Eggless Chocolate Chip Cookies

Eggless Chocolate Chip Cookies

Chocolate chip cookies are the most delicious and chewiest cookies you will ever eat. This buttery and chocolaty cookies can make your day extra sweet. And as we know, no other sweet can beat the taste of chocolate. Well everything tastes yummy when it comes to chocolate.
Who says that tasty chocolate chip cookies are only made using eggs? So today I am going to break that myth by sharing my delicious homemade eggless chocolate chip cookies recipe.


Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 1 hour 20 minutes

Ingredients for chocolate chip cookies  
  • All purpose flour (maida) – 1 cup (200 gm)
  • Powdered Sugar/Castor Sugar – 1/4th cup (50 gm)
  • Honey – 2 Tbsp or Brown sugar - 1/4th cup (50 gm)
  • Baking soda – Β½ Tsp
  • Corn flour – Β½ Tsp
  • Choco chips/chocolate chunks – 1/4th cup
  • Softened butter – Β½ cup
  • Milk – 2 to 2.1/2 Tbsp
  • Vanilla Essence – Β½ Tsp
  • Take a big bowl, add Β½ cup of softened butter (I am using normal salted amul butter here) and 1/4th cup of powdered sugar and whisk for 2-3 minutes till sugar melts and the mixture becomes whitish in colour.
  • Add 2 Tbsp of honey (If you don’t like too much sweet then you can add accordingly), Β½ Tsp vanilla essence and mix it well. Set aside.
  • In another bowl, take 1 cup of all purpose flour (maida) with Β½ Tsp of baking soda and 1 tsp of corn flour.
  • Add choco chips or chocolate chunks into it and make sure that the maida coats it well.
  • Add this mixture into butter mixture and mix it with wooden or rubber spatula.
  • Now add milk into it until it makes perfect dough consistency (Don’t make runny consistency).

  • Dough is ready, now cover the dough put it into refrigerator and let it rest for 25 to 30 minutes.
  • Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes
  • Meanwhile, preheat the oven at 180 degree for 10 minutes.
  • Make scoops of cookie dough and place it on baking tray (Line baking tray with butter paper or parchment paper or silicone baking mats). Make sure there is good distance between two scoops as the cookies will expand after baking.
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  • Bake the cookies at 180 degree for about 10 to 12 minutes.
  • After 10 to 12 minutes, cookies will look very soft and underbaked but don’t worry they are perfectly baked.
  • They will continue to bake on cookie sheet. Allow them to cool for 10 minutes.
  • You can have it warm as well. Warm cookies with milk taste delicious. 
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    Things to remember -
  • You can store cookie dough in fridge up to 3 months and bake it and have it fresh at any time.
  • I would not recommend melted butter. Use softened butter for better results. Some of the other chocolate chip cookie recipes have included melted butter, but I personally use softened butter. (use anything you preferred)
  • Using cornstarch in the dough makes cookies soft and thick.
  • Don’t over bake the cookies.
  • You can use 1/4th cup of brown sugar instead of honey. But if you don’t have brown sugar then honey is best alternative.
  • Use wooden spatula as possible as you can. Use of hands leads to imperfect dough consistency because of warmth.
  • Chilling the dough is important which results in thicker cookie.
  • If you are using unsalted butter then add pinch of salt to it.
  • If you don’t have butter paper or parchment paper for baking tray then grease the tray with butter and place cookie balls into it and bake.
  • If you want to make cookies in more quantity then take double quantity of the ingredients.
  • You can add sprinkles, nuts, gems, anything to the cookie dough as an alternative of chocolate.

  • Have these yummiest chocolate chip cookies as it is or with milk or coffee. Or you can spread nutella or chocolate syrup on the cookie and have it. Well everything tastes yummy when it comes to chocolate. Enjoy with your family and friends.

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