One can never really have enough cookies you know? You guys have been asking me for an eggless chocolate chip cookie for ages and I promise you even if it took a very long time, this recipe is 100% worth the wait. It is EXTREMELY easy and you will NEVER EVER miss the egg. Hell I think I like these more than my classic CCCs. They are soft-chewy-fudgy and absolutely delicious! The recipe uses very basic ingredients and no fancy egg-replacers and it takes barely 15 minutes to whip up the dough so you can get baking.
I kept this one as a small batch recipe just because it can be made with a bowl and a whisk, there won’t be any leftovers even if you’re making this for one person. 7 cookies that will take you to 7th heaven, I promise.
NOTES:
Please follow the recipe exactly as it is and do not make substitutions.
You may use the chocolate of your preference, but using a milk chocolate will make the cookies sweeter.
Baking the cookies at 175C for 12 minutes yields the perfect crisp edges and soft melt-in-the-mouth centre cookies. You may bake it for a longer period of time according to your texture preference. (This time is with the assumption that your oven is calibrated to the right temperature.)
You may freeze the dough in your freezer (inside a zip-lock bag) after forming the balls. They should be fine for at least a month although it never lasts that long in my freezer cause I end up baking and eating them all.
Eggless Chocolate Chip Cookies (Small batch)
Ingredients
- 50 g Salted butter (softened to room temperature)
- 70 g Brown sugar
- 1/4 tsp Vanilla extract
- 30 g Yoghurt or dahi
- 1/4 tsp Baking Soda
- 75 g All-purpose flour
- 15 g Cornflour or cornstarch
- 125 g Chopped dark chocolate (55% cocoa)
Instructions
- In a bowl add the butter and sugar, whisk very well for 2 minutes using a whisk.
- Now add the yoghurt and vanilla and, mix until combined.
- Sift the all-purpose flour, baking soda and cornflour into this bowl and mix until you don't see any dry flour.
- Add the chopped chocolate and fold gently, do not overmix.
- Take a large cookie sheet and line it with parchment paper, scoop out the dough into roughly 55g balls and place them reasonably far apart from each other because they will spread.
- Refrigerate this dough while you preheat your oven to 175C for 15 minutes.
- Bake the cookies at 175C for 12 minutes. If you bake them longer they will become more crispy.
- Let the cookies cool on the tray for 10 minutes before consuming. The cookies become firmer as they cool down.
I’m in love with these!!
Thank you so much Natasha! It means the world to me <3
Hey Anjali,
Can we replace the yogurt with buttermilk? If yes the what’s the qty?
Hey Alysson, I wouldn’t recommend buttermilk as a substitute for this recipe as I haven’t tested it with that yet.