Classic chocolate chip cookies without eggs – the recipe I wanted to share for so long. After many trials and errors, here is the recipe to make the best of the best chocolate chip cookies(at least this is what I think ;)).
Why choose eggless chocolate chip cookies?
Eggless chocolate chip cookies are the perfect treat for those who are vegan or have dietary restrictions. They offer a delicious alternative to traditional cookies, without compromising on taste or texture. Additionally, eggless cookies are a great option for those who may have egg allergies or sensitivities. By opting for eggless recipes, you can still enjoy the classic flavors of chocolate chip cookies without any worries. These cookies are also a hit among kids who may have dietary restrictions, ensuring that everyone gets to indulge in this delightful treat.
When it comes to eggless baking, it’s important to note that eggs serve as a binding agent in traditional recipes. Without eggs, it can be challenging to achieve the same level of softness and chewiness in cookies. However, with the right techniques and ingredients, you can create eggless chocolate chip cookies that are just as delicious and satisfying. So let’s dive into the key ingredients you’ll need to get started.
Ingredients
Below are the ingredients required to make perfect chocolate chip cookies🍪
All-purpose flour – unbleached all-purpose flour is used here. I have not tried this recipe with bread flour or bleached flour.
Semi-sweet chocolate chips – I am using Hershey’s semi-sweet mini milk chips here.
Baking soda – Rising agent.
Vanilla extract – This is completely optional but if you like vanilla, you can use a few drops of it.
Granulated sugar – Not powdered but granulated sugar is used to give perfect cookie texture.
Melted butter – melted salted butter is used here. I have not tried this recipe with cooking oil yet.
Milk – at room temperature. Milk is used here to combine everything.
How to (with pictures) for making eggless chocolate chip cookies
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
2. In a large bowl, mix melted butter and sugar together. You can use an electric mixer or mix by hand using a wooden spoon or spatula.
3. Now, sift flour and baking soda into the butter mixture. Add chocolate chips, milk, and the rest of the ingredients.
4. Add the vanilla extract and mix until well combined.
5. Chill the dough for 15 to 20 minutes.
6. Using a cookie scoop or a tablespoon, drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie for spreading.
7. Bake for 12-15 minutes or until the edges of the cookies are golden brown. The centers may still appear slightly soft, but they will firm up as the cookies cool.
8. Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Congratulations! You have successfully baked a batch of delicious eggless chocolate chip cookies. But wait, there’s more! To ensure your cookies turn out perfectly every time, here are some tips for achieving the perfect texture and flavor.
Eggless chocolate chip cookies
Ingredients
- 2 cup all purpose flour
- 2 tablespoon all purpose flour
- 1 tespoon baking soda
- ½ cup semi sweet chocolate chips
- 1 cup salted butter, melted
- ½ cup granulated sugar
- ¼ cup milk
- vanilla extract, few drops
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- In a large bowl, mix 1 cup salted butter and ½ cup granulated sugar together. You can use an electric mixer or mix by hand using a wooden spoon or spatula.
- Now, sift 2 cup all purpose flour and 1 tespoon baking soda into the butter mixture. Add ½ cup semi sweet chocolate chips, ¼ cup milk, and the rest of the ingredients.
- Add the vanilla extract and mix until well combined.
- Chill the dough for 15 to 20 minutes.
- Using a cookie scoop or a tablespoon, drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie for spreading.
- Bake for 12-15 minutes or until the edges of the cookies are golden brown. The centers may still appear slightly soft, but they will firm up as the cookies cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Check our recipe storage, faqs and tips section for more information.
Disclaimer
Tips for achieving the perfect texture and flavor
1. Melting the butter: To achieve the best results, make sure your butter is melted.
2. Use the right flour: All-purpose flour works best for eggless chocolate chip cookies. Avoid using self-rising flour or whole wheat flour as they can alter the texture and taste of the cookies.
3. Don’t overmix the dough: Overmixing can result in tough cookies. Mix the dough until the ingredients are just combined to maintain a soft and chewy texture.
4. Chill the dough: If the dough feels too soft or sticky, you can chill it in the refrigerator for 20 minutes before scooping and baking. This will help the cookies retain their shape and prevent excessive spreading.
5. Experiment with add-ins: While chocolate chips are classic, feel free to get creative with your add-ins. Try adding chopped nuts, dried fruits, or even a sprinkle of sea salt on top for a delicious twist.
Storage
Store cookies properly: To keep your cookies fresh and chewy, store them in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months.
Freezing dough: You can even freeze the dough too. Once the dough is prepared, wrap it in parchment paper and then store it in a freezer ziplock bag for up to 3 months.
Variations and substitutions for eggless chocolate chip cookies
Eggless baking offers endless possibilities for variations and substitutions. Here are a few ideas to experiment with:
1. Vegan option: Replace the unsalted butter with vegan butter or coconut oil. Use non-dairy milk and vegan chocolate chips.
2. Gluten-free option: Substitute the all-purpose flour with a gluten-free flour blend or almond flour. Ensure that the other ingredients used are also gluten-free.
3. Nut-free option: Skip the nuts as add-ins and opt for other ingredients like dried fruits, coconut flakes, or even crushed pretzels for a crunchy texture.
Feel free to get creative and tailor the recipe to suit your preferences and dietary needs. Now, let’s address some common questions about eggless baking.
FAQs
If you prefer crispier cookies, you can increase the baking time by a few minutes. However, be mindful not to overbake them as they can become too hard.
While it is possible to use whole wheat flour, keep in mind that it will result in a denser and slightly nuttier flavor. You may need to adjust the liquid ingredients accordingly to achieve the desired consistency.
Now that we have covered the basics of eggless chocolate chip cookies, let’s talk about serving and storing these delectable treats.
Serving eggless chocolate chip cookies
Eggless chocolate chip cookies are best enjoyed fresh out of the oven, when they are warm and gooey. Serve them with a glass of cold milk for the perfect combination. They are also a great addition to parties, potlucks, or as a homemade gift for friends and family.
Kindly post recipes in gram measurements as well