Here are 2 simple and easy recipes to make eggless chocolate chip cookies. After less than 30 minutes, you have your eggless chocolate chip cookies ready to go! You’ll also find the printable recipe card to download and print.
After several hours of research, I found the best way for you to make those choco-chip cookies like a pro.
Continue reading if you want to learn:
- The 2 best ways to make eggless chocolate chip cookies
- Baking notes
- Some useful and necessary cooking tips
- Related FAQs
- How to store your cookies
Eggless chocolate chip cookies Recipes
Recipe 1:
Ingredients
Here are the ingredients you will need for this recipe:
- ½ cup butter 1 stick
- ¼ cup white sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon water
- 2 tablespoons vegetable oil
- 1 cup chocolate chips
- A pinch of salt
Instructions
- Start by preheating your oven to 350°F (175°C).
- Cream the butter with both sugars until light and fluffy for 1-2 minutes with a hand mixer or 3-4 minutes with a whisk. Make sure not to overbeat.
- Add the flour, salt, and baking soda and mix just until no flour pockets are visible.
- Add the vanilla, oil, and water and mix until well combined.
- Lastly, add in the chocolate chip and fold them with a spatula or wooden spoon.
- Line your baking sheet with parchment paper or grease to avoid sticking.
- With a cookie or ice cream scooper or your hands, form balls from the dough. Place them in a baking sheet, letting enough space between each one because they will spread.
- Bake in the preheated oven for 10-12 minutes.
- Remove your cookies from the oven and let them cool for 5 minutes on the baking sheet.
- Gently transfer to a wire rack and let cool completely for 10 minutes.
- Enjoy with a cup of cold milk! 😀
Baking Temperature
Preheating: preheat your oven at 350°F (175°C) while you prepare the dough.
Baking: Bake your cookies at the same temperature.
Baking Time
Bake your cookies for 10 to 12 minutes, until the edges are brown and crispy. (see notes for other details and preferences)
Recipe 2:
Ingredients
Here are the ingredients you’ll need for this second recipe:
- 1/2 cup butter
- 1/2 cup Cream Cheese
- 1/4 cup + 2 tbsp White & Brown Sugar
- 1 tsp Vanilla Extract
- 1 cup + 2 tbsp All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Chocolate Chips
Instructions
- In a large mixing bowl, start by creaming the butter, cream cheese, and both sugars until smooth and fluffy.
- In a separate bowl, mix the flour, salt, and baking soda.
- Add to butter mixture and gently mix until just combined.
- Fold in the chocolate chip cookies.
- Line a baking sheet with parchment paper. Form balls from the dough and place them on the tray. Refrigerate for 15-30 minutes.
- Preheat your oven to 375°F (185°C).
- When your oven is hot, remove the baking tray from the refrigerator and let it thaw for 5 minutes before placing it in the oven.
- Bake your cookies for 10-12 minutes.
- Remove your cookies from the oven and let them cool for 5 minutes on the baking sheet.
- Gently transfer to a wire rack and let cool completely for 10 minutes.
- Enjoy with a cup of cold milk! 😀
Notes
Baking time variations
If you want your cookies to be crispy from the outside and chewy from the inside, bake them for 10-12 minutes.
If you want them to be super crispy, bake for an additional 1-2 minutes, and press the cookies dough balls slightly before baking!
About Cookies
Cookies will continue baking while cooling, so make sure to not overbake them in the oven, otherwise, they will turn dry and hard.
Ingredients Temperature
For perfect cookies, the temperature of your ingredients matters. All of them should be at room temperature.
Your butter and cream cheese should be softened. Pull the butter from the fridge about 20 minutes before starting to bake and it’ll be nice and soft.
Printable Recipe Cards
Printable Recipe Card 1
If you like recipe 1, here you have the printable recipe card you can download and print. Enjoy your cookies!
Feel free to share it on your social networks and pin it on your Pinterest. 🙂
Printable Recipe Card 2
If you like recipe 2, here you have the printable recipe card you can download and print. Enjoy your cookies!
Feel free to share it on your social networks and pin it on your Pinterest. 🙂
Recipe Tips
Have some problems and need some tips to have a perfect result and avoid getting in trouble? Here are some mistakes to avoid and some tips that could be useful.
- If your dough is dry and crumbly, add water little by little until the dough becomes moist and sticks together well. (Next time, make sure you use softened butter)
- If you use cold butter, the dough will need more water.
- Bake for additional minutes (12-14) for even crispier cookies.
- Don’t skip the chilling part (for recipe 2). Chill for at least 15.
- To know if your butter is well softened, press your finger on it, and you should see a slight indentation on it, without however having your finger deeply submerged in the butter.
- Make sure to measure your flour well, too much or too little may affect slightly the results.
- Make sure your baking powder and baking soda are fresh.
- To know if your baking soda is fresh, put some in a small bowl and add in some lemon juice or vinegar. It should start to fizz immediately. Otherwise, it won’t be fresh. Some science for the day! 😀
- Let your dough rest for 5 minutes on the counter once you’ve removed it from the refrigerator.
- When creaming the butter and sugar, make sure to not over cream to not end up with flat cookies.
- Also, do not overmix the dry ingredients with the creamed butter mixture, mix until just well combined and no flour pockets are visible.
- Make sure to let enough space between the cookies as they will spread.
- Remember that the cookies will continue to bake as they will cool, so make sure you don’t overbake them! Also, keep an eye on them while they are baking! 😀
FAQs
If you have some questions or want more information about how to make eggless chocolate chip cookies, here you have some frequently asked questions that may help you.
Why did my cookies turn very flat?
You may have:
- Used less flour
- Used more butter
- Over beaten the butter mixture
- Baked in a hot baking tray
Why my cookies didn’t spread?
This could’ve happened if your dough was too cold or if you used baking powder instead of baking soda (recipe2) or if you added too much flour to your cookie [1] dough.
Can I use baking powder instead of baking soda?
Remember that baking powder and baking soda have different roles in baking. You can use baking powder instead of baking soda, but the result may differ.
Can I use salted butter instead of unsalted?
Yes, you can if you don’t have unsalted butter, just reduce the salt in the recipe by half or don’t use any additional salt. However, if you do have unsalted butter, it’d be better to use it. 😀
Can I use white sugar instead of brown sugar?
Yes, you can, but keep in mind that the texture of your cookies may slightly be different. They could be crispier.
How to Store
How to store baked eggless chocolate chip cookies?
Once cooled completely, transfer your cookies to a ziplock bag or an airtight container and store them at room temperature or in the refrigerator for up to 4 days.
How to store the dough?
You can either store and freeze your dough formed into balls in a ziplock bag or an airtight container, or as one big ball of dough. Store up to 2 months.
Final Thought
You can’t help but feel great after eating your delicious eggless chocolate chip cookies. They taste just the same as the regular ones! As explained in this article, you can use my recommended recipes and baking tips to bake your eggless chocolate chip cookies.
Now you have the knowledge, it’s time for you to give it a try and enjoy your baking. Let’s activate the baking mode! 😉
If you are looking for more homemade baked goods, check our best cherry scones recipe.
