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chocolate chip cookies on metal tray with dark background
Chocolate Chip Cookies with Rosemary (eggless)
Prep Time
10 mins
Cook Time
20 mins
Refrigerating
1 hr
Total Time
1 hr 30 mins
 

Soft chewy chocolate chip cookies with a light touch of fresh rosemary. Eggless and easily vegan.

Course: Snack
Cuisine: American
Keyword: chocolate, cookies, eggless recipe
Servings: 24 cookies
Calories: 126 kcal
Author: kellie anderson
Ingredients
  • 113 g butter softened; dairy or non-dairy
  • 60 g sugar
  • 60 g muscovado sugar or dark brown sugar
  • 160 g plain flour
  • 70 g wholemeal flour US: wholewheat flour
  • 1/2 tsp bicarbonate of soda US: baking soda
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp water
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp fine salt
  • 1 tbsp fresh rosemary leaves finely minced
  • flaky sea salt optional finishing
  • 125 g dark chocolate chips or dark chocolate, chopped
Instructions
  1. In a large mixing bowl beat the softened butter with the sugars until creamy in texture. Beat in the water, oil and vanilla. Sift over the flours, baking soda, baking powder and salt; beating well with a wooden spoon. Stir in the chocolate chips. Chill the dough for at least one hour if you can. Up to 12 hours is perfect. This helps with the structure of the cookie, with longer chilling giving a richer taste. If you have space, chill two baking trays as well.

  2. Remove the dough from the refrigerator. Allow it to soften slightly if it has spent the night chilling.

  3. Line two (chilled if possible) baking trays with non-stick baking parchment. Preheat the oven to 160C fan/180C/350F.

  4. Scoop the dough into 24 balls (a heaping teaspoon should do) and place evenly spaced on the trays. You want about 2 inches between each ball. Sprinkle over the rosemary, very lightly pressing to help it adhere, but not flattening the dough. Sprinkle with salt if you wish.

  5. Place one tray in the centre of the oven and bake the cookies for 8-10 minutes. I like to pull them out at 8 as I have a hot oven. They should be quite soft and puffy, but they collapse a bit and firm up nicely upon cooling. Let the cookies cool on the tray for five minutes before using a spatula to move them onto a wire cooling rack.

  6. Place the other tray in and bake as above.

  7. If you like, cool the cookie completely, as in at least an hour, and place a small scoop of ice cream in a few and press on another cookie. Put on a tray and pop in the freezer overnight to fully freeze.

  8. Cool completely before storing in a airtight container. Or your stomach, as I like to call it. :-)

Recipe Notes

A note on size: These make smallish cookies, so if you want the kind you get at the mall, just make bigger dough balls. You should only need to increase the baking time by one minute.

 

Freeze rather than keep. Rather than store cookies in an air-tight container, why not bake them fresh every time? Make up balls of dough and freeze on baking paper until hard. Tumble these hard dough balls into a labeled bag and pull out what you need and bake when you want them. 

 

Ice Cream Sandwiches! Be sure to save back an even amount - or double the batch - for sandwiching your favourite ice cream. Cool the cookies completely, as in at least an hour, and place a small scoop of ice cream in a few and press on another cookie. Put on a tray and pop in the freezer overnight to fully freeze. Soooo delicious and much better than anything you will buy in a box at the supermarket. 

Nutrition Facts
Chocolate Chip Cookies with Rosemary (eggless)
Amount Per Serving
Calories 126 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 10mg3%
Sodium 128mg6%
Potassium 54mg2%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Vitamin A 120IU2%
Calcium 21mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.