pleasing, these eggless chocolate chip cookies will quickly become a favorite. Created for real kitchens and busy schedules, this recipe uses everyday ingredients and delivers bakery-style results without the need for eggs. Whether you are baking for kids, guests, or yourself, these cookies offer soft centers, lightly crisp edges, and rich chocolate flavor in every bite.
One of the best things about this recipe is how flexible it is. You can easily customize these eggless chocolate chip cookies with milk chocolate, dark chocolate, or even cream cheese for extra softness. The recipe is quick to prepare, easy to follow, and ideal for both beginners and experienced bakers. Measuring ingredients in grams ensures consistent results every time, making this one of the best eggless chocolate chip cookies recipes to rely on.
Perfect for busy weeknights, festive gatherings, or casual weekend baking, these eggless chocolate cookies are comforting, family-friendly, and satisfying. With simple steps, clear measurements, and classic flavors, this recipe proves that eggless chocolate chip cookies can be just as delicious as traditional ones—if not better.
Ingredients for This Recipe
The success of this recipe starts with carefully chosen ingredients that work together to create soft, chewy, and flavorful eggless chocolate chip cookies. All-purpose flour forms the base and provides structure, while baking soda helps the cookies rise and spread evenly during baking. A small amount of salt balances the sweetness and enhances the chocolate flavor. Butter is essential for rich taste and tender texture, making these cookies feel bakery-style even without eggs.
Brown sugar adds moisture and chewiness, while white sugar contributes light crisp edges, creating the perfect balance in eggless chocolate chip cookies. Milk acts as the egg substitute, helping bind the dough and keep the cookies soft. Vanilla extract adds warmth and depth, rounding out the overall flavor. Chocolate chips or chunks are the highlight, delivering melty pockets of chocolate in every bite. When measured correctly, these ingredients come together to create one of the best eggless chocolate chip cookies recipes with consistent results.
🛒 Ingredients (Makes 12–14 cookies):
Dry Ingredients:
180 g (1 ½ cups) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
Wet Ingredients:
115 g (½ cup) unsalted butter, softened
100 g (½ cup) brown sugar
50 g (¼ cup) white sugar
60 ml (¼ cup) milk
1 teaspoon vanilla extract
Add-ins:
120 g (¾ cup) chocolate chips or chunks
How to Make This Recipe
Making eggless chocolate chip cookies is simple, straightforward, and perfect for home bakers of any skill level. The process focuses on building flavor and texture step by step without eggs, using milk and butter to create a smooth, well-balanced cookie dough. Mixing dry and wet ingredients separately helps ensure even distribution, while proper creaming creates soft, chewy cookies with crisp edges. Baking at the right temperature is key, allowing the cookies to spread gently while keeping the centers tender. This method delivers consistent, bakery-style eggless chocolate chip cookies every time, whether you are baking for family, guests, or a quick sweet craving.
🛒 Steps:
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper for even baking.
In a mixing bowl, combine all-purpose flour, baking soda, and salt, whisking well to evenly distribute dry ingredients.
In a separate bowl, cream softened butter with brown sugar and white sugar until light, fluffy, and smooth.
Add milk and vanilla extract to the butter mixture and mix until fully combined and creamy.
Gradually add the dry ingredients to the wet mixture, mixing gently to form a soft cookie dough.
Fold in chocolate chips or chunks evenly throughout the dough.
Scoop portions of dough onto the prepared tray, spacing them apart.
Bake until the edges are set and the centers remain soft, then cool before serving.
Expert Cooking Tips
Perfecting eggless chocolate chip cookies comes down to small details that make a big difference in texture and flavor. Since this recipe skips eggs, ingredient balance and technique are especially important. Measuring ingredients accurately, preferably in grams, helps prevent dry or dense cookies. Proper creaming of butter and sugar creates airiness, while controlled baking ensures soft centers. These expert tips are designed to help you achieve consistent, bakery-style results every time you bake eggless chocolate chip cookies, whether for casual treats or special occasions.
💡 Expert Tips:
Use room-temperature butter so it creams smoothly with the sugars, creating soft and chewy cookies.
Measure flour carefully using a scale to avoid adding too much, which can make eggless chocolate cookies hard.
Do not overmix the dough once dry ingredients are added, as this can affect the final texture.
Chill the cookie dough for 20–30 minutes if you prefer thicker eggless chocolate chip cookies with less spreading.
Bake just until the edges are set and the centers look slightly underdone; cookies continue to cook as they cool.
Use a mix of chocolate chips and chocolate chunks for richer flavor and better chocolate distribution.
Let cookies rest on the baking tray before transferring to preserve their soft structure.
FAQs
What is the best egg substitute for eggless chocolate chip cookies?
Milk, cream cheese, or yogurt work well as egg substitutes in eggless chocolate chip cookies. Milk is the most common option because it keeps the cookies soft while allowing proper spreading.
Why did my eggless chocolate chip cookies turn hard?
Eggless chocolate chip cookies often become hard when too much flour is used or when they are overbaked. Measuring ingredients in grams and removing cookies while the centers are soft helps maintain a chewy texture.
Can I make eggless chocolate chip cookies with milk chocolate?
Yes, eggless chocolate chip cookies taste excellent with milk chocolate, dark chocolate, or a combination of both. Milk chocolate creates a sweeter cookie, while dark chocolate adds richness.
Can I store eggless chocolate chip cookies and how long do they last?
Eggless chocolate chip cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze the baked cookies to maintain freshness and flavor.
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Eggless chocolate chip cookies are the perfect answer when you want a classic, comforting dessert without using eggs. With simple ingredients, clear steps, and reliable results, this recipe delivers soft, chewy cookies packed with rich chocolate flavor. Whether you bake them for busy weeknights, family gatherings, or special occasions, these eggless chocolate chip cookies fit effortlessly into everyday life. Easy to customize and beginner-friendly, this recipe proves that eggless baking can be just as delicious, satisfying, and bakery-worthy as traditional chocolate chip cookies.
Print
Eggless Chocolate Chip Cookies
- Total Time: ~30 minutes
- Yield: 12–14 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy, and loaded with chocolate chips, these eggless chocolate chip cookies are perfect when you’re out of eggs or prefer an egg-free dessert. Crisp edges, gooey centers, and bakery-style flavor—no compromises.
Ingredients
🛒 Ingredients (Makes 12–14 cookies):
Dry Ingredients:
180 g (1 ½ cups) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
Wet Ingredients:
115 g (½ cup) unsalted butter, softened
100 g (½ cup) brown sugar
50 g (¼ cup) white sugar
60 ml (¼ cup) milk
1 teaspoon vanilla extract
Add-ins:
120 g (¾ cup) chocolate chips or chunks
Instructions
📝 Instructions:
Step 1: Prep
Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, baking soda, and salt. Set aside.
Step 3: Cream Butter & Sugar
In a large bowl, beat butter, brown sugar, and white sugar until light and fluffy.
Step 4: Add Liquids
Mix in milk and vanilla extract until smooth and creamy.
Step 5: Make Dough
Gradually add dry ingredients to the wet mixture. Fold gently until combined.
Stir in chocolate chips.
Step 6: Shape Cookies
Scoop 1½ tablespoons of dough per cookie and place on the tray, leaving space to spread.
Step 7: Bake
Bake for 10–12 minutes, until edges are set and centers look slightly soft.
Step 8: Cool
Let cookies rest on the tray for 5 minutes, then transfer to a wire rack to cool.
Notes
- Extra Chewy: Chill dough for 30 minutes before baking.
- With Cream Cheese: Replace 2 tablespoons butter with cream cheese for softer cookies.
- With Milk Chocolate: Use a mix of dark + milk chocolate for balanced sweetness.
- Do Not Overbake: Cookies firm up as they cool.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert / Cookies
- Method: Baked
- Cuisine: American