Eggless Chocolate Chunk Cookies are the kind of treat that turns an ordinary afternoon into something magical. With crispy golden edges, gooey soft centers, and melty chocolate in every bite, they hit every cookie craving, without a single egg. Boom! Whether you’re baking for an allergy, going plant-based, or just out of eggs, this easy recipe has you covered.
You only need pantry staples, one bowl, and a spoon (for sneaking a taste of that safe-to-eat eggless dough!). They bake beautifully, freeze well, and make the dreamiest ice cream sandwiches. I call them my “school cookies” because they taste just like the giant ones we used to buy for a dollar, only better. Trust me, once you try these, you’ll want eggless chocolate chunk cookies on repeat.
Table of Contents
Emily’s Thoughts On The Recipe
Eggless Chocolate Chunk Cookies are the kind of treat that turns an ordinary afternoon into something magical. With crispy golden edges, gooey soft centers, and melty chocolate in every bite, they hit every cookie craving, without a single egg. Boom! Whether you’re baking for an allergy, trying your hand at eggless cookie creativity with Cadbury Mini Egg Cookies, or just out of eggs, this easy recipe has you covered.
You only need pantry staples, one bowl, and a spoon. They bake beautifully, freeze well, and make the dreamiest ice cream sandwiches. I call them my “school cookies” because they taste just like the giant ones we used to buy for a dollar, only better. Trust me, once you try these, you’ll want eggless chocolate chunk cookies on repeat, or even explore a richer take with our Easy Chocolate Whoopie Pies.
Why You’ll Love These Eggless Chocolate Chunk Cookies
No eggs, no problem! These cookies are perfect if you’re dealing with allergies, following a plant-based diet, or just out of eggs.
Soft, chewy centers + golden edges. That dreamy combo of texture makes them totally irresistible.
Made with simple pantry staples. No fancy ingredients here, just what you already have on hand.
Freezer-friendly! Make a double batch, freeze the dough balls, and bake whenever the craving hits.
Easy to veganize. Swap in plant-based butter and dairy-free milk for a completely vegan treat.
Perfect for ice cream sandwiches. Seriously, try them with vanilla or chocolate ice cream, game changer.
Kid-approved. These cookies have that classic, comforting taste kids (and adults!) love.
These eggless chocolate chunk cookies check all the boxes for a cozy, crowd-pleasing dessert. Up next: the ingredients and easy swaps!
Ingredients with Notes
Want the full list with exact amounts? You’ll find everything in the recipe card at the bottom of this post. Just scroll when you’re ready!
Here’s what you’ll need to whip up these eggless chocolate chunk cookies, nothing fancy, just simple pantry staples with a few helpful tips:
- Butter : I use unsalted, but salted works too! Want to keep it vegan? Swap in a good-quality plant-based butter (like Earth Balance sticks).
- Brown Sugar + White Sugar : The dream team! Brown sugar adds moisture and chewiness, while white sugar gives you that classic cookie texture and golden edges.
- All-Purpose Flour : Standard all-purpose flour works perfectly here. If you’re measuring by volume, don’t pack it down—fluff, scoop, and level!
- Baking Soda + Baking Powder : These help the cookies spread just the right amount while keeping the centers soft and pillowy.
- Vanilla Extract : Don’t skip it! Vanilla adds cozy flavor and balances the richness of the chocolate.
- Water or Milk : This is our sneaky little egg substitute. Either one works great, plant-based milk is perfect if you’re going dairy-free!
- Chocolate Chunks : Chunks > chips, always. They melt into gorgeous pools and give you that bakery-style bite. Go semi-sweet, dark, or mix both for chocolate heaven.
That’s it! All simple, everyday ingredients that come together to make cookie magic, no eggs needed.
Step-by-Step Instructions for Eggless Chocolate Chunk Cookies
Let’s make the best eggless chocolate chunk cookies ever! Follow these simple steps and get ready for warm, gooey cookie goodness.
Cream the Butter and Sugars: In a large mixing bowl, beat the butter, brown sugar, and white sugar together until creamy and fluffy, about 2–3 minutes. You can use a hand mixer or a stand mixer here. This step sets the stage for that soft, chewy texture!
Add the Wet Ingredients: Pour in the vanilla extract and water (or milk if you prefer) and mix until fully combined. Your dough will start to look glossy and smooth, like soft clouds of cookie dreams.
Mix in the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and baking powder. Slowly add the dry mix to the wet ingredients, stirring just until everything is blended. Don’t overmix, we want tender cookies, not tough ones!
Fold in the Chocolate Chunks: Now for the fun part! Toss in your chopped chocolate chunks and fold them in gently with a spatula. Make sure every bite will have a little chocolate love.
Chill the Dough: Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes (or up to 24 hours). This helps the cookies keep their shape and boosts the flavor. Trust me, this step is worth it.
Scoop and Bake: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Scoop the dough into balls (about 1.5 tablespoons each) and space them out on the pan. Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look a little soft. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Boom, your eggless chocolate chunk cookies are ready to steal the spotlight!
Eggless Chocolate Chunk Cookies
INGREDIENTS
- 2¼ cups all-purpose flour : sifted for a smoother cookie texture
- 1 teaspoon baking soda : helps create that classic chewy bite
- ¼ teaspoon salt : omit if using salted butter
- 1 cup 2 sticks unsalted butter : softened to room temperature for easy mixing
- ½ cup white sugar : for that crisp edge and light sweetness
- ½ cup light brown sugar : adds moisture and caramel depth
- 1 teaspoon vanilla extract : pure and fragrant for rich flavor
- ¼ cup whole milk : acts as your egg replacement and keeps dough moist
- 1 cup dark or semi-sweet chocolate chunks : the melty heart of each cookie
INSTRUCTIONS
- First things first, grab a medium bowl and whisk together your flour, baking soda, and salt. This is your dry mix, and it’s going to hold everything together like a cookie dream team. Set it aside for now.
- In a bigger bowl (the one that’ll do most of the work), toss in your softened butter. If you’re using a hand mixer or stand mixer, you’re already winning, just get ready to whip.
- Add both your brown sugar and white sugar to the butter. Beat it all up until it’s creamy, fluffy, and looks like something you want to eat with a spoon. It should take about 2 minutes of mixing magic.
- Time to add the milk and vanilla! Pour them in and give it another good mix. This is where everything starts to smell amazing, just saying.
- Now slowly add your dry ingredients to the wet bowl. Mix on low speed (or fold it in gently if you’re team spatula) until you’ve got a smooth cookie dough. No dry bits left behind!
- Fold in those glorious chocolate chunks. Go ahead, sneak a few if you must, I won’t tell. Just make sure the rest get evenly mixed into the dough.
- Cover your dough with plastic wrap and pop it in the fridge for at least 30 minutes. This chill time helps your cookies bake up thick and chewy. Patience = reward here.
- When you’re ready to bake, preheat your oven to 350°F (180°C) and line a baking sheet with parchment or a silicone mat. Your cookies are about to have their moment.
- Scoop out tablespoon-sized balls of dough, roll them gently, and space them out on the baking sheet (leave a little room to spread). You’re almost there!
- Bake for 10–12 minutes, or until the edges are set and golden but the centers are still soft. That’s the sweet spot.
- Let them cool on the tray for 5 minutes (if you can wait!), then transfer to a wire rack. Or eat one warm, we won’t judge.
NOTES
Chilling the dough isn’t just a maybe, it’s the secret to those thick, bakery-style eggless chocolate chunk cookies we’re all after. Trust me, if you skip this part, you might end up with sad, flat cookies (boo!). Just 30 minutes makes all the difference. ❄️ Dough too cold? No problem.
If your dough’s been in the fridge for a while (like overnight), let it hang out on the counter for 10 minutes before scooping. This gives the butter time to soften a bit so your cookies spread evenly instead of baking into tiny muffin tops. 🍪 Keep it gooey.
Want that magical, soft-baked center? Pull those cookies from the oven just as the edges set but the centers still look a little underdone. They’ll finish cooking on the sheet as they cool. Boom! Gooey perfection every time.
Baking Tips for Success
Want that warm, chewy, bakery-worthy bite in every cookie? Here’s what I always tell my readers:- Chill the dough so your cookies don’t spread too much.
- Measure ingredients with love, and accuracy!
- Don’t overbake. Cookies continue baking on the tray after you take them out. Let the edges get golden and keep the centers soft, trust me on this one!
Storage & Freezing Tips
Your fresh-baked eggless chocolate chunk cookies will stay soft and chewy for up to a week in an airtight container, if they last that long! Want to prep ahead? Freeze the dough balls on a tray, pop them in a bag, and bake straight from frozen whenever that cookie craving hits (add just 1–2 minutes to the bake time).Variations & Add-Ins
Let’s make this recipe your own! Try mixing in:- Chopped walnuts or pecans for crunch
- White chocolate or peanut butter chips for a fun twist
- A pinch of flaky sea salt on top, chef’s kiss!
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Press extra chocolate chunks on top before baking for that irresistible, bakery-style look (I always do this for Instagram-worthy cookies!)
★ Tried this recipe? Show it some love with a 5-star rating (⭐️⭐️⭐️⭐️⭐️) below!
Your Feedback Means the World
If you tried this recipe and loved it, don’t forget to leave a 5-star rating and a quick review below. It really helps other readers find and trust the recipe. Thank you so much for your support!Nutrition :
Calories: 280.6 kcalCarbohydrates: 37 gSugar: 23.6 gFat: 15.6 gSaturated Fat: 9.7 gProtein: 1.9 gSodium: 103.9 mgCholesterol: 31.4 mgNutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Want more tips? Scroll down for baking secrets, storage hacks, and fun flavor twists.
Baking Tips for Success (Eggless Chocolate Chunk Cookies Edition!)
Want those perfect, bakery-style eggless chocolate chunk cookies every single time? I’ve got you covered with my best tips—because there’s nothing worse than cookies that spread too much, bake unevenly, or end up dry and crumbly (no thank you!).
Chill That Dough, Babe
This isn’t just a suggestion—it’s essential. Chilling the dough for at least 30 minutes helps the cookies hold their shape while baking and amps up that chewy center we all love. I usually scoop the dough into balls first, chill them on a tray, then pop them in the oven straight from the fridge. It also helps deepen the flavor of your eggless chocolate chunk cookies!
Best Temperature = Best Texture
Bake your cookies at 350°F (180°C). This is the magic spot where they get those golden edges while staying soft and gooey in the middle. A too-hot oven can lead to crispy (not in a good way) outsides and undercooked centers. So double-check that oven temp with a thermometer if you can!
Don’t Overbake—Seriously!
Pull the cookies out when the edges look just set but the centers still seem slightly underbaked. Trust me, they’ll continue to bake a little more on the tray as they cool, and that’s how you get the softest, dreamiest texture. Overbaking is the quickest way to turn your eggless chocolate chunk cookies into sad little hockey pucks. Let’s not do that.
Freezer Dough = Weeknight Cookie Magic
Want warm cookies whenever the craving hits? Keep pre-scooped cookie dough balls in your freezer. Bake them straight from frozen—just add a minute or two to the bake time. You’ll get the same chewy, melty results as if you’d just whipped up a fresh batch.
Bonus Tip: Rotate the Tray
Halfway through baking, rotate your cookie sheet for even browning. Not all ovens are created equal, and this little step helps every cookie get its moment of golden glory.
Remember, baking isn’t about perfection—it’s about joy. And these eggless chocolate chunk cookies are joy in every bite.
How to Store and Freeze Your Eggless Chocolate Chunk Cookies
Once you’ve baked a fresh batch of these eggless chocolate chunk cookies, it’s honestly hard not to eat them all right off the tray. But if you happen to have a little self-control (or you’re baking ahead for the week), here’s how to keep your cookies soft, gooey, and just as magical later.
At Room Temperature:
Your cookies will stay soft and delicious for up to 4–5 days if you store them in an airtight container. Here’s a trick I love: pop in a slice of sandwich bread with your cookies, it helps maintain the moisture and keeps them bakery-soft. Game changer.
In the Fridge:
If you’ve got unbaked dough left, you can refrigerate it for up to a week. Just wrap it up tightly with plastic wrap or stash it in a sealed container so it doesn’t dry out. I like to chill the dough in pre-scooped balls so they’re ready to go when the cookie craving strikes. Let refrigerated dough sit at room temp for 10–15 minutes before baking.
Freezer Storage (Yes, They Freeze Beautifully!):
Both baked cookies and raw dough freeze like a dream. For baked cookies, let them cool completely, then tuck them into a freezer-safe bag or container. They’ll be good for up to 2 months, just thaw at room temp or reheat (more on that below).
If you want to freeze the dough, scoop it into balls and flash freeze them on a baking sheet. Once solid, pop them into a freezer bag. This way, you can bake just one or two cookies at a time, hello, fresh-baked cookie joy on demand!
Reheating Tips:
To bring back that warm, gooey center we all love, microwave a frozen cookie for 10–15 seconds or pop it in a 300°F (150°C) oven for about 5–7 minutes. It’s honestly like baking them all over again, chewy edges, melty chocolate chunks, soft centers. Perfection.
And there you go! Whether you’re making these for a cookie swap, stashing some for a late-night snack, or prepping school lunch treats, this eggless chocolate chunk cookies is freezer- and future-you-approved.
Flavor Variations for Eggless Chocolate Chunk Cookies
One of my favorite things about baking these eggless chocolate chunk cookies is how flexible they are. Once you’ve nailed the base recipe (which you totally will), it becomes this blank canvas for all kinds of delicious cookie adventures. Whether you’re a fan of salty-sweet combos, extra chocolate, or you just love changing it up every time you bake, these fun twists will keep things exciting, without needing any eggs, of course!
Sea Salt Flake Finish
If you’ve never tried topping your cookies with a sprinkle of flaky sea salt, trust me, you’re in for a game changer. Right after the cookies come out of the oven, while they’re still warm and gooey, add a light pinch of Maldon salt or your favorite finishing salt. It makes the chocolate flavor pop and adds a bakery-style edge that feels super fancy (with zero effort).
Add Some Nutty Crunch
For a little extra texture and flavor, try folding in ½ cup of chopped toasted walnuts, pecans, or even hazelnuts into your cookie dough. The nutty crunch pairs beautifully with those melty pools of chocolate. William loves the extra crunch, while Amelia picks the nuts out and hands them to her dad. 😂 Totally optional, but so good if you’re into it!
Mix Up the Chocolate Game
While I love semi-sweet chunks, you can easily swap in dark chocolate for a richer bite, white chocolate for something a little sweeter, or even a mix of both. I’ve even chopped up leftover vegan chocolate bars or peanut butter cups and tossed those in. The possibilities are endless, and every batch of eggless chocolate chunk cookies turns out a little different, but always ridiculously good.
Turn Them Into Bars
Not in the mood for scooping dough or washing extra cookie sheets? Say hello to cookie bars! Press the dough into a parchment-lined 8×8-inch or 9×9-inch pan and bake until golden and set. Once cooled, slice into thick squares. Boom, soft and chewy eggless chocolate chunk cookies in bar form, perfect for potlucks, picnics, or “just one more bite” moments.
Coconut Twist or Spice It Up
If you’re feeling a little wild, stir in ¼ cup of shredded coconut or a pinch of cinnamon or espresso powder to the dough. These little flavor boosters can totally change the vibe without any extra fuss. It’s like taking your cookie to a whole new level, one spoonful at a time.
Frequently Asked Questions About Eggless Chocolate Chunk Cookies
Can I make these eggless chocolate chunk cookies 100% vegan?
Yes, you totally can! Just use a plant-based butter (I love Earth Balance sticks for this) and your favorite dairy-free milk—like oat, almond, or soy. That’s it! Everything else in this recipe is already egg-free, so you’re just one quick swap away from vegan eggless chocolate chunk cookies that taste every bit as rich and delicious as the classic version. Trust me—you won’t even know they’re vegan!
Can I freeze the dough?
Oh yes, and I highly recommend it. After you mix up the dough, scoop it into cookie balls and line them up on a tray. Pop the tray in the freezer for about 30 minutes, then transfer the frozen dough balls to a zip-top bag and stash them away for later cookie emergencies (aka Tuesday nights). When you’re ready to bake, just add an extra minute or two to the baking time—no need to thaw. Eggless chocolate chunk cookies on demand? Yes, please.
Can I use oil instead of butter?
Technically, yes—but I’ll be honest, butter gives you better flavor and texture. If you’re in a pinch, you can use a neutral oil like canola or avocado oil (start with about ¾ the amount of butter called for), but the cookies may spread a bit more and lose some of that classic chew. I’ve done it in a bind and they were still tasty—but for that perfect, bakery-style cookie, I always go with vegan butter.
Final Thoughts on Eggless Chocolate Chunk Cookies
These Eggless Chocolate Chunk Cookies are the kind of treat that makes you want to sneak just one more (and then maybe another). They’re soft, chewy, golden around the edges, and packed with gooey, melty chocolate chunks in every bite—no eggs needed, no compromises made. Whether you’re baking for someone with an allergy, following a vegan lifestyle, or simply out of eggs, this is one of those recipes you’ll want to keep in your back pocket.
So go ahead—preheat that oven, grab your mixing bowl, and make a batch of the best eggless chocolate chunk cookies you’ve ever had. Trust me, once you’ve had these, you’ll never miss the eggs. Boom
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