Eggless Chocolate Chip Cookies

Soft and chewy eggless chocolate chip cookies! These are simple to make (no chilling!) with easy-to-find ingredients and, most importantly, they taste like classic chocolate chip cookies. I also include notes to make this recipe dairy-free/vegan.

Be sure to check out the how-to video!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 11

Total Time 26

Servings cookies

Calories 389kcal

Author Sam Merritt

Equipment

Ingredients

1 cup (227 g) unsalted butter softened
1 ¼ cup (250 g) brown sugar¹, firmly packed
½ cup (100 g) granulated sugar
6 Tablespoons heavy cream
1 ½ teaspoon vanilla extract
2 ¾ cups (350 g) all-purpose flour
2 teaspoons cornstarch
¾ teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1 ½ cup (255 g) semisweet chocolate chips

Instructions

Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
In a large bowl using an electric mixer (or stand mixer) cream together butter and sugars until well combined.
1 cup (227 g) unsalted butter, 1 ¼ cup (250 g) brown sugar¹, firmly packed, ½ cup (100 g) granulated sugar
Add heavy cream and vanilla extract and stir until completely combined.
6 Tablespoons heavy cream, 1 ½ teaspoon vanilla extract
In a separate medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
2 ¾ cups (350 g) all-purpose flour, 2 teaspoons cornstarch, ¾ teaspoons baking soda, ½ teaspoon baking powder, 1 teaspoon salt
Gradually (in 4 parts) add dry ingredients to wet and mix until completely combined. Don't over-mix, if you over-beat the batter you could make the butter too soft which could make the cookies spread too thin in the oven.
Stir in chocolate chips. For prettier cookies, stir in only 1 cup (170g) and reserve remaining chips to press on top of cookies after baking.
1 ½ cup (255 g) semisweet chocolate chips
Scoop dough by 2-Tablespoon-sized scoops. You can simply drop the dough on prepared baking sheet, spacing cookies 2" apart), or you can roll them gently to form a smooth ball before placing on baking sheet (I prefer to roll them for prettier, more uniform cookies).
Bake on 350F (175C) for 10-12 minutes. The centers of the cookies may still seem slightly under-baked -- allow them to cool completely on baking sheet where they'll finish cooking, this will help keep them nice and soft.
If desired, gently nestle reserved chocolate chips and white chocolate chips into the tops of each cookie within 1 minute of coming out of the oven.

Video

Notes

¹You can use light brown or dark brown or a mix of the two. I like to use a blend of both.

Nutrition