No Egg Chocolate Chip Cookies Recipe

4.89 from 36 votes

No Egg Chocolate Chip Cookies Recipe

These no egg chocolate chip cookies are perfect when you have run out of eggs or don't want eggs in your cookies. The cookies are delicious & easy to make. Visit BreadDad.com for more easy cookie & bread recipes.

Prep Time10 mins

Cook Time9 mins

Total Time19 mins

Course: Appetizer, Dessert, Snack

Cuisine: American

Keyword: chocolate chip cookies recipe, eggless chocolate chip cookies, eggless cookies, no egg chocolate chip cookies, no egg cookies

Servings: Cookies

Calories: 169kcal

Author: Bread Dad

Ingredients

12 Tablespoons Unsalted Butter (softened)
1/2 Cup Milk
3/4 Cup Brown Sugar (packed cup)
3/4 Cup Granulated White Sugar
1 Teaspoon Vanilla Extract
2 1/4 Cups Flour (all purpose flour)
1 1/4 Teaspoons Baking Soda
1/2 Teaspoon Salt
1 1/2 Cups Semi-Sweet Chocolate Chips (morsels) - Use milk chocolate chips if you prefer a sweeter type of chocolate.

Instructions

Preheat oven to 375 degrees F.
Soften the butter in a microwave. FYI - I like to semi-melt the butter for better "mixability".
Mix the milk, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI - Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil). However, don't overmix. Only mix for 1-2 minutes with an electric mixer.
Add the chocolate chips chips. Stir in with a wooden spoon until the chocolate chips are evenly mixed throughout the cookie dough.
Optional (but recommended) - Chill the dough in a covered bowl in your refrigerator for 30-60 minutes. This helps to prevent the cookie dough from spreading in the oven and reduces the potential for overly thin/flat cookies.
Scoop the dough with a tablespoon and place this dough "ball" onto a non-stick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
Bake for 8-10 minutes or until golden brown.
Remove baking sheet from the oven. Wear oven mitts. Leave the cookies on baking sheet to cool for 2-3 minutes. Otherwise, the cookies might break when removed from the baking sheet.
Use a spatula to remove the chocolate chip cookies and place the cookies on cooling racks in order to cool down completely.
Please read Bread Dad's tips section below for extra information on how to make this recipe successfully & to avoid common cookie problems.

Notes

This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. Legal Disclaimer

The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.

Nutrition