The BEST Chocolate Chip Cookie (scalable eggless recipe)

Name: The BEST Chocolate Chip Cookie (scalable eggless recipe)
Prep time: 5 min
Cook time: 15 min
Ingredients: 2 tbsp melted butter or browned butter; 2 tbsp brown sugar; 1 tbsp granulated sugar; 1 tbsp yogurt; 4 tbsp all purpose flour; 1 tbsp corn flour; 1/4 tsp baking soda; Pinch of salt; 3 tbsp chocolate chips; 2 tbsp walnuts; Sea salt flakes for the top

This is the most delicious eggless chocolate chip cookie recipe you will make and eat. It is fudgy, packed with chocolate chips, can be scaled up or down easily and is ready in under 30 mins.

So I made a single serve chocolate chip cookie recipe with out eggs and it was very well received. Many of you made and loved it so much that you doubled and tripled the recipe to turn this single serve recipe into a larger batch. In doing so many of you had questions about this recipe and it only seemed fitting that I make a new post on how to make these cookies a single serve, scale them up or down and what to look out for when baking them.

What are chocolate chip cookies?

Chocolate chip cookies are cookies that are buttery, soft, chewy, crunchy and packed with chocolate chips. They can be thin and crispy, cakey, fudgy and have all kinds of chocolates in them. You could use other add ins like nuts and spices like cinnamon too but they are not the classic options.

What are single serve recipes?

Single serve recipes are those which serve one portion. When baking, this is not easy to achieve as most baked goods feed at least 6 people, things like cakes, cookies and breads aren’t commonly made for single serve options. However this recipe is a single serve, it makes for two cookies but that is one serving.

What makes these chocolate chip cookies the best?

There are many reasons for these cookies to be the BEST. If you have been here long or if you are new here you can have a look at my cookies section on the blog and see how passionate I am about them. But I have never said any of those recipes were the best, I say this is the best because there are many factors that contribute to it.

Single serve –

It is a single serve recipe that makes for two perfect cookies.

Scalable –

At the same time of it being single serve you can scale this recipe up to bake a large batch of cookies.

Eggless –

Most single serve cookies ask of an egg yolk or half an egg or 1/4th of an egg or flaxseed eggs etc, this recipe doesn’t use any of those. In fact we use yogurt and it is the best flavor component to the cookie.

Time –

These cookies take less than 20 mins to make and I am being generous with the time. You need 5 mins to mix it up and 10 mins to bake. The other 5 mins is to chill or let the cookies a cool a bit before devouring.

No Chilling –

Unlike most cookie recipes, these cookies don’t need to be chilled, they can be mixed and baked up immediately.

Ingredients –

All the ingredients are so simple you will most likely have them al in the fridge/pantry as I type this out.

Why are these chocolate chip cookies eggless?

I wanted to make a single serve cookie recipe for eggless people who love baking, cookies and making single serve recipes. Most recipes I found had special ingredients like aquafaba or nut butters which many of you don’t have in your kitchen on the daily. These cookies have ingredients in them that allow you to make them anytime. The eggless option was not intentionally made for vegans but doubles down for them as well. Also, I didn’t want to use an egg yolk and have the egg white sitting in the fridge, or use half an egg and keep the other half – made no sense.

What ingredients do you need to make these chocolate chip cookies?

To make these cookies we need butter, brown and white sugar, yogurt, flour, baking soda, salt, corn flour, chocolate chips. I have also used walnuts but thats optional.

What substitutes can you use to make these cookies?

To keep these cookies vegan you can use a plant based butter spread and thick coconut yogurt or soya yogurt. If you are gluten free just use a gluten free flour mix/blend, however I have made these cookies with almond flour and corn flour (flour swapped with almond flour) and it is chewier but still yummy. If you don’t have corn flour you can use all purpose flour in its place. You can use any chocolate you prefer, I have used chocolate chips to keep it classic but you can use chunks which can be dark, semi sweet, milk or any other kind.

What equipment do you need to make these chocolate chip cookies?

We need a bowl and a rubber spatula. You could use a whisk as well. If you are browning the butter like I did then you will need a sauce pot. I like to divide the dough in half, roll into balls and bake in an oven. You could use a cookie scooper as well. If you are scaling up the recipe make a note to use a cookie scooper to portion out the cookie dough easily. Bake them on a lined baking tray in the oven. Once baked I like to cool them on a wire rack.

How to make these chocolate chip cookies?

Preheat the oven to ℃, line a baking tray with baking paper and set aside. In a mixing bowl add the brown butter, sugars and mix until smooth. Add the yogurt, vanilla and mix again. Add the flours, baking soda, salt, chocolate chips, walnuts and mix until just combined. We don’t want to see any dry ingredients anywhere. Divide the dough into two parts and roll into balls. Place each piece on the baking tray and flatten it gently. Bake for 9-11 mins (I like to rotate the baking tray half way through for an even bake) until the cookies have spread, they are golden brown, the top is dry to the touch but still soft if you press it.

How to scale up these chocolate chip cookies?

So, if you love these cookies as much as I do and want to make for a few more people, here are my scaled up options for your ease. Make a note, when you scale up the recipe, you might, get an additional cookie, for eg. If you scale up by 3 you might get 7 cookies instead of 6. Not like thats a problem but you ought to know. Also, you need to use a cookie/ice cream scooper to divide this cookie dough evenly.

Serves 1 (2 cookies)	Serves 2 (4 cookies)	Serves 3(6 cookies)	Serves 4 (8 cookies)
2 tbsp Brown butter	4 tbsp Brown butter	6 tbsp Brown butter	8 tbsp Brown butter
2 tbsp Brown sugar	4 tbsp Brown sugar	6 tbsp Brown sugar	8 tbsp Brown sugar
1 tbsp White sugar	2 tbsp White sugar	3 tbsp White sugar	4 tbsp White sugar
1 tbsp Yogurt	2 tbsp Yogurt	3 tbsp Yogurt	4 tbsp Yogurt
1/2 tsp Vanilla	1 tsp Vanilla	3/4 tsp Vanilla	1 tsp Vanilla
4 tbsp All purpose flour	8 tbsp All purpose flour	12 tbsp All purpose flour	16 tbsp All purpose flour
1 tbsp Corn flour	2 tbsp Corn flour	3 tbsp Corn flour	4 tbsp Corn flour
1/4 tsp Baking soda	1/2 tsp Baking soda	3/4 tsp Baking soda	1 tsp Baking soda
3 tbsp Chocolate chips	6 tbsp Chocolate chips	9 tbsp Chocolate chips	12 tbsp Chocolate chips

Serving and storing these chocolate chip cookies?

Once these cookies are baked they should be left to cool over a wire rack. Serve them warm with ice cream and make an ice cream sandwich situation. You can also serve them with milk, coffee, or eat them on its own with a little sprinkle of sea salt on top. The leftover cookies store very well in zip lock bags at room temperature for up to 1 week. If storing longer, place them in the freezer for up to 1 month and when ready to eat, warm them in the microwave/oven for a few minutes until soft again.

Pro tips for the BEST chocolate chip cookies:

Measuring ingredients is not stressed on enough. Single serve recipe or not when it comes to baking it is important for a successful outcome.
Browning butter might seem like an additional step and it is but it is also worth it as there aren’t any eggs in here so we need to add as much flavor as we can. The brown butter adds a delicious nutty flavor tot he cookies and also removes a little of the excess moisture regular melted butter contains.
Don’t over mix the dry ingredients into the wet. Once the dough looks combined, portion it out and bake it. Over handling can lead to a dense and tough cookie once baked.
Flatten the dough a little before baking, this helps them spread out even further once baked.
Do not over bake these cookies. I would check them at 9 minutes if you aren’t rotating the tray half way through – to see how they are doing. If they look done, take them out. How to know if your cookies are done? They will have spread, the top will be golden brown and the edges will be crispy. If you press them they should be soft.

Looking for more cookie recipes?

Now that we have covered how to make The BEST chocolate chip cookie (eggless) recipe, you can have a look at the recipe video on my socials but let’s get to it.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.