Eggless Chocolate chip cookie recipe

The recipe for homemade chocolate chip cookies is easy, simple, and worth the effort. These cookies are crispy and melt in your mouth once you bite into them. These are honesty and the easiest, and my entire family loves this. This one is very travel-friendly, so whenever anyone in our family is traveling, I bake these cookies to munch on.

I am sure making your very own batch of chocolate chip cookies sounds so much fun. I can assure you that the smell of baked cookies makes your hard work worth it.

In this post, I will share the recipe for homemade chocolate chip cookies that are eggless, too.

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What equipment do I need?

– Baking Tray

–Big Bowl

–Set of teaspoons and tablespoons

–Spatula

–Weighing Scale

What ingredients do I need to make the recipe for homemade Chocolate Chip Cookies?

You are going to need all-purpose flour for the base of the cookie.

You will also need butter and castor sugar. Butter provides texture, flavor, and color to the cookies. The sugar provides moisture, flavor, and color to the cookies.

The baking powder provides leavening to the cookie. The milk provides moisture and flavor and acts as a binding agent in the cookie.

You will also need chocolate chips. Chocolate chips do not melt in the oven even after being subjected to high temperatures, and therefore, for similar results, do not replace it with chocolate chunks.

How to make this easy recipe for chocolate chip cookies?

• In a bowl, mix the butter( kept at room temperature) and the castor sugar till the sugar dissolves.
• Now add the milk to it and mix using a spatula.
• Sieve the flour and baking powder.
• Now, add the dry ingredients to the butter and sugar mixture.
• Mix lightly till all the ingredients are mixed properly. Then add in the chocolate chips.
• Now, take the mixture and make small balls. Place the balls on a baking tray.
• Meanwhile, preheat the oven at 200 degrees Celsius/ 400 degrees Fahrenheit
• Refrigerate for about half an hour.
• Now bake at 200 degrees Celsius/ 400 degrees for around 30 minutes. Make sure to check the cookies at 15 minutes because not all ovens are the same.
• Take the cookies out of the oven before they are done, and let the remaining baking get done from the heat of the baking tray itself. If you want your cookies crunchy, cook them till they are done, and after they cool, the cookies become very crunchy.
• The smell will be tempting you, but have the cookies only after they cool down, as then it is easier to take them out of the baking tray.

Frequently Asked Questions about the chocolate chip cookies:

Why are my chocolate chip cookies flat?

Chocolate chip cookie dough needs to be kept in the refrigerator after shaping into cookies. This allows the butter to set, and the cookies don’t end up spreading in the oven immediately on baking. It also allows the dough to rest for a while.

Can I use white chocolate chips?

You can use it if you want to. However, the cookies look better using dark chocolate chips.

Is this recipe vegan?

This recipe is eggless but not vegan.

Can chocolate chip cookies be frozen?

Yes, you can freeze the cookie dough for up to two months. I prefer shaping into balls and keeping it in the freezer sometimes.

Can chocolate chip cookies be baked on parchment paper?

Yes, these eggless chocolate chip cookies can be baked on parchment paper.

Can I make chocolate chip cookies with self-raising flour?

Yes, skip the baking powder in the recipe when using self-raising flour to make eggless chocolate chip cookies.

How to store eggless chocolate chip cookies?

Store cookies in an air-tight container at room temperature after cooling.

How were chocolate chip cookies invented?

I used to do Sunday quizzes on my Instagram stories, wherein I looked up the origin of the chocolate chip cookie for one quiz, and that’s when I came across the story about the chocolate chip cookie. The chocolate chip cookie was invented by accident by Ruth Wakefield.

One day, while baking a batch of Butter Drop Do cookies, she added chopped-up bits from a Nestle semi-sweet chocolate bar. She thought it would create solid chocolate cookies. But that didn’t go as planned, and a star was born.

The chocolate chip cookie, originally called the “Toll House Crunch Cookie,” recipe was published in a Boston newspaper and quickly became one of America’s favorites, according to Nestle.

Pro Tips to nail this recipe:

• Use room temperature ingredients.
• Use good quality butter such as this one.
• Do not over-mix the cookie dough; mix until the dough comes together.

Other no-oven recipes for you to try:

[ CLICK ON THE IMAGE FOR THE RECIPE]

5 from 4 reviews

Crispy Eggless Chocolate Chip Cookie Recipe

December 31, 2021

Servings: 20 (One cookie weight is 30 grams)

Total: 1 hr 15 min

Difficulty: Easy

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Chocolate chip cookies that are crispy and eggless. Easy to make with a crunchy texture.

By: Alisha Sarkar

Ingredients

• Flour- 200 gm
• Milk- 40 ml
• Butter- 120 gm
• Castor sugar- 200 gm
• Baking powder- 4 gm
• Chocolate chip- 60 gm

Directions

• Step 1 In a bowl, mix the butter( kept at room temperature) and the castor sugar till the sugar dissolves.
• Step 2 Now add in the milk to it and mix using a spatula.
• Step 3 Sieve the flour and baking powder.
• Step 4 Now add the dry ingredients to the butter and sugar mixture.
• Step 5 Mix lightly till all the ingredients are mixed properly. Then add in the chocolate chips.
• Step 6 Now take the mixture and make small balls. Place the balls on a baking tray.
• Step 7 Meanwhile, preheat the oven at 200 degree Celsius/ 400 degree FahrenheitRefrigerate for about half an hour.
• Step 8 Now bake at 200 degree Celsius/ 400 degree for around 30 minutes. Make sure to check the cookies at 15 minutes because not all ovens are the same.
• Step 9 Take the cookies out of the oven before it is done and let the remaining baking get done from the heat of the baking tray itself.
• Step 10 If you want your cookies crunchy cook till it is done and after it cools the cookies become very crunchy.
• Step 11 The smell will be tempting you but have the cookies only after it cools down as then it is easier to take them out of the baking tray.

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I hope you found my post “Recipe for Homemade Chocolate Chip Cookies” helpful and in case if you have any queries, feel free to post them in the comments.

Thank You