Ultimate Eggless Chocolate Chip Cookies in Blender – Easy, Gooey & Loaded with Chocolate!
Welcome to Bake With Neetu!
Are you searching for an easy eggless cookie recipe that doesn’t need a stand mixer or eggs?
You’ve come to the right place!
In today’s recipe, I’ll show you how to make Ultimate Eggless Chocolate Chip Cookie that are soft and gooey chocolate chip cookies in a blender – perfect for kids, beginners, and anyone who wants quick, no-fuss baking.
Why You’ll Love These Cookies
No Eggs Needed – 100% eggless recipe- One Blender, One Bowl – minimal cleanup
- Perfectly Chewy – thanks to brown sugar & cornflour
- Chocolate Loaded – dark chocolate chunks + chips
- Freezer-Friendly – make ahead & bake anytime!
Ingredients You’ll Need
| Ingredient | Quantity |
| Unsalted butter (room temp) | 1/2 cup |
| Brown sugar | 1/3 cup |
| White sugar | 1/4 cup |
| Milk | 2 tablespoons |
| Vanilla essence | 1 teaspoon |
| All-purpose flour (or maida) | 1 cup |
| Cornflour/cornstarch | 1 tablespoon |
| Baking soda | 1/4 teaspoon |
| Salt | Pinch |
| Chocolate chips + chunks | 2/3 cup |
📝 Note: Use good quality chocolate for best flavor.
🥣 Step-by-Step Instructions for Ultimate Eggless Chocolate Chip Cookie (with Tips!)
🔹 Step 1: Powder the Sugars
In a blender, add 1/3 cup brown sugar and 1/4 cup white sugar.
This helps the sugar combine smoothly with butter.
🔹 Step 2: Make the Creamy Base
To the powdered sugar in the blender, add:
- 1/2 cup room temperature butter (not melted)
- 2 tbsp milk
Transfer to a mixing bowl and stir in 1 tsp vanilla essence.
🔹 Step 3: Add the Dry Ingredients
Now sift and add:
- 1 cup all-purpose flour
- 1 tbsp cornflour
- 1/4 tsp baking soda
- Pinch of salt
🧠 Baking Tip: Don’t overmix! This keeps cookies soft and chewy.
🔹 Step 4: Chocolate Time!
Add 2/3 cup chocolate chips and dark chocolate chunks.
Fold into the dough evenly.
You can chill chocolate chips beforehand so they stay gooey after baking.
🔹 Step 5: Shape & Chill
Line a baking tray with parchment paper or grease with oil.
Scoop out dough using a spoon or ice cream scooper.
Chill in the refrigerator for 30 minutes.
💡 Freezer Tip: You can freeze the dough for up to 3 months. Bake fresh whenever you crave cookies!
🔹 Step 6: Bake to Perfection
- Preheat oven to 180°C (350°F)
- Bake for 10–12 minutes only
Cookies will be very soft when you take them out. That’s perfect!
Let them cool for 15–20 minutes on a wire rack. They will firm up and get that iconic café-style chew.
🍨 How to Serve
Serve with:
- A scoop of vanilla ice cream
- Cold milk for kids
- A hot cup of coffee or chai for adults
- Or as a sweet lunchbox treat!
🛒 Kitchen Tools Used
- Mixer or blender
- Mixing bowl
- Ice cream scooper or tablespoon
- Baking tray + parchment paper
- Wire rack (optional but helps cookies cool evenly)
❄️ Storage Tips
- Store baked cookies in an airtight container for up to 5 days.
- Freeze cookie dough balls in a ziplock – bake directly from frozen (add 1–2 mins extra to bake time).
🤔 FAQs (SEO Snippet Boosters)
Can I use whole wheat flour instead of all-purpose?
Yes, you can! But cookies will be slightly more dense. Use 3/4 cup whole wheat + 1/4 cup maida for best results.
What can I use instead of butter?
You can substitute with margarine or vegan butter. Coconut oil will work too but may change the flavor.
Can I skip brown sugar?
Brown sugar helps with moisture and chewiness. If not available, add 1 tsp honey to white sugar for similar texture.
Do I need to chill the cookie dough?
Yes! Chilling prevents spreading and gives cookies their chewy texture. Don’t skip this step!
🔗 Related Recipes (Internal Links)
🧾 Printable Recipe Card for Ultimate Eggless Chocolate Chip Cookie
🍪 Eggless Chocolate Chip Cookies in Blender
Author: Neetu
Description: Chewy, chocolatey, eggless cookies made easily in a blender. Perfect for beginners.
Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 30 mins
Yield: 10–12 cookies
📝 Ingredients:
- 1/2 cup unsalted butter
- 1/3 cup brown sugar
- 1/4 cup white sugar
- 2 tbsp milk
- 1 tsp vanilla essence
- 1 cup all-purpose flour
- 1 tbsp cornflour
- 1/4 tsp baking soda
- Pinch of salt
- 2/3 cup chocolate chips and chunks
👩🍳 Instructions:
- Blend brown and white sugar until fine.
- Add butter and milk, pulse till creamy.
- Transfer to bowl, stir in vanilla essence.
- Add dry ingredients and mix gently.
- Fold in chocolate chips and chunks.
- Shape cookies, chill dough for 30 minutes.
- Bake at 180°C for 10–12 minutes.
- Cool and enjoy!
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