Eggless Choco Chip Cookies Recipe

Eggless Choco Chip Cookies a perfect chocolate cookie everyone would love. Eggless Choc Chip Cookie Recipe with step by step pictures.

Eggless Choco Chip Cookies is one of my best baking trials so far and is my most favorite cookie recipe. I love trying variations with choco chip cookies, I have already posted a eggless choco chip cookies recipe but wanted to try the spread around cookie type which has a different texture.I always wanted to try this type of choco chip cookies and finally I got my perfect recipe, so sharing it here.

 

I experimented the base recipe few times and finally ended up with this recipe and I can definitely say this is  one of the best choco chip cookies I’ve baked so far.

I made these long back and now craving for some warm homemade choco chip cookies.This eggless version of choco chip cookies is very easy that even a beginner in baking can try it.Next on my try list is going to be a egg version of choco chip cookies.

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📖 Recipe Card

How to make Eggless Choco Chip Cookies

1. Measure and take demerara sugar, grind it to a fine powder,Set aside.In a mixing bowl add maida,baking powder,baking soda,salt and whisk it well for even mixing.
   
2. In another bowl take powdered sugar and butter, cream it until fluffy using a hand whisk.Then add vanilla essence and mix well.
   
3. Add flour mixture and bring it together to form a soft dough, add a tablespoon of milk / water if it doesn’t come together. Just bring it together with your finger tips then add in the choco chips finally and give a quick mix.
   
4. Now the cookies dough is ready.Preheat oven to 180 deg C for 10mins. I used my 1/2 teaspoon measuring spoon to measure each ball to get uniform sized cookies.Meanwhile roll them using your palm and slightly flatten them – if you want more thinner cookies flatten them thin. I wanted a bit thicker so made it like this. Line a butter paper in the baking tray and arrange the cookies.
   
5. Bake the cookies for 12-15mins. If its thinner keep an eye at 10mins itself. Mine took a little longer and got baked in 15mins.Turn over to check the browning at the backside as the fron view may mislead you to bake longer.Cool on wirerack then store in airtight container.
   

Serve with milk for snack time.

Expert Tips

• The cookies spread only slightly so you need not worry about keeping them close.
• The number of cookies depends on the size and thickness of cookies.
• Do not be tempted to overbake, the cookies will become harder.So check the backside if you are not sure whether its baked.
• This cookie dough can be freezed, just cling wrap it and store in freezer.When you want the cookies, just leave it in room temperature for sometime and start shaping the cookies and baking them.

Eggless Choco Chip Cookies Recipe

Ever since I started to bake, I was waiting to bake these choco chips cookies. Every single time I buy a pack of chocochips for this reason, store it in the chiller and totally forget about it….And when I remember about it, I see only the empty pack(or sometimes a tablespoon left) and the culprits were my mother and mittu 🙂 Yes this has happened for more than a year and all my efforts of hiding it in different places were all in vain as somehow they find it out and before I realise the chocochips goes empty….Grrrr! Finally this time, I got the choco chips only a day before I baked these cookies so it was saved 🙂 I took the recipe from my baking class book and I was very much satisfied with the results.This recipe is quite simple and easy to put it together.You can use this recipe for a basic vanilla cookie too.

Ingredients

Maida (All Purpose Flour) – 1 cup
Icing Sugar – 1/3 cup
Butter – 1/3 cup (at room temperature)
Choco Chips – 1/3 cup minus 1 tablespoon
Vanilla Essence – 3/4 teaspoon
Baking Soda – 1/4 teaspoon
Baking powder – 1/4 teaspoon
Milk – 1 tablespoon

Method:

1. Cream sugar and butter until creamy. Add vanilla essence and whisk it well.
   
2. Sieve maida , baking powder,soda well until evenly mixed. Add it to butter sugar mixture.
   
3. Bring it together to form a soft dough(Add milk only if its too dry and doesnt come together). Add in the choco chips finally and give a quick stir.Now the cookies dough is ready.
   
4. Preheat oven to 180 deg C for 10mins. Meanwhile roll them into medium sized balls and flatten it with your palms – if you want more thinner cookies flatten them thin. I wanted a bit thicker so made it like this. Bake the cookies for 20-25mins. If its thinner keep an eye at 15mins itself. Mine took a little longer and got baked in 25mins.
   

Cool them on wirerack completely then store them in airtight container.

My Notes:

• Keep an eye after 15 mins especially when you are making your cookies more thinner.As the timing varies from oven to oven, so switch it off once the cookies turn golden brown.
• The cookies dont spread much so you need not worry about keeping them close.
• The number of cookies depends on the size of cookies.
• Do not overbake, the cookies will become harder.
• Dont skip butter as its the main ingredients which makes this chat tastier.