This Choco chip cookies recipe is also called as drop cookies from the United states invented by chef Ruth Graves Wakefield in 1938. Though I have done lot of baking items from cookies, muffins, cakes till pizza’s all through these years and have at least little knowledge in baking, I was somewhat skeptical to post baking recipes. But I myself don’t know the reason? As Christmas and New Year festivals are round the corner, I am getting so many request from my viewers to post some related recipes and here is the first baking post eggless chocolate chip cookies in ‘asmallbite‘. Also stay tuned for some more interesting recipes.
Eggless Chocolate Chip Cookies
Choco Chip Cookies Recipe | Eggless Chocolate Chip Cookies
Preparation + Cook Time: 45 Mins | Resting Time: 1 Hour | Makes : 10 to 12
- All Purpose Flour (APF) / Maida – 1 Cup
- Brown Sugar / Granulated sugar – 1/4 Cup
- Butter – 1/3 Cup (at room temperature)
- Baking Powder – 1/4 tsp
- Baking Soda – 1/4 tsp
- Vanilla Essence -1/2 tsp
- Milk – 1 to 2 tblsp
- Choco Chips – 1/4 Cup
1. First keep all the ingredients ready. In a mixer, powder the brown sugar, just in pulse mode once. This step is optional and regular white sugar can also be used.
2. Sift APF, baking powder, baking soda and keep aside. In a mixing bowl add butter, powdered sugar and whisk well until it turns smooth and creamy. Then add vanilla essence and whisk again. Either wire whisk or electrical blender can be used.
3. Now add dry ingredients, milk and mix gently until everything incorporates well. Finally add choco chips and gently fold again. The dough looks little sticky now, but if it’s too sticky add very little APF (don’t add more or the cookies turn dense). 
4. Chill the dough in the refrigerator for at least 1 hour, this step is the important step to get cracked texture on top (it can be baked immediately also). Line the baking tray with a parchment paper / butter paper. Then make equal sized balls from the dough and place it on the butter paper. Don’t place it very close as the cookies expand in size slightly else it will stick to each other.
5. Press the dough with your fingers very gently, either thick or thin as per preference. Pre-heat oven at 180c for 10 minutes. Now place the cookies in the oven and bake for 10 to 15 minutes at 180c till golden colour. Keep an eye on the cookies after 10 minutes. Remove the cookies from the oven and place them on a wire rack to cool. (If your cookies are little spongy in the center don’t bake more it will turn hard. Just remove from the oven, cool down and it gets firm). 
Delicious melt in mouth choco chip cookies recipe is ready. Enjoy with a cup of tea.
Eggless Chocolate Chip Cookies
1. At what texture the dough should be ?
The dough for this choco chip cookies recipe should not be too sticky or too dry. If the dough is too sticky, add little APF to the dough, if added more the cookies turn dense and taste different. If the dough turns dry just sprinkle little milk and knead again.
2. Why my cookies turn hard and taste bitter?
If you knead the dough very tightly and bake for more than the mentioned time it turns hard. Also it turns bitter and smell burnt.
3. What is the correct baking time and temperature?
a. Baking time and temperature varies from oven to oven. If using microwave oven, use convection mode and bake for 10 to 15 minutes at 180c.
b. The baking time will be almost the same for OTG. Place the wire rack in the center and make sure that the bottom rod alone is heated, that’s the bake mode.
4. Why my cookies are flat and don’t develop cracks on top ?
a. Check the expiry date of the baking soda / baking powder before use. If it’s old, the cookies turn flat.
b. Also if you knead the dough very tightly or flatten them too much before placing in the oven, the cookies don’t develop cracks.
c. I recommend to chill the dough in the refrigerator for minimum 1 hour and then proceed.
d. If butter is added more than the mentioned quantity, the cookies will be flat.
Choco Chip Cookies Recipe
1. Adjust sugar as per your sweetness for this choco chip cookies recipe.
2. I used brown sugar for nice color but regular sugar can also be used.
3. Always use butter at room temperature or else melt the butter a little and use it.
4. Sift the dry ingredients for even mixing.
5. For healthy version APF can be replaced with wheat flour.
6. The number of the cookies varies on the size of the dough balls rolled.
7. Don’t over bake the cookies, else it turn hard and gets burnt.
8. Baking time differs from oven to oven. If you make thin cookies it gets done within almost 10 to 15 minutes. If thick it takes around almost 20 to 25 minutes.
9. I baked my cookies in OTG and it was thick and the baking time was nearly 21 minutes.
10. Shelf life of this eggless chocolate chip cookies is 2 to 3 weeks at room temperature.
Eggless Chocolate Chip Cookies
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
hi priya,such a lovely cookies and i hopped here from foodgawker.Nice to know you are from trichy too:)
This looks great. Will definitely try this recipe.
Nice share and cookies looks too good!!
cookies looks perfect with nice presentation.
These cookies look so nice and crisp. Wonderful share, Priya.
Looks so yummy…kids would surely love this
Can I have measurement in grams please. Or cup size you have used.
Hi Preeti, 1 cup flour = 240 grams, sugar 1/4 cup= 50 grams ( adjust per sweetness ) and butter 1/3 cup = 75 grams. Hope this helps you have a nice day.