Eggless Chocolate Chip Cookies

5 from 2 votes

Eggless Chocolate Chip Cookies

These Eggless Chocolate Chip Cookies are thick and crisp with a crumbly texture. Chocolate chips and walnuts add plenty of flavor and crunch, and the dough comes together without eggs or an egg replacement.

Prep Time10

Cook Time20

Refrigerating time15

Total Time45

Course: Breakfast, Dessert, Snack

Cuisine: American, british

Diet: Halal, Low Salt, Vegetarian

Servings: Cookies

Calories: 275kcal

Author: Ayla Clulee

Ingredients

2 ¼ stick unsalted butter, softened (250 g)
⅞ cup icing sugar or confectioners’ sugar (100 g)
1 tablespoon vanilla extract
3 ⅓ cups plain flour or all-purpose flour (400 g)
¾ cup chocolate chips or chopped milk or dark chocolate (125 g)
1 cup walnuts, chopped (100 g)

US Customary - Metric

Instructions

Beat the softened butter and icing sugar in a large bowl with a stand mixer or hand mixer for 2 to 3 minutes, until pale and fluffy.
Add the vanilla extract and beat for 1 more minute.
Add the flour, chocolate chips, and walnuts. Mix on low speed just until the dough comes together. Stop as soon as there are no dry patches of flour left.
Shape the dough into a ball, cover the bowl, and chill for 15 minutes.
Heat the oven to 180°C (360°F). Line 2 baking sheets with parchment paper.
Divide the dough into 20 pieces, around 50 g or 1¾ ounces each. Roll each piece into a ball, place it on the baking sheet, then press it down gently.
Bake for 20 to 22 minutes, until the edges are lightly golden. The centers can still look pale.
Leave the cookies on the baking sheets for 10 minutes, then transfer them to a wire rack. They become crisper as they cool.

Notes

Use softened butter, not melted butter. It should feel soft when pressed but still hold its shape.
Icing sugar gives these cookies their crisp, crumbly texture. Brown sugar will make them softer and chewier.
The dough can look crumbly at first. Press a little between your fingers. It should hold together once it has been mixed properly.
Do not overmix after adding the flour. Mix only until the ingredients come together.
Chill the dough for at least 15 minutes. Add another 10 to 15 minutes if your kitchen is warm or the dough feels too soft to shape.
Press the dough balls down before baking. They do not spread as much as soft chocolate chip cookies.
Take the cookies out when the edges are lightly golden. They firm up and become crisp as they cool.
Store fully cooled cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies or shaped dough balls for up to 3 months. Bake frozen dough balls straight from the freezer and add a few extra minutes if needed.

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