Why You’ll Love This Recipe

I love these cookies because they prove that you don’t need eggs to make bakery-worthy treats. The butter and brown sugar create a deep, caramel flavor, while chilling the dough ensures that chewy, soft center I always crave. They’re versatile, too — I can make them vegan with a simple swap and adjust the baking time depending on whether I want them gooey or crisp. Best of all, they come together in just minutes, making them the ultimate quick dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ cup salted butter, softened
¼ cup white sugar
¾ cup brown sugar, lightly packed
¼ cup water, room temperature
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour, spooned and leveled
¾ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 cup chocolate chips (I like using ½ cup dark and ½ cup semi-sweet)

Directions

1. Cream the Butter and Sugars: I start by beating the softened butter, white sugar, and brown sugar together in a large mixing bowl until light and fluffy. I scrape down the sides as I go to make sure everything blends evenly.

2. Add the Wet Ingredients: I pour in the water and vanilla extract, then beat again. The mixture looks slightly curdled at first, but I keep mixing for a few minutes on medium-high speed until it becomes smooth and creamy again.

3. Combine the Dry Ingredients: In another bowl, I whisk together the flour, baking soda, baking powder, and salt. I add this to the butter mixture gradually and mix until just combined.

4. Add the Chocolate Chips: I fold in the chocolate chips with a spatula, making sure they’re evenly distributed throughout the dough.

5. Chill the Dough: I cover the bowl and chill the cookie dough in the refrigerator for at least 30 minutes. This step helps the cookies hold their shape and enhances their chewy texture.

6. Shape the Cookies: Once chilled, I use a cookie scoop or spoon to portion out the dough into 2-inch balls and place them on a parchment-lined baking sheet, spacing them apart to allow for spreading.

7. Bake: I bake the cookies at 350°F (175°C) for 12 minutes, until the edges are lightly golden. The centers look slightly under-baked when I take them out, but they firm up as they cool.

8. Cool: I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to finish setting.

Servings and Timing

This recipe makes about 12 cookies. It takes roughly 10 minutes to prepare, 12–15 minutes to bake, and around 25 minutes total (plus chilling time).

Variations

Sometimes I like to swap the chocolate chips for chopped chocolate chunks or mix in white chocolate and macadamia nuts for a twist. For a vegan version, I use plant-based butter, and it works perfectly. I also love pressing a few extra chocolate chips on top before baking for that picture-perfect look. If I’m in the mood for something extra decadent, I sprinkle a little sea salt over the warm cookies just after baking.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. If I want to make them ahead, I refrigerate the dough for up to 3 days or freeze it in pre-scooped balls for up to 2 months. To bake from frozen, I just add 1–2 extra minutes to the baking time.

FAQs

Can I make these cookies vegan?

Yes! I replace the butter with vegan stick butter to make them completely dairy- and egg-free.

Why do I need to chill the dough?

Chilling prevents the cookies from spreading too much and gives them that perfect chewy texture.

Can I use margarine instead of butter?

Yes, but I prefer butter for the best flavor and texture.

Can I add nuts to the dough?

Definitely! Chopped pecans or walnuts taste great with the chocolate.

Why does my dough look curdled after adding water?

That’s normal—once I beat it for a bit longer, it becomes smooth and creamy again.

Can I make smaller cookies?

Yes, I just bake them for a few minutes less to avoid overbaking.

How do I make them crispier?

I bake them for 14–15 minutes instead of 12 to get a golden, crunchy edge.

Can I skip chilling the dough?

I can, but the cookies will spread more and won’t be as chewy.

Can I use dark brown sugar?

Yes, and it gives an even richer, caramel flavor to the cookies.

How do I get perfectly round cookies?

I gently shape the edges with a spoon right after baking while the cookies are still warm.

Conclusion

These Eggless Chocolate Chip Cookies are my ultimate no-fuss dessert. I love how soft, chewy, and perfectly balanced they turn out every single time—no eggs required. The brown sugar gives them a rich, buttery flavor, and the chocolate chips melt into little pools of sweetness. Whether I’m baking for friends, family, or just myself, this recipe always delivers the perfect batch of cookies.