This Chocolate Chip Skillet Cookie is egg free, yet is still as chewy and soft as a traditional cookie. Grab a spoon and dig right into this divine cookie; I promise you won’t miss the eggs!
Hello everyone, how are you doing? I have a variation of the classic chocolate chip cookie today for you; an egg free version.
Whether you’re allergic to eggs, you’ve run out, or you can’t get any, with this reicpe you can still enjoy a chewy chocolate chip cookie filled with flavour and oozing chocolate chips.
This version is also baked right into a skillet, so you can take it to the table, grab a spoon and dig right in!
You can also make this dough into individual cookies. I sized down this recipe so it’s about half the size of a normal batch of cookie dough. Since we’re not going out much, I realise you may not want 30 cookies in the house.
This sized cookie dough means you will still end up with a decent batch of cookies, or this skillet cookie, but it’s not going to make so many cookies you’ll be eating them for breakfast, lunch and dinner.
Although… if you want to eat cookies for breakfast, I’m not going to stop you! 😉
Shall we start going through how to make this Egg Free Chocolate Chip Skillet Cookie…?
This dough is actually really simple to make, it’s might be egg free, but it doesn’t require any strange ingredients and comes together in minutes.
To begin, we start as any other cookie base would: by beating the butter and sugar together until it is light and fluffy.
You then add golden syrup and vanilla. I added two teaspoons of vanilla to this cookie dough as I love my cookies vanilla and chocolate filled. The golden syrup is to add flavour and depth. I tried this recipe without the golden syrup and it was missing something. 1tbsp golden syrup is all you need to transform the flavour and get that last little bit of flavour.
I mixed my dry ingredients separately in a small bowl and added in my chocolate chips too, to coat them all in flour. Tip the dry into the wet, add in some milk and mix until you have a dough.
It’s as simple as that! If you’re baking this dough into a skillet, there’s no need to chill the dough. If you are making cookies, chill the dough for 2 hours before baking.
I cannot tell you how incredible this cookie taskes, you do not miss the eggs at all. It’s still rich, chewy, soft and full of flavour and oozing chocolate. I adore making cookies in skillets as I love raw cookie dough and I bake my skillet cookies until they are done around the edges, but underbaked in the middle. With melting ice cream on top of a warm cookie I just want to devour the whole thing!
I also like to underbake cookies by a minute, so they are soft in the middle. A cookie with a crisp edge and soft middle is pure heaven for me! This egg free cookie will bake for 20-25 minutes in a skillet, or 9-11 minutes in cookie format.
You can also go for your badge with eating the dough because there are no raw eggs!
I really hope you are all doing as well as can be expected in these times. I’ve been baking lots to take my mind off of things, what are you guys doing to stay positive?
Egg Free Chocolate Chip Skillet Cookie
- 1 stick (113g) unsalted butter, at room temperature
- 1/2 cup (100g) light brown sugar
- 1 tbsp golden syrup
- 2 tsp vanilla extract
- 1 1/4 cups (175g) plain/all-purpose flour
- 1 tsp cornflour/cornstarch, optional, but adds a silkiness to the texture
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda/baking soda
- Pinch of salt
- 1 cup (175g) milk chocolate chips
- 2 1/2 tbsp milk, you can use any milk; dairy free or other. I used skimmed milk
- Preheat the oven to 180C/350F and spray an 8 inch skillet with cooking spray. If you are making individual cookies, don't preheat the oven yet as the dough needs to chill.
- Place the butter and sugar into a large bowl, or the bowl of your stand mixer, and beat until light and fluffy. Around 2 minutes on medium-high speed.
- Scrape down the sides as necessary, then add in the golden syrup and vanilla and mix until well incorporated.
- Place the flour, cornflour, baking powder, bicarbonate of soda, salt and chocolate chips into a medium sized bowl and stir briefly to coat the chocolate chips in flour.
- Tip the flour mixture into your butter mixture, add in the milk and then mix on medium speed until your dough comes together. You want no lumps of flour, the dough will be a little sticky and ball up into one large lump.
- If you are making a skillet cookie: Tip the cookie dough into your prepared skillet and smooth into an even layer. Place in the oven for 18 minutes at 180C/350F and then turn down the oven to 160C/325F for another 7-8 minutes. The cookie should be risen, golden all over and when you insert a skewer into the centre a few crumbs should come out. This cookie is best if slightly underbaked in the centre. Leave to cool for at least 30 minutes, before adding ice cream of your choice, grabbing a spoon and digging in.
- If you're making cookies (this dough will make around 10 cookies): Place the dough back in the bowl you measured the flour into and cover with cling film. Place in the fridge for 2 hours to chill. Once chilled, line a tray with grease proof paper/a silicone mat. Use a 1.5tbsp cookie scoop to place rounds of cookie dough 2 inches apart on the tray. Flatten the dough balls ever so slightly with your palm, then place in the oven for 9-11 minutes. They should be golden all over, slightly crisp around the edges and soft in the middle. In the oven light, they will look matte on top.
- Leave the cookies to cool completely on the tray. Egg Free Chocolate Chip Cookies will keep in an airtight container, at room temperature, for 5 days. The skillet cookie will keep in an airtight container for 5 days also. I would advise, if you don't eat the entire skillet cookie on the first day, you transfer it from the skillet to an airtight container because it will start to taste metallic if you leave it overnight.