Eggless Chocolate Chip Cookies
These Eggless Chocolate Cookies are soft, chewy, buttery, and packed with chocolate chips in every bite. Made without eggs or egg replacers, they come together quickly with simple pantry ingredients and require no chilling, making them perfect for busy weekdays, holiday baking, lunchboxes, or whenever you’re craving classic homemade cookies. With crisp golden edges, soft centers, and plenty of melted chocolate, they’re a bakery-style treat the whole family will love.
Servings: 14 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 a large baking sheet with parchment paper or a silicone baking mat and set it aside.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt until everything is well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed for about 3 to 4 minutes, or until the mixture becomes light, pale, and fluffy.
- Add the vanilla extract and heavy cream or milk. Beat again on medium speed until everything is smooth and well incorporated. Scrape down the sides and bottom of the bowls as needed to ensure all the ingredients are evenly mixed.
- Reduce the mixer speed to low and gradually add the dry ingredients in two batches. Mix just until no dry flour remains. Fold in the chocolate chips until they are evenly distributed throughout the dough.
- Using a medium cookie scoop or about 2 tablespoons of dough, scoop equal portions onto the prepared baking sheet, leaving about 2 inches between each cookie. You can drop the dough on the baking sheet or roll it in your hands to make cookie balls.
- For bakery-style cookies, gently press a few extra chocolate chips or chopped chocolate chunks onto the tops of the dough balls before baking.
- Bake for 10 to 12 minutes, or until the edges are lightly golden and set while the centers still look slightly soft. The cookies may appear underbaked in the middle, but they will continue to cook and firm up as they cool on the hot baking sheet.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Storing Suggestions
- Once completely cooled, store the cookies in an airtight container at room temperature for up to one week.
Notes
- Measure the Flour Correctly: For consistently soft and chewy cookies, accurately measuring the flour is essential. I highly recommend using a kitchen scale for the best results. If using measuring cups, fluff the flour with a spoon, gently spoon it into the cup, and level it with a knife. Scooping directly from the flour container can add too much flour and result in dry, dense cookies.
- Use Properly Softened Butter: The butter should be softened to room temperature but should not feel greasy or melted. It should leave a slight indentation when pressed with your finger. Butter that is too cold won't cream properly, while overly soft butter causes excessive spreading.
- Don't Overmix the Dough: Once the flour is added, mix only until everything is combined. Overmixing can make the cookies tougher instead of soft and tender.
- Use Heavy Cream For Richer Cookies: Although both milk and heavy cream work well, heavy cream gives these cookies a richer flavor and a slightly softer, more luxurious texture.
- Add Extra Chocolate On Top: For beautiful bakery-style cookies, gently press a few extra chocolate chips or chopped chocolate chunks onto the tops of the cookie dough balls before baking. This simple trick makes the finished cookies look much more inviting.
- Perform a Baking Test: This recipe usually doesn't require chilling the dough. However, if your kitchen is warm or the dough feels soft, bake one cookie first. If the cookie spreads perfectly, continue baking the remaining dough. If it spreads too much, refrigerate the dough for about 30 minutes before baking the rest. This quick baking test helps ensure consistent results every time.
- Don't Overbake: The cookies should still look slightly underbaked in the center when you remove them from the oven. They will continue to set as they cool on the hot baking sheet, giving you perfectly soft and chewy centers.
- Bake One Tray at a Time: For the most even baking, place the baking sheet on the center rack and bake one tray at a time. If your oven has hot spots, rotate the baking sheet halfway through baking.
- Let the Cookies Cool Before Moving: Freshly baked cookies are delicate. Let them rest on the baking sheet for about 5 minutes before transferring them to a cooling rack. This allows them to finish setting without breaking.
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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