Eggless Chocolate Chip Cookies
These eggless chocolate chip cookies are buttery, soft, and chewy with crispy edges. Learn how to make these scrumptious eggless choco chips cookies at home from scratch! You definitely won’t miss the eggs at all!
Servings 18 cookies
Calories 162kcal
Ingredients
- 1 & 1/4 cup all-purpose flour 175 grams
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter 113 grams
- 1/4 cup granulated sugar or caster sugar 53 grams
- 1/2 cup packed light or dark brown sugar 112 grams
- 1/4 cup full-fat yogurt 58 grams
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet or bitter-sweet chocolate chips
- 1/2 cup chopped pecans or other nuts of choice
Instructions
- In a large bowl, add unsalted butter, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy, about 3-5 minutes, stopping to scrape down the sides of the bowl periodically.
- Add yogurt and pure vanilla extract, beat on medium speed until well combined.
- Using a sifter or fine-mesh sieve, sift all-purpose flour along with baking soda and kosher salt. Mix on the lowest speed just until combined and no more flour pockets are visible. Avoid over mixing.
- You can whisk the dry ingredients in a separate bowl and then add it to the mixture.
- Add chocolate chips or chunks and chopped pecans (optional) and fold in gently.
- Refrigerate the cookie dough, either by covering the bowl with cling wrap or drop spoonfuls of cookie dough on a rimmed baking tray lined with parchment paper and refrigerate for 2 to 24-48 hours. Cover the baking tray with plastic wrap to prevent the dough from drying out and absorbing odors.
- Preheat the oven at 375° F for 10 minutes.
- Remove the bowl from the refrigerator and let it sit on the counter for 10-15 minutes.
- Scoop the cookie dough using a cookie scoop, roll between your palms to form a ball.
- Top each cookie dough with more chocolate chips and bake at 375° F on the middle rack for 9-11 minutes (or a few minutes longer depending upon the size of the dough ball) until the edges turn golden brown and the centers remain soft.
- If you chilled individual balls of cookie dough, transfer the dough balls to a baking sheet lined with parchment paper or silicon mat, leaving enough space between each ball of dough and bake. You can let it sit on the counter for 10 minutes to soften a bit or flatten them slightly so that they don’t stay dome-shaped. Follow baking instructions as mentioned above.
- When the first batch is done, continue baking with the leftover batch of dough balls in the refrigerator. Make sure the baking tray has cooled down completely before placing the second batch.
- Leave the cookies on the baking tray for 2 minutes, then transfer to a wire rack and let them cool completely.
Video
Notes
- Bake a couple of minutes more for crispy cookies, about 12-15 minutes.
- I do not recommend skipping the chilling part. If you are in a hurry to bake the cookies, chill the dough for at least 30 minutes to prevent it from spreading too much.
- I prefer to bake one batch of cookies at a time for uniform baking. Some ovens have hotspots, and that could affect the outcome of the cookies if you bake multiple batches at a time. You can bake two trays of cookies in a go, but remember to rotate them front to back and switch racks, halfway through baking.
- For my Indian readers, I'd like to mention that the brown sugar available in India is quite different than the ones I've used in the US and it is really not great for baking. I recommend using this product (not sponsored nor an affiliate link), easily available on Amazon for that perfectly soft and chewy texture in these cookies.
- Nutrition Disclaimer: Nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.
- Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml
Nutrition
Serving: 1cookie (about 2 inches in diameter) | Calories: 162kcal | Carbohydrates: 19.4g | Protein: 1.9g | Fat: 8.5g | Saturated Fat: 5.2g | Cholesterol: 16mg | Sodium: 78mg | Potassium: 64mg | Fiber: 0.6g | Sugar: 11.9g | Calcium: 31mg | Iron: 1mg