Cookies for chips chocolate without eggs – I eat the heart

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Chocolate chip without eggs Cookies are egg -free chocolate cookies. This easy recipe, which only takes one 20 minutes!

Overlapping cookies from chocolate chocolate without eggs on the wire cooling shelf.
Cookies for chips chocolate without eggs - I eat the heart 1

With the last egg deficiency, I had to be creative when it comes to bread. This easy -to -corporate cookie recipe for chocolate sheet is among the easiest cookies for chocolate chocolate with chocolate cookies recipe.

These cookies are thin and chewing with clear edges, and they are full of chocolate chips. Cookies are also very easy!

You need only one bowl and about 20 minutes to make these cookies from scratch. So, it is perfect for any time you want to raise a set of cookies of chocolate chips but you don’t have any eggs.

Ingredient notes and alternatives

  • Obesity: I would like to use salted butter in this recipe. If you prefer to use unused butter, increase salt by 1/4 teaspoon.
  • Brown sugar: You can replace dark brown sugar if you prefer it.
  • Heavy cream: The fat in the heavy cream helps add moisture and make cookies more chewed.
  • precise: Make sure the fluff, then withdraw and sweep to measure the flour. A lot of flour will lead to a dry or crushing corporate profile. For weight ingredients, please click the “scale” directly below the ingredients.
  • salt: Or use 1/4 teaspoon of table salt.
  • Chocolate chips: I can use semi -sweet chocolate chips. Do not hesitate to use sweet and bitter, or another flavor of chosen chip.

How to make cookies chocolate chocolate without eggs

Here you will find step -by -step pictures showing how to make this recipe. The full recipe, including the instructions, is returned below.

Step 1: Heat the oven to 350f. Two baking sheets with silicone baking mats or university certificate paper, set aside.

A picture of the butter painted and sugar next to the amazing butter and sugar with vanilla and heavy cream in it.
Cookies for chips chocolate without eggs - I eat the heart 2

Step 2: In a large mixing bowl, beat the butter, brown sugar and sugar granulated together at a medium speed until it reaches about 3 minutes.

Step 3: Add heavy cream and vanilla, and mix it until it is combined.

Dry ingredients are moved to wet ingredients for chocolate cookies without eggs next to the dough with chocolate chips.Dry ingredients are moved to wet ingredients for chocolate cookies without eggs next to the dough with chocolate chips.
Cookies for chips chocolate without eggs - I eat the heart 3

Step 4: Figure in flour, baking soda, baking powder, and salt kushir until combined. The dough should be thick but smooth and practical.

Step 5: Add chocolate chips, and stir collect.

Difficulties from the dough of cookies that are not full of eggs next to a tray of baked cookies. Difficulties from the dough of cookies that are not full of eggs next to a tray of baked cookies.
Cookies for chips chocolate without eggs - I eat the heart 4

Step 6: Collect the dough with a 1.5 tablespoon of cookies and put the dough at least 2 inches.

Step 7: Bake for 10-15 minutes, or until the edges begin in the heart of the golden brown color and the centers are soft and weaken slightly.

Step 8: Let the cookies cool on the baking sheet for 5-10 minutes, then transfer it to the cooling shelf.

Three rows of chocolate cookies without eggs on the wire cooling shelf.Three rows of chocolate cookies without eggs on the wire cooling shelf.
Cookies for chips chocolate without eggs - I eat the heart 5

Recipe tips!

  • Softening the butter: If you don’t want to wait until the butter softens, check these tips to soften the butter quickly.
  • vegetable: Since these cookies are eggs -free, it is easy to make it free of dairy and plant. To make dairy -free cookies, simply use a dairy baking stick, such as the Earth’s balance, instead of butter, alternative to vegetarian heavy cream, and vegetable chocolate chips.
  • Her chilling: For thick cookies, return the dough for 30-60 minutes before baking.
  • Freezing: You can freeze baked and cooled cookies in a safe freezer for up to one month.
  • Eating dough: Although this cookie dough does not contain eggs, it is not recommended to eat raw flour. Instead, you can make an edible cookie dough with this recipe.
A pile of cookies from egg -free chocolate chocolate. A pile of cookies from egg -free chocolate chocolate.
Cookies for chips chocolate without eggs - I eat the heart 6

storage

Store any cookies residue in a sealed container at room temperature. Cookies will last for up to 3 days when stored properly.

If you have tried this egg chocolate cookie recipe, do not forget to evaluate the recipe and leave me a comment below. I would like to hear from the people who made my recipes!

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Overlapping cookies from chocolate chocolate without eggs on the wire cooling shelf.Overlapping cookies from chocolate chocolate without eggs on the wire cooling shelf.
I am the logo of the heart recipesI am the logo of the heart recipes

Cookies chocolate chocolate without eggs

Preparatory time 10 minutes

Cooking time 10 minutes

Total time 20 minutes

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ingredients

directions

  • Heat the oven to 350 ℉. Two baking sheets with silicone baking mats or university certificate paper, set aside.

  • In a large mixing bowl, beat the butter, brown sugar and sugar granulated together at a medium speed until it reaches about 3 minutes.

  • Add heavy cream and vanilla, and mix it until it is combined.

  • Figure in flour, baking soda, baking powder, and salt kushir until combined. The dough should be thick but smooth and practical.

  • Add chocolate chips, and stir collect.

  • Collect the dough with a 1.5 tablespoon of cookies and put the dough at least 2 inches.

  • Bake for 10-15 minutes, or until the edges begin in the heart of the golden brown color and the centers are soft and weaken slightly.

  • Let the cookies cool on the baking sheet for 5-10 minutes, then transfer it to the cooling shelf.

Notes

  • Obesity: I would like to use salted butter in this recipe. If you prefer to use unused butter, increase salt by 1/4 teaspoon.
  • Brown sugar: You can replace dark brown sugar if you prefer it.
  • Heavy cream: The fat in the heavy cream helps add moisture and make cookies more chewed.
  • precise: Make sure the fluff, then withdraw and sweep to measure the flour. A lot of flour will lead to a dry or crushing corporate profile. For weight ingredients, please click the “scale” directly below the ingredients.
  • salt: Or use 1/4 teaspoon of table salt.
  • Chocolate chips: I can use semi -sweet chocolate chips. Do not hesitate to use sweet and bitter, or another flavor of chosen chip.

feeding

Service: 1Cookie file | Thermal calories: 152kcal | Carbohydrates: 21Z | protein: 1Z | fat: 7Z | Saturated fat: 4Z | Unsaturated multiple fats: 0.2Z | Uncomfortable fat fats: 1Z | Fat by: 0.2Z | Cholesterol: 16Niche | Sodium: 121Niche | Potassium: 28Niche | Viber: 0.4Z | sugar: 14Z | Vitamin A: 190Iu | Vitamin A: 0.1Niche | Calcium: 21Niche | iron: 1Niche

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Created by Kate

Kate got her first cooking book when she was five years old, and she has not stopped cooking since then! Her delicious recipes appeared on the food network, MSN, Better Homes & Gardens, Buzzfeed, Huffington Post, and more. When not cooking or bread, it can be found on her small farm with her husband and five children.

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2025-02-04 18:44:00

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