Soft & Chewy Simple Chocolate Chip Cookies that need just “1-Bowl”, are Eggless & use basic pantry ingredients!
Who doesn’t love good soft & chewy simple chocolate chip cookies and when you know you can make these in just 1-Bowl & freeze the dough for later use, it feels like a double bonus! You eat a batch now and then you have them anytime you want!
Ok so I have made a bunch of chocolate chip cookie recipes but whenever I try to make cookies without eggs, they just never tasted right. We eat eggs but I still wanted to make a version that is eggless as so many of our family members avoid eggs so I decided to make something they can actually try. And on top so many of my awesome readers asked for eggless version of chocolate chip cookies. It took me 3 trials to get them right but at last I was happy with the results.
If you love soft & chewy simple chocolate chip cookies then these are for you! These are everything that a good chocolate chip cookie is supposed to be – chocolatey (a must, duh!), soft yet still intact, chewy and perfect when eaten dipped in a glass of cold milk.
So go ahead & make these!
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- 6 tbsp granulated sugar
- 2 tbsp unsalted butter, at room temperature
- 1 tbsp yogurt
- ½ tsp vanilla extract
- ½ cup all purpose flour
- ⅛ tsp baking soda
- ⅛ tsp salt
- 3-4 tbsp semi sweet chocolate chips
- Pre heat oven to 350F.
- In a large bowl, mix sugar, softened butter, yogurt and vanilla extract. Using a whisk or hand blender, blend until smooth. Now add all purpose flour, baking soda and salt to it. Mix until evenly mixed.
- Now using hands mix it so it's all evenly mixed. Transfer this dough to a plastic wrap and wrap tightly. Let it sit in freezer for 15-20 minutes.
- Now take the chilled dough out. Break it into 4 equal sized pieces. Shape each piece into round balls. Place the balls onto a parchment paper lined baking sheet with almost 2 inch distance between each dough ball.
- Bake for 15-16 minutes for soft & chewy cookies and longer if you like crispy cookies.
- Let them cool for 5 minutes on baking sheet. Transfer cookies gently using a spatula to a cooling rack and let them cool completely. It might feel they are crumbly or uncooked but don't worry, as they cool down completely they will get the right texture! Enjoy once completely cool and these can be stored in airtight container for upto 2 weeks.
1. You can even leave the dough in freezer for longer. It will stay good for upto 2 months. Make sure to wrap it tightly in plastic wrap.
2. When ready to bake frozen dough, thaw it at room temperature for few minutes and then bake.
3. Recipe adapted from FoodNetwork.com
4. You can use double, triple the recipe as you want.
Looking for some more sweets :
Jess @ What Jessica Baked Next saysFebruary 14, 2016 at 12:01 PM
These cookies look divine, Ami! Classic recipes are always the best. Definitely will give the recipe a try! 🙂
Gayle @ Pumpkin 'N Spice saysFebruary 15, 2016 at 5:24 AM
One bowl desserts are the best! These cookies sound so good, Ami! I love the simplicity of this recipe. And you definitely can’t go wrong with chocolate chips!
naivecookcooks saysFebruary 15, 2016 at 9:14 AM
Thanks girl and hope you had a great fun weekend!
Ashley | The Recipe Rebel saysFebruary 17, 2016 at 12:09 PM
I had to check these out — they look so perfect it’s hard to believe they are eggless! I love that they’re still packed with normal pantry ingredients!
naivecookcooks saysFebruary 18, 2016 at 8:55 PM
Utsavi saysAugust 16, 2016 at 10:30 PM
searched alot for some cookie recipes with the eggless version and going through some FIA posts i found this. I was baking cookies for the first time in my life, and this recipe worked soo soo soo perfect that i ended up making it in 5 batches and that too experimenting it with tuti futi and red velvet flavor 😍 Thankss a lot Amishi for this lovely recipe and waking up a baker in me 🙂 I hav never had soo yummy cookies that were crisp outside and gooey inside. Simplyy loving it 🙂
naivecookcooks saysAugust 16, 2016 at 10:32 PM
Aww Utsavi this is awesome!!! Glad you came and reported back!! So happy that you loved them 🙂 Please keep trying more stuff! I recently posted eggless brownies, if you want to try those! 😛 So happy to know that you are enjoying baking now!
Druvi saysAugust 23, 2016 at 1:35 AM
Hii! Tried these today and they turned out so gooood!! Definitelt my go to recipe now. Just had one query – If im using a convection mode do I need to lower the temperature or cooking time? Cause they turned out a little dark. Thanks 🙂
naivecookcooks saysAugust 23, 2016 at 10:02 AM
Hey Druvi thanks for reporting back! So glad that you enjoyed these! These are my favorite cookies 🙂 Did the bottom turned out dark or whole cookies? Yes I would suggest next time try lowering the temperature and keep an eye when they are baking. Were they already done in the cooking time or still soft the way they are supposed to be?
nitasha saysApril 6, 2017 at 10:28 PM
wow its a very good recipe. A query can i use wheat flour .what do you think.
naivecookcooks saysMay 8, 2017 at 7:32 PM
Nitasha I have a whole wheat chocolate chip cookies you can try ->> https://www.naivecookcooks.com/best-chewy-healthy-chocolate-chip-cookies/
s saysApril 1, 2020 at 5:01 PM
the cookies turned out really great!! just one problem…after a little bit the cookies got hard/too crispy…do you know why that could’ve happened?