These eggless chocolate chip cookies are buttery, melt in the mouth shortbread cookies packed with chocolate chunks. They are a family favourite that leaves everyone coming back for seconds.
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Why we love this recipe
- The rich, tender shortbread cookie is studded with chocolate chunks, which are soft and gooey when still warm and are so good!
- Like my dotty cookies, this is a shortbread style cookie and is an egg free cookie recipe.
- The dough can be made up to 3 days ahead and stored in the fridge until needed. Then just slice and bake!
- This chocolate chunk shortbread is made from basic ingredients, and doesn’t need a stand mixer or any fancy equipment to make (although you can use a stand mixer to beat the sugars and butter if you prefer!)
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Ingredient notes and substitutions
- Plain flour – all purpose flour.
- Butter – I like to use unsalted butter but you can use salted butter if you prefer. You can use margarine to make these cookies instead of butter.
- Icing sugar – confectioners sugar. Using this superfine sugar helps give the cookies that melt in the mouth texture. Use pure icing sugar, not soft icing sugar mixture.
- Soft brown sugar – provides a little moisture to stop the cookies from becoming too dry, and adds a hint of caramel flavour.
- Vanilla essence – vanilla extract or vanilla bean paste.
- Chocolate – I like to use a chocolate bar like lindt or Nestle Plaistowe and roughly chop it into chunks, but you can use chocolate chips if you prefer. You can use milk chocolate, dark chocolate or a combination of the two.
How to make this eggless chocolate chip cookie recipe
- In a large mixing bowl, beat the butter / margarine with the icing / confectioners sugar, soft brown sugar and vanilla until light and fluffy.
- Add the flour, baking powder and salt and mix to a firm dough. This can take a little time.
- Mix in the chopped chocolate or chocolate chips.
- Roll the dough into a 5cm / 2 inch diameter sausage in clingfilm / cling wrap and place in the fridge for 30 minutes.
- Slice the cookie dough into 1.5 cm / 0.5 inch thick slices.
- Place on two baking tins lined with baking paper, leaving a little room in between the cookies to allow for them to spread slightly. Bake in the preheated oven for 12-15 minutes.
- Leave on the trays for 5 minutes, then transfer to a wire rack to cool completely.
FAQ
How do I make tender shortbread cookies?
Use cold butter – or margarine – to make your cookies, and don’t over mix the dough.
Why do you chill the cookie dough before baking?
Chilling the cookie dough solidifies the butter which prevents the cookies from spreading too much once they are in the oven.
Should shortbread cookies be crunchy or soft?
Shortbread cookies have a delicate crunch, they don’t have a ‘snap’ but they aren’t soft. They have a sandy texture which just melts in the mouth.
My recipe tips
- If using butter, make sure it is at room temperature. This will make it easier to beat with the sugars.
- The dough will take a little bit of time to come together. You may feel like it won’t, but it will!
- As these cookies are a shortbread style cookie you want them to be a pale golden brown colour when cooked. If they are over baked and become too dark in colour, they can start to taste a little bitter.
Make ahead/storage
These chocolate chop shortbread cookies will keep in an airtight container at room temperature for up to 5 days.
Freezer: you can freeze these shortbread cookies for up to 2 months. To freeze: wrap the cookies well to avoid freezer burn and place in a sealable freezer safe bag or container with lid.
Variations
- Flavour the dough with 1 tablespoon of fresh orange zest or a teaspoon of ground ginger.
- Add ins – use half the amount of chocolate chips and make up the other half with hazelnuts, almonds, or walnuts. Roast the nuts first for the best flavour. Or use dried fruit such as dried cranberries, raisins / sultanas or crystallised ginger.
- Sprinkle the freshly baked cookies with a little sea salt.
Why not try…
You may also like these other easy eggless baking recipes:
Eggless Chocolate Chip Cookies
Author: Robyn
These eggless chocolate chip cookies are buttery, melt in the mouth cookies packed with chocolate chunks. They are a family favourite that leaves everyone coming back for seconds.
Equipment
- 2 baking trays / baking sheets
Ingredients
- 220g (1 c) margarine or softened butter
- 40g (⅓ c) icing sugar / confectioners sugar
- 40g (½ c, packed) soft brown sugar
- 1 teaspoon vanilla essence / vanilla extract
- 375g (2½ c) plain flour
- 1 teaspoon baking powder
- pinch salt
- 100g (3½ oz) milk or dark chocolate, roughly chopped
Instructions
- In a large mixing bowl, beat the butter / margarine with the icing / confectioners sugar, soft brown sugar and vanilla until light and fluffy.
- Add the flour, baking powder and salt and mix to a firm dough. This can take a little time.
- Add the chopped chocolate then roll into a 5cm / 2 inch diameter sausage in clingfilm / cling wrap and place in the fridge for 30 minutes.
- Preheat the oven to 170˚C fan / 190˚C / 338˚F convection / 374˚F.
- Line two baking sheets / baking tins with baking paper.
- Slice the cookie dough into 1.5 cm / 0.5 inch thick slices and place on the tins leaving a little room in between to allow for the cookies to spread slightly.
- Place the cookies in the preheated oven and bake for 12-15 minutes until very lightly golden.
- Leave on the trays for 5 minutes to cool slightly, then transfer to a wire rack to cool completely.
Notes
Butter or margarine – I have made these cookies with both butter and margarine and both fats work, the only difference is the butter produces slightly crisper cookies. I use unsalted butter, but if you want to use salted butter, leave out the pinch of salt. If using butter, make sure it is at room temperature.
Icing sugar / confectioners sugar – adding this superfine sugar helps give the cookies that melt in the mouth tender texture.
Soft brown sugar – provides a little moisture to stop the cookies from becoming too dry and sandy.
Plain flour – all purpose flour.
Vanilla essence – vanilla bean paste or vanilla extract.
Baking powder – used as a leavener to create a lighter texture.
Chocolate – milk chocolate, dark chocolate or white chocolate. I like to use bar chocolate and roughly chop it to create chocolate chunks but use chocolate chips if you prefer.
If you are using butter (rather than margarine), make sure it is at room temperature – this will make it easier to mix with the sugar.
Don’t over bake the cookies, they are like shortbread cookies in the fact that they don’t want much colour to them.
Nutrition
Calories: 215kcalCarbohydrates: 23gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 26mgSodium: 104mgPotassium: 68mgFiber: 1gSugar: 6gVitamin A: 308IUCalcium: 25mgIron: 2mg
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