Eggless Chocolate Chip Cookies

Ingredients

• 1/2 cup Unsalted butter (Melted; can use salted butter if preferred)
• 1/2 cup Castor (superfine) sugar (Fine texture blends well with butter)
• 1/2 cup Light brown sugar (Adds moisture and color; regular brown sugar works but darkens cookies)
• 1 Egg (optional) (Use for non‑egg‑less version; omit if using egg‑less mixture)
• 2 tbsp Water (Part of egg‑less mixture)
• 1 tsp Vegetable oil (Part of egg‑less mixture; neutral flavor)
• 1 tsp Baking powder (Part of egg‑less mixture; provides lift)
• 1 tsp Vanilla essence
• 1 1/3 cup All‑purpose (refined) flour
• 1 tbsp Corn starch (Adds chewiness)
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 150 g Dark chocolate bar (Chopped into rough chunks; can use semi‑sweet if preferred)

Instructions

1. Melt butter

   Place 1/2 cup unsalted butter in a saucepan over low heat and melt gently until fully liquid. Do not let it brown.

   Time: PT5M

2. Combine butter and sugars

   Transfer melted butter to a large mixing bowl. Add 1/2 cup castor sugar and 1/2 cup light brown sugar. Stir just until the mixture is uniform; avoid over‑mixing.

   Time: PT2M

3. Prepare egg‑less mixture (or add egg)

   In a small bowl, whisk together 2 tbsp water, 1 tsp vegetable oil and 1 tsp baking powder until smooth. If you prefer using an egg, skip this mixture and crack 1 egg into the butter‑sugar bowl instead.

   Time: PT2M

4. Add wet ingredients

   Pour the water‑oil‑baking‑powder mixture (or the beaten egg) into the butter‑sugar bowl. Add 1 tsp vanilla essence and stir gently until just combined.

   Time: PT1M

5. Sift dry ingredients

   In a separate bowl, sift together 1 ⅓ cup all‑purpose flour, 1 tbsp corn starch, ½ tsp baking soda and ½ tsp salt.

   Time: PT2M

6. Combine dry with wet

   Add the sifted dry mixture to the wet batter. Fold gently with a spatula until just incorporated. Stop mixing as soon as no flour streaks remain.

   Time: PT2M

7. Chop dark chocolate

   Take the 150 g dark chocolate bar and cut it into rough chunks (about 1‑2 cm pieces).

   Time: PT5M

8. Fold chocolate into dough

   Add the chocolate chunks to the cookie dough and fold until evenly distributed.

   Time: PT1M

9. Shape dough balls

   Using an ice‑cream scoop or a tablespoon, portion out 60 g of dough (about 12 balls). Roll each ball between your palms to smooth. Optionally press a few extra chocolate pieces on top of each ball.

   Time: PT5M

10. Chill dough

    Place the dough balls on a parchment‑lined baking tray, cover loosely with cling wrap, and refrigerate for 1 hour.

    Time: PT1H

11. Preheat oven

    While the dough chills, preheat the oven to 175 °C (350 °F).

    Time: PT10M

    Temperature: 175°C

12. Bake cookies

    Remove the tray from the fridge, place it in the hot oven and bake for 10‑12 minutes until the edges are lightly golden and the centers look set but still soft.

    Time: PT12M

    Temperature: 175°C

13. Cool and finish

    Take the tray out of the oven and let the cookies rest on the tray for 5‑6 minutes. Sprinkle a pinch of flaky sea salt on each if desired, then transfer to a cooling rack to cool completely.

    Time: PT6M

14. Store or freeze

    Store cooled cookies in an airtight container at room temperature for up to 10 days, or place the uncooked dough balls in a zip‑lock bag and freeze for 3‑4 months. To bake from frozen, thaw dough in the refrigerator then bake as directed.

    Time: PT2M

Nutrition Facts

Calories

240

Protein

2 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine, Coconut oil (solid)
• Instead of Castor (superfine) sugar: Granulated sugar
• Instead of Light brown sugar: Dark brown sugar, Regular brown sugar
• Instead of Egg (optional): Egg‑less mixture (see below)
• Instead of Vegetable oil: Canola oil, Melted coconut oil
• Instead of Vanilla essence: Vanilla extract
• Instead of All‑purpose (refined) flour: Bread flour (slightly higher protein)
• Instead of Corn starch: Tapioca starch
• Instead of Salt: Sea salt (for finishing)
• Instead of Dark chocolate bar: Chocolate chips, Milk chocolate chunks

Equipment Needed

• Large mixing bowl
• Small bowl
• Measuring cups and spoons
• Whisk or sturdy spoon
• Sieve (fine mesh)
• Knife and chopping board
• Ice‑cream scoop or tablespoon
• Baking tray
• Parchment paper / butter paper
• Cling wrap (plastic wrap)
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Melt butter gently without browning.
• Do not over‑mix wet or dry ingredients; avoid incorporating air.
• Chill the dough balls for at least 1 hour before baking.
• Preheat oven fully to 175 °C.
• Watch baking time closely; cookies finish cooking while cooling.

Chef Tips from the Video

• For extra flavor, toast the flour lightly before sifting.
• Add a pinch of sea salt on top of each cookie right after baking for a sweet‑salty contrast.
• Swap half the dark chocolate for milk chocolate for a milder taste.

Troubleshooting

Storage

Refrigerator: Cookies keep 1‑2 weeks in an airtight container.

Freezer: Unbaked dough balls freeze up to 3‑4 months; baked cookies freeze up to 2 months.

Room temperature: Baked cookies stay fresh 7‑10 days in a sealed container.

Make-Ahead Tips

• Freeze dough balls after shaping; bake directly from frozen for fresh cookies.
• Portion dough into a zip‑lock bag for easy storage and portion control.
• If baking multiple batches, keep remaining dough chilled to prevent spreading.