These eggless Chocolate Chip Cookies are hands-down the best you’ll ever make—so reliable, delicious, and versatile that they might just become your go-to base for every cookie craving! Soft in the center, crisp on the edges, and packed with gooey chocolate chips, these cookies are pure perfection without using a single egg. Whether you’re out of eggs or baking for someone with dietary restrictions, this recipe delivers every time—no compromises on taste, texture, or appearance.
This isn’t just a cookie—it’s a dependable, foolproof base that opens the door to countless delicious variations. The simple, eggless dough is incredibly versatile and can be easily adapted into a wide range of cookies, from rich double chocolate chip to crunchy nut-filled or even chewy oatmeal raisin. Once you’ve got this basic recipe down, you can mix, match, and experiment with endless combinations to suit your mood or pantry ingredients. It’s a true staple for every egg-free baker!
This eggless Chocolate Chip Cookies recipe has become a fan favorite and one of the most loved on the blog. One happy reader shared their experience: “Made as instructed. Awesome. I didn’t want to go to the store just for eggs, but I had a sweet tooth. This recipe was great.
These Chocolate Chip Cookies come together quickly with pantry staples and require no fancy tools—just a bowl, a spoon, and your sweet tooth. Whether you’re a beginner baker or a seasoned pro, this eggless cookie recipe will win you over with its simplicity and unbeatable results.
Bake a batch today and see why so many people are calling these better than traditional cookies—with none of the eggs and all of the flavor!
You’ll Love These Cookies:
Taste & Texture:
These eggless Chocolate Chip Cookies are bursting with flavor in every bite. They have that classic cookie taste you know and love—rich, buttery, and perfectly sweet with generous pockets of melty chocolate throughout. Each bite delivers a comforting, home-baked experience that’s hard to resist. The chocolate flavor really shines, making them a dream come true for any chocoholic.
What sets these cookies apart is their perfect texture. The edges bake up golden and crisp, offering just the right amount of crunch, while the center stays delightfully soft, thick, and chewy. They have that irresistible balance between a slightly crisp exterior and a tender, melt-in-your-mouth inside—just like a bakery-style cookie, but without the eggs.
Beginner-Friendly:
Chocolate Chip Cookies are a timeless favorite, especially in American households, and this eggless version proves that you don’t need eggs to get the same indulgent results. The recipe uses simple pantry staples—no fancy tools or rare ingredients—making it ideal for beginners and seasoned bakers alike. If you’re new to baking, this is a great starting point. The steps are easy to follow, and the dough is very forgiving, giving you a high chance of success on your first try.
Ingredients For Eggless Chocolate Chip Cookies:
- Butter: Unsalted butter is highly recommended so you can control the amount of salt in the recipe. If you’re using salted butter, simply omit the extra salt listed in the ingredients.
- Be sure to use softened butter at room temperature—this is key for achieving the right cookie texture. Leave the butter out for a couple of hours before baking. Skip microwaving, as it can soften the butter unevenly or partially melt it, which may alter the texture and structure of your cookie dough.
- Sugar: A combination of white granulated sugar and light brown sugar creates the perfect cookie texture. Granulated white sugar provides structure and sweetness, while brown sugar adds moisture, a chewy texture, and a hint of caramel-like flavor to the cookies.
- Milk: Use whole milk if possible, as the fat content helps make the dough soft and workable. This recipe is flexible—use any milk you have, dairy or plant-based, and it’ll still turn out tasty.
- All-Purpose Flour: Accuracy is key when measuring flour. Fluff the flour, spoon it into the measuring cup, and level it off with a knife for an accurate, light measurement. Avoid scooping directly from the bag, which can compact the flour and lead to dense cookies.
- Salt: If you’re working with salted butter, there’s no need to add extra salt—just leave it out of the recipe.
- Baking Soda: This is your leavening agent and ensures the cookies rise slightly instead of spreading too thin. It also contributes to their chewy texture.
- Vanilla Extract: Always opt for pure vanilla extract over imitation for a richer, more authentic flavor.
- Chocolate Chips: Use a good-quality brand of milk or semi-sweet chocolate chips—whichever you love best. You can even mix in dark chocolate chunks for extra indulgence!
How To Make Eggless Chocolate Chip Cookies?
1) Combine Dry Ingredients:
In a large mixing bowl, sift together all-purpose flour, salt, and baking soda. Whisk thoroughly to ensure even distribution and to eliminate any lumps. This helps the leavening agents mix well, ensuring evenly baked cookies. Set the dry mixture aside for later.
2) Soften the Butter:
Place room-temperature, softened unsalted butter into another large bowl. Make sure the butter is soft enough that a gentle press leaves an indentation, but it shouldn’t be melted or greasy—just pliable and smooth.
3) Cream the Butter:
Whisk the softened butter using a wire whisk until it becomes smooth, creamy, and light in texture. If you’re using a stand mixer fitted with the paddle attachment or an electric hand mixer, you can skip beating just the butter and move directly to the next step where the sugars are added.
4) Add Both Sugars:
Now add both granulated white sugar and light brown sugar to the butter. The white sugar helps with structure and crispness, while the brown sugar provides a slight caramel flavor and chewy texture.
5) Beat Until Creamy:
Whisk or beat the butter and sugar mixture for about 2 minutes until light and creamy. This step incorporates air into the dough, making the cookies light and giving them a tender bite.
6) Add Milk and Vanilla:
Pour in the milk and add pure vanilla extract. You can use dairy or any plant-based milk as the recipe is quite forgiving.
7) Mix Again:
Whisk everything together once more until the mixture turns smooth, well-blended, and uniform in texture.
8) Add the Dry Ingredients:
Gradually add the previously whisked flour mixture into the wet ingredients.
9) Mix to Form Dough:
Mix until everything just comes together to form a soft dough. If mixing by hand, switch from a whisk to a silicone spatula to avoid overworking the dough.
10) Stir in Chocolate Chips:
Add your favorite semi-sweet or milk chocolate chips to the dough.
11) Fold Gently & Chill:
Wrap the bowl tightly with plastic wrap and place it in the refrigerator to chill for around 30 minutes. Chilling helps prevent the cookies from spreading too much while baking.
12) Prepare for Baking:
Preheat your oven to 350°F (180°C) for at least 10 minutes. Meanwhile, line a baking sheet with parchment paper or a silicone baking mat.
13) Shape the Cookies:
Scoop out portions of dough and roll them into small balls (around 1-inch size). Arrange the dough balls on the lined baking sheet, ensuring enough space between each one, as they will naturally spread while baking.
14) Bake to Perfection:
Bake in the preheated oven for 10–12 minutes, until the edges turn lightly golden and firm up, while the centers remain soft and slightly gooey.
15) Cool the Cookies:
Let the cookies sit on the baking sheet for 5 minutes to set properly. Then gently move them to a wire rack to cool completely and enjoy their irresistibly soft, chewy texture.
Expert Tips For Chocolate Chip Cookies:
- Chill the Dough for Best Results: Chilling the Chocolate Chip Cookies dough isn’t just an optional step—it’s a game changer for getting those perfect eggless cookies. Cold dough helps control the spread during baking, which results in cookies that are thicker, softer, and perfectly chewy in the center with slightly crisp edges. When the dough isn’t chilled, the cookies tend to spread too much, ending up flat and overly thin with a less desirable texture.
- On the other hand, if the dough is too cold—like after chilling for several hours or overnight—it can result in tall, dome-shaped cookies that don’t spread much at all. To strike the right balance, let the chilled dough sit at room temperature for about 10 minutes before rolling it into balls and baking. This allows the dough to soften slightly so it spreads just the right amount in the oven.
- Another crucial tip: don’t overbake! Even if the centers look a bit underdone when you pull them out, they will continue to set as they cool on the baking sheet. Overbaking will make them dry and take away that wonderful gooey, soft texture that makes these eggless cookies so delightful.
- In short, chilling the dough is essential for achieving that bakery-style cookie experience at home—thick, chewy, soft in the middle, and crisp on the edges. So don’t skip this step, and don’t rush it either. A little patience in this stage rewards you with cookies that are far superior in taste and texture.
Storage Instructions:
- At Room Temperature:
- Once the cookies are fully cooled, put them in a container that closes tightly.
- They will stay soft and tasty for about a week.
- Keeping the container closed helps keep the cookies chewy and stops them from drying out.
- To Freeze Cookie Dough:
- Freezing the dough is a great way to have fresh cookies whenever you want, without making them from scratch each time.
- Roll the dough into small balls and place them on a tray with parchment paper underneath.
- Put the tray in the freezer for 1 to 2 hours, or until the dough balls are hard.
- Then move the frozen dough balls into a zipper-style freezer bag or a container that seals tightly, and put them back in the freezer for longer storage.
- The dough can be frozen for up to two months.
- Baking Frozen Cookie Dough:
- When you’re ready to eat some fresh cookies, just place the frozen dough balls on a tray with parchment paper.
- You don’t need to let them thaw first—just turn on your oven and bake them as usual.
- Since the dough is frozen, you might need to extend the baking time by 1 to 2 minutes to ensure the cookies bake through properly.
- With these tips for freezing and storing, you can always have a supply of your favorite eggless chocolate chip cookies ready, whether you’re planning ahead or just need a treat on a whim.