Eggless Chocolate Chip Cookies
Soft and chewy eggless chocolate chip cookies made without eggs. A simple eggless cookie recipe with crisp edges and soft centers.
Servings: 30 cookies
Calories: 203kcal
Equipment
Ingredients
- 1 cup unsalted butter softened to room temperature
- ½ cup white sugar
- 1 cup brown sugar packed
- 1 ½ teaspoons vanilla extract
- 4 tablespoons whole milk
- 3 cups all purpose flour spooned and leveled
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ teaspoons cornstarch
- 2 cups chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, and cornstarch.
- In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter, white sugar, and brown sugar until smooth.
- Add vanilla extract and milk. Mix until combined.
- Gradually add dry ingredients to wet ingredients, mixing on low speed just until dough forms. Do not overmix.
- Stir in chocolate chips.
- Use a #30 cookie scoop to portion dough into cookie dough balls. Place on prepared baking sheet about 2 inches apart.
- Bake 9–11 minutes, until edges are lightly golden brown and centers look set but soft.
- Let rest on baking sheet for 1–2 minutes before transferring to a cooling rack.
Notes
- Butter should be softened, not melted.
- Measure flour using the spoon and level method.
- Do not overbake. Cookies continue to set as they cool.
- For a bakery look - add a chopped chocolate bar into the dough.
- For thicker cookies, chill dough 20–30 minutes before baking.
- Store in an airtight container for up to 4 days.
Nutrition
Serving: 1serving | Calories: 203kcal | Carbohydrates: 28g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 114mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 192IU | Calcium: 29mg | Iron: 1mg
