Eggless Chocolate Chip Cookies Recipe

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Eggless Chocolate Chip Cookies Recipe

An Eggless recipe for a classic Chocolate Chip Cookie is a must-have! And this recipe will be your last stop, I promise. It’s the best eggless cookie recipe you need. 

Everyone around the globe loves America’s favourite chocolate chip cookie. The crispy edges, soft centre and burst of chocolate chips in every bite- it’s the best thing ever invented, right? Of course, the original recipe contains eggs, so there had to be an eggless recipe crafted for our vegetarian bakers. 

Be it an adult or a kid, I have never encountered anyone who doesn’t like freshly baked warm chocolate chip cookies. It has become a staple and a must-have product for every baker. Naturally, an eggless version also has to be a perfect one. You won’t have to search for any other recipe after you try this one! 

Why You’ll Love This Recipe? 

  • The Texture: Cookies are meant to have a mix of textures. Crispy edges and soft, chewy centre. This chocolate chip cookie gives precisely that. They are just like what perfect cookies should be. 
  • The Taste: Hint of vanilla and fine chocolate chips in every bite; what more could you ask for? The cookies are delectable. Have them with your coffee, tea or a glass of milk, the classic way. 
  • Easy to Make: Cookies are the easiest to make. And if you follow this recipe, I bet anyone who’s not even a non-baker can bake. So bake them anytime you want; my bet is on every day. 

Important Ingredients Used In The Recipe

  • All-Purpose Flour: the cookie gets its best taste and texture with all-purpose flour. It provides the proper structure needed to have both a crisp and soft texture. 
  • Brown Sugar: It’s the utmost essential ingredient in a chocolate chip cookie if you want them to have a soft and chewy centre. Brown sugar helps attract moisture from the atmosphere through molasses and keeps the cookie soft and gooey, just as you like them.
  • Milk: Since it’s an eggless recipe, milk here works as a substitute for the egg. It provides fat, protein, richness and flavour to the cookies. It also helps in binding the dough. 
  • Chocolate Chips: You can use the ready-made small chocolate chips available in the market (like those used in the recipe), or if you like big chocolate chunks, then you always chop up some delicious Belgian chocolate and use them for the cookies. 

How To Make Eggless Chocolate Chip Cookies

Preparation: Start by collecting all ingredients required for the recipe. Meanwhile, preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Line a baking tray with a silicone mat or butter paper. 

Creaming: The primary step is to cream the butter with castor and brown sugar. You can use a spatula to cream them until you get a light, fluffy texture. 

Add Wet Ingredients: Add milk and vanilla essence to the creamed butter and mix. The mixture may seem curdled initially as it’s liquid and fat being mixed, but you will get a homogeneous mixture with continuous mixing. 

Add Dry Ingredients: After the wet ingredients, it’s time to add the sifted dry ones, which are flour, baking powder and salt. Mix them all in to make a smooth dough. 

Add Chocolate Chips: The last step is to add the chocolate chips, so fold them into the dough and ensure they are evenly spread throughout. 

Shaping: Shape the cookies but take 40g of the dough and make all out of it. Place it on the lined baking tray and press it a little. Repeat the same with the rest of the dough. 

Bake: Put the cookies for baking at 180C (OTG mode: upper rod + lower rod + fan) for 12-15 minutes or until you see slight golden edges on the cookies. 

Chef’s Tips For The Recipe

Do Not Over Mix

Once you add the dry ingredients, do not mix them after the dough has formed. Overmixing will lead to sticky dough, and you won’t be able to work with it well. 

Tip For Baking

Place the tray in the middle rack in your oven for Eben heat distribution. Also, once half the baking time is over, you can rotate the tray so the cookies get evenly baked. Do not wait for the cookies to turn brown; that will make them over-baked and hard. Only the edges will have slight amber colour. 

How To Store Eggless Chocolate Chip Cookies 

Let the cookies cool down completely before storing them in a box. Warm cookies, when stored in a box, will have moisture trapped inside, ruining your cookies. 

Cling-wrap if you want, and then store the cookies in an airtight container. They will last for up to a week. 

Did you know you can store your cookie dough in the freezer for up to 2 months? So you can always make a baby ghee batch and store the leftover dough cling-wrapped in the freezer. This way, you can. Simply thaw the dough and bake your favourite cookies whenever you want. 

More Easy Recipes

Try out some other delicious Eggless desserts – 

Eggless Pineapple Upside Down Cake

Eggless Mango Cake

Eggless Blueberry Cheesecake Cookies

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Eggless Chocolate Chip Cookies Recipe

Eggless chocolate chip cookies: Crispy on the outside, soft on the inside-it’s the perfect recipe for everyone’s favourite eggless chocolate chip cookies. 

  • Total Time: 22 to 30 minutes
  • Yield: 5 portions 1x


  • 100g All-Purpose Flour
  • 30g Brown sugar
  • 15g Castor Sugar
  • 40g Butter
  • 20ml Milk
  • 1/4 Tsp + Pinch Baking Powder
  • Pinch of salt
  • 1/4 Tsp Vanilla Essence
  • 50g Chocolate Chips
  • Dark Couverture Chocolate (chopped) for garnish


  1. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Line a baking tray with a silicone mat or butter paper. 
  2. In a mixing bowl, Cream butter and both sugars until we get a pale and fluffy mixture. You can use a spatula to do this. ( use a hand beater or stand mixer if making a bigger batch) 
  3. Add the milk and vanilla essence to the cream Ed butter. Give it a good mix.
  4. Sieve the dry ingredients over the mixture and combine them. Mix to get a smooth dough.
  5. Fold the chocolate chips and and chopped chunks and give one last mix. Now, make balls weighing 40g each and place them on the lined baking tray.
  6. Bake them at 180C(OTG mode: upper rod + lower rod + fan) for 12- 15 minutes.
  • Author: Chef Mansi Jain
  • Prep Time: 10 to 15 minutes
  • Cook Time: 12 to 15 minutes

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