I’m sharing my Egg Free Chocolate Chip Cookies recipe because friends kept asking how these cookies have no eggs and still don’t require chilling.

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I cant stop making these chewy eggless chocolate chip cookies, they make me say WOW every time. Theyre impossibly soft and chewy, and somehow you wont guess theyre eggless.

The secret comes down to melted unsalted butter and lots of semisweet chocolate chips that pool into gooey pockets with every bite. I keep this one in my Egg Free Chocolate Chip Cookies notes because its baffling how simple it is yet so addictive.

I messed up the dough a bunch while testing but each batch still begged to be eaten, warm or cooled.

Ingredients

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All purpose flour: mostly carbs with some protein, little fiber, builds cookie structure and chew.
Cornstarch: adds softness and tenderness, makes cookies thick but not heavy, neutral taste.
Unsalted butter, melted: lots of fat for chew and flavor, adds richness not sweetness.
Brown sugar: moist, brings sweetness, some molasses for deeper flavor and slight chewiness.
Yogurt: keeps dough tender, adds a touch tang and protein, swaps for eggs here.
Vanilla extract: tiny bit but important, boosts sweetness perception and bakes a homey aroma.
Chocolate chips: mostly sugar and fat, give bursts of sweet bitter chocolate and melty pockets.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 tablespoon cornstarch

1 teaspoon baking soda

1/2 teaspoon fine salt

3/4 cup (170 g) unsalted butter, melted

3/4 cup (150 g) packed light brown sugar

1/4 cup (50 g) granulated sugar

1/4 cup (60 ml) plain yogurt

1 teaspoon vanilla extract

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

Flaky sea salt for sprinkling, optional

How to Make this

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

2. Whisk together 2 cups (250 g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl; set aside.

3. In a large bowl stir 3/4 cup (170 g) melted butter with 3/4 cup (150 g) packed light brown sugar and 1/4 cup (50 g) granulated sugar until smooth and glossy, then mix in 1/4 cup (60 ml) plain yogurt and 1 teaspoon vanilla extract. Let the butter cool a bit before adding the yogurt so it doesn’t get curdled.

4. Add the dry mix to the wet and fold until just combined, do not overmix or you’ll get cakey cookies. The dough should be soft and a little sticky.

5. Fold in 1 1/2 cups (260 g) semisweet chocolate chips until evenly distributed.

6. Scoop rounded tablespoons of dough (about 2 tbsp each) onto the prepared sheet, leaving about 2 inches between each. Press the tops lightly and sprinkle flaky sea salt if you want that sweet salt contrast.

7. Bake for 10 to 12 minutes — edges should look set and the centers still a tad soft, that’s how you get chewiness. Rotate the pan halfway if your oven has hot spots.

8. Let cookies cool on the baking sheet for 4 to 5 minutes then transfer to a wire rack to finish cooling; they firm up but stay chewy. Store in an airtight container for up to 4 days or freeze for longer.

Equipment Needed

1. Baking sheet, lined with parchment paper or a silicone baking mat
2. Mixing bowls, one large one medium
3. Whisk for the dry mix and to blend sugars
4. Rubber spatula and a wooden spoon for folding the dough, dont overmix
5. Measuring cups and spoons, or a kitchen scale for grams if you prefer accuracy
6. Liquid measuring cup for the yogurt and melted butter
7. Cookie scoop or two tablespoons and a spoon to portion dough
8. Wire cooling rack so cookies finish cooling and stay chewy
9. Oven mitts and a flat spatula to move the cookies off the sheet

FAQ

Q: Can I use softened room temperature butter instead of melted? A: You can, but you will get a different texture. Melted butter helps these cookies spread and stay chewy. If you cream softened butter with the sugars you will get a lighter, more cake like cookie. If you try melted butter, let it cool a bit so it wont cook the yogurt.

Q: Do I need to chill the dough? A: Chilling is optional, but recommended. 30 to 60 minutes in the fridge helps the cookies hold their shape and deepens the flavor. If you skip chilling bake them right away, just expect them to spread more.

Q: How do I know when they are done baking? A: Bake at 350°F (175°C) for about 9 to 12 minutes. Edges should be set and lightly golden, centers will still look a little soft. They firm up as they cool so dont overbake or theyll be dry.

Q: Can I make them vegan or dairy free? A: Yes, swap the butter with a vegan stick butter and use a plant based plain yogurt, plus dairy free chocolate chips. Texture might be slightly different but the cookies will still be chewy and delicious.

Q: Can I freeze the dough or baked cookies? A: Absolutely. Scoop dough into balls, freeze on a tray until solid then transfer to a bag. Bake from frozen adding about 2 to 4 minutes to the time. Baked cookies freeze well in an airtight container for up to 3 months.

Q: Why are my cookies flat or too cakey and how do I fix it? A: Flat cookies often mean too much melted butter, dough was too warm, or you over measured the butter. Cakey cookies come from too much flour or over mixing. Measure flour by spooning it into the cup and leveling, use cooled melted butter, and dont overmix once flour is added.

The Best Chewy Eggless Chocolate Chip Cookies Recipe Substitutions and Variations

All purpose flour: swap to whole wheat pastry flour (1:1) for a nuttier, slightly denser cookie, or use a 1:1 gluten free flour blend (with xanthan) to make them gluten free.
Unsalted butter, melted: use melted coconut oil (1:1) for a similar chew and a faint coconut note, or vegan buttery sticks (1:1) if you need dairy free.
Plain yogurt: replace with plain non dairy yogurt (1:1) or sour cream (1:1). You can also use applesauce (1:1) but expect a cakier, less chewy result; add 1 tablespoon melted butter or oil if you want chew back.
Light brown sugar: swap for dark brown sugar (1:1) for deeper molasses flavor, or coconut sugar (1:1) for a less moist, more caramel note. If you only have granulated sugar, add 1 tablespoon molasses per cup to mimic brown sugar.

Pro Tips

1. Weigh the flour instead of scooping it with a cup, you’ll get more consistent cookies. Scooping packs flour and makes them dry or cakey, weighing removes that guesswork.

2. Chill the dough for 20 to 30 minutes if your kitchen is warm, it helps control spread and makes the centers chewier. You can also freeze scoops on a tray and bake straight from frozen for thicker cookies.

3. Don’t overmix once you add the flour, fold just until you see no streaks. Overworking makes them cakey, but under-mixing leaves pockets of flour so aim for somewhere in the middle.

4. Press a few extra chocolate chips onto the tops before baking and sprinkle flaky sea salt right after they come out of the oven. Looks better, melts a little into the warm chips and gives a nicer sweet salt contrast.