Eggless Chocolate Chip Cookies
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.
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.
Nutrition (Approximate Values)
Calories : 263kcalCarbohydrates : 32gProtein : 3gFat : 15gSaturated Fat : 9gPolyunsaturated Fat : 1gMonounsaturated Fat : 4gTrans Fat : 0.4gCholesterol : 29mgSodium : 136mgPotassium : 104mgFiber : 1gSugar : 17gVitamin A : 346IUVitamin C : 0.03mgCalcium : 26mgIron : 2mg
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