The Best Chewy Eggless Chocolate Chip Cookies Recipe

I perfected an Egg Free Chocolate Chip Cookies recipe that bakes up soft and chewy without eggs or dough chilling, and the method is delightfully simple.

A photo of The Best Chewy Eggless Chocolate Chip Cookies Recipe

I didn’t expect the first batch of The Best Chewy Eggless Chocolate Chip Cookies to fool everyone, but they did. I use plenty of unsalted butter and a generous handful of semisweet chocolate chips so each bite is melty and rich.

It sounds weird but I skip chilling the dough, they still come out soft and chewy and honestly I cant explain it, every time they make me double take. If you like Easy Eggless Cookie Recipes or ever searched for Egg Free Chocolate Chip Cookies you gotta try this, skeptics tend to eat three before they notice.

Ingredients

Ingredients photo for The Best Chewy Eggless Chocolate Chip Cookies Recipe

  • Unsalted butter: rich in fat, makes cookies tender and chewy, little protein its okay
  • Brown sugar: gives deep caramel sweetness, adds moisture, small minerals like calcium
  • Granulated sugar: pure sweetness and structure, mostly empty carbs, no fiber
  • All purpose flour: main carb source, gives structure, some protein but low fiber
  • Cornstarch: lightens texture and helps chewiness, minimal nutrition, mostly starch
  • Chocolate chips: deliver sweetness and cocoa flavor, some antioxidants, lots of sugar dont
  • Milk and vanilla: milk adds fat and tenderness, vanilla boosts flavor, very few calories
  • Sea salt: optional finish, balances sweetness, tiny minerals, enhances chocolate taste

Ingredient Quantities

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (220g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 tsp vanilla extract
  • 3 tbsp milk (dairy or plant)
  • 2 1/4 cups (about 281g) all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 1 1/2 cups (about 260g) semisweet chocolate chips
  • coarse sea salt for sprinkling, optional

How to Make this

1. Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl beat 1 cup (226g) softened unsalted butter with 1 cup (220g) packed light brown sugar and 1/2 cup (100g) granulated sugar until pale and fluffy, about 2 to 3 minutes.

3. Add 2 tsp vanilla extract and 3 tbsp milk and beat until combined, scraping the bowl once or twice, dont overmix.

4. In another bowl whisk together 2 1/4 cups (about 281g) all purpose flour, 2 tsp cornstarch, 1 tsp baking soda and 1/2 tsp fine salt.

5. Gradually add the dry mixture to the wet mixture on low speed, mixing just until no dry streaks remain, its okay if the dough looks slightly shaggy.

6. Fold in 1 1/2 cups (about 260g) semisweet chocolate chips, saving a few to press on top of each cookie before baking.

7. Scoop rounded tablespoon to 1 1/2 tablespoon portions of dough onto the prepared sheet about 2 inches apart, gently press extra chips on top and flatten each mound a bit, no need to chill the dough.

8. Bake for 9 to 11 minutes until edges are set and centers still look soft but not raw, dont overbake or they will lose chewiness.

9. Let cookies cool on the baking sheet for about 5 minutes so they set, then transfer to a wire rack to cool completely; sprinkle coarse sea salt on top while warm if you like.

10. Store cooled cookies in an airtight container at room temperature for up to 3 to 4 days or freeze dough balls for later baking.

Equipment Needed

1. Oven (preheat to 350 F / 175 C) — put rack in the middle so they bake evenly
2. Baking sheet with parchment paper or a silicone baking mat, for easy cleanup and even browning
3. Electric mixer or hand mixer (or a strong wooden spoon if you gotta), mixer makes the butter super fluffy faster
4. Large mixing bowl for creaming butter and sugars
5. Medium mixing bowl to whisk together flour, cornstarch, baking soda and salt
6. Measuring cups and spoons, or a kitchen scale if you have one — weighing the flour helps avoid dense cookies
7. Rubber spatula to scrape the bowl and fold in chocolate chips
8. Whisk for the dry ingredients so they mix evenly
9. Cookie scoop or tablespoon for portioning (1 to 1.5 tbsp portions), wet the scoop a bit so dough releases easier
10. Wire cooling rack and an airtight container for storing cooled cookies, or a tray for freezing dough balls

FAQ

The Best Chewy Eggless Chocolate Chip Cookies Recipe Substitutions and Variations

  • Unsalted butter: swap 1:1 with vegan stick butter or solid coconut oil. Coconut oil makes cookies spread more and has a faint coconut taste, so dont forget to chill the dough if you want thicker cookies.
  • Light brown sugar: make your own by mixing 1 cup granulated sugar + 1 tbsp molasses to mimic light brown sugar, or use dark brown sugar for a deeper, more caramel flavor.
  • Cornstarch: replace 1:1 with arrowroot powder or potato starch, they both keep the cookies tender and chewy.
  • Semisweet chocolate chips: use an equal weight of chopped semisweet or dark chocolate bar (chunks give gooier pockets), or swap for milk chocolate if you prefer sweeter cookies.

Pro Tips

– Chill the dough for 30 to 60 minutes (or freeze scoops for 10 minutes) before baking if you want thicker, chewier cookies that dont spread all over the tray. If you forget, quick-freeze the scoops for a few minutes and it helps a lot.

– Weigh your flour if you can, but if not spoon it into the cup and level off with a knife. Packing the flour makes the cookies dry and cakey, a little less makes them flatter, so be careful.

– Mix in a few chopped chocolate pieces or an extra big chunk or two along with the chips. You get melty pockets and better texture, plus they look and taste way more gourmet when you press big shards on top before baking.

– Bake one sheet at a time on the middle rack and avoid stacking racks, the hot air needs room to circulate. If you’re baking multiple trays back to back, rotate them and let the sheet cool a minute so the next batch doesnt spread too fast.

– Sprinkle flaky sea salt while the cookies are still warm so it sticks, and store cooled cookies in an airtight container with a slice of bread to keep them soft. You can also freeze dough balls and bake from frozen, just add a minute or two to the bake time.

The Best Chewy Eggless Chocolate Chip Cookies Recipe

The Best Chewy Eggless Chocolate Chip Cookies Recipe

Recipe by Jot Punji

0.0 from 0 votes

I perfected an Egg Free Chocolate Chip Cookies recipe that bakes up soft and chewy without eggs or dough chilling, and the method is delightfully simple.

Servings

24

servings

Calories

215

kcal

Equipment: 1. Oven (preheat to 350 F / 175 C) — put rack in the middle so they bake evenly
2. Baking sheet with parchment paper or a silicone baking mat, for easy cleanup and even browning
3. Electric mixer or hand mixer (or a strong wooden spoon if you gotta), mixer makes the butter super fluffy faster
4. Large mixing bowl for creaming butter and sugars
5. Medium mixing bowl to whisk together flour, cornstarch, baking soda and salt
6. Measuring cups and spoons, or a kitchen scale if you have one — weighing the flour helps avoid dense cookies
7. Rubber spatula to scrape the bowl and fold in chocolate chips
8. Whisk for the dry ingredients so they mix evenly
9. Cookie scoop or tablespoon for portioning (1 to 1.5 tbsp portions), wet the scoop a bit so dough releases easier
10. Wire cooling rack and an airtight container for storing cooled cookies, or a tray for freezing dough balls

Ingredients

  • 1 cup (226g) unsalted butter, softened

  • 1 cup (220g) packed light brown sugar

  • 1/2 cup (100g) granulated sugar

  • 2 tsp vanilla extract

  • 3 tbsp milk (dairy or plant)

  • 2 1/4 cups (about 281g) all purpose flour

  • 2 tsp cornstarch

  • 1 tsp baking soda

  • 1/2 tsp fine salt

  • 1 1/2 cups (about 260g) semisweet chocolate chips

  • coarse sea salt for sprinkling, optional

Directions

  • Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or a silicone mat.
  • In a large bowl beat 1 cup (226g) softened unsalted butter with 1 cup (220g) packed light brown sugar and 1/2 cup (100g) granulated sugar until pale and fluffy, about 2 to 3 minutes.
  • Add 2 tsp vanilla extract and 3 tbsp milk and beat until combined, scraping the bowl once or twice, dont overmix.
  • In another bowl whisk together 2 1/4 cups (about 281g) all purpose flour, 2 tsp cornstarch, 1 tsp baking soda and 1/2 tsp fine salt.
  • Gradually add the dry mixture to the wet mixture on low speed, mixing just until no dry streaks remain, its okay if the dough looks slightly shaggy.
  • Fold in 1 1/2 cups (about 260g) semisweet chocolate chips, saving a few to press on top of each cookie before baking.
  • Scoop rounded tablespoon to 1 1/2 tablespoon portions of dough onto the prepared sheet about 2 inches apart, gently press extra chips on top and flatten each mound a bit, no need to chill the dough.
  • Bake for 9 to 11 minutes until edges are set and centers still look soft but not raw, dont overbake or they will lose chewiness.
  • Let cookies cool on the baking sheet for about 5 minutes so they set, then transfer to a wire rack to cool completely; sprinkle coarse sea salt on top while warm if you like.
  • Store cooled cookies in an airtight container at room temperature for up to 3 to 4 days or freeze dough balls for later baking.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 47.5g
  • Total number of serves: 24
  • Calories: 215kcal
  • Fat: 10.82g
  • Saturated Fat: 6.67g
  • Trans Fat: 0.22g
  • Polyunsaturated: 0.44g
  • Monounsaturated: 3.3g
  • Cholesterol: 20.9mg
  • Sodium: 50.2mg
  • Potassium: 56.1mg
  • Carbohydrates: 29g
  • Fiber: 0.65g
  • Sugar: 18.8g
  • Protein: 1.82g
  • Vitamin A: 142.5IU
  • Vitamin C: 0mg
  • Calcium: 7.33mg
  • Iron: 0.72mg

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