Eggless Chocolate Chip Cookies
These eggless chocolate chip cookies have crisp, buttery edges with soft, chewy centers and tons of melty chocolate chips. This recipe for eggless cookies uses all the same ingredients of classic chocolate chip cookies just with no eggs. They are the best egg free chocolate chip cookie ever!
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 medium (2 tbsp) cookie scoop
- 1 baking sheet
- 1 parchment paper
Ingredients
- ¼ cup (59 ml) water
- 2 tbsp (20 g) cornstarch
- 2½ cups (300 g) all purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- 1 cup (226 g) unsalted butter, room temperature (soft but still cool to the touch)
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 tsp (10 ml) vanilla extract
- 1 - 2 cups (170 - 340 g) semi sweet chocolate chips
Instructions
- In a small cup, whisk the cornstarch and water together until well combined.¼ cup (59 ml) water, 2 tablespoon (20 g) cornstarch
- In a mixing bowl, whisk the flour, baking soda and salt together until well combined.2½ cups (300 g) all purpose flour , ¾ teaspoon baking soda, ½ teaspoon salt
- In another mixing bowl, beat the butter, brown sugar and granulated sugar until well combined or about 1 -2 minutes on medium speed. Beat in the vanilla extract and cornstarch mixture together until well combined.1 cup (226 g) unsalted butter, room temperature , 1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar, 2 teaspoon (10 ml) vanilla extract
- On low, mix in the dry ingredients until just combined. Fold in the chocolate chips.1 - 2 cups (170 - 340 g) semi sweet chocolate chips
- Cover the eggless chewy chocolate chip cookie dough. Transfer the cookie dough to chill in the fridge for at least one hour or up to one week.
- Preheat the oven to 375 F (190 C) 30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
- Scoop about 2 tablespoons of no egg chocolate chip cookie dough onto the lined baking sheet about 2 - 3 inches apart. I like to use a medium 2 tablespoon (30 ml) sized cookie scoop. Top with more chocolate chips if you like.
- Bake the cookies for 12-14 minutes or until the edges are set and are lightly golden brown.
- Cool the cookies on the hot baking sheet for 5 - 10 minutes before transferring them to a cooling rack to fully cool to room temperature. Enjoy!
Notes
Store leftover cookie dough: Wrap the dough tightly with plastic wrap and store in the fridge for up to one week or in the freezer for up to 2 months.
Store baked cookies: These cookies can be stored in an airtight container at room temperature for up to 3 - 4 days. For the best cookie eating experience, heat the cookies in the microwave for 20 seconds for that “fresh from the oven taste.”
Pro Tip: Give your cookies a “cookie scoot.” Within the first 2 -3 minutes of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
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