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A stack of egg free chocolate chip cookies on a plate.

Eggless Chocolate Chip Cookies

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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 55 minutes
Course baking
Cuisine International
Servings 18 cookies
Calories 215 kcal

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
Keyword egg free cookies, Eggless chocolate chip cookies, eggless cookies

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