Recipe

Easy egg-free chocolate chip cookies

Soft-centred, golden chocolate chip cookies made without eggs and with simple pantry ingredients.

Published by Easy Bites Online · Edited by Angus Robertson · Updated 7 September 2026

Editorially reviewed. This retained recipe has been checked for complete ingredients, clear steps, timings and servings. It is not labelled as personally kitchen-tested.

Prep: 15m
Cook: 12m
Serves: 14 cookies

Soft egg-free chocolate chip cookies stacked on a cream ceramic plate

Ingredients

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125 g unsalted butter, softened
100 g brown sugar
60 g caster sugar
60 ml milk or unsweetened plant milk
1 teaspoon vanilla extract
190 g plain flour
½ teaspoon bicarbonate of soda
½ teaspoon fine salt
160 g dark chocolate chips or chopped chocolate

Method

Heat the oven to 180°C (160°C fan) and line two baking trays with baking paper.
Beat the butter, brown sugar and caster sugar until creamy. Mix in the milk and vanilla until smooth.
Add the flour, bicarbonate of soda and salt. Stir just until no dry flour remains, then fold through the chocolate.
Scoop heaped tablespoons of dough onto the trays, leaving room for the cookies to spread. Chill the trays for 10 minutes if the dough feels very soft.
Bake for 10 to 12 minutes, until the edges are lightly golden and the centres still look soft. Leave on the tray for 10 minutes before moving to a rack.

Easy variations

Use white chocolate, chopped nuts, toasted coconut or a pinch of cinnamon. For thicker cookies, chill the dough for 30 minutes before baking. For flatter, crisp-edged cookies, bake straight away.