eggless chocolate chip cookies

eggless chocolate chunk cookies for baking blog and food photography

4.9 from 33 reviews

These eggless chocolate chip cookies are life changing! With soft, chewy centers and lightly golden, crispy edges, you'll never need another cookie recipe. The secret to these perfect dark chocolate chip cookies is not using eggs!


Units Scale
  • 1/2 cup salted butter, softened
  • 1/4 cup white sugar
  • 3/4 cup brown sugar, lightly packed
  • 1/4 cup water, room temperature
  • 2 teaspoons vanilla extract
  • 1 3/4 cup all-purpose flour, spooned and leveled
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (I use 1/2 cup dark and 1/2 cup semi-sweet)


  1. Cream together softened butter and sugars for several minutes until light and fluffy, scraping down the sides.
  2. Gradually add in water and vanilla extract and beat to combine. (The water will cause the mixture to appear curdled. Turn your mixer on medium-high and beat for a few more minutes to bring the ingredients back together.)
  3. To a mixing bowl, add dry ingredients including flour, baking soda, baking powder and salt.
  4. Stir in the chocolate chips and chill the cookie dough in the fridge for 30 minutes or more.
  5. Use a cookie scoop or spoon to portion out the dough to 2" balls. Place on a parchment lined baking sheet and bake on the center rack at 350F until the edges are golden brown, for about 12 minutes. The cookie centers will look puffy and under-baked, but trust the process!
  6. Let the cookies cool to set. They will flatten out and continue cooking after they're removed from the oven. Wait until the cookies are set, 5 minutes or so, before transferring so they don't fall apart.


To make this recipe vegan, swap butter for vegan stick butter.

Chilling the cookie dough creates a chewier texture. I recommend at least 20-30 minutes, but you can also store the dough in the fridge for a few days and bake off a few cookies at a time as well!

I typically bake 4-6 cookies at a time so there is enough room for them to spread out.

For an under-baked cookie, bake 10-12 minutes. For a crispier cookie, bake 12-15 minutes.

Baking times and how your cookies will spread may vary depending on your oven!

Keywords: eggless chocolate chip cookies, cookies without eggs, soft and chewy dark chocolate chip cookies, vegan cookies