Eggless Chocolate Chip Cookies Recipe
These exceptional eggless chocolate chip cookies deliver the perfect balance of crisp edges and chewy centers without using eggs. Water serves as the binding agent instead, making these cookies ideal for those with egg allergies while maintaining a texture that rivals traditional recipes. They remain soft for days and make excellent ice cream sandwiches.
Ingredients
- 1 cup 226g unsalted butter, softened to room temperature
- 3/4 cup 150g granulated white sugar
- 3/4 cup 150g packed brown sugar
- 3 tablespoons water
- 2 teaspoons vanilla extract
- 2 1/4 cups 270g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups 340g dark chocolate chips or chunks
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add water and vanilla extract to the butter mixture and beat until well incorporated.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips until evenly distributed throughout the dough.
- Form dough into balls approximately 2 tablespoons in size and place on prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 12-15 minutes, or until edges are golden but centers appear slightly underdone.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a vegan version, substitute the butter with equal amounts of plant-based butter.
- Refrigerating the dough for 1-2 hours before baking will result in thicker, softer cookies.
- For best results, bake only 6-8 cookies per standard baking sheet.
- Bake for 12 minutes for softer, chewier cookies or 15 minutes for more thoroughly baked cookies.
- Store in an airtight container at room temperature for up to 5 days.