Best Eggless Chocolate Chip Cookies

Two halves of an eggless chocolate chip cookie, showing their gooey insides and melty chocolate chips.

Best Eggless Chocolate Chip Cookies

These Eggless Chocolate Chip Cookies have gooey centers and crisp edges, and are full of melty chocolate chips. You'd never know they were made without eggs! This recipe uses basic pantry ingredients and a simple egg substitute that you likely already have on hand.

Course Cookies, Dessert

Cuisine Dessert

Keyword Eggless Desserts, Eggless Cookies, Eggless Baking

Prep Time 15

Cook Time 8

Servings cookies

Calories 365kcal

Author Stephanie Simmons

Ingredients

1 cup salted butter, softened at room temperature 2 sticks, 16 tbsp, or 226 grams
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 and 1/2 tsp vanilla extract
2 tbsp corn starch
1/4 cup + 2 tbsp warm water
2 and 2/3 cups all-purpose flour, spooned & leveled
1 tsp baking soda
1/4 tsp salt
2 cups semi-sweet chocolate chips

Instructions

Make the Egg Substitute: Whisk together the cornstarch and water until the cornstarch is dissolved.
Make the Cookie Dough: Cream the softened butter in a large bowl, with a hand mixer on high speed. Add the sugars & mix until well creamed together with the butter, at least 1 minute. Add the vanilla and cornstarch egg substitute and mix until well combined, about 1 minute, on medium speed. Add the dry ingredients and mix until a dough forms (it may be a bit crumbly at first, but keep mixing until it comes together). Add the chocolate chips and mix on low speed to distribute evenly.
Form into Balls & Chill the Dough: Make dough balls about 80 grams each. Place in an airtight container to chill in the fridge for at least 2 hours or up to 24, or in the freezer just until solid.
Bake the Cookies: Preheat your oven to 350° F. Line a few cookie sheets with parchment paper or silicone baking mats. Place about 5-6 cookie dough balls on a sheet, leaving room for them to spread. Bake for 8-9 minutes. The centers of the cookies will look a tad underdone, but the edges should be set when gently tapped, and will have a tinge of light golden brown. They'll set up to the perfect soft-baked texture as they cool.
Serve + Store: Let cookies cool on the pan placed on a wire rack, until they're not too hot, then dig in while they're warm! Store cooled cookies in an airtight container for 3-4 days or longer in the fridge. Re-warm in the microwave or oven for warm, gooey perfection.
Freezing Cookie Dough: Once you've got your dough scooped into balls, freeze on a baking sheet, covered with a clean kitchen towel. Once solid, transfer to an airtight freezer-safe container or bag. Cookies can be stored this way for about 2-3 months, and can be baked straight from frozen! Follow the baking directions as listed above.

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