Does the world really need another chocolate chip cookie? Yes, always, always, yes. Soft, chewy, crispy-edged with no compromise on the number of chips per bite. That in my book makes a great cookie. This one happens to be made without eggs, because really, everyone should be able to eat chocolate chip cookies!
I’ve either been eating the wrong kind of eggless cookies all this while, or there just happen to be too many of the extra crunchy, kinda dry cookies out there without eggs. An egg provides moisture, richness and flavour and I rely on eggs heavily for cookies. But it turns out, whole milk as a substitute is a hunch I should have tried out a long time ago.
This Sally’s Baking Addiction recipe contains eggs and is one I’ve tried and loved before. It produces softer, chewier cookies because it uses melted butter. The other reason I love it, is it’s a one-bowl recipe and doesn’t require a hand mixer. Win win! The first time I tried swapping the egg here for milk, I used more milk than needed which added too much moisture. I also used dark brown sugar which adds extra moisture from the larger amount of molasses it contains. As a result, though the cookies tasted great, they lacked structure and went soft too soon after baking.
So, I reduced the milk, used a smaller amount of light brown sugar and didn’t even need to chill the dough. The cookies are now PERFECT! The crispy edges contrast beautifully with the soft and chewy centers and I swear I can’t even tell the difference between these and my favourite with-egg cookies.
The cookies are buttery, packed with chips and just the perfect amount of sweet. They can easily be stored at room temperature in an airtight tin and they’ll last quite a few days. So, cookies on demand! Plus, the dough comes together in a matter of minutes, so really, there’s no reason not to make these. Let’s bake!
Eggless Chocolate Chip Cookies
Ingredients
- 85 gms unsalted butter at room temp (6 tbsps)
- 1/4 cup light brown sugar (50 gms)
- 1/4 cup caster sugar (50 gms)
- 2 tbsps whole milk, at room temperature
- 1 tsp vanilla extract (see notes)
- 1 cup + 2 tbsps all-purpose flour (140 gms)
- 1/2 tsp baking soda
- 1/4 tsp salt if using unsalted butter
- 1/2 cup dark chocolate chips or chopped dark chocolate (85 gms) plus 1/4 cup more to add at the end
Instructions
- Preheat the oven to 175 C and line a baking tray with a silicone mat.
- In a microwave-safe mixing bowl, melt the butter, taking care not let it get too hot. If a few lumps remain, stir to melt them completely rather than overheat the mixture.
- Add the sugars. Stir very well to combine. Stir in the vanilla and milk, mixing till combined. I used a silicone spatula to stir throughout the recipe, a balloon whisk works too.
- Finally, sift the flour, baking soda and salt into the bowl. Fold gently to make a soft dough that may appear a little greasy because of the melted butter. It might seem like there's too much flour at first but the dough will come together. Finally, fold in the chocolate chips, dispersing them evenly through the dough.
- Form 12 equal dough balls (1.5 tablespoons of dough each; I usually get between 12 and 14 cookies from this recipe), using a cookie scoop or your hands. These cookies don't spread a lot, which is why I don't chill the cookie dough.
- Bake for 10 to 12 minutes until the edges are browned but the cookies are still quite soft in the middle, rotating the tray as needed to ensure evenly baked cookies. They will firm up and harden further as they cool so if you over bake them, they lose their signature chewy centers.
- If the cookies are very puffy, tap the tray firmly on the counter as soon as it's out of the oven to help the cookies flatten, or press down gently with the back of a spoon. While the cookies are still hot, press a few more chocolate chips on top for extra melty goodness!
- Once the cookies have cooled, transfer them to an airtight tin and store at room temperature for 4 to 5 days. Happy baking!
Notes
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Divya says
The cookies turned out great!
the desserted girl says
Glad to hear that!
Anjana says
Yum yum yum! Thank you so much for this recipe, Gayathri. I’ve been looking for a perfect eggless cookie recipe and this one has me awestruck. I made a batch of 50 and nobody could tell the difference. Everyone enjoyed it! Can’t wait to try all of your eggless recipes.
the desserted girl says
Yay! So good to hear that Anjana !! I hope you love everything else you try 🙂
Pralene says
Hi Gayatri! Thanks for a great recipe. Have made the cookies several times, and even substituted the butter with margarine (in South Africa we use Stork baking margarine) and it didn’t compromise the flavour or texture. Have you tried making a vegan option?
the desserted girl says
Hi Pralene, you might like these! https://thedessertedgirl.com/2021/05/18/vegan-chocolate-chip-cookies/
Pralene says
Thanks!
Bincy says
Tried the peanut butter version and came out delicious! love the texture! thank you for the recipe 🙂
Nivedita Tiwari says
This recipe was so nice! A good amount, and a good time! It didn’t take that much time which I like a lot! And the cookies were so delicious!
the desserted girl says
Thanks Nivedita, I’m so glad you enjoyed it !
Nivedita says
🙂
Oke Akpotor says
Love the recipe turned out perfect i even ended up making icecream with the leftovers since i doubled the recipe 🙂
the desserted girl says
Cookie ice cream sounds yum ! So glad you enjoyed these 🙂
Jaspreet says
Hi, I wanted to try this recipe but I don’t have caster sugar, what can I use as a substitute?
the desserted girl says
Hey, regular white sugar is fine but you may want to powder it a bit if the grains are too big as they don’t dissolve easily in cookie dough
CJ says
Just double the amount of Brown sugar and your good to go!
Kenessa Pereira says
Hello, I have tried this recipe of double chocolate chi cookies but unfortunately they didn’t turn out well. I followed everything as per the recipe but the became flat in the oven like pancakes.. what could be the cause. Thank you
the desserted girl says
Flattening happens if the butter was too hot and it ends up spreading in the oven as the dough bakes. Alternately, try chilling the dough for 30 mins before baking. Hope that helps !
Niyatee Ravipati says
Hi what brown sugar do you prefer? I mean the Indian brand you use most
the desserted girl says
I prefer Tate & Lyle but also use Mawana
Div says
Hi what cups are we using here.. American? indian? Thank you!
the desserted girl says
Hi, I use standard measuring cups which to my knowledge are based on American measurements. For reference my 1 cup measure is 250 ml. Hope that helps !
Div says
Thank you for the prompt response. Also whatt temp are we baking at?! Pre heat to 175C …. the same temp?
the desserted girl says
Yes preheating temp is always the temp that you bake at
Div says
Thank you so much 🙂 tc
Rachel says
Hi!
So I’ve tried this recipe and added some chopped up dark chocolate bars into the recipe. So far, they look incredibly nice and the taste is a bit too sweet. So what I would do is add a little less of both sugars, and also, once you scoop them out after chilling, make sure to put them in the freezer for 10 minutes so it is a soft and chewy cookie uwu
the desserted girl says
Hi Rachel, in my experience less sugar and more chilling led to thicker and cakier cookies than I wanted, but if those changes work for you that’s great 🙂
Ana says
Yes!! The world can’t have enough chocolate chip cookies.The more the yummier. Your recipe looks and sounds fantastic💖
Ana
the desserted girl says
I’m so glad you agree ! Thanks so much 🙂