Chocolate Chip Cookies Recipe Eggless landscape

Chocolate Chip Cookies Recipe (eggless)

Don’t let the ‘eggless’ part fool you. This is one of the best soft and chewy, chocolate chip cookie recipes I’ve ever made. I have been baking the odd choc-chip cookie for the better part of five years. I’ve tried many different versions but the choc-chip cookie is an enigmatic biscuit and I just always feel as if perfecting it is a bit of a pipe dream.

For the first time in a long time I feel like I’m closer. I recently tried the Pinch of Yum’s soft chocolate chip cookie recipe, it was excellent. You essentially underbake the cookie and once they’ve cooled off it makes for a soft and chewy consistency – loved it. On about my third or fourth batch in a week and a half (I gave a lot of the cookies to neighbours!), I realised I was out of eggs and came across this recipe. After reading the comments and reviews I felt pretty confident and then when I bit into it I almost cried. Honestly, they are amazing!

I have made a few tweaks and included everything that I did, however feel free to revert to the original here. I would suggest eating them when they’re still warm (obviously!). Let me know how you go in the comments and if you’ve got a chocolate chip cookie recipe you want to share, post it here too. The next one on my list is this one by the New York Times.

JC x


Chocolate Chip Cookies Recipe Eggless portriat


Chocolate Chip Cookies (eggless)

Makes 15-16 small to medium sized cookies – recipe adapted from Spice Up the Curry.


1 cup + 2 tbsp all-purpose flour

1/2 tsp of baking soda

A good pinch of salt (I used this one which is smokey)

1/2 cup unsalted butter (softened to room temperature)

¼ cup granulated sugar

¼ cup firmly packed brown sugar

2 tbsp milk (I use soy milk)

A little over ½ cup quality chocolate chips (ideally half milk and half dark chocolate)




Preheat your oven to 180 degrees celsius


Line an oven tray with baking paper


Mix the flour, salt and baking soda in a bowl and keep aside


Add the softened butter to another bowl and beat it with a whisk until it becomes smooth. This can take a good five minutes (or you can use an electric mixer)


Once the butter is smooth, add the sugars and beat until it becomes soft and smooth


Now add milk or soy milk and use the whisk to mix it through


Once thoroughly mixed, add the flour, salt and baking soda and whisk until mixed together


Add the chocolate chips and swap the whisk for a metal spoon to mix the choc-chips through


Before placing the cookie dough onto the tray  there are a few things you can do. 1)Using a tablespoon of dough at a time, roll the dough into balls, place onto the tray at about 3cm apart and then flatten using the bottom of a glass, or 2) place the dough onto aluminium foil or baking paper and roll it into a sausage shape using the paper or foil (think of those pre-made cookie dough rolls you can buy at the shops). Once you’re happy with the shape unwrap the foil/paper and using a knife, cut the dough into slices about 1.5cm thick and place onto the tray 3cm apart. OR you can simply scoop out a tablespoon of the mixture into your hand, roll it into a ball and flatten with the palm of your hand.


Bake them for 10-12 minutes (I find 11 minutes is the magic spot), remove the cookie tray from the oven and allow the cookies to cool (until you can eat them without burning your hands or tongue). Enjoy guys and be careful – they are extremely addictive!


Notes:  If your cookie dough looks soft and sticky, Spice up the Curry suggests chilling the mixture in the fridge for about 30 minutes. If you are planning on making big batches of the cookie dough use suggestion 2 above and wrap your dough (kind of make it look like a Christmas cracker). This way you can have it on hand in the fridge or freezer and just slice off however many cookies you need to bake.



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