Why I Love This Recipe
When a chocolate craving hits there are few things better than these soft, massively chocolate-y Eggless White Chip Chocolate Cookies!
I like to make a batch of the dough then 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 made from standard ingredients: flour, cocoa powder, leaveners, salt, sugar, butter, milk, vanilla & white chocolate.
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 You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
You’ll need:
Ingredients Notes & Substitutions
- Flour – Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Natural unsweetened cocoa powder – I like to use unsweetened natural cocoa powder instead of Dutch processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise.
- Baking powder & Baking soda – Make sure they’re not expired
- Salt – I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk – For baking, I like to use whole milk. However, you can use any milk you have handy.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
1 – Make The Egg-Free Cookie Dough
First, mix dry ingredients in a bowl. Then, cream together butter and sugars. Add milk and vanilla. Next, add dry ingredients mixture. Stir in white chips.
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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 on top of each dough ball to make them extra chocolatey and delicious.
3 – Bake The Cookies
Preheat oven to 350° F. Line a large baking sheet with parchment paper or silicone baking mat.
Place the cooled cookies balls evenly spaced, about 2 inches apart, on your prepared cookie sheet. Bake for 10-12 minutes, or until the edges appear set but still soft in the middle.
Frequently Asked Questions
This type of cookie requires at least 1 hour of chilling, but I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.
Yes, you can! Just omit the extra salt called in the recipe.
Yes! Substitute all-purpose for 1-to-1 Gluten-Free flour (this is my favorite).
Yes! Use your favorite plant-based milk, dairy-free or vegan butter, and dairy-free or vegan chocolate chips.
Storing & Freezing Instructions
Store
Store eggless white chip chocolate cookies in an airtight container for up to 5 days at room temperature. 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, just add 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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- The Best Eggless Chocolate Chip Cookies
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- Easy Eggless Soft Sugar Cookies
- Eggless Funfetti Cookies
- Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video)
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- Browse more eggless cookie recipes…
Eggless White Chip Chocolate Cookies
Equipment
Ingredients
- 1 ¼ cup (175 g) all-purpose flour
- 1/3 cup (42 g) natural unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- 3 tablespoons (45 ml) milk (I used whole milk)
- 1 teaspoon pure vanilla extract
- ¾ cup (150 g) white chocolate chips or chunks (plus a few more for optional topping)
Instructions
- Combine flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat butter, granulated sugar, and brown sugar in a large mixer bowl over medium speed until smooth and creamy, for about 3 -4 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add milk and vanilla; mix until incorporated.
- Reduce speed to low and gradually beat in flour mixture until combined.
- Stir in white chocolate.
- 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 2 days. NOTE: I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.
- Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Place the cooled cookies balls evenly spaced, about 2 inches apart, on your prepared cookie sheet. Optional: If desired, you can add a few more chocolate chips on top of each dough ball.
- Bake for 10-12 minutes, or until the edges appear set but still soft in the middle. When you remove the cookies from the oven, they will still look doughy and that is okay they will continue to set as they cool.
- Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
- Make sure the butter is softened, but not too soft.
- Measure the ingredients properly! A kitchen scale is always the best option, in my opinion, but if you don’t have a kitchen scale be sure to use a measuring cup made for dry ingredients (NOT a liquid measuring cup), and a liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour, instead use a spoon to scoop the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup.
- Don’t over mix your cookie dough or you will end up with a dense cookie.
- Chill the dough for 1 hour before baking, this gives the dough a chance to firm up a little and allows them to bake much better.
- For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
- Bake the cookies until the edges JUST appear set but still soft in the middle. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
Nutrition
Eggless Baking Frequently Asked Questions
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 on May 2020, post content edited to add more helpful information, no change to the recipe in February 2022.
