Eggless White Chip Chocolate Cookies

These Eggless White Chocolate Chip Cookies are delightfully soft, featuring rich, brownie-like centers that will satisfy any chocolate lover’s cravings. Made with simple ingredients, they’re easy to whip up and freezer-friendly, making them a convenient treat for any occasion.

Oriana’s Thoughts On The Recipe

When a chocolate craving hits, few things are better than these soft, massively chocolate-y, Eggless White Chip Chocolate Cookies!

I like to make a batch of the dough, 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 easy to make from simple ingredients.

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 Notes & Substitutions

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

• All-Purpose Flour: This is the base of the cookie dough, providing structure and texture. Note: If needed, you can substitute it with a gluten-free all-purpose flour blend. Read my suggestions above in my “Food Allergy Swaps” section.
• Natural Unsweetened Cocoa Powder: This adds rich chocolate flavor to the cookies. It also contributes to the color and slight acidity, which helps activate the baking soda. Note: I prefer using natural unsweetened cocoa powder over Dutch-processed cocoa because its acidity reacts with baking soda, helping your baked goods rise. This is especially crucial in egg-free baking.
• Baking Powder and Baking Soda: These leavening agents help the cookies rise and become fluffy. Note: Make sure they’re not expired or too old.
• Salt: A small amount of salt enhances the flavors of the other ingredients and balances the sweetness.
• Unsalted Butter: This provides richness and moisture to the cookies, contributing to a soft and chewy texture. Note: You can substitute it with a dairy-free butter.
• Granulated Sugar and Brown Sugar: For this recipe, you will need regular white granulated sugar (or caster sugar) and brown sugar. Combining both sugars will help the cookies have the perfect texture with a deeper caramelized flavor.
• Milk: Milk adds moisture to the dough and helps achieve a soft texture. I like to use whole milk for baking. Note: You can substitute it with any non-dairy milk (like almond or oat milk) for a dairy-free version. Read my suggestions above in my “Food Allergy Swaps” section.
• Pure Vanilla Extract: This enhances the overall flavor of the cookies, adding a warm, sweet aroma.
• White Chocolate Chips or Chunks (Plus a Few More for Optional Topping): These add sweetness and a creamy texture to the cookies. Note: For a dairy-free option, look for dairy-free white chocolate chips. Read my suggestions above in my “Food Allergy Swaps” section.

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

Step 1 – Make The Egg-Free Cookie Dough

First, mix the dry ingredients in a bowl. Then, cream together the butter and sugars. Add the milk and vanilla. Next, add the dry ingredients mixture. Stir in the white chips.

Step 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 to each dough ball to make them extra chocolatey and delicious.

Step 3 – Bake The Cookies

Preheat oven to 350° F. Line a large baking sheet with parchment paper or silicone baking mat.

Place the cooled cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet. Bake for 10-12 minutes, or until the edges appear set but the middle is still soft. 

Storing & Freezing Instructions

Store: Eggless white chip chocolate cookies can be stored in an airtight container at room temperature for up to 5 days. 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, adding 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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Recipe Card

Eggless White Chip Chocolate Cookies

Oriana Romero

These Eggless White Chocolate Chip Cookies are delightfully soft, featuring rich, brownie-like centers that will satisfy any chocolate lover’s cravings. Made with simple ingredients, they’re not only easy to whip up but also freezer-friendly, making them a convenient treat for any occasion.

Prep Time 15 minutes mins

Cook Time 10 minutes mins

chilling time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings 22 – 24 cookies

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

• 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; mix until evenly distributed.

• 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 soft in the middle. When you remove the cookies from the oven, they will still look doughy, which is okay. They will continue to set as they cool.

• Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

 
Important: This cookie dough requires at least 1 hour of chilling, but I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.
 
Store: Cookies can be stored in an airtight container for up to 5 days at room temperature.
 
Freeze: You can freeze this cookie dough for up to 3 months. Just roll it into balls, and freeze. When ready to use, pull them out and bake as directed, just add a couple of minutes to the baking time.
 
Food Allergy Swaps:

• Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, you can use use non-dairy milk like almond, soy, or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. Also, use your favorite dairy-free chocolate, here you can find the brands I mostly like and use.
• Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

 
Extra Tips:

• 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 it 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.

 

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Calories: 137kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 4gFiber: 1gSugar: 13g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 137

Keyword chocolate cookies easy eggfree Eggless white chocolate

Originally posted in May 2020, the post content was edited to add more helpful information. The recipe did not change in November 2024.