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Eggless chocolate chip cookies with gooey melted center and crisp golden edges

Best Eggless Chocolate Chip Cookies Recipe

These Eggless Chocolate Chip Cookies are soft, chewy, and bursting with rich chocolate flavor—without a single egg in sight. Perfect for anyone with an egg allergy or simply out of eggs, this foolproof recipe delivers bakery-style results every time. Great for bake sales, lunchbox treats, or midnight cravings!

  • Total Time: 27 minutes
  • Yield: Makes about 18 cookies 1x

Ingredients

Scale
  • 1/2 cup salted butter, softened
  • 1/4 cup white sugar
  • 3/4 cup brown sugar, lightly packed
  • 1/4 cup water (room temperature)
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (mix of dark and semi-sweet recommended)

Instructions

  1. In a mixing bowl, cream the softened butter, white sugar, and brown sugar until light and fluffy (about 2–3 minutes).
  2. Add the water and vanilla extract. Beat until the mixture becomes smooth, even if it initially looks curdled.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Fold in the chocolate chips.
  6. Cover and chill the dough in the refrigerator for at least 30 minutes.
  7. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  8. Scoop 2-inch dough balls and place them 2 inches apart on the baking sheet.
  9. Bake for 12 minutes, or until the edges are golden. The centers may look underdone—this is perfect.
  10. Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Don’t skip the chilling step; it enhances texture and prevents excess spreading.
  • For richer flavor, use a blend of dark and semi-sweet chocolate chips.
  • Spoon and level the flour for accurate measurement and ideal cookie texture.
  • Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
  • Dough can be frozen in balls and baked straight from the freezer—just add 1–2 minutes to bake time.
  • Author: Sophia Lane
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cookie (1/18 of recipe)
  • Calories: 160 kcal
  • Sugar: 13g
  • Sodium: 105mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 15mg

Find it online: https://recipesthrone.com/eggless-chocolate-chip-cookies-recipe/