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Eggless White Chocolate Chips Cookies over a cooling rack

Eggless White Chocolate Chip Cookies

These Eggless White Chocolate Chip Cookies are ultra-chewy, perfectly sweet, buttery rich, and incredibly delicious! They’re sure to satisfy that cookie craving.
Course Dessert
Cuisine American
Keyword chocolate, cookies, easy, eggfree, Eggless, white chocolate
Prep Time 15 minutes
Cook Time 10 minutes
chilling time 1 hour
Total Time 1 hour 25 minutes
Servings 24 cookies
Calories 138kcal


  • 1 1/2 cup (210 gr) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115 gr) unsalted butter
  • ½ cup (100 gr) granulated sugar
  • ½ cup (100 gr) brown sugar
  • 3 tablespoons (45 ml) milk (I used whole milk)
  • 1 teaspoon pure vanilla extract
  • 1 cup (190 gr) white chocolate chips or chunks (plus a few more for optional topping)


  • Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
  • Beat butter, granulated sugar, and brown sugar in large mixer bowl over medium speed until smooth and creamy, about 5 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.
  • Use a small cookie scoop (1.5 tablespoons) to measure out the cookie dough. Roll each portion into a smooth ball and place 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 350° F. Line a large baking sheet with parchment paper or silicone baking mat.
  • Place the cooled cookies balls evenly spaced, about 3 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 still soft in the middle. When you remove the cookies from the oven, they will still look doughy and that is okay they will continue to set as they cool.
  • Cool on baking sheets for 2 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 store in an airtight container 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.
  • Substitute ½ cup of white chocolate chips for ½ cup of chopped roasted salted macadamia nuts.
  • Substitute white chocolate chips for chopped Oreos.
  • Substitute white chocolate chips for butterscotch chips, cinnamon chips, or peanut butter chips.
  • 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 liquid measuring cup), and 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 them 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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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 138kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Sugar: 13g