I was craving chocolate chip cookies the other day so I finally decided to bake a batch. I didn’t have eggs at hand, so I had to go for the eggless recipe. These eggless chocolate chip cookies are soft, chewy and delicious. Everyone loved them, they were finished very soon.
These eggless cookies are a little crip from the outside but soft on the inside. They are not crunchy at all. I loved the texture of these cookies. The cookies dough is super easy to prepare and takes no more than 20 minutes. This recipe works perfectly and make the perfect eggless chocolate chip cookies.
This is a quick and easy chocolate chip cookie recipe and can be made in no time. I urge you to read the notes of this eggless choc chip cookie recipe since I’ve mentioned how you can store them for months and eat them whenever you want without having to make the cookie dough again and again. Do try these eggless chocolate chip cookies and let me know how you liked them. I will soon be posting double chocolate cookie recipe too, which might be eggless too. Stay tuned for that.
Ingredients:
{Serves: 9 to 10 cookies}
- All purpose flour- 1cup + 2tbsp
- Powdered white sugar- 1/2 cup
- Baking soda- 1/2 tsp
- Butter (softened, at room temperature)- 1/2 cup {If using unsalted butter, add a pinch of salt}
- Vanilla essence- 1/2 tsp
- Milk- 6 tbsp
- Chocolate chips- 1/2 cup
Method to make the eggless chocolate chip cookies:
- Take a huge bowl, add in butter and whisk until it’s creamy and smooth. Then, add in sugar and cream it with the butter.
- Next, add in milk and beat until everything is combined.
- Now, add in vanilla essence and beat it. After that, take a sieve and sift through the flour and baking soda (and salt only if you’re using unsalted butter, otherwise no salt).
- Mix everything well to form a dough. You can use an electric or a hand whisk, whatever works for you. I started with a hand whisk but it was too tiring so I switched to electric.
- When everything is combined, take a spatula and mix the dough to make sure everything is combined before we move on. You can use your hands as well.
- Finally, add in chocolate chips and mix them in the dough. Then knead the dough a little with your hands. Let the cookie chill in the fridge for 15 to 20 minutes.
- After the cookie dough is chilled, preheat the oven at 180C for 10 minutes.
- With an ice cream scooper, scoop out the dough on a baking tray which is greased and lined with baking paper/ aluminium foil.
- Shape the scooped dough and flatten it a little. Bake them for 20 to 22 min at 180C. You know they’re baked when the top and sides of the cookies are lightly golden-brown. Take them out of the oven and let me cool on a wire rack for 15 to 20 minutes.
- Serve them with milk or tea.
Notes:
- This cookie dough is meant to be sticky, mine was not that sticky because of the really cold weather. If your dough is too sticky, keep it in the fridge for 30 minutes before shaping it into cookies.
- Do not leave the cookies in the oven after they’re baked or else they might get very hard.
- Your cookies would be very soft when you take them out of the oven and will harden a little when you let them cool. After cooking them for 15 to 20 minutes, make sure to store them in an airtight container.
- These cookies should be eaten within 2 to 3 days.
- If you want, you can make the cookie dough, wrap it tightly in cling film and freeze it for as long as 3 months. You can make balls of the dough and store them, then take them out and bake them whenever you crave cookies.
