Eggless Chocolate Chip Cookies My Food Story

on Sep 10, 2020 Everyone needs a good chocolate chip cookie recipe in life. And this is the best way to make ‘em if you like your chocolate chip cookies eggless. Like all my eggless desserts, this is simple and supremely indulgent. I make these when I want to surprise my friends and fam with baked goodies or when we need some cheering up. Actually, we just need an excuse to make these again and again to satisfy major chocolate cravings. Shhhh don’t tell anyone! My simple cookie making process – Mix dough, roll cookies dough, chill dough, bake cookies, EAT COOKIEEES! I’m on the Soft and Chewy Cookies team – check out Red Velvet Crinkle Cookies. If you’re not, allow me to take you through this stress-free fuss-free recipe NOW so that I convert you and you can thank me later 🙂

The ingredients for the dough (see the recipe card) are basic pantry staples. We personally like cookies that are soft (and not super crispy like biscuits) and chewy. So it’s a good idea to follow the measurements precisely because too dry or too wet means #fail. The most important step here is to chill your cookie dough before baking the cookies. If your dough is not chilled and too soft, the cookies spread way too much in the oven and will break too easily. Chilled balls of dough when baked, spread just enough and you get cookies that are crisp around the edges and soft in the middle with lots of melt-y bits of chocolate. You can also freeze this dough. Just form it into balls, place it on a baking sheet and freeze. Once frozen, transfer the cookie dough to a ziplock bag and just take as many as you want and bake when you get a cookie craving the next time!

Yes, yes, we’ve all made chocolate cookies. Been there, done that. But, hear me out! Today I’m letting y’all in on a secret of mine which will elevate the taste of your cookie and you won’t be able to stop munching on them. Along with a little vanilla extract, I like to add a little coffee decoction. The coffee cuts through the sweetness of the cookies, makes the chocolate taste more chocolate-y and works so well with vanilla. Here are a few things to keep in mind when baking these choco chip cookies:

Sieve the dry ingredients to avoid lumps in the dough.Use butter paper under the cookies so they don’t stick to the baking sheet. You don’t need a cookie cutter. You can use a small ice cream scoop to scoop cookie dough on the baking sheet, or roll it evenly between your palms like I do. Chill the cookie dough for at least 30 minutes for the best cookiesPreheat your oven for at least 20 minutes – Always a must. This will ensure your cookies bake evenlyThe cookies last for about 3-4 days if stored in an airt-tight container. Once the cookies are baked, allow them to cool down before digging in!

Everyone loves these cookies! You’ll find your cookie jar empty within no time with all the cookie monsters lurking around! Kids will love dunking them in milks. And for adults, cookies and coffee – always a hit!

More Baked Goodies:

Eggless Chocolate BrowniesPumpkin Snickerdoodle CookiesRed Velvet Cream Cheese Crinkle CookiesBanana Chocolate Chip MuffinsCinnamon Roll MuffinsOreo Stuffed Double Chocolate Brownies