Eggless Chocolate Chip Cookies

5 from 65 votes

Learn how to make the BEST eggless chocolate chip cookies with this tried and tested recipe. Perfectly soft center with crispy edges, these bakery-style cookies are thick, chewy, and so comforting. You won't even know they are egg-free!

Why you will love this recipe?

These eggless chocolate chip cookies have a soft and chewy center with crispy edges.
They are a great alternative if you are avoiding eggs.
These eggless cookies are very easy to make and give you delicious bakery-style thick cookies.

Ingredients

All-purpose flour: This forms the base of the dough.

Butter: Make sure it is softened by placing the butter at room temperature.

Cream cheese: This is the secret ingredient that will make these cookies extra soft and chewy. Use block cream cheese and not the spread.

Chocolate chips: I have used milk chocolate chips. Use milk, dark or white chips as per your liking.

See the recipe card for full information on ingredients and quantities.

Step-by-step instructions

Combine the dry ingredients and set them aside. — **Step 1:** Combine all-purpose flour, baking soda, and salt in a small bowl. Mix well and set it aside.

Beat the butter and sugar. — **Step 2:** In a separate bowl, combine butter, cream cheese, white sugar, and brown sugar. Cream them together until the mixture is soft and glossy.

Add milk and beat for one more minute. — **Step 3:** Add milk and vanilla extract. Beat for one more minute.

Add flour and chocolate chips. — **Step 4:** Add the flour slowly and gently mix until they are just mixed - make sure the dough is not overmixed. Fold in the chocolate chips.

Shape and place on a lined tray. — **Step 5:** Scoop out approximately two tablespoons of the cookie dough and place them on the tray. Refrigerator for at least one hour.

Bake in a preheated oven until fully done. — **Step 6:** Take the cookie dough out of the refrigerator and place it in the hot oven. Bake for 15-18 minutes or until the edges begin to brown and firm up.

Cool them in the tray for the inital 10 minutes. — **Step 7:** Remove the cookies from the oven and let them sit on the tray for 10 minutes.

Baked cookies cooling on a wire rack. — **Step 8:** Cool them on a wire rack completely.

Expert Tips

Bring the butter to room temperature before using it. It must be soft (and not melted).

Use cream cheese from a block and not the cream cheese spread. The cheese spread is not meant for cooking and may also contain salt, altering the taste and texture of the cookies.

Do not overmix the cookie dough. Mix it just enough to bring the dough together.

The dough should be moist and slightly sticky but easy to work with. If it is dry or crumbly, add one tablespoon of milk and mix again.

Do not flatten the shaped cookies. Take about two heaped tablespoons of cookie dough and roll it into a ball. And the result after baking is thick, bakery-style cookies with crispy edges and a textured top.

Chill the dough before baking. This is a really important step to prevent cookies from spreading and losing their shape. Also, chill the dough only after shaping.

I usually avoid using eggs in my baked goodies, and I am always looking for great eggless bakes. If you are like me, you must try these eggless cardamom cookies and white chocolate and cranberry shortbread cookies. Also, check out this recipe to make matcha cookies and this recipe to make delicious cinnamon cookies.

Recipe FAQs

Can I freeze this cookie dough?

Absolutely! Shape the dough and place them on a tray. Freeze them for 4-5 hours until they firm up. Transfer to a zip-lock pouch and freeze. You can bake them straight from the freezer, although you may need to bake them for 2-3 minutes longer.

Can I eat raw eggless cookie dough?

No. You should not eat raw cookie dough, even if it does not have eggs, as it has raw or uncooked flour.

How do eggless cookies taste?

Follow this recipe, and you will not be able to tell that there are no eggs in these cookies. They will taste just like your regular cookies.

How to store the cookies?

You can store baked cookies at room temperature in an air-tight container. Always make sure that they are cooled completely before storing. They will stay fresh for up to five days.

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