Egg-Free Chocolate Chip Cookies Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
36 cookies
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Calories
158 kcal
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Course
Dessert
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Cuisine
North American
Egg-Free Chocolate Chip Cookies Recipe
Description
The Egg-Free Chocolate Chip Cookies recipe replaces eggs with yogurt to maintain moisture and binding. The combination of leaveners ensures a proper rise without eggs, and mixing butter and two types of sugar results in a tender, slightly chewy texture with rich caramel notes from the brown sugar. Dark chocolate chunks distributed throughout the dough create melty, intense chocolate pockets that complement the cookie dough's sweetness.
Baking at 350°F develops golden edges that crisp slightly while the centers remain puffed and soft. Sprinkling a mild sea salt such as Maldon on top before baking highlights the chocolate’s richness and balances sweetness. These cookies bake evenly when spaced well on parchment-lined baking sheets.
These cookies are suitable for those avoiding eggs due to allergies or preferences but still wanting a traditional chocolate chip cookie experience. They pair well with milk or as an everyday snack. Cooling on wire racks helps maintain texture without becoming soggy.
If only one or two baking sheets are available, ensure sheets cool completely between batches to maintain ideal baking results. The scoop size creates medium-sized cookies, which can be adjusted if desired.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoons baking soda
- ½ teaspoons baking powder
- ½ teaspoon salt sea salt
- 1 cup butter at room temperature
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract pure
- ¼ cup yogurt plain, Greek
- 2 cups dark chocolate cut into chunks, good quality
- sea salt or another good quality, mild-flavored sea salt for sprinkling, Maldon
Instructions
- Preheat the oven to 350 degrees. Line three baking sheets with parchment paper - see notes. In a medium-sized bowl, whisk the flour, baking powder, baking soda, and salt.
- Using an electric mixer, beat the butter, brown sugar, granulated sugar, and vanilla in a large bowl for 2 to 3 minutes, until light and fluffy. Add the yogurt and blend again. With the mixer on low speed, add the flour mixture, blending until just incorporated. Fold in the chocolate chunks.
- Scoop cookie dough using a medium-sized cookie scoop (about 2 tablespoons) and place them on the baking sheets. Gently flatten the cookies using your fingers then sprinkle a little Maldon sea salt over each cookie.
- Bake the cookies for 10 to 12 minutes, until the edges are lightly golden brown and the centers are puffed. Remove from the oven and let cool for 5 minutes. Transfer the cookies to wire racks and let cool completely.
Notes
- If you only have fewer baking sheets, allow each sheet to cool completely before adding more cookie dough to ensure even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 158kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 113mg | 5% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 161IU | 3% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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