These eggless chocolate chip cookies are an absolute treat. Soft and chewy on the inside with a light crisp on the out. This simple and easy recipe will have you making these cookies almost every week. They are a great snack and can even be served with ice cream as desserts.
Table of Content
This week I received a lovely surprise in my inbox. My blog was selected as one of the - Top 10 Eggless Baking Blogs by Feedspot.com!! And I even received a badge for it! Yay!!
Why make these cookies?
- These eggless chocolate chip cookies are simple, easy, and delicious. All you have to do is mix the ingredients together, scoop, and bake!
- I take these cookies with me on playdates because they are eggless and very popular with the kids.
- Today, I am using chocolate chips. But, you can also use chopped chocolate or candy such as m&ms.
- They make perfect edible food gifts for family and friends.
ingredients and substitutes
- Sugar - You need both white and brown sugar. Since the molasses in the brown sugar not just adds flavor, but also contributes to the chewy texture.
- Cornstarch - This usually adds a shortbread kinda texture to the cookie. And yet, in this case, because of the water, it actually adds a chewy texture.
- Baking powder - It's a small amount because I want them light and fluffy, but mostly chewy.
- Vanilla - Always a great flavor for chocolate chip. And yet, if you ever want to experiment - try, rose extract... out of this world.
- Water - Yes, believe it or not, in this cookie, water works as a great substitute. And mixed with cornstarch makes them chewy.
Step by step instructions
- Preheat the oven to 170°C / 340°F / Gas Mark 3.
- Dry ingredients - Combine flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy.
- Add the vanilla extract and water, followed by the flour mixture. It should make a soft dough but not too wet. Finally, add the chocolate chips and combine.
Pro tip - If necessary, add a tablespoon or two of water if the dough is too dry.
- Using a cookie scoop or two spoons drop balls of cookie dough onto a parchment-lined cookie tray leaving enough space for them to spread. (3 inches apart).
- Bake for 8 to 10 minutes on the center rack. Cool in the tray for five minutes then transfer to a cooling rack to cool further.
Pro tip - Depending on the size of your cookies, and the oven temperature, they can take up to 10 to 12 minutes. - When cooled, store in an airtight container for up to a week.
More recipes with chocolate chips
- Chocolate-Chip Cookies Recipe
- Thin and Crisp Chocolate-Chip Cookies
- Skillet Chocolate-Chip Cookie - PizCookie
- Chocolate Chip Muffins
- Chocolate Chip Pumpkin Pancakes
- and Chocolate Chip Pumpkin Bread
- Chocolate Chip Banana Muffins
- See all recipes with chocolate chips
Frequently asked questions
These cookies will keep in an airtight container for up to a week. You can freeze the dough for up to a month or freeze the cookies for up to three months.
These cookies will spread and becoome flat but should not spread too thin.
Too much butter, sugar, or water in the recipe can lead to cookies spreading.
Too much baking powder or baking soda can also make cookies spread too much.
Place cookies on a cold, not hot baking pan.
And make sure the oven is at the right temperature.
These can be baked immediately. However, I do like to chill my cookies for about 8 to 10 minutes. It is always a good practice to refrigerate cookies while the oven is preheating. Chilling cookie dough helps solidify the butter in the cookies. This helps when baking by preventing them from spreading since chilled dough takes longer to melt compared to room temperature fat.
These eggless chocolate chip cookies have a good shelf life as a dough as well as cookies.
The dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before rolling and baking.
And you can even cover the cookies and place them on a parchment-lined tray, wrapped well with cling wrap, for about 3 to 4 days.
In addition, the cookies dough can be frozen for a month or more if covered well. Hence, it's a great dough to have on hand in the freezer during the busy festive season.
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Eggless Chocolate Chip Cookies
Print Pin Rate Share by Email Share on FB Save GrowDescription
Video
Ingredients
Makes 12 large or 20 small cookies
- ¾ cup (170 g) Unsalted butter (room temperature)
- ¼ cup (50 g) Granulated sugar
- ½ cup (110 g) Brown sugar
- 1½ cup (190 g) All-purpose flour
- ½ teaspoon Baking powder
- 2 tablespoon (16 g) Cornstarch
- 2 tablespoon Water
- ¼ teaspoon Salt
- 2 teaspoon Vanilla extract
- 1 cup (240 g) Chocolate chips ((semi-sweet or dark))
Instructions
- Preheat the oven to 170°C / 340°F / Gas Mark 3.
- Dry ingredients - Combine flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy.
- Add the vanilla extract and water, followed by the flour mixture. It should make a soft dough but not too wet. Finally, add the chocolate chips and combine.Pro tip - If necessary add a tablespoon or two of water if the dough is too dry.
- Using a cookie scoop or two spoons drop balls of cookie dough onto a parchment-lined cookie tray leaving enough space for them to spread. (3 inches apart).
- Bake for 8 to 10 minutes on the center rack. Cool in the tray for five minutes then transfer to a cooling rack to cool further.Pro tip - Depending on the size of your cookies and the oven temperature they can take up to 10 to 12 minutes.
- When cooled, store in an airtight container for up to a week.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Gina
Tried this today. Butter & sugar were a bit too much. Can reduce it by 25% for good sweetness. Otherwise came out pretty well.
Veena Azmanov
Yes, Gina. Chocolate chip cookies are usually sweet. They need that much butter and sugar to get that classic spread with that soft and chewy texture in the middle. Otherwise, they are just regular cookies but still delicious. Happy you enjoyed these cookies. Thanks
Anitha
The best chocolate chip cookie I have tried. Thank u
Veena Azmanov
Happy you enjoyed these cookies, Anitha. Thank for the lovely feedback.