Eggless Chocolate Chip Cookies

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.

Jump to:

• Why we love this recipe
• Ingredient notes and substitutions
• How to make eggless chocolate chip cookies from scratch
• FAQ
• My recipe tips
• Make ahead/storage
• Variations
• Why not try…
• Eggless Chocolate Chip Cookies

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!)

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 eggless chocolate chip cookies from scratch

1. In a large mixing bowl, beat the butter / margarine with the icing / confectioners sugar, soft brown sugar and vanilla until light and fluffy.
2. Add the flour, baking powder and salt and mix to a firm dough. This can take a little time.

3. Mix in the chopped chocolate or chocolate chips.
4. Roll the dough into a 5cm / 2 inch diameter sausage in clingfilm / cling wrap and place in the fridge for 30 minutes.

5. Slice the cookie dough into 1.5 cm / 0.5 inch thick slices.
6. 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.

7. Leave on the trays for 5 minutes, then transfer to a wire rack to cool completely.

FAQ

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: