Chocolate chip cookies are my weakness. Especially freshly baked, homemade chocolate chip cookies right out of the oven! I know, I know, you're going to say, "I thought this blog is made up of foods that nourish your body," but cookies nourish your body AND your soul. I don't believe in restricting yourself from foods if you don't have any health concerns, especially cookies. Have the cookies if you want!
Did you know there's an actual science behind baking the ingredients, measurements, and methods of baking? I learned this when I took a food science class back in college. I was mind blown when I learned that there is a reason you can't just throw ingredients together in baking - like I do the rest of my recipes. Also, I know this because my husband (an incredible cook) has tried the "throw ingredients together" for baking desserts, and they have turned out...well, not appetizing. The sugar to butter ratio matters, the wet to dry ratio of ingredients matter, and the temperature matters!
As a lacto-vegetarian, finding recipes without eggs used to be SO hard. My mom used to find recipes in the newspaper or magazines, cut them out, and save them to make on our birthdays or when we wanted sweet treats. Then, as egg allergies became more prominent, egg substitutes in baking became a thing which was so helpful to see what else we could use in baking. Yogurt has been our all-time favorite egg substitute. We used to use homemade yogurt. I now use Greek yogurt (Fage is my favorite-not sponsored!) mainly because it gives it the perfect texture for sweet treats. I’ve used both full fat, 2%, and 0%, and they turn out great each time. For cookies, our favorite used to be the Tollhouse chocolate chip cookies, and we would just use substitutes as needed or make them into chocolate chip cookie bars!
💭 Baking Cookies 101: FAQs and Tips
- Softened butter. Not melted. Softened butter will give you the perfect amount of fluff and slight crisp on the edges. Melted butter will give you crispy and chewier cookies - which are also delicious, but I'm just team soft center, crispy edges! To soften the butter, I usually leave it at room temperature for 2-3 hours prior to using it. You can always soften it 10-20 seconds at a time in the microwave until you reach a softened consistency.
- Flour. The right amount of flour is so important. Adding excess flour results in fluffier cookies. I like mine...well, perfect. Not too flat, not too fluffy or cakey. If you prefer yours to be cakier, add ¼ cup extra flour.
- Beating. I love using pure cane sugar in this. My favorite one I use is Zulka Morena 100% Pure Cane Sugar. I think it bakes so well and gives it the perfect texture. If you overbeat the butter and sugar, you'll get puffy cookies. Under-beating will cause flatter cookies. Complicated enough, right??! Regardless of how you beat the sugar and butter, the cookies will still turn out delicious! I recommend beating the sugars and butter together until fluffy and then briefly beating the yogurt and vanilla.
- Eggless Options. I used greek yogurt in this recipe. My family has used yogurt as an egg substitute for years now and it works so well with cakes and cookies! If you are looking for a vegan chocolate chip cookies option, you can try using coconut oil and vegan soy or coconut yogurt. Another eggless option is to include apple sauce in place of the yogurt. I have NOT tried these options out yet, but if you do, I would love to know!
- Baking. Baking until JUST golden will result in the perfect chewy eggless chocolate chip cookie. They will look unfinished and still jiggly, but just trust me and trust the process. They will set as they cool. that's what you want.
- To Chill or Not to Chill. Chilling makes cookies soft in the center and chewy in the middle. When you melt your butter, chilling is recommended. However, I found that with softened butter and yogurt straight from the fridge, it cooks well, and I don't require chilling in my recipe. I have done both, but if you like to prep your cookie dough ahead of time, you are welcome to chill the dough and cook later; they still turn out amazing! I just recommend adding an extra minute or so to make sure they cook perfectly. If you notice your first batch in the oven is flat, then go ahead and refrigerate your cookie dough for 15-20 minutes. If refrigerating, you can prepare your baking tray with parchment paper and scoop cookie dough balls, then refrigerate the prepared tray. Temperatures in homes and locations vary, so this really makes a difference.
- Freezing the cookie dough. If there's any cookie dough left, you can definitely freeze the cookie dough. I love freezing a little bit from the batch that way, I have some ready to bake for quick cravings. Line an airtight, freezer-safe container with parchment paper. Scoop onto the parchment paper using a cookie scoop. You can add more layers of parchment paper as needed. Thaw on a cookie sheet or in the container before you bake.
- Parchment paper. I recommend using parchment paper as this prevents your cookies from browning too quickly from the bottom while baking. Your cookies will remain soft and gooey with parchment paper in between.
- Cooling cookies on a wire rack. I used to not do this step, but when I did, I realized it's a VERY important step! It prevents the cookies from browning more from the bottom. When you remove the cookies, they will be soft and if it's your first time baking cookies, you'll wonder if they're done...they are! I promise they will firm up as they cool. If you don't have a wire rack, you can use an Instant pot steaming trivet. I've even used a roti jaari (a wire roaster used to make soft rotis!) before I decided to buy a cooling wire rack.
- Storage. Again, IF you have any left, you can store the cookies in an airtight container at room temperature for 3-4 days. You can also refrigerate them for about a week.
📖 Other Dessert Recipes
- Peanut Butter Protein Bars
- Easy Penda (Peda)
- Vegan Mini Baklava Cups
- Peanut Butter Protein Bars
- Vegan Blueberry Almond Crumble Bars
- Oat Cups with Almond Butter Chocolate
If you loved this Chewy Eggless Chocolate Chip Cookies recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe for my weekly emails at the bottom so you never miss a new recipe!
Chewy Eggless Chocolate Chip Cookies
- ¾ cup cane sugar
- ¾ cup packed brown sugar
- ¾ cup butter, softened
- 2 teaspoons vanilla
- ½ cup greek yogurt, (see notes)
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips (or chocolate chunks)
- Heat oven to 375ºF.
- Beat cane sugar, brown sugar, and butter until creamy and fluffy (about 3-5 minutes). Add in vanilla and yogurt and beat for an additional 1-2 minutes.
- In a small bowl, combine flour, baking soda and salt. Fold in the flour mixture to the wet ingredients and combine with a spatula until just mixed.
- Fold in the chocolate chips.
- Drop dough by rounded tablespoons onto ungreased cookie sheet lined with parchment paper.
- Bake 8-10 minutes or until barely turning light brown. Cool for about 2 minutes then move to a wire cooling rack.
- Serve warm or let cool, then enjoy!