Eggless Chocolate Chip Cookies
These Eggless Chocolate Chip Cookies are soft, chewy, and loaded with gooey chocolate chips. You won’t miss the eggs—this one-bowl recipe has everything you love about classic cookies with crisp edges, melty centers, and simple pantry ingredients. Perfect for egg-free baking or when you’re out of eggs.
Equipment
- Stand Mixer
- 2 Baking sheets
Ingredients
- ½ cup unsalted butter melted
- ⅔ cup light brown sugar
- ⅔ cup granulated white sugar
- ⅛ cup milk at room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- A pinch of salt
- 1 cup semi-sweet or dark chocolate chips
- flaky sea salt optional
Instructions
- In a small bowl whisk together the flour, baking soda and salt. Set aside
- In the bowl of your stand mixer fitted with a paddle attachment or in a large mixing bowl with a hand mixer beat the melted butter, brown sugar and white sugar for 2-3 mins until light and pale.
- On low speed add the milk and vanilla extract, and beat until smooth.
- To the butter mixture stir in the flour, baking soda, and salt until just combined. Do not overmix.
- Gently fold in the chocolate chips.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps the cookies spread less and become chewier. If chilling for longer than 2 hours, let the dough sit at room temperature for 10-15 minutes before scooping.
- Preheat your oven to 350°F (175°C) and line two large bakings sheet with parchment paper or silicone mats.
- Using a large cookie scoop, roll out as many cookie balls out of the dough as possible. Arrange the balls evenly amongst prepared baking trays.
- Place a few extra chocolate chips on top of each cookie and bake for 10-12 mins until golden and the center is slightly undercooked.
- Let the cookie cool on the baking sheet for a few minutes before transferring to a cooling rack. Optionally sprinkle the cookies with flaky sea salt.
Notes
- Slightly underbake the cookies for extra gooey centers—they'll continue to set as they cool.
- Chill the dough for 20–30 minutes if you want thicker cookies that spread less.
- Mix-in ideas: Try adding chopped walnuts, pecans, or white chocolate chips for extra flavor.
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