Oriana’s Thoughts On The Recipe
When a chocolate craving hits, few things are better than these soft, massively chocolate-y, Eggless White Chip Chocolate Cookies! I like to make a batch of the dough, bake half, and freeze the rest for later so I can have on-demand cookies when a chocolate emergency arises. Yes, chocolate emergencies are a thing. These Eggless White Chip Chocolate Cookies are soft-baked with brownie-like centers. They have a lovely texture that melts in your mouth! The cookie dough is easy to make from simple ingredients. These Eggless White Chip Chocolate Cookies are pretty amazing and just about perfect with a glass of milk if you ask me! If you love these cookies, you need to try The Best Eggless Chocolate Chip Cookies.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
All-Purpose Flour: This is the base of the cookie dough, providing structure and texture. Note: If needed, you can substitute it with a gluten-free all-purpose flour blend. Read my suggestions above in my “Food Allergy Swaps” section. Natural Unsweetened Cocoa Powder: This adds rich chocolate flavor to the cookies. It also contributes to the color and slight acidity, which helps activate the baking soda. Note: I prefer using natural unsweetened cocoa powder over Dutch-processed cocoa because its acidity reacts with baking soda, helping your baked goods rise. This is especially crucial in egg-free baking. Baking Powder and Baking Soda: These leavening agents help the cookies rise and become fluffy. Note: Make sure they’re not expired or too old. Salt: A small amount of salt enhances the flavors of the other ingredients and balances the sweetness. Unsalted Butter: This provides richness and moisture to the cookies, contributing to a soft and chewy texture. Note: You can substitute it with a dairy-free butter. Granulated Sugar and Brown Sugar: For this recipe, you will need regular white granulated sugar (or caster sugar) and brown sugar. Combining both sugars will help the cookies have the perfect texture with a deeper caramelized flavor. Milk: Milk adds moisture to the dough and helps achieve a soft texture. I like to use whole milk for baking. Note: You can substitute it with any non-dairy milk (like almond or oat milk) for a dairy-free version. Read my suggestions above in my “Food Allergy Swaps” section. Pure Vanilla Extract: This enhances the overall flavor of the cookies, adding a warm, sweet aroma. White Chocolate Chips or Chunks (Plus a Few More for Optional Topping): These add sweetness and a creamy texture to the cookies. Note: For a dairy-free option, look for dairy-free white chocolate chips. Read my suggestions above in my “Food Allergy Swaps” section.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Step 1 – Make The Egg-Free Cookie Dough
First, mix the dry ingredients in a bowl. Then, cream together the butter and sugars. Add the milk and vanilla. Next, add the dry ingredients mixture. Stir in the white chips.
Step 2 – Roll Dough Into Balls And Refrigerate
Use a small cookie scoop (1.5 to 2 tablespoons) to measure out the cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. Refrigerate for at least 1 hour up to 3 days. PRO TIP: If desired, you can add a few more chocolate chips to each dough ball to make them extra chocolatey and delicious.
Step 3 – Bake The Cookies
Preheat oven to 350° F. Line a large baking sheet with parchment paper or silicone baking mat. Place the cooled cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet. Bake for 10-12 minutes, or until the edges appear set but the middle is still soft.
Storing & Freezing Instructions
Store: Eggless white chip chocolate cookies can be stored in an airtight container at room temperature for up to 5 days. To keep the cookies soft, place a piece of bread in the container. The bread will get hard, but the cookies will stay soft. Freeze: You can freeze this cookie dough for up to 3 months. Just roll it into balls and freeze. When ready to bake, pull them out and bake as directed, adding a couple of minutes to the baking time.
Make-Ahead
You can make the dough and chill it in the refrigerator for up to 3 days.
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Recipe Card
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in May 2020, the post content was edited to add more helpful information. The recipe did not change in November 2024.
