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!
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.
Add heavy cream and vanilla extract and stir until completely combined.
In a separate medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and 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.
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.
¹You can use light brown or dark brown or a mix of the two. I like to use a blend of both.