These eggless chocolate chip cookies are flawless! Crisp exterior, fudgy center and oozing chocolate – you won’t stop at one!
Some of you may know, that while I share (mostly) eggless recipes, I’m not actually averse to using eggs in real life. When I first started baking, just like everyone else, I believed strongly that eggs were integral to baking. However, pretty soon after I’d moved back to India, and started catering to orders, I realized that there was a very strong demand for “eggless goods.”
The switch wasn’t very difficult. I was already accustomed to making some recipes without eggs for my family but I was very clear, that when eliminating eggs from a recipe, it had to still have the same taste, texture and appearance that it did when made using eggs.
This made cracking some recipes really difficult. Brownies is one of them. But that’s a story for another day. This post is dedicated to my quest to finding the perfect egg-free chocolate chip cookie. So let’s see. What was I trying to do – create a good (no, scratch that) GREAT chocolate cookie that had
- a crisp exterior
- a chewy center
- warm goey pools of chocolate
- used only pantry staples and not “flax eggs” or “aquafaba” or any of those fancy “egg replacements.”
- Looked like a real cookie. By that I mean this
And, of course it also had to be super simple to make. Maybe now I’m getting a sense of why my husband calls me high maintenance 😀
Anyhoo, I was determined to crack this, and given that my past attempts had proved futile, I wasn’t very convinced. So for 2 days I hunkered down, read, browsed, made notes, and experimented.
Finally cracked it – after a mountain of cookies and on the 9th trial! I will spare you the details of all my experiments and just share the recipe of the perfect cookie with you. Coz that’s what you’re here for!
The recipe needs really simple ingredients and no special techniques.
That’s it! Let’s take a look at the steps now.
We start by beating the softened butter. Beat for a minute. Do not use melted butter or hard butter. Leave your butter out on the counter a few hours before you make this. Using an electric beater helps in making the butter light and airy, but you can also use a hand whisk and work those muscles a bit!
Add both the sugars together and beat again.
Add the milk and vanilla. You may skip the vanilla but it just elevates the recipe! Don’t worry if the mix appears curdled, it will settle when you add the flour.
Next, sift in the flour, baking powder and baking soda. Mix well and ensure there are no clumps of flour.
If you have measured the ingredients correctly, you should now get a soft, non-sticky dough. If the dough feels too dry, add another tsp of milk. If it feels sticky, add a little extra flour.
Add the chocolate. Use chips, or chunks of your favorite baking chocolate and mix till the chocolate is distributed evenly. Don’t mix it too hard because you don’t want the chocolate to melt and meld with the dough completely.
Next, scoop the dough (I used an ice-cream scoop) because it makes the most beautiful looking cookie dough balls onto a parchment lined (or greased) tray, and put it away in the fridge for atleast one hour. This is important to develop flavor as well as for the dough to firm up a bit or they’ll spread too much in the oven. You can leave this dough in the fridge for longer – upto 24 hours. There’s no need to thaw when you plan to bake. Directly pop into the pre-heated oven and bake!
BAKING THE COOKIES
Bigger cookies mean more baking time. If you use a smaller scoop or another tool that gives you smaller balls of the dough, you may need to cut off a few minutes from your total baking time. Mine got done at exactly 14 minutes. If you like crisper cookies, bake longer. About half-way through the baking, (8 minutes for me) I took out the tray from the oven, and quickly added more chocolate to the top of the cookies before continuing baking.
This gave the cookies the characteristic pools of chocolate on top that ARE SIMPLY AMAZING. You may skip this step but then, who doesn’t want more chocolate right?
Allow the cookies to cool for 5-10 minutes before transferring them to a cooling rack to cool completely. You can add some sea salt (like I did) when the cookies are still warm because sea salt just makes everything 100 times better!!
Chocolate Chip Cookies
- ⅓ cup Butter (softened)
- ¼ cup Caster Sugar
- ½ cup Brown Sugar
- 2 tbsp Milk
- 1 tsp Vanilla Extract
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- 100g Chocolate Chips/Chunks
- In a bowl, add the butter and both the sugars together and beat till light and fluffy.
- Add the milk and vanilla, and beat for another minute.
- Sift in the flour, baking powder and baking soda and mix till you get a soft cookie dough.
- Add almost all of the chocolate, leaving juts a little bit aside to add on top later, and mix till the chocolate is evenly distributed.
- Scoop the dough using an ice-cream scoop or spoon. Cover and refrigerate for atleast 1 hour or overnight.
- Pre-heat the oven to 180 degree C. Line a baking tray with parchment/baking paper.
- Place the cookie dough on the tray, leaving atleast 1-1.5 inches between each ball because they will spread during baking. Don’t crowd the tray or the cookies will end up sticking to each other.
- Bake the cookies at 180 degree C for 13-14 minutes. Mid-way through the baking, take out the tray, add more chocolate on top and return the cookies to the oven to bake fully.
- The cookies will still be soft when done and will continue to become crisp as they cool.
- Transfer to a cooling rack after 10 minutes, and then to an airtight container. Store for upto a week.
Which brand chocolate to use
Hi Priyanshi, this recipe works well with all kinds! I personally use the callebaut 811 dark which is 54.5% and sometimes the milk callets.
Hi! Thank you so much for this! I’m gonna try this out today! <3
Yay! Do leave your feedback here on the blog!
Great work. Just wanted to know that can we use normal sugar instead of caster sugar. TIA
Hi Priyanka, measure granulated sugar in the same quantity and then powder it before using.
Hey do we need to powder brown sugar?
Hi Akshita, no you could use brown sugar directly and there is no need to powder it.
Followed the recipe exactly. The cookies didn’t spread much. Yours look thin and crispy. Mine were thick and chewy. Used an ice cream scoop. Can you tell me why
Hi Nidhi, I’d suggest to not chill the cookie dough for too long and make sure that the oven is preheated to the correct temperature before putting in the cookies.
Hi, can you suggest any vegan substitute for butter
Hi Akshi, you could use oil in place of butter, but it changes the texture of the cookies. I haven’t tried any vegan butters in India but I guess if you’ve used one, you could try with that.
Baked them today to carry them in flight…. had the Subway cookies wali feel . Loved them
Hi Garima, so happy to hear that. Yes these cookies are quite like the Subway cookies.
Hi Pooja ….would love to try try all ur recipes….but pls mention ingredients in GMs as to get pefect bake since too many cup sizes r there ……and converting cups into tGMs take too much time … thanx
Hi Sonal, please refer this quick guide for gm/ml conversions for all my recipes – https://loveandflourbypooja.com/tips-and-tricks/measurements-ready-reckoner/
Can whole wheat flour be used in place of all purpose flour?
Hello Gitanjali!For this recipe, i prefer sticking to all purpose flour.
Hi mam.All your recipes are very useful.Is all purpose flour and maida are the same mam.
Hi Shalini, thank you. Yes on the blog all-purpose flour is Maida for all recipes