Small Batch Chocolate Chip Cookies No Egg

So you’re craving something warm, gooey, chocolatey, and generally delightful, but you’re also experiencing a severe case of “can’t be bothered-itis” and, gasp, *no eggs* in the fridge? Welcome to my world, friend. Or rather, welcome to the solution to my world (and yours!).

Why This Recipe is Awesome

Let’s be real, life’s too short for complicated recipes when a cookie craving hits. This small-batch, no-egg chocolate chip cookie recipe is basically your new best friend for several very important reasons:

• It’s tiny! Perfect for when you only want a few cookies (or, let’s be honest, all of them for yourself) and don’t want to commit to a full bakery-sized batch. No sharing required, FYI.
• **No egg? No problem!** Whether you ran out, have an allergy, or just think eggs are for breakfast, not dessert (controversial, I know), this recipe doesn’t care. It works like magic.
• It’s stupidly simple. Seriously, if you can stir, you can make these. It’s almost idiot-proof, even I didn’t mess it up.
• Quick cleanup! Fewer ingredients mean fewer dishes. Hallelujah!

Ingredients You’ll Need

Gather ’round, my fellow lazy bakers! Here’s what you’ll need for your mini cookie masterpiece:

• 3 tablespoons (42g) unsalted butter, melted and slightly cooled. Yes, real butter. We’re making cookies, not compromises.
• 2 tablespoons granulated sugar. Just a touch of the white stuff.
• 2 tablespoons packed light brown sugar. This is where the chewiness comes from, don’t skimp!
• 1/4 teaspoon vanilla extract. The MVP of flavor, IMO. Don’t skip it!
• 1/4 cup + 2 tablespoons (50g) all-purpose flour. Yes, that specific. Cookies are a science, folks.
• 1/8 teaspoon baking soda. Or a really, really small pinch.
• Pinch of salt. Balances everything out. Trust me.
• 1-2 tablespoons milk (any kind!). Just a splash to bring it all together.
• 1/4 cup chocolate chips. The more, the merrier, obviously. Dark, semi-sweet, milk – your call!

Step-by-Step Instructions

Alright, apron on (or not, I won’t judge), let’s get baking!

1. **Melt and Mix the Wet Stuff:** In a small bowl, melt your butter. Let it cool for a minute or two – we don’t want to scramble anything. Add your granulated sugar, brown sugar, and vanilla extract. Whisk ’em together until they’re nice and combined and look like a happy, sugary mess.
2. **Combine the Dry Squad:** In a separate, even smaller bowl (or just dump it on top of the wet, rebel!), whisk together the flour, baking soda, and salt. Give it a good swirl to make sure everything’s evenly distributed.
3. **Marry Them:** Add the dry ingredients to the wet ingredients. Start mixing with a spoon or spatula. It’ll look a little dry and crumbly at first, don’t panic!
4. **The Milk Intervention:** Now, add 1 tablespoon of milk and mix until a cohesive dough forms. If it’s still too crumbly, add the second tablespoon, a tiny bit at a time. The dough should be soft but not sticky.
5. **Chocolate Chip Time!** Fold in those glorious chocolate chips. Make sure they’re spread throughout the dough, because every bite deserves chocolate.
6. **Form Your Cookies:** Line a small baking sheet with parchment paper. Scoop out the dough (it’ll be about 2-3 cookies, depending on size) and roll into balls. Flatten them slightly with your palm; they won’t spread a ton.
7. **Bake ‘Em Up:** Pop that tray into a preheated oven at **350°F (175°C)**. Bake for 9-12 minutes, or until the edges are golden brown and the centers look set but still a little soft. **Don’t overbake!**
8. **Cool (If You Can Resist):** Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Or, if you’re like me, eat one straight off the tray while it’s still molten. Careful though, lava chocolate is real.

Common Mistakes to Avoid

We’ve all been there, turning a perfectly good recipe into a culinary “oopsie.” Learn from my mistakes, young padawan!

• **Thinking you don’t need to preheat the oven:** Rookie mistake. Your cookies deserve a warm, consistent welcome, not a slow, sad bake.
• **Overmixing the dough:** Once the dry ingredients are just combined, stop! Overmixing develops gluten, leading to tough cookies. Treat that dough gently, not like it owes you money.
• **Baking too long:** Watch those cookies like a hawk! They go from perfectly soft to hockey pucks in a blink. Golden edges, not burnt offerings.
• **Adding too much milk:** Start with one tablespoon. Seriously. Too much liquid will make your dough sticky and hard to handle. You want soft, not soup.

Alternatives & Substitutions

Feeling adventurous or just missing an ingredient? I got you!

• **No Brown Sugar?** You can use all granulated sugar, but your cookies will be a bit crispier and less chewy. Still delicious, just a different vibe.
• **Vegan Butter?** Absolutely! Just make sure it’s a good quality vegan butter for baking. The texture might be slightly different, but the cookie magic will still happen.
• **Different Mix-ins?** Get wild! White chocolate chips, chopped nuts, sprinkles, a sprinkle of sea salt on top – it’s your cookie, your rules. Just keep the total mix-in quantity similar to the chocolate chips.
• **No Milk?** Water works in a pinch, or any plant-based milk you have on hand. It’s really just for moisture.

FAQ (Frequently Asked Questions)

• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better, IMO. But if you *must*, go for it.
• How many cookies does this actually make? Usually 2-3 decent-sized cookies. It’s perfect for a personal indulgence or a cozy date night (if you’re willing to share!).
• Can I double this recipe? Absolutely! But then it’s not a *small batch* anymore, is it? Just sayin’. Just scale everything up proportionately.
• How long do these beauties last? LOL, you’re funny. They disappear instantly. But if by some miracle you have leftovers, store them in an airtight container at room temp for a day or two.
• Why no egg, though? Maybe you ran out, maybe you’re vegan (use vegan butter then!), or maybe you just don’t wanna bother. This recipe simply doesn’t need it and still delivers on flavor and texture!
• Can I make the dough ahead of time? Heck yes! Cover the dough tightly and refrigerate for up to 24 hours. Let it come to room temp for about 15-20 minutes before baking for best results.

Final Thoughts

And there you have it! A perfect, small batch of no-egg chocolate chip cookies ready to make your day infinitely better. You just made cookies without an egg, you wizard! Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!