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.
Jump to:
Same as my other eggless cookie recipe Turkish Apple Cookies (Elmali Kurabiye), 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!
If you love chewy & soft in-the-middle cookies, check out my Gluten-free Pumpkin Cookies recipe, a perfect fall treat that everyone will love!
Difference Between Shortbread and Butter Cookies
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 a difference.
Shortbread cookies have a higher butter ratio to flour than butter cookies which makes them more crumbly and fragile.
Why This Recipe Works?
- Chocolate Chip Cookies without eggs are ready in 45 minutes including the refrigerating time!
- You only need 6 ingredients that you probably have in your fridge/pantry.
- It is a great recipe for beginners as it is extremely easy to make them.
- These extremely delicious and addictive Eggless Chocolate Chip Cookies are suitable for people with egg allergies.
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.
- 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.
- 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 flavor 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 chopped chocolate pieces), and 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. This step is necessary to avoid the cookies spreading too much while baking them.
Preheat the oven to 180° C (360) 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.
Scroll down to the recipe card for the full, printable recipe!
Top Tips 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.
- Cookie recipes can be tricky, and measuring ingredients by weight using a kitchen scale is best to ensure perfect results.
- Don't overmix the flour and wet ingredients, fold everything together until just combined and no flour pockets remain.
- Refrigerate the dough for a minimum of 15 minutes before shaping them to avoid them spreading too much while baking. It also helps develop the flavor!
- Don't overcook the cookies, keep an eye on them while they are baking. They need to be cooked just until the edges begin to turn golden brown. It is ok if the centers look pale as they will continue to bake as they cool.
Recipe FAQs
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.
Yes, you can freeze both before and after baking.
For freezing the cookie dough, simply shape it into balls, place them on a parchment-lined baking sheet, and put them in the freezer.
Once frozen, put them in an airtight container and keep them in the freezer for up to 6 months.
You can also freeze the leftover baked cookies in an airtight container for up to 6 months.
If your cookie dough feels too soft to shape, chill your dough for another 10-15 minutes before scooping it into balls.
Yes, to make these cookies vegan friendly, simply replace the butter with vegan butter and use vegan chocolate chips.
Related Recipes
For more delicious chocolatey delicious recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making these crumbly and delicious Eggless Chocolate Chip 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 (360° F) 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.
Notes
- 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.
- Cookie recipes can be tricky, and measuring ingredients by weight using a kitchen scale is best to ensure perfect results.
- Don't overmix the flour and wet ingredients, fold everything together until just combined and no flour pockets remain.
- Refrigerate the dough for a minimum of 15 minutes before shaping them to avoid them spreading too much while baking. It also helps develop the flavor!
- Don't overcook the cookies, keep an eye on them while they are baking. They need to be cooked just until the edges begin to turn golden brown. It is ok if the centers look pale as they will continue to bake as they cool.
- 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.
Nutrition
This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.
Natalie
The cookies were really good and turned out perfect.