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Eggless Chocolate Chip Cookies

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These Eggless Chocolate Chip Cookies are soft, chewy, and loaded with rich chocolate chunks—no eggs needed! They’re buttery, golden, and deliciously sweet, with crisp edges and gooey centers. Perfect for anyone avoiding eggs or simply craving a quick, no-fuss homemade cookie.

Ingredients

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 (½ cup dark, ½ cup semi-sweet)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat together the softened butter, white sugar, and brown sugar until light and fluffy.
  3. Add the water and vanilla extract, then continue beating until the mixture becomes smooth and creamy.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  6. Fold in the chocolate chips until evenly distributed.
  7. Cover and chill the dough in the refrigerator for at least 30 minutes.
  8. Using a cookie scoop, portion dough into 2-inch balls and place them on the prepared baking sheet, spacing them apart.
  9. Bake for 12 minutes, or until the edges are golden but the centers appear slightly underbaked.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough helps prevent spreading and improves texture.

For vegan cookies, use plant-based butter instead of regular butter.

For crispier cookies, bake for 14–15 minutes.

Add chopped nuts or a sprinkle of sea salt for extra flavor.

Store in an airtight container for up to 5 days or freeze dough for up to 2 months.

Nutrition

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