Yay Yay Yay! Friday again and look what have I got to share with you.. Choco Chip Cookies. Only eggless. And only the bestest 😀 I tell you, these are the best choco chip cookies I ever made at home, especially with such minimal ingredients and minimal effort.
I had been contemplating on gifting myself a newer, bigger oven for over a year now. Not that I bake a lot but I wanted extra oven space but then couldn’t bring myself to buy one. Couple of weeks back, both my sister and my husband paved way for bringing home a brand new oven that is the love of my life now 😀 And guess what I decided to bake first? Of course, these eggless Vanilla Choco Chip Cookies!
Look at these beauties in the baking.. I really couldn’t wait for them to be out and bite into warm cookies 😛
These cookies were perfectly crisp around the edges and soft, chewy at the center and one would never believe that these are eggless too. I made few modifications to this recipe and it worked like a charm. I brought some with me to work the next day and my friends & colleagues really loved these cookies. In fact one person asked me where I bought these cookies 🙂
Learn how to make the best chocolate chip cookies ever, by checking out the recipe video below. Do subscribe to my youtube channel to stay updated on my cooking videos!
To make Eggless Chocolate Chip Cookies | Easy Choco Chip Cookies
What I used –
- All Purpose, Flour, 1 cup + 2 tbsp
- Softened Unsalted Butter, ½ cup (at room temp)
- Brown Sugar, ½ cup
- Chocolate Chips, ¼ cup
- Baking Soda, ½ tsp
- Salt, ¼ tsp
- Vanilla Essence, ½ tsp
- Milk, 2 tbsp (at room temp)
Prep Work –
1. Preheat the oven at 180°C for 15 mins at the least.
2. Line the baking tray with baking sheet/parchment paper.
How I made –
1. In a bowl, add the dry ingredients – all purpose flour, salt and baking soda. Mix well so that there are no lumps. Set aside.
2. In another bowl, add softened butter that is at room temperature and whisk until creamy and fluffy. Add brown sugar and whisk until the sugar is combined.
3. Add 2 tbsp of milk and vanilla essence and whisk until the sugar is dissolved. This should take about 3-4 mins. Now add the dry mixture and whisk well for about 2-3 mins making sure there are no lumps.
4. Add chocolate chips and gently fold them into the mixture using a spatula. Make small balls out of the dough – either by hand or using spoons and place them on the baking tray with at least 2 cm distance between each ball. Bake at 180°C for 12-15 mins until the bottom of the cookies is golden brown.
5. Remove the cookies from oven and don’t disturb them for 5 mins. Cool off the cookies on wire rack for 5-7 mins and once cooled down, they will harden up.
6. Store in an airtight container for up to a week.
- I used brown sugar so the cookies have turned out golden. Instead plain white sugar can also be used. Or mix both white and brown sugar half and half.
- You can reduce the butter quantity upto 1/3 cup and adjust the consistency by adding ½ tbsp. milk.
- For rich version, add upto ½ cup of chocolate chips.
- The cookies are soft to touch just out of the oven, so don’t disturb them for 5 mins and then move them off to wire rack. They will harden up on cooling down.
- The key is whisking the batter well until sugar is dissolved and after the flour is added.
- If the batter is loose or runny after adding choco chips, put it in fridge for 15-20 mins and it will harden up. If the humidity in the kitchen is high, this might be required.
- It is essential to have the butter softened and at room temperature.
- Skip adding salt if using salted butter.
- Keep a close eye on the cookies after 10 mins. As the bottoms turn golden and the cookies have spread out, check for doneness and remove.
- Leave enough gap between each cookie ball as they spread out while baking. And don’t flatten the balls as that you would result in thin sheets of cookies.