Eggless Chocolate Chip Cookies

4.80 from 10 votes

Eggless Chocolate Chip Cookies

These eggless chocolate chip cookies are soft and chewy, loaded with chocolate chips, and simple to make with easy-to-find ingredients and a quick and easy method. No one would ever guess that they're egg free!

Prep Time15

Cook Time12

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 178kcal

Author: Alison

Ingredients

½ cup Butter Softened*
1 cup Light Brown Sugar
¼ cup Milk
1 Tbsp Vanilla Extract
2 cups All Purpose Flour Measured Correctly*
1 tsp Baking Soda
1 tsp Baking Powder
2 tsp Cornstarch
½ tsp Salt
1 cup Chocolate Chips plus more to place directly on top of the cookies when they come out of the oven.

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper. Set aside.
Add softened butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
Add milk and vanilla extract and mix in.
In a separate bowl add flour, baking soda, baking powder, cornstarch and salt and mix them together.
Then add all your dry ingredients in with your wet ingredients and mix it into a cookie dough. Use a spoon for this, don't use your electric mixer.
Add chocolate chips and mix in.
Break off pieces of the dough and roll them into balls. Place them evenly on a parchment lined baking tray. Aim to get 20 cookies out of the batch.
Bake for 10-12 minutes until lightly golden on top.
As soon as they come out of the oven, press more chocolate chips directly into the tops of the warm cookies.
The cookies will be soft when they come out of the oven but will firm up as they cool. Let them cool and firm up directly on the baking tray before moving them.

Video

Notes

Soften the butter - it's ideal to let the butter soften out the fridge before using. However, if you forget to take out the butter, it's no problem. Just cut the butter into cubes and then beat the butter in your stand mixer for a few minutes to soften before you add the sugar and cream them together.
Measure the flour correctly - the correct way to measure flour is to use the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don't scoop it and don't pack it into the cup. Alternatively you can weigh your flour on a food scale, just click 'metric' below the list of ingredients to get the weight in grams.
Make Ahead: You can make the dough ahead of time and refrigerate for up to 4 days before rolling into balls and baking.
Storing and Freezing: Store the cookies in an airtight container at room temperature for up to a week. They are also freezer friendly for up to 3 months. Let them thaw overnight in the fridge and then bring them up to room temperature on the counter before serving.

Nutrition