These Eggless Chocolate Chip Cookies are soft, chewy, buttery, and amazingly delicious! The recipe is simple, but it always yields perfectly sweetened, seriously chocolatey, and totally addictive cookies.
It is my favorite recipe for the classic Chocolate Chip Cookies without eggs. Making these cookies is quick because there is no need to chill the dough. Also, the recipe requires simple ingredients and no need for egg replacers.
However, to enjoy chocolate and peanut butter in one, check out Eggless Peanut Butter Chocolate Chip Cookies!
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Family’s Favorite Eggless Chocolate Chip Cookies
Recently, a visitor to my YouTube channel asked me for the recipe for eggless chocolate chip cookies. I realized I had published over 30 eggless cookie recipes but had not shared the recipe for my chocolate chip cookies.
So, it is time to share one of the best recipes for Eggless Chocolate Chip Cookies. The recipe is simple, with only a few baking ingredients. Also, there is no need to chill the dough, so you will have the delicious treat in no time.
These cookies are soft and chewy with the right amount of crispiness around the edges. They are buttery, loaded with chocolate chips, delicious, and irresistible.
These cookies are egg-free, but no egg replacer is needed. Once you try the recipe, you will be amazed to have bakery-style chocolate chip cookies with such ease!
I added chocolate chips to the dough and then stuck some chopped chocolates on cookie dough balls. However, you can use chocolate chunks or chopped chocolate instead of chocolate chips.
Why You Will Love These Cookies
- These Eggless Chocolate Chip Cookies are loaded with chocolate chips.
- They are soft, chewy, and tender for days, with the right amount of crispiness around the edges.
- These cookies are easy to make with only pantry staples.
- They are irresistible and perfectly sweetened.
- The cookies will satisfy all your salty, sweet, and chocolaty cravings at once.
- Chilling the dough is not required, and the cookies will be ready in less than 30 minutes.
- Chocolate Chip Cookies are eggless, and there is no need for an egg replacer.
Ingredients and Notes
- All-Purpose Flour: I have used unbleached all-purpose flour and recommend using the same.
- Cornstarch: Adding cornstarch makes the cookies soft and tender. If you do not have cornstarch, replace it with all-purpose flour.
- Baking Soda and Baking Powder: These leavening agents help make Eggless Chocolate Chip Cookies soft and chewy and help them spread while baking.
- Salt: It provides a great contrast to the sweetness of the cookies.
- Butter: Use unsalted butter, which must be softened to room temperature. Creaming butter and sugar is also very important for light and tender cookies.
- Sugar: I used dark brown sugar and white granulated sugar.
- Vanilla: Use pure vanilla extract for the best flavor.
- Milk or Heavy Cream: You can use either milk or heavy cream. However, if you have both in your fridge, I highly recommend using heavy cream. The cream provides extra richness to the cookies.
- Chocolate Chips: I have added semi-sweet chocolate chips, but you can also add chocolate chunks or chopped chocolate.
How To Make Eggless Chocolate Chip Cookies
- Preheat the oven to 350°F (180°C).
- Line the baking sheet with parchment paper or a silicone mat.
- Combine the dry ingredients- flour, cornstarch, baking soda, baking powder, and salt in a medium bowl.
- In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium to high speed until light and fluffy, about 3-4 minutes.
- Add the cream or milk and vanilla, and beat again at medium to high speed until well combined.
- Scrape down the sides and bottom of the bowl as needed.
- Turn the mixer to low.
- Mix the dry ingredients in two batches until thoroughly combined, but do not overmix.
- Add the chocolate chips and mix until incorporated.
- Use a cookie scoop or a large spoon to portion out equal amounts of dough.
- You can drop the dough on the baking sheet or roll it in your hands to make cookie balls.
- Place them 2 inches apart on the prepared baking sheet.
- Gently stick some chocolate chips or chunks on top of the cookie dough balls, if you prefer.
- Bake until the cookies are set and firm around the edges but still soft in the middle, 10-12 minutes.
- Cookies will continue to set upon cooling, so do not overbake.
- Remove the cookies from the oven and let them cool on the baking sheet for five minutes.
- Then, transfer them to a cooling rack and let them cool completely before storing them.
Storing Suggestions
Store the Eggless Chocolate Chip Cookies at room temperature in an airtight container for one week.
Baking Tips For Eggless Chocolate Chip Cookies
Measuring: For the perfect cookies, correctly measure the flour and other ingredients. Use the kitchen scale for the best result. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Butter: Butter should be softened to room temperature before being beaten with sugars. Cold butter prevents the cookies from spreading, and warm butter makes them flat.
Cream or Milk: You can make these cookies with either one! However, if you have both in your fridge, use cream for the rich cookies.
Chocolate Chips: For this recipe, I added semi-sweet chocolate chips to the dough and then topped the cookies with chopped chocolate chunks. You can add chocolate chunks to the dough for a melting chocolate experience in each bite.
Baking Test: This recipe does not require chilling the dough. However, I highly recommend doing the baking test if your kitchen is warm and your dough is very soft. Take only one cookie dough ball and bake it to see how much it spreads in the oven. If it is flat, chill your dough for 30 minutes. But if the cookie comes out perfectly, bake the rest of the cookie dough balls without chilling.
Baking: Do not overbake the eggless chocolate chip cookies. Bake them for only 10-12 minutes. After baking, the cookies will be very soft in the center, but let them cool down on the baking sheet for 5 minutes, and they will be set upon cooling.
FAQ
Yes! The dough will stay in the fridge for up to two days and freeze well for three months. If you freeze the dough, make sure to completely thaw it before baking. You can also freeze the cookie dough balls and bake them without thawing with an extra few minutes of baking time.
There could be any reason for this to happen, such as:
You added too much flour.
Leavening agents are expired.
The butter was too cold and not at room temperature.
The oven is not at the right temperature.
There could be one or more reasons for the cookies to be flat.
If the ingredients are not measured correctly, it may happen.
Butter should be softened to room temperature. If it is softer than this, cookies will lose their shape and go flat.
Using more butter or sugar than mentioned in the recipe may cause this problem.
It may happen if the dough is very soft and greasy. If your dough is very soft and sticky, place it in the refrigerator for at least 30 minutes before baking.
Or, if you press the cookie dough too much, making it very thin, and then baking, this may happen.
More Eggless Cookies
Recipe Card
Eggless Chocolate Chip Cookies
Ingredients
- 2 cups (240g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cornstarch
- ½ cup + 3 tablespoon (155g) unsalted butter softened to room temperature
- ½ cup (100g) brown sugar
- ¼ cup + 2 tablespoon (75g) granulated sugar
- 2 teaspoon vanilla extract
- ¼ cup (60ml) heavy cream or milk
- 1 cup (170g) semi-sweet chocolate chips or chunks
Instructions
- Preheat the oven to 350°F (180°C). Line the baking sheet with parchment paper or a silicone mat.
- Combine the dry ingredients- flour, cornstarch, baking soda, baking powder, and salt in a medium bowl.
- In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium to high speed until light and fluffy, about 3-4 minutes.
- Add the cream or milk and vanilla, and beat again at medium to high speed until well combined. Scrape down the sides and bottom of the bowl as needed.
- Turn the mixer to low. Mix the dry ingredients in two batches until thoroughly combined, but do not overmix. Add the chocolate chips and mix until incorporated.
- Use a cookie scoop or a large spoon to portion out equal amounts of dough. You can drop the dough on the baking sheet or roll it in your hands to make cookie balls.
- Place the dough balls 2 inches apart on the prepared baking sheet. Gently stick some chocolate chips or chunks on top of the cookie dough balls, if you prefer.
- Bake until the cookies are set and firm around the edges but still soft in the middle, 10-12 minutes. Cookies will continue to set upon cooling, so do not overbake.
- Remove the cookies from the oven and let them cool completely on the baking sheet.
Storing Suggestions
- Store the Eggless Chocolate Chip Cookies at room temperature in an airtight container for one week.
Notes
- Measuring: For the perfect cookies, correctly measure the flour and other ingredients. Use the kitchen scale for the best result. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Butter: Butter should be softened to room temperature before being beaten with sugars. Cold butter prevents the cookies from spreading, and warm butter makes them flat.
- Cream or Milk: You can make these cookies with either one! However, if you have both in your fridge, use cream for the rich cookies.
- Chocolate Chips: I added semi-sweet chocolate chips to the dough and then topped the cookies with chopped chocolate chunks for this recipe. You can add chocolate chunks or chopped chocolate instead of chocolate chips.
- Baking Test: This recipe does not require chilling the dough. However, I highly recommend doing the baking test if your kitchen is warm and your dough is very soft. Take only one cookie dough ball and bake it to see how much it spreads in the oven. If it is flat, chill your dough for 30 minutes. But if the cookie comes out perfectly, bake the rest of the cookie dough balls without chilling.
- Baking: Do not overbake the eggless chocolate chip cookies. Bake them for only 10-12 minutes. After baking, the cookies will be very soft in the center, but let them cool down on the baking sheet for 5 minutes, and they will be set upon cooling.
Thanks for coming! Let me know what you think.