Thick & super crunchy Eggless Chocolate Chip Cookies are extremely addictive with a rich, sweet, and nutty flavor. They are very easy to make and ready in a short period of time. You definitely will impress everyone with this recipe, including the soft & chewy cookie lovers.
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These delicious chocolate chip cookies don't contain any eggs and are made with icing sugar instead of brown sugar. Eggs and brown sugar are two ingredients that give a dense and chewy texture to a cookie. Removing the egg and using icing sugar makes these cookies crumbly and delicious. We all have different tastes and not everyone is a big fan of chewy & soft in-the-middle cookies. So if you are after a more crumbly - crispy cookie with a dense chocolate taste, that's the perfect recipe for you!
Why This Recipe Works?
- It's ready in 45 minutes including the refrigerating time!
- It is very easy to make with step by step instructions.
- You only need 6 ingredients that you probably have in your fridge/pantry.
- Suitable for people with egg allergy.
- They arw extremely delicious and addictive.
Ingredients & Substitutes
This simple & straightforward recipe requires only six ingredients.
- Butter - this recipe recalls for softened unsalted butter. Keep your butter at room temperature for a couple of hours (depending on the room temperature) until it is soft enough to become fluffy when beaten with sugar. Use good quality butter for tender and delicious cookies.
- Icing Sugar - using icing sugar instead of brown sugar keeps the cookies soft and tender. It has a tiny bit of cornstarch and a powdery consistency which gives a more crumbly texture to the cookies.
- Vanilla extract - it is an essential ingredient for cakes, cookies and pastries. You can substitute it with vanilla paste or vanilla bean.
- Plain white flour - it is also known as all-purpose flour. It is perfect for making cakes, cookies, pastries and thickening sauces. Sift it before using in your pastries.
- Chocolate chips - use a good quality chocolate chip, dark or milk depending on what you like most. You can also cut the chocolate bar into pieces instead of using chocolate chips.
- Walnuts - baking with nuts is a great way to add flavor and texture to your cookies. Use pecan nuts, pistachio or almonds if you prefer. Lightly toast them for a more intense flavour before adding them to your baked goods.
Step by Step Instructions
It is very easy to make these delicious cookies and to achieve the best results, you need to follow a few simple steps:
- Beat on medium speed the softened butter with icing sugar in a bowl of a stand mixer or handheld mixer for 2 to 3 minutes. Add the vanilla extract and beat them for another minute, until all nicely combined.
- Add the flour, chocolate chips or chocolate pieces and chopped walnuts into the bowl and beat on low speed just enough to combine and it forms a dough.
- Turn the dough into a ball, transfer it to a bowl and then refrigerate for 15 minutes.
- Preheat the oven to 180° C and line 2 baking trays with silicon paper. Take a heaping ice cream scoop of cookie dough (approximately 50 grams) and then shape it into a ball.
- Gently press on the cookie ball to flatten it and place it on a baking tray. Bake the cookies for 20-22 minutes until they are slightly browned on the sides.
For more eggless & crumbly cookies recipes, check out my Turkish Cookies (Elmali Kurabiye).
You can store these eggless cookies in a cookie jar or a sealed container for up to 5 days at room temperature. If you want to keep them longer, you can refrigerate them for up to a week in a sealed container.
The three basic ingredients of all types of cookies are butter, sugar, and flour. The proportions and how they are combined with other ingredients and even how they are baked make the difference. Shortbread cookies have a higher butter ratio to flour than butter cookies which makes them more crumbly and fragile.
Top tip from the chef
If you forget to soften your butter at room temperature or don't have time for it, there is a quicker way to do it! Fill a big glass jar with boiling water until the jar gets hot and then pour the water out. Place the jar over the butter for a few minutes until it is softened.
I hope you enjoy the process of making these delicious egg-free cookies as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet Olsun!
Eggless Chocolate Chip Cookies
Equipment
- 1 sifter
Ingredients
- 250 g unsalted butter (softened)
- 100 g icing sugar
- 1 tablespoon vanilla extract
- 400 g plain white flour / all-purpose flour (sifted)
- 125 g chocolate chips or pieces (milk or dark)
- 100 g walnuts (chopped)
Instructions
- Beat on medium speed the softened butter with icing sugar in a bowl of a stand mixer or handheld mixer for 2 to 3 minutes.
- Add the vanilla extract and beat them for another minute, until all nicely combined.
- Add the flour, chocolate chips or pieces and chopped walnuts into the bowl and beat on low speed just enough to combine and it forms a dough.
- Turn the dough into a ball, transfer it to a bowl and refrigerate for 15 minutes.
- Preheat the oven to 180° C and line 2 baking trays with silicon paper.
- Take a heaping ice cream scoop of cookie dough (approximately 50 grams) and shape it into a ball.
- Gently press on the cookie ball to flatten it and place it on a baking tray.
- Bake the cookies for 20-22 minutes until they are slightly browned on the sides.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
Natalie
The cookies were really good and turned out perfect.