These boneless chocolate chip cookies are eggless, budget-friendly and simple to make. Instead of mixing chocolate chips into the dough, I press chunks of chopped chocolate bars on top so every bite has gooey, melty goodness and a chocolaty taste. Using a chocolate bar and swapping in applesauce instead of eggs gives you more bang for your bite! —Hetal Vasavada, San Francisco, California
Hetal Vasavada’s Boneless Chocolate Chip Cookies
Published on Jun. 23, 2025
Watch How to Make Hetal Vasavada’s Boneless Chocolate Chip Cookies
Hetal Vasavada’s Boneless Chocolate Chip Cookies
Prep Time
25 min
Cook Time
15 min
Yield
1 dozen
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (110g) packed brown sugar
- 1/2 cup (100g) sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 1-2/3 cups (188g) all-purpose flour
- 2 to 3 chocolate bars, chopped
- Flaky sea salt, optional
Directions
- In a large bowl, combine butter, sugars, baking soda and salt. Beat until light and fluffy, 4-5 minutes. Add applesauce and vanilla, and mix until combined. Add flour until just incorporated. Refrigerate until chilled, about 1 hour.
- Preheat oven to 350º. Scoop or roll dough by 3 tablespoonfuls onto parchment- or silicone-lined baking sheets, 2 inches apart. Freeze for 10 minutes.
- Bake until golden brown, 12-14 minutes, rotating the baking sheet halfway through baking.
- While the cookies are hot, top with chopped chocolate and, if desired, flaky sea salt. Cool completely.
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