Eggless Chocolate Chip Cookies

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These eggless chocolate chip cookies are a perfect blend of crisp edges and chewy centers — ideal for anyone who loves classic bakery-style cookies without eggs. The combination of white and brown sugars adds a caramel depth, while a touch of molasses enhances chewiness and golden color. Without eggs, the butter and milk work together to create a soft, rich bite that stays fresh for days.

Eggless Chocolate Chip Cookies

Ingredients

  • Unsalted butter – ½ cup (softened, not melted)

  • Granulated sugar – ¼ cup

  • Light brown sugar – ¼ cup (added to enhance flavor and chewiness)

  • Molasses – 1 tsp (optional, for richer color and depth)

  • Vanilla extract – 1 tsp

  • All-purpose flour – 1 cup (increased from ¾ cup to improve structure without eggs)

  • Baking soda – ½ tsp (reduced from 1 tsp to prevent excess spreading)

  • Baking powder – ¼ tsp (increased slightly from ⅛ tsp for lightness)

  • Salt – a pinch

  • Chocolate chips – ½ cup

  • Milk – 1–2 tbsp (added only if dough feels dry)

 

 

Equipment needed

  • Mixing bowl

  • Whisk or hand mixer

  • Measuring cups and spoons

  • Baking tray

  • Parchment paper or silicone mat

  • Spatula

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.

  2. In a large bowl, cream butter, white sugar, and brown sugar until light and fluffy.

  3. Add molasses and vanilla extract, and mix well.

  4. In a separate bowl, whisk flour, baking soda, baking powder, and salt.

  5. Gradually add dry ingredients to wet mixture and mix until just combined.

  6. Stir in chocolate chips. If dough feels dry, add 1–2 tbsp milk to bring it together.

  7. Scoop or roll dough balls (about 1½ tbsp each) and place them 2 inches apart on the tray.

  8. Bake for 10–12 minutes, or until edges turn golden brown.

  9. Let them rest on the tray for 5 minutes before transferring to a wire rack to cool completely.

Tips

  • For chewier cookies, keep brown sugar and molasses as listed.

  • For crisper cookies, skip molasses and brown sugar — instead, use ⅓–½ cup white sugar and bake 1–2 minutes longer.

  • If skipping molasses and brown sugar, expect lighter color and a simpler, buttery flavor.

  • If you don’t have brown sugar or molasses, use one of these substitutes:

    • ¼ cup white sugar + 1 tsp honey or maple syrup (adds chew and mild caramel flavor)

    • ¼ cup powdered jaggery (adds rich, rustic sweetness)

    • 1 tbsp corn syrup + ¼ tsp instant coffee (for deeper flavor)

  • For soft centers, don’t overbake — they continue cooking slightly after removal.

  • Chill the dough for 15–20 minutes before baking if your kitchen is warm; it helps prevent spreading.