Recipe
Eggless Chocolate Chip Cookies Recipe
Ingredients
- 1 cup Butter Softened (I Used Smart Balance 50/50 Blend)
- ½ Cup Granulated Sugar
- ½ Cup Sweetened Condensed Milk (for 2 eggs and I Used Eagle Brand Fat Free Milk)
- ½ Teaspoon Vanilla Extract (Not Mentioned In The Original Recipe But I Included It)
- 2.25 Cup All Purpose Flour (I Used 2 Cups Flour And ¼ Cup Cocoa Powder Instead, See My Notes)
- 1 Teaspoon Baking Powder
- 1.75 Cups Semi-Sweet Chocolate Chips/Chunks (I Used White Chocolate Chips)
- Optional Nuts (I Used Chopped Walnuts For 1 Batch)
Instructions
- Preheat the oven to 350F (180C) for 15 minutes.
- Grease baking sheets or line it with parchment paper.
- Beat the butter and sugar together in a large bowl until pale and creamy (for 5 minutes).
- Pour in the condensed milk, vanilla extract and beat to combine.
- In a separate bowl, sift the flour, cocoa and baking powder and combine well.
- Stir into the butter mixture, then add the chocolate chips, nuts (if using).
- Combine it well using a spatula. Don't beat it.
- Take a tablespoonful of dough, roll it and flatten it using your fingers. Grease the tablespoon, so that the dough will fall off easily.
- Bake it for 15-18 minutes, or until golden brown. (The color check can be done if using all purpose flour only. Mine were done at 17 minutes).
- Let the cookies cool for 5 minutes in the baking sheet itself. Don't try to remove it. It may look unbaked but it will become hard on the baking sheet itself.
- After 5-10 minutes, using a spatula transfer the cookies to a wire rack to cool completely.
My Notes
- I had only white chocolate chips in my pantry. White chocolate chips with all purpose flour, will have a pale look, so to give a contrast in color, I mixed ¼ cup of baking cocoa (Dorste) to 2 cups of all purpose flour, not changing the 2.25 cups of flour mentioned in the original recipe. So if you have semi-sweet chocolate chips, you can just use all purpose flour alone to bake the usual chocolate chip cookies.
- The cookies were very sweet. I would suggest reducing the chocolate chips to 1.25 cups and add some chopped nuts or quick cooking oats instead.
- If you are using a dark (black) color non stick baking sheet, reduce the baking time by 1 or 2 minutes, so that the bottom does not get burnt.
- The cookies were crispy, not chewy. So if you want a chewy chocolate chip cookie, I think decreasing the quantity of butter or increasing the all purpose flour would be helpful.
Early yesterday morning I started my baking expedition. First I started with the Eggless Coconut Macaroon recipe. One of my friends wanted a substitute for coconuts. I thought that carrots might work out and tried the exact same recipe with grated carrots instead. What was I thinking? Not all light bulb flashes are as good as eggless ice cream or apple puran poli.
Fortunately I test baked only 4 or 5. The carrots were not cooked and had a raw smell and I did not have the patience to bake it further. So I abandoned it halfway. Now what to do with the rest of the batter? Recently in a magazine I came across a recipe for Carrot Appams (deep fried dumplings). Already this batter had all purpose flour, carrots and condensed milk, so I asked my mother to tweak it a little and prepare appams, which by the way tasted so much better than my carrot macaroons.
With a beautiful climate and abundant sunshine, I did not want to waste the day, when my husband and myself always complaint that we don't have enough sunlight to take good pictures. So I decided to try another recipe in spite of the "not-so-good-result" in the morning. This time I did not want to experiment anything on my own, so went with a recipe from the book "Cookies" by Pippa Cuthbert and Lindsay Cameron Wilson.
The condensed milk chocolate chip cookies is the first recipe in the book and is also egg less, so I didn't have to modify anything at all. Good for me! As always I test baked 3 cookies first and was waiting eagerly to see how it turns out. As I have not used all purpose flour alone as mentioned in the recipe, I was not able to check for the golden brown color, to take it out from the oven.
I checked the cookies after 17 minutes and it felt right. When I touched it in the middle, it did look like it was not baked, but once I left it in the baking sheet itself for 5 minutes, it became hard. It had the proper shape, thickness and looked like store bought cookies. It tasted amazingly delicious. Crisp on the outside, chewy on the inside, but little sweet for our taste. I think the sweetness was because of the white chocolate chips I used. I can't wait to try the original recipe (with all purpose flour and semi sweet chocolate chips) to taste the traditional chocolate chip cookies, but egg less.
ishta says
Hi Madhuramji
Just now tried ur egg less cookies recipe. The end product was simply yummy. My children as well as my mother in law simply loved them. Thank u fr such wonderful recipe.
Madhuram says
You're very welcome Ishta. I'm so glad that everybody enjoyed it.
Tina says
Loved it !!!!!!!!!!!!!!!!!!! Very Much
Madhuram says
Thanks Tina.
Swati says
Hi did the cookies turn out crispy on the outside and chewy in the centre or were they just crispy? I'm trying to find the perfect eggless chocolate chip cookies without egg replacer.
Madhuram says
I don't remember now how it tasted but fortunately I have mentioned it in the recipe itself. It was crispy around the edges and chewy inside.
Latha devan says
I tried this recipe today.came out well.thank u for the perfect recipe.
Madhuram says
Thanks for the feedback, Latha.
Bijal says
Thanks for this blog, I really appreciate it 🙂 I've tried a few things now, and all good results so far! Going to try this cookie recipe today/tomorrow.
Madhuram says
You're welcome Bijal.
Talia says
Hi, thanks for the recipe the cookies were a total success! I skipped the cocoa powder and instead added sesame seeds and a pinch of salt and turmeric powder and they were very tasty. Maybe next time I will avoid the salt because it just make them even sweeter I felt... I made a bunch with semi-sweet choco chips for my friend and other with oats. I still cannot decide which were more tasty! Cheers from Thailand.
Madhuram says
Thanks Talia.
gv says
I've just tried to bake this cookie.
I made two formulas: one with the cocoa powder and the other one without the cocoa powder, only vanilla.
And they are extremely delicious!!! I love the vanilla ones. The crunchiness is just perfect and a bit chewy in the middle.
My family and friends finished them less than a day, and they love it. Thanks a lot! 😀
Madhuram says
You're welcome GV. Hope you can rate the recipe too.
jetal says
lovey wooh lovely 10 out of 10
Janet Graveman says
I had error in email address.
Does Jello instant pudding contain egg products?
Madhuram says
No Janet. It's vegan.
Vaishali says
Can I use regular milk instead of condensed milk?
Madhuram says
You could try it Vaishali. In which case you would have to increase the quantity of sugar too. I think I would try 1/2 cup milk and another 1/4 cup sugar.
Adriana says
No, don't waste your time and suplies... Doesn't work.
It gets hard as bricks...
=/
Madhuram says
Did you try it with the milk-sugar or condensed milk.
Adriana says
I do this cookies at least once a month, it's a big sucess!! Just doesn't work with sugar+milk, condensed milk is not replaceable in this case... Sugar makes the cookies get hard, and "liquid" milk tend to boil (condensed milk doesn't).
Anyway, the normal recipe is my favorite EVER. ^^
Adriana says
Well, at last, this was the result I've got... Maybe yours can be different... Mine just work with condensed milk. (I tried once when I didn't have any CM in the house)
John says
Hi madhuram,
I know that this is an eggless website, but if I subsitute the condense milk, what do i add? eggs?
Madhuram says
I'm guessing 2 eggs, maybe!
kris says
Hi, just wondering if i can substitute WWFlour instead of white flour? Would it ruin everything?
Madhuram says
No you should be fine Kris. Just do not over mix the batter or you will get very tough cookies.
Mitra says
Is it possible to make it with normal plain flour instead of self raising flour. If so, then what changes should I have to make?
Madhuram says
I have not used self rising flour in this recipe, Mitra.
sukhbir says
hellow this is one of the best eggless cookies recipe..but for some reason my cookies tend to harden the next day what should i do
Madhuram says
Thanks Sukhbir. Did you store it in an air-tight continer?