Small Batch Eggless Chocolate Chip Cookies Recipe

Easy Eggless Chocolate Chip Cookies recipe for small batches. Soft, chewy chocolate chip cookies made with butter, brown sugar, and semi-sweet chocolate chips. Perfect quick homemade cookies for breakfast, snacks, or a small dessert. Simple egg-free cookie recipe ready in under 20 minutes.

Ingredients

• 4 tablespoons salted butter, softened
• ¼ cup brown sugar
• 2 tablespoons granulated sugar
• ¾ cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon vanilla extract
• ½ tablespoon water
• 1 tablespoon vegetable oil, avocado oil, or canola oil
• ½ cup semi-sweet chocolate chips

Instructions

1. Preheat the Oven: Set the oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugars: In a medium bowl, beat the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until smooth and creamy.
3. Add Dry Ingredients: Mix in the flour and baking soda until just combined, careful not to overmix.
4. Incorporate Wet Ingredients: Stir in vanilla extract, water, and oil until the dough comes together.
5. Add Chocolate Chips: Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
6. Shape Cookies: Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart.
7. Bake: Bake for 10–12 minutes, or until the edges are lightly golden.
8. Cool: Let the cookies sit on the baking sheet for 2 minutes before transferring them to a cooling rack.

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Why You’ll Love This Recipe

These eggless chocolate chip cookies are soft, chewy, and rich in chocolate flavor. Perfect for small batches, they’re quick to make and ideal when you don’t want to bake a full dozen.

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Tips

• Chill the dough for 10 minutes before baking to prevent spreading.
• Use room-temperature butter for easier mixing and better texture.
• Avoid overbaking to keep cookies soft and chewy.

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Variations and Substitutions

• Add Nuts: Fold in chopped walnuts or pecans for extra crunch.
• Chocolate Variations: Substitute semi-sweet chips with milk, dark, or white chocolate.
• Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Oil Options: Coconut oil can be used for a subtle flavor twist.

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FAQs

Can I double the recipe?
Yes, just double all ingredients and increase baking time slightly.

Can I freeze the dough?
Yes, cookie dough can be frozen in balls for up to 1 month. Bake directly from frozen, adding 1–2 minutes to the baking time.

Are these cookies crunchy or soft?
They are soft and chewy with lightly golden edges.

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Serving

Serve warm with a glass of milk, hot chocolate, or coffee. These cookies are perfect for a solo treat, small gatherings, or lunchbox desserts.

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Suggestions

Pair these cookies with fresh fruit or a scoop of vanilla ice cream for a quick dessert. They’re also great for gifting in small, homemade batches.